tender
Crunchy Gooseberry Crumble
 Gooseberries are perfect for traditional family puddings like this one. When they are out of season, other fruits such as apple, plums or rhubarb could be used instead. |
 Crunchy Gooseberry Crumble |
Split Pea and zucchini Soup
Rich and satisfying, this tasty and nutritious soup will warm a chilly winter's day. |
 Split Pea and zucchini Soup |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
Sausage Capers
Serve Sausage capers with mashed potatoes to mop up the delicious sauce. |
 Sausage Capers |
Curried shrimps in Coconut Milk
A curry-like dish where the shrimps are cooked in a spicy coconut gravy with sweet and sour flavours from the tomatoes. |
 Curried shrimps in Coconut Milk |
Beef in Fruit Sauce
Fresh ginger and citrus fruit give this Chinese stew its distinctive flavour. |
 Beef in Fruit Sauce |
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 |
Chateaubriand with Bearnaise Sauce
Chateaubriand is a lean and tender cut of beef from the thick centre of the fillet that is pounded to give it its characteristic shape. This portion is usually served for two people and would be perfect for a romantic Christmas meal for two. |
 Chateaubriand with Bearnaise Sauce |
Stir Fried Brussels Sprouts
Many people are very wary of eating Brussels sprouts because they have had too many overcooked sprouts served to them in the past. This recipe makes the most of the vegetable's flavour and has the added interest of an oriental twist. |
 Stir Fried Brussels Sprouts |
Swedish Fried Bloaters
Tender fillets of fresh Bloater sandwiched together with beaten egg, chopped red onion and dill make a simple and inexpensive dish that is nevertheless packed with flavour and goodness. |
 Swedish Fried Bloaters |
Turkey Rice Salad
A delicious, crunchy salad to use up leftover turkey during the holiday festivities. |
 Turkey Rice Salad |
Sauteed Potatoes
These rosemary-scented, crisp golden potatoes are an extra-special treat at Christmas time. |
 Sauteed Potatoes |
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 |
Garden Vegetable Terrine
Perfect for a Christmas buffet menu, this is a softly set, creamy terrine of colourful vegetables wrapped in glossy spinach leaves. Select large spinach leaves for the best results. |
 Garden Vegetable Terrine |
Orange and Sesame Carrots
The natural crunch and sweet taste of young carrots is enhanced by cooking them in orange juice. |
 Orange and Sesame Carrots |
Mushroom soup with barley
The stout deepens and mellows the flavour of the mushrooms in this delicious soup, which is thickened to a creamy consistency by the old-fashioned method of simmering a handful of pearl barley in it. |
 Mushroom soup with barley |
Jugged Celery
Celery, jugged with apples, bacon and walnuts makes a novel family supper dish. |
 Jugged Celery |
Zucchinis in Citrus Sauce
These tender, baby zucchinis served in a very low fat sauce make this a tasty and low fat accompaniment to broiled fish fillets. |
 Zucchinis in Citrus Sauce |
Golden Ginger Compote
Warm, spicy and full of sun-ripened ingredients- this is the perfect Christmas dessert. |
 Golden Ginger Compote |
Roast Stuffed Lamb
This lamb is stuffed with a tempting blend of kidneys, spinach and rice. |
 Roast Stuffed Lamb |
Holstein Stew
Holstein stew is beef with an exciting mixture of prunes, pears and vegetables. |
 Holstein Stew |
Steamed Meat and Pasta Pudding
Steamed meat and pasta pudding is served hot and makes a filling children's dish for cold winter days. |
 Steamed Meat and Pasta Pudding |
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 |
Gratin Dauphinois
This dish can be made and baked in advance; reheat it in the oven for 20-30 minutes before serving. This is a good alternative to roast potatoes and needs no last-minute attention. |
 Gratin Dauphinois |
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 |
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 |
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 |
Apple and carrot soup
Apple is an unusual ingredient in a soup, but its smooth, acid pulp thickens and sharpens this delicate combination of carrot and chicken. |
 Apple and carrot soup |
Zucchini and Watercress Soup
The mellow smoothness of the zucchinis in this intensely green vegetable soup provides a subtle counterbalance to the underlying sharp, peppery flavour of the watercress leaves. |
 Zucchini and Watercress Soup |
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 |
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 |
Farmhouse Supper Dish
For a colourful way of serving bacon and eggs, try Farmhouse supper dish. |
 Farmhouse Supper Dish |
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 |
Mushrooms with Cream
A spectacular dinner party first course, Melon Copenhagen is a luscious blend of fruits and cream. |
 Mushrooms with Cream |
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 |
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 |
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 |
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 |
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 |
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 |
Sweet and Sour Fish
Serve this tasty, nutritious dish with brown rice and stir-fried cabbage or spinach for a delicious lunch. |
 Sweet and Sour Fish |
Vichyssoise
This classic chilled potato and leek soup is made from the humblest ingredients. Serve it cold for maximum effect, but it is also good hot. |
 Vichyssoise |
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 |
Chive vichyssoise
A generous sprinkling of chives flecks the pale creaminess of this cool, refreshing leek and potato soup and strengthens its flavour. |
 Chive vichyssoise |
Pea and Asparagus Soup
This pretty spring soup makes the most of fresh asparagus. A garnish of crispy bacon pieces and crunchy croutons adds savour, while a swirl of creme fraiche provides a smooth touch. |
 Pea and Asparagus Soup |
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