salad
Salmon with Tropical Fruit Salsa
 Hearty steaks of grilled salmon are given a tropical taste when served with an exciting salsa - a finely chopped sauce mixture of exotic mango and papaya, laced with lime, ginger and cooling mint. |
 Salmon with Tropical Fruit Salsa |
Mackerel with Dill Mayonnaise
Fresh, broiled fish fillets and lightly boiled new potatoes are enlivened by a creamy yoghurt and mayonnaise dressing flavoured with delicate fronds of dill and piquant capers. |
 Mackerel with Dill Mayonnaise |
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 |
Stuffed Celeriac
A rather different way of serving this vegetable, slices are stuffed with a mixture of other vegetables. Serve as a garnish to roast meat. Make salad from the trimmings. |
 Stuffed Celeriac |
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 |
Turkey Rice Salad
A delicious, crunchy salad to use up leftover turkey during the holiday festivities. |
 Turkey Rice Salad |
Granary Baps
These make excellent picnic fare, filled with cottage cheese, tuna, salad and low fat mayonnaise. They are also very good served warm with soup. |
 Granary Baps |
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 |
Seared Tuna with Hot Pepper Sauce
A richly flavoured, peppery-hot puree of char-grilled peppers, chilli, onion and garlic makes the perfect partner for a firm, meaty fish steak that is cooked quickly over a high heat. |
 Seared Tuna with Hot Pepper Sauce |
Roasted Pepper Salad
This colourful salad is very easy and can be made up to a day in advance, as the sharp-sweet dressing mingles with the mild pepper flavours. |
 Roasted Pepper Salad |
Vegetable lasagne
The generous amount of garlic used in the sauce does not give an extravagantly garlicky flavour, but Serves to intensify the taste of the vegetables in this variation on a filling pasta favourite. |
 Vegetable lasagne |
Fruit salad
A medley of colourful fresh fruits, full of natural sweetness and refreshed with real orange juice, makes an enjoyably light end to a meal. |
 Fruit salad |
Green Green Salad
You could make this lovely dish at any time of the year using imported or frozen vegetables and still get a pretty, healthy -and unusual - salad. |
 Green Green Salad |
Falafel in pitta bread
A speciality of Middle Eastern cookery, spicy chickpea patties served with crisp salad in pockets of pitta bread are filling and easy to make. |
 Falafel in pitta bread |
Gougere ring filled with ratatouille
Airy choux pastry flavoured with cheese is used for gougeres. Here this French delicacy from Burgundy is made into a ring to hold a colourful ratatouille. |
 Gougere ring filled with ratatouille |
Lentil, split pea and nut rissoles
cilantro, garlic and toasted filberts give a tempting aroma to this version of a vegetarian favourite. Crisp and brown outside, chewy within, these rissoles make a satisfying dish. |
 Lentil, split pea and nut rissoles |
Tofu and vegetable stir fry with rice
Mild tofu readily soaks up the strong flavours of a ginger, sesame oil and soy sauce marinade, making it a welcome addition to this vegetable stir-fry. |
 Tofu and vegetable stir fry with rice |
Smoked Salmon with Stir fried Vegetables
This unusual supper dish features delicate baby vegetables and smoked salmon with a light touch of Oriental flavourings. |
 Smoked Salmon with Stir fried Vegetables |
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 |
Game Terrine
Any game can be used to make this country terrine hare, rabbit, pheasant or pigeon -so choose the best meat your butcher has to offer. |
 Game Terrine |
Jellied Tomatoes
These are most attractive for individual servings at a buffet or party supper |
 Jellied Tomatoes |
Layered pease pudding
Green split dried peas and the milder yellow variety make up the contrasting layers in this adaptation of a traditional warming winter dish. |
 Layered pease pudding |
Peppers with artichoke stuffing
Stuffed smoky-flavoured peppers make perfect lidded pots to fill with a mouth-watering artichoke, onion and macaroni stuffing. The addition of Greek fetta cheese continues the Mediterranean theme. |
 Peppers with artichoke stuffing |
Roll Mops
 No need to buy pickled Bloaters from a delicatessen when you can make them at home. They will keep for 5-6 weeks and will provide a ready salad when you do not feel like cooking. |
