Egg salad
ingredients
8 eggs, hard-boiled and chopped
50g/2oz butter
4 tablespoons chopped celery 2 tablespoons small capers, rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh tarragon
salt and freshly ground black pepper
• In a large bowl, mix all the
ingredients thoroughly, seasoning
to taste with salt and pepper.
• Serve on a bed of crisp lettuce.
serves 4
Saturday, November 14, 2009
Fried mozzarella
Fried mozzarella
ingredients
4 eggs
15g/1⁄2oz plain flour, seasoned with salt and freshly ground black pepper
15g/1⁄2oz dried white breadcrumbs
600g/11⁄4lb mozzarella cheese sunflower oil for deep-frying
• Beat the eggs in a bowl. Spread
some seasoned flour on one plate
and some breadcrumbs on another.
• Slice the mozzarella into 5mm/1⁄2in
pieces. Dredge the slices with the
flour first, then dip into the beaten
egg, then into the breadcrumbs.
Dip again into the egg and again
into the breadcrumbs to coat well. • Pour the sunflower oil into a deep
heavy frying pan so that it is at
least 2.5cm/1in in depth. Heat
until a piece of bread dropped into
the oil sizzles immediately.
• Fry the coated cheese in the oil
until golden. Remove with a
spatula, drain on kitchen paper
and serve hot.
serves 6
ingredients
4 eggs
15g/1⁄2oz plain flour, seasoned with salt and freshly ground black pepper
15g/1⁄2oz dried white breadcrumbs
600g/11⁄4lb mozzarella cheese sunflower oil for deep-frying
• Beat the eggs in a bowl. Spread
some seasoned flour on one plate
and some breadcrumbs on another.
• Slice the mozzarella into 5mm/1⁄2in
pieces. Dredge the slices with the
flour first, then dip into the beaten
egg, then into the breadcrumbs.
Dip again into the egg and again
into the breadcrumbs to coat well. • Pour the sunflower oil into a deep
heavy frying pan so that it is at
least 2.5cm/1in in depth. Heat
until a piece of bread dropped into
the oil sizzles immediately.
• Fry the coated cheese in the oil
until golden. Remove with a
spatula, drain on kitchen paper
and serve hot.
serves 6
Orange and chicory salad
Orange and chicory salad
ingredients
1 head radicchio
1 tablespoon raspberry vinegar
1 head chicory
1 tablespoon freshly squeezed
2 oranges orange juice
75g/3oz raspberries
freshly ground black pepper
• Separate the radicchio into leaves, and tear into small pieces. Cut a cone-shaped core out of the base of the chicory, cut the head into chunks, then separate the layers.
• Cut off all the zest and pith from the oranges. Cut the fruit into thin
rounds, then slice each round into quarters. Mix together with the salad leaves, and spoon on to four individual serving plates.
• Scatter over the raspberries, and add a good grinding of pepper. Whisk together the vinegar and orange juice, and drizzle over the salad just
before serving.
serves 4
ingredients
1 head radicchio
1 tablespoon raspberry vinegar
1 head chicory
1 tablespoon freshly squeezed
2 oranges orange juice
75g/3oz raspberries
freshly ground black pepper
• Separate the radicchio into leaves, and tear into small pieces. Cut a cone-shaped core out of the base of the chicory, cut the head into chunks, then separate the layers.
• Cut off all the zest and pith from the oranges. Cut the fruit into thin
rounds, then slice each round into quarters. Mix together with the salad leaves, and spoon on to four individual serving plates.
• Scatter over the raspberries, and add a good grinding of pepper. Whisk together the vinegar and orange juice, and drizzle over the salad just
before serving.
serves 4
Crispy cheese balls
Crispy cheese balls
ingredients
250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese, grated
1 teaspoon cayenne pepper 3 eggs, beaten salt
vegetable oil for deep-frying
• Warm the milk in a large heavy
saucepan over a medium heat, stirring constantly while gradually adding the flour.
• Add the butter and, once the
mixture has thickened, remove from
the heat and mix in the cheese.
• Add salt to taste, the cayenne and
the beaten eggs.
• Allow the mixture to cool. It should
now be thick enough to shape into
about 24 balls.
