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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 |
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 |
Sauteed Potatoes
 These rosemary-scented, crisp golden potatoes are an extra-special treat at Christmas time. |
 Sauteed Potatoes |
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 |
Sausage Capers
Serve Sausage capers with mashed potatoes to mop up the delicious sauce. |
 Sausage Capers |
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 |
Glazed Onions
Dainty button onions glowing in a golden glaze flavoured with soy sauce, mustard and rosemary make a rich, crunchy accompaniment to roast and grilled meat. |
 Glazed Onions |
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 |
Yugoslavian Lamb Chops with Paprika
Lamb chops are given a facelift the Yugoslavian way; gently simmered in tomato and paprika sauce with leek, they should be served with rice or noodles. |
 Yugoslavian Lamb Chops with Paprika |
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 |
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 |
Roast Stuffed Lamb
This lamb is stuffed with a tempting blend of kidneys, spinach and rice. |
 Roast Stuffed Lamb |
Fresh vegetable soup
Broccoli, button onions and mushrooms are among the vegetables of diverse colour and texture in this chunky soup, but its distinctive character comes from the tarragon whose flavour pervades the creamy base. |
 Fresh vegetable soup |
Beef in Fruit Sauce
Fresh ginger and citrus fruit give this Chinese stew its distinctive flavour. |
 Beef in Fruit Sauce |
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 |
Jugged Celery
Celery, jugged with apples, bacon and walnuts makes a novel family supper dish. |
 Jugged Celery |
Lentil dhal and spiced cabbage
In India and Southeast Asia dhal, a spiced puree of lentils or beans may be an accompaniment or, as here, the focus of a meal. Serve it with rice to improve the quality of protein in the lentils. |
 Lentil dhal and spiced cabbage |
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 |
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 |
Holstein Stew
Holstein stew is beef with an exciting mixture of prunes, pears and vegetables. |
 Holstein Stew |
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 |
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 |
Chicken and zucchini soup
Slivers of zucchini, chunks of green pepper and ripe tomato marry well with morsels of chicken in a broth that is subtly enhanced by a trace of Tabasco. |
 Chicken and zucchini soup |
Sweet and Sour Red Cabbage
This cabbage dish can be cooked the day before and reheated for serving. It is a good accompaniment to goose, pork or strong-flavoured game dishes. |
 Sweet and Sour Red Cabbage |
Coq au Vin
Coq au vin is a classic dish; red wine adds flavour to cheap chicken. |
 Coq au Vin |
Vegetables with Aromatic Seeds
A healthy diet should include plenty of vegetables to provide fibre as well as vitamins and minerals. Here, spices transform everyday vegetables. |
 Vegetables with Aromatic Seeds |
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 |
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 |
Minted chicken soup
A fresh, minty prickle infuses this cream of chicken soup, which is light yet crammed with tender shreds of chicken. Lemon rind and juice highlight the refreshing favour. |
 Minted chicken soup |
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 |
Apple and Blackberry Terrine
Apples and blackberries are a classic autumn combination; they really complement each other. This pretty, three-layered terrine can be frozen, so you can enjoy it at any time of year. |
 Apple and Blackberry Terrine |
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 |
Golden Ginger Compote
Warm, spicy and full of sun-ripened ingredients- this is the perfect Christmas dessert. |
 Golden Ginger Compote |
French Beans with Bacon and Cream
This baked vegetable accompaniment is rich and full of flavour. It would taste particularly good served alongside any number of chicken dishes. |
 French Beans with Bacon and Cream |
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 |
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 |
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 |
Chinese Sprouts
If you are bored with plain boiled Brussels sprouts, try pepping them up with this unusual stir-fried method,which uses the minimum of oil. |
 Chinese Sprouts |
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