 Roll Mops |
Flounder and vegetable parcels
Tender white Flounder and crisp, colourful vegetables mingle their juices while cooking and release strong, fresh aromas as the steaming parcels are unwrapped. |
 Flounder and vegetable parcels |
Bean and Mushroom Burgers
Hungry children will love to tuck into these hearty, lightly spiced vegetarian burgers, made with wholesome ingredients and served with pitta bread, salad and a sweet red onion relish. |
 Bean and Mushroom Burgers |
Cracked Wheat and Fennel
This salad incorporates both sweet and savoury flavours. It can be served either as a side-dish or as a starter with warm pitta bread. |
 Cracked Wheat and Fennel |
Smoked Salmon Salad
This recipe works equally well using smoked trout in place of salmon. The dressing can be made in advance and stored in the fridge until you are ready to eat. |
 Smoked Salmon Salad |
Salmon fish cakes
Soft pink salmon inside a crust of crisp golden crumbs makes fish cakes that are the focus of a filling meal. Although substantial, the cakes are surprisingly light and go well with salads. |
 Salmon fish cakes |
Ruby Fruit Salad
After a rich main course, this port-flavoured fruit salad is light and refreshing. You can use any fruit that is available. |
 Ruby Fruit Salad |
Ham and cracked wheat Salad
This flavoursome, nutty salad is ideal for using up leftover cooked ham for a quick and simple addition to a Christmas buffet menu. |
 Ham and cracked wheat Salad |
Watercress Potato Salad Bowl
New potatoes are equally good hot or cold, and this colourful, nutritious salad is an ideal way of making the most of them. |
 Watercress Potato Salad Bowl |
Spicy Cabbage
An excellent vegetable accompaniment, this dish can also be served as a warm side salad. |
 Spicy Cabbage |
Chestnut and Celeriac Puree
This smooth, velvety puree of celeriac and chestnuts, cooked in vegetable stock, is perfect on a cold winter's night as a wholesome, comforting accompaniment to hot or cold roast meat or game dishes. |
 Chestnut and Celeriac Puree |
Egg Scramble
This special Egg scramble includes apple and sausages; a quick meal for a hungry family. |
 Egg Scramble |
Ratatouille Pancakes
These pancakes are made slightly thicker than usual to hold the juicy vegetable filling. By using cooking spray, you can control the amount of fat you are using and keep it to a minimum. |
 Ratatouille Pancakes |
Spinach ring with white bean sauce
A creamy sauce combined with dark green spinach creates this attractive ring. Egg whites fluff it into a light and airy partner for a rich white-bean puree. |
 Spinach ring with white bean sauce |
Fresh Trout with Walnut Dressing
Plain grilled trout is dramatically transformed with the help of herbs and nuts, spiced vinegar and a pinch of paprika. |
 Fresh Trout with Walnut Dressing |
Scallops with Thai Flavourings
Fragrant flavours of Thailand - lemongrass and kafjir lime leaves - are combined with the tropical taste of coconut milk in a stir-fry to give fresh scallops an intriguing, exotic flavour. |
 Scallops with Thai Flavourings |
Iced Asparagus Soup
No need to wait for a dinner party to eat this cheaply-made iced asaparagus soup. |
 Iced Asparagus Soup |
Fattoush
This Middle-Eastern mixed salad is traditionally topped with pieces of unleavened bread to soak up the dressing. It provides the perfect solution of what to do with slightly stale pitta breads. |
 Fattoush |
Cabbage Slaw with Date and Apple
Three types of cabbage are shredded together for serving raw, so that the maximum amount of vitamin C is retained in this cheerful salad. |
 Cabbage Slaw with Date and Apple |
Bamboo Shoot Salad
This salad, which has a hot and sharp flavour, originated in north-east Thailand. Use fresh young bamboo shoots if you can find them, otherwise substitute canned bamboo shoots. |
 Bamboo Shoot Salad |
Cachumbar
Cachumbar is a salad relish most commonly served with Indian curries. There are many versions; this one will leave your mouth feeling cool and fresh after a spicy meal. |
 Cachumbar |
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 |
Provencal Pan Bagna
A whole wheat French baguette, filled with salad and sardines, provides protein, fibre, vitamins and minerals and gives a completely new meaning to the term "packed lunch". |