• Heat the oil in a deep heavy
saucepan until very hot. Deep-fry
the balls in batches of about six
until they are golden brown.
• Remove from the pan with a slotted
spoon, drain on kitchen paper and
serve immediately.
serves 6
ingredients
250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese, grated
1 teaspoon cayenne pepper 3 eggs, beaten salt
vegetable oil for deep-frying
• Warm the milk in a large heavy
saucepan over a medium heat, stirring constantly while gradually adding the flour.
• Add the butter and, once the
mixture has thickened, remove from
the heat and mix in the cheese.
• Add salt to taste, the cayenne and
the beaten eggs.
• Allow the mixture to cool. It should
now be thick enough to shape into
about 24 balls.
• Heat the oil in a deep heavy
saucepan until very hot. Deep-fry
the balls in batches of about six
until they are golden brown.
• Remove from the pan with a slotted
spoon, drain on kitchen paper and
serve immediately.
serves 6
Broccoli salad
Broccoli salad
ingredients
900g/2lb fresh broccoli
225g/8oz fresh mushrooms, sliced
100g/4oz low-fat sour cream 100g/4oz low-fat mayonnaise 1 teaspoon granulated sugar pinch of freshly ground black pepper
1 teaspoon grated onion
1 garlic clove, crushed
225g/8oz canned water
chestnuts, drained and sliced
• Cut off and discard the tough ends
of the broccoli stalks. Break the
florets into small clusters, and
steam for about 10 minutes until al
dente. Refresh in cold water. Drain.
• Mix together the mushrooms, sour
cream, mayonnaise, sugar, pepper,
onion and garlic in a small bowl.
• In a large salad bowl, combine the
broccoli and water chestnuts. Add
the creamed mixture, and toss
gently. Cover with cling film, and
refrigerate for at least 4 hours
before serving.
serves 4
ingredients
900g/2lb fresh broccoli
225g/8oz fresh mushrooms, sliced
100g/4oz low-fat sour cream 100g/4oz low-fat mayonnaise 1 teaspoon granulated sugar pinch of freshly ground black pepper
1 teaspoon grated onion
1 garlic clove, crushed
225g/8oz canned water
chestnuts, drained and sliced
• Cut off and discard the tough ends
of the broccoli stalks. Break the
florets into small clusters, and
steam for about 10 minutes until al
dente. Refresh in cold water. Drain.
• Mix together the mushrooms, sour
cream, mayonnaise, sugar, pepper,
onion and garlic in a small bowl.
• In a large salad bowl, combine the
broccoli and water chestnuts. Add
the creamed mixture, and toss
gently. Cover with cling film, and
refrigerate for at least 4 hours
before serving.
serves 4
Quail’s egg and tomato salad
Quail’s egg and tomato salad
ingredients
50g/2oz pine nuts
125ml/4fl oz olive oil
24 cherry tomatoes
24 quail’s eggs, hard-boiled and chopped
1⁄2 teaspoon salt
1⁄2 teaspoon granulated sugar
2 tablespoons red wine vinegar
• In a frying pan over a medium
heat, fry the pine nuts in a
teaspoon of the oil until golden
brown, taking care not to scorch.
• Put the tomatoes and quail’s eggs
in a serving bowl. Sprinkle the
pine nuts over the top.
• Blend the remaining olive oil, salt,
sugar and red wine vinegar
together in a screwtop glass jar
until thoroughly mixed.
• Pour the dressing over the eggs. Let
stand for 10 minutes to allow the
flavours to infuse before serving.
serves 4
ingredients
50g/2oz pine nuts
125ml/4fl oz olive oil
24 cherry tomatoes
24 quail’s eggs, hard-boiled and chopped
1⁄2 teaspoon salt
1⁄2 teaspoon granulated sugar
2 tablespoons red wine vinegar
• In a frying pan over a medium
heat, fry the pine nuts in a
teaspoon of the oil until golden
brown, taking care not to scorch.
• Put the tomatoes and quail’s eggs
in a serving bowl. Sprinkle the
pine nuts over the top.
• Blend the remaining olive oil, salt,
sugar and red wine vinegar
together in a screwtop glass jar
until thoroughly mixed.
