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Tofu Stir fry with Cashews
 Soft tofu soaks up the flavour of a tangy, Oriental-style marinade of soy sauce and dry sherry and is then stir-fried with a crisp mixture of vegetables and cashew nuts and served with noodles. |
 Tofu Stir fry with Cashews |
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 |
Potato and Green Bean Curry
Tender, sliced new potatoes and fine green beans are cooked in an aromatic mixture of butter and delicate spices, and can be served with rice or naan bread, or as a side dish to another curry. |
 Potato and Green Bean Curry |
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 |
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 |
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 |
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 |
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 |
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 |
Kohlrabi Stuffed with Peppers
If you haven't sampled kohlrabi, or have only eaten it in stews where its flavour is lost, this dish is recommended. The slightly sharp flavour of the peppers are an excellent foil to the more earthy flavour of the kohlrabi. |
 Kohlrabi Stuffed with Peppers |
Scottish Shortbread
The traditional shape for Scottish shortbread is known as 'petticoat tail': a triangular slice with a pretty fluted edge. In Scotland it is also made in special wooden moulds. |
 Scottish Shortbread |
Mixed Beans with Pancetta
Fresh and canned beans mixed with cubes of smoky fried bacon and simmered in a herby sauce go well with any meat or firm fish, especially chicken, rabbit or salmon. |
 Mixed Beans with Pancetta |
Green Bean Soup
 A trio of fava, green, and flageolet, fresh, frozen and canned - come together to add their individual flavours to this delicate, pale green soup, flavoured with chives. |
 Green Bean Soup |
Tudor Pears
Careful poaching makes even the most wooden cooking pears tender and a lovely ruby red. If the oven is already heated, cook for 50 - 70 minutes at a moderate heat. |
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