 Provencal Pan Bagna |
Thai style Chicken Salad
This salad comes from Chiang Mai, a city in the north-east of Thailand. It's hot and spicy, and wonderfully aromatic. Choose strong-flavoured leaves, such as curly endive or rocket, for the salad. |
 Thai style Chicken Salad |
Fennel and potato hotpot
A tomato and cucumber salad dressed with lemon juice makes a sharp contrast to the mild aniseed flavour of the fennel. |
 Fennel and potato hotpot |
Noodle and tofu stir fry
Tofu, a mild, cheese-like curd made from soya beans, soaks up the flavours of the Orient in this medley of crisp vegetables, soft noodles and sharp sauce, |
 Noodle and tofu stir fry |
Olive and tomato focaccia
This Italian bread, Genoa's version of the southern pizza, is full of the savoury tang of olives and the intense fruitiness of sun-dried tomatoes. Eat it newly baked, with cottage cheese or a salad, or pack it up to give a Mediterranean favour to a picnic. |
 Olive and tomato focaccia |
Salmon with cucumber and dill sauce
Dill gives the sauce a warm, sweet taste similar to caraway. Combined with the freshness of cucumber, it makes a perfect complement to the rich salmon. |
 Salmon with cucumber and dill sauce |
Trout with orange and mint stuffing
The tangy, crunchy stuffing and lively vermouth sauce make this colourful fish dish particularly suitable for serving at any special occasion. |
 Trout with orange and mint stuffing |
Beet, Chicory and Orange Salad
A refreshing salad which goes well with grilled meats or fish. Alternatively, arrange it prettily on individual plates and serve as a summer starter. |
 Beet, Chicory and Orange Salad |
Summer Tabbouleh
cracked wheat is perfect with crisp, just-cooked summer vegetables mixed with handfuls of fresh herbs and tossed with a lively honey and mustard dressing to give it an extra bite. |
 Summer Tabbouleh |
Cheese and vegetable pudding
Layers of whole wheat bread triangles and a brilliantly coloured medley of crunchy chopped vegetables give body to this savoury cheese custard. |
 Cheese and vegetable pudding |
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 |
Cottage cheese and basil quiche
Cottage cheese gives a beautifully light texture to this quiche, while pungent fresh basil creates an irresistible aroma. |
 Cottage cheese and basil quiche |
Californian seafood stew
Tomatoes and wine, spiked with chilli powder and herbs, produce a rich broth in which fruits of the sea are poached to make a vivid, savoury stew. |
 Californian seafood stew |
Devilled Crab
The crunchy vegetables and breadcrumb topping offer a contrast in texture to the soft crabmeat, while the parsley and spices add a peppery spark. |
 Devilled Crab |
Paglia e Fieno with Smoked Salmon
Italians call this combination of yellow and green pasta 'straw and hay' because of its colours. It looks especially pretty served with richly flavoured smoked salmon in a wine sauce. |
 Paglia e Fieno with Smoked Salmon |
Fruity Pasta and Shrimp Salad
Orange cantaloupe or Charentais melon look spectacular in this salad. Or try a mixture of ogen, cantaloupe and water melon. |
 Fruity Pasta and Shrimp Salad |
Cheese and potato pie
The concentrated flavours of Gruyere and scallions make a piquant contrast to the gentle taste of fresh ricotta in this warming pie. |
 Cheese and potato pie |
Nut roast
Sunflower seeds give a crunchy topping to this moist and chewy roast of mixed nuts and vegetables, which is bound with eggs and easy to make. |
 Nut roast |
Gingered swordfish steaks
The marinade tenderises the close-textured swordfish and gives its strong flavour a sharp, hot edge. Since the flesh is so firm, the marinated steaks are suitable for cooking on a barbecue. |
 Gingered swordfish steaks |
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 |
shrimps with Vegetables
This is a light and nutritious dish. It is excellent served either on a bed of lettuce leaves, with plain boiled rice or whole wheat chapatis for a healthy meal. |
 shrimps with Vegetables |
Another Gazpacho Soup
This crunchy, floating salad, one of many versions of the celebrated Spanish soup, is incomparable on a hot day. |
 Another Gazpacho Soup |
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