• Pour the dressing over the eggs. Let
stand for 10 minutes to allow the
flavours to infuse before serving.
serves 4
Eggs with spinach
Eggs with spinach
ingredients
450g/1lb fresh spinach
25g/1oz butter
1 small onion, finely chopped pinch of ground nutmeg
4 eggs
salt and freshly ground black pepper
• Cook the spinach for 1-2 minutes
in boiling water until the leaves
have just wilted, then drain and
squeeze out the excess water.
• In a heavy frying pan, melt the
butter and sweat the onion for
5 minutes until soft.
• Add the spinach and cook for a
further 5 minutes, stirring
frequently. Season with a pinch of
nutmeg and salt and pepper.
• Make four holes in the spinach,
and break an egg into each space.
• Cover the pan and cook for
5 minutes until the egg whites are
cooked through.
• Serve with bread.
serves 2
ingredients
450g/1lb fresh spinach
25g/1oz butter
1 small onion, finely chopped pinch of ground nutmeg
4 eggs
salt and freshly ground black pepper
• Cook the spinach for 1-2 minutes
in boiling water until the leaves
have just wilted, then drain and
squeeze out the excess water.
• In a heavy frying pan, melt the
butter and sweat the onion for
5 minutes until soft.
• Add the spinach and cook for a
further 5 minutes, stirring
frequently. Season with a pinch of
nutmeg and salt and pepper.
• Make four holes in the spinach,
and break an egg into each space.
• Cover the pan and cook for
5 minutes until the egg whites are
cooked through.
• Serve with bread.
serves 2
Feta cheese and capers
Feta cheese and capers
ingredients
1⁄2 teaspoon mixed peppercorns
8 coriander seeds
350g/12oz feta cheese, cubed 2 garlic cloves, thinly sliced
1 bay leaf
1 tablespoon capers, rinsed and drained
1 sprig of fresh oregano or thyme olive oil to cover
16 black olives hot toast
• Using a mortar and pestle, lightly
crush the peppercorns and coriander seeds.
• In a screwtop glass jar, layer the
feta cheese, garlic, bay leaf,
ground peppercorns and coriander
seeds, capers and a fresh sprig of
thyme or oregano.
• Pour in enough oil to cover the
cheese, and marinate for 2 weeks
in the refrigerator.
• Serve the feta cheese on hot toast
together with the black olives and
a drizzling of oil.
serves 6
ingredients
1⁄2 teaspoon mixed peppercorns
8 coriander seeds
350g/12oz feta cheese, cubed 2 garlic cloves, thinly sliced
1 bay leaf
1 tablespoon capers, rinsed and drained
1 sprig of fresh oregano or thyme olive oil to cover
16 black olives hot toast
• Using a mortar and pestle, lightly
crush the peppercorns and coriander seeds.
• In a screwtop glass jar, layer the
feta cheese, garlic, bay leaf,
ground peppercorns and coriander
seeds, capers and a fresh sprig of
thyme or oregano.
• Pour in enough oil to cover the
cheese, and marinate for 2 weeks
in the refrigerator.
• Serve the feta cheese on hot toast
together with the black olives and
a drizzling of oil.
serves 6
Camembert with garlic
Camembert with garlic
ingredients
1 whole Camembert housed in a wooden box
4 garlic cloves, thickly sliced 4 thick slices brown bread, crusts removed
4 teaspoons cranberry sauce
fresh watercress, to garnish
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Remove the cheese from its
packaging, retaining the wooden
box. Quarter the cheese, then put
back in the wooden box, excluding
any paper.
• Slip the garlic slices in the gaps
between the quarters. Bake in the
oven for 8-10 minutes until the
cheese is very soft and warm.
• Serve on a bed of lightly toasted
brown bread accompanied by the
cranberry sauce and garnished
with watercress.
serves 4
ingredients
1 whole Camembert housed in a wooden box
4 garlic cloves, thickly sliced 4 thick slices brown bread, crusts removed
4 teaspoons cranberry sauce
fresh watercress, to garnish
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Remove the cheese from its
packaging, retaining the wooden
box. Quarter the cheese, then put
back in the wooden box, excluding
any paper.
• Slip the garlic slices in the gaps
between the quarters. Bake in the
oven for 8-10 minutes until the
cheese is very soft and warm.
• Serve on a bed of lightly toasted
brown bread accompanied by the
cranberry sauce and garnished
with watercress.
serves 4
Parmesan balls
Parmesan balls
ingredients
vegetable oil for deep-frying 175g/6oz Parmesan cheese, freshly grated
2 egg whites, stiffly beaten
1⁄2 teaspoon cayenne pepper
• Heat the oil in a large heavy pan
until very hot.
• Mix the Parmesan with the egg
whites and cayenne, keeping aside
a small quantity of cheese for
dusting the balls.
• Using the remaining cheese to dust
your hands, form the mixture into
12 small balls.
• Deep-fry the balls in two batches
until golden brown. Drain and
serve immediately.
serves 6
ingredients
vegetable oil for deep-frying 175g/6oz Parmesan cheese, freshly grated
2 egg whites, stiffly beaten
1⁄2 teaspoon cayenne pepper
• Heat the oil in a large heavy pan
until very hot.
• Mix the Parmesan with the egg
whites and cayenne, keeping aside
a small quantity of cheese for
dusting the balls.
• Using the remaining cheese to dust
your hands, form the mixture into
12 small balls.
• Deep-fry the balls in two batches
until golden brown. Drain and
serve immediately.
serves 6
Ricotta cheese and courgette rolls
Ricotta cheese
and courgette rolls
ingredients
2 large courgettes, cut
lengthways into 1cm/1⁄2in slices
2 tablespoons vegetable oil
50g/2oz ricotta cheese, softened
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped tomatoes salt and freshly ground lack pepper
• Brush the courgette slices with the
oil, and grill on each side until lightly browned. Drain on kitchen paper and leave to cool.
• Mix the ricotta with the parsley,
and season with salt and pepper.
Spread this mixture on each
courgette slice.
• Top each slice with some of the
tomatoes and roll up, securing with
a toothpick. Serve.
serves 2
and courgette rolls
ingredients
2 large courgettes, cut
lengthways into 1cm/1⁄2in slices
2 tablespoons vegetable oil
50g/2oz ricotta cheese, softened
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped tomatoes salt and freshly ground lack pepper
• Brush the courgette slices with the
oil, and grill on each side until lightly browned. Drain on kitchen paper and leave to cool.
• Mix the ricotta with the parsley,
and season with salt and pepper.
Spread this mixture on each
courgette slice.
• Top each slice with some of the
tomatoes and roll up, securing with
a toothpick. Serve.
serves 2
Chive omelette stir-fry
Chive omelette stir-fry
ingredients
2 eggs
2 tablespoons snipped fresh chives
1 tablespoon groundnut oil
1 garlic clove, chopped
1cm/1⁄2in piece of fresh root ginger, chopped
2 celery sticks, cut into shreds
2 carrots, cut into shreds
2 small courgettes, cut into shreds
1 bunch of radishes, sliced
4 spring onions, cut into shreds
100g/4oz beansprouts
1 ⁄4 head Chinese leaves,shredded
1 tablespoon sesame oil
salt and freshly ground black pepper
• Whisk together the eggs and chives in a bowl. Season with salt and
pepper, and whisk again. Heat about 1 teaspoon of the groundnut oil in
a small frying pan, and pour in just enough of the egg mixture to cover
the bottom of the pan. Cook for about 1 minute until set, then turn over
and cook the omelette on the other side for a further minute.
• Tip out the omelette onto a plate, and cook the rest of the egg mixture in
the same way to make two or three small omelettes, adding extra oil to
the pan if necessary. Roll up each omelette and slice thinly. Keep the
omelettes warm until required.
• Heat the remaining groundnut oil in a wok or large frying pan, add the garlic and ginger, and stir-fry for a few seconds.
• Add the celery, carrots and courgettes, and stir-fry for about 1 minute.
Add the radishes, spring onions, beansprouts and Chinese leaves, and
stir-fry for a further 3 minutes until all the vegetables are tender but still
with a bite. Sprinkle the sesame oil over the vegetables, and toss gently.
• Serve the vegetables at once, with the omelette scattered over the top.
serves 6
ingredients
2 eggs
2 tablespoons snipped fