parsley
Chicken and Chinese leaves Broth
 Lightly cooked Chinese leaves retain their freshness and colour, and give a slight flavour of mustard to this clear, shimmering broth of chicken and vegetables. |
 Chicken and Chinese leaves Broth |
Stuffed Breasts of Lamb
A tasty and extremely economical dish of Syrian origin, stuffed lambs' breasts are roasted and finished in an apricot sauce. |
 Stuffed Breasts of Lamb |
Zucchinis, Apples and Peksillade
 Persillade, a wonderfully scented combination of chopped parsley and garlic, contributes a classic French flavouring to this fruity dish of fried zucchini, tomato, onion and apple. |
 Zucchinis, Apples and Peksillade |
Smoked Trout Pilaff
Smoked trout might seem an unusual partner for rice, but this is a winning combination with an original Indian-influenced flavour that will be well appreciated at Christmas time. |
 Smoked Trout Pilaff |
Mini Leek and Onion Tartlets 2
The savoury filling in these tartlets is traditional to France where many types of quiche are popular. Baking in individual tins makes for easier serving and looks attractive on the buffet table. |
 Mini Leek and Onion Tartlets 2 |
Lentil and potato stew
Whole button onions add a hint of sweetness to this warming winter stew, thickened and coloured by the lentils which absorb its hearty flavour as they swell. |
 Lentil and potato stew |
Tapas of Almonds, Olives and Cheese
These three simple ingredients are lightly flavoured to create a delicious Spanish tapas medley that is perfect for a casual starter or nibbles to serve with pre-dinner drinks. |
 Tapas of Almonds, Olives and Cheese |
Minestrone 2
You can vary the ingredients in this robust, classic soup to suit your own tastes by using any fresh, seasonal vegetables, some small pasta shapes and a choice of canned beans. |
 Minestrone 2 |
Herby Baked Tomatoes
Use whole wheat breadcrumbs in place of white, for added colour, flavour and fibre. Use 1 - 2 tsp mixed dried herbs, if fresh herbs are not available. |
 Herby Baked Tomatoes |
Crabmeat Pie
This rich crabmeat pie is flavoured with fennel and is delicious hot or cold. |
 Crabmeat Pie |
Salmon Tabbouleh
Tabbouleh are salads made with nutty bulgur, or cracked, wheat. This stylish dish of bulgur and poached salmon has the clean, light taste that comes from fresh herbs and lemon. |
 Salmon Tabbouleh |
Stuffed whiting
The delicate, small-flaked whiting flesh, so easy to digest, gives its juices to the filling and stays moist in the white wine that lends the dish a sharp edge. |
 Stuffed whiting |
New England Corn Chowder
Substantial and warming, this soup was inspired by a traditional recipe from New England which makes good use of the local sweetcorn, while cream and potatoes add to its rich texture. |
 New England Corn Chowder |
Eggs Soubise
Hard eggs coated in a creamy onion sauce are an original and economical starter for a dinner party. |
 Eggs Soubise |
Stuffed Flounder with nutmeg sauce
When freshly grated, nutmeg has no trace of bitterness. Here, it lends its distinctive flavour to both filing and sauce, but with a lightness to match that of the Flounder. |
 Stuffed Flounder with nutmeg sauce |
Chicken with Red Wine Vinegar
These chicken breasts with their slightly tart taste are inspired by a famous French chef and make an original, light and tasty Christmas meal. You could substitute tarragon vinegar, if you prefer. |
 Chicken with Red Wine Vinegar |
Chunky Fish Soup
Chunks of firm fish stay attractively whole in this beautifully simple soup. Herbs, tomatoes and wine add extra flavour and a warm, inviting colour, while a modest addition of cream gives it richness. |
 Chunky Fish Soup |
Devilled Onions en Croute
Fill crisp bread cups with tender button onions tossed in a mustardy glaze. Try other low fat mixtures of vegetables, such as ratatouille, for a delicious change. |
 Devilled Onions en Croute |
Chilli with rice
This substantial dish combines sweet peppers and tomatoes with fiery chilli and cayenne pepper to make a sauce for fibre-rich lentils, beans and chickpeas. |
 Chilli with rice |
Lentil cottage pie
Cabbage steamed with fennel seeds makes a crunchy contrast to the pies. You can make one large pie instead of individual ones.. |
 Lentil cottage pie |
Cod and Parsley Pie
The fish filling of cod and parsley pie is wrapped in golden-brown flaky pastry. |
 Cod and Parsley Pie |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
Vegetable Gougere
This makes a light vegetarian supper or a main meal served with baked potatoes. |
 Vegetable Gougere |
Moroccan Fish Tagine
Tagine is actually the name of the large Moroccan cooking pot used for this type of cooking, but you can use an ordinary casserole instead. |
 Moroccan Fish Tagine |
Vegetable Primavera
The secret of this dish lies in the light cooking of a mixture of fine spring vegetables, which gives them a crisp texture and fresh flavour, and contrasts agreeably with the stuffed pasta. |
 Vegetable Primavera |
Scallops with a Herb Dressing
A piquant dressing made with a heady bunch of fresh herbs, capers and olives accompanies sweet-flavoured scallops, seared over a high heat and served with long strands of pasta. |
 Scallops with a Herb Dressing |
Nutty Spinach and Mushroom Fritatta
This hearty omelette, packed with crunchy nuts, ribbons of spinach and tender mushrooms, can be served hot for lunch or supper or cut into thick slices for a cold packed lunch or picnic. |
 Nutty Spinach and Mushroom Fritatta |
Summer Squash with Polenta
This colourful and adaptable stew on a base of polenta is an excellent way to deal with a glut of ripe summer vegetables. |
 Summer Squash with Polenta |
Cheese, Rice and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rice and Vegetable Strudel |
Baltimore Seafood Cakes
These rich crab and prawn cakes are spiced with mustard, Worcestershire sauce and a little cayenne pepper then coated in breadcrumbs and fried until the outside is a crunchy golden brown. |
 Baltimore Seafood Cakes |
Roast Leg of Venison
The marinade for this recipe forms the base for a deliciously tangy, slightly sweet sauce which complements perfectly the richness of roasted venison. |
 Roast Leg of Venison |
Sardines with Watercress
 Fresh or frozen sardines are delicious freshly broiled and served with mayonnaise-based watercress sauce. |
 Sardines with Watercress |
Steamed cod with ginger
There is the simplicity and aroma of Chinese cuisine in these cod steaks steamed with vegetables and herbs and sharpened by the fire of ginger. |
 Steamed cod with ginger |
Tuna and Corn Fish Cakes
These economical little tuna fish cakes are quick to make. Either use fresh mashed potatoes, or make a storecupboard version with instant mash. |
 Tuna and Corn Fish Cakes |
Vegetarian Christmas Pie
A sophisticated mushroom flan with a cheese-souffle topping. Serve hot with cranberry relish and Brussels sprouts with chestnuts and carrots. |
 Vegetarian Christmas Pie |
Pollack and Mussel Fish pie
Smooth potato, tinged golden with carrot and saffron, covers a blend of succulent white fish and mussels to make a crisply topped pie. |
 Pollack and Mussel Fish pie |
German Split Pea Soup
A hearty and satisfying soup - ideal for a chilly day. Split peas and lots of vegetables give the soup body, and the broth is richly flavoured with a smoked bacon knuckle and beer. Frankfurter slices, mustard, and chopped parsley add the finishi |
 German Split Pea Soup |
Smoked Haddock, Bean and Leek Soup
Modest ingredients add up to a richly flavoured family soup. Creamy lima beans, with a little onion and leek to sharpen them, have their flavour lifted by the salty, smoky taste of the fish. |
 Smoked Haddock, Bean and Leek Soup |
Summer Vegetable Braise
Tender, young vegetables are ideal for quick cooking in a minimum of liquid. Use any mixture of the family's favourite vegetables, as long as they are of similar size. |
 Summer Vegetable Braise |
Onion Top Hats
Onions are rather neglected as a vegetable on their own, but at the beginning of winter they are cheap and these stuffed onions are very good for a starter or supper dish. |
 Onion Top Hats |
Tofu and Vegetables with Tahini Sauce
moked toju, or bean curd, adds body and flavour to these grilled vegetables, served with a creamy tahini sauce. |
 Tofu and Vegetables with Tahini Sauce |
Oatmeal Bloaters
Rutabaga, carrot and potato puree makes a traditional north-country winter accompaniment to the Bloaters, and a watercress salad adds its own peppery quality to the robust flavours of the dish |
 Oatmeal Bloaters |
Trout in Herb and Wine Jelly
A combination of wine and herbs complements the subtle flavour of the trout to create an elegantly marbled summer dish. Pink peppercorns and smoked trout give it extra colour and zest. |
 Trout in Herb and Wine Jelly |
Cheese, Rlce and Vegetable Strudel
Based on a traditional Russian recipe called "Koulibiac", this dish makes a perfect vegetarian main course or, for meat-eaters, a welcome accompaniment to cold leftover turkey or sliced ham. |
 Cheese, Rlce and Vegetable Strudel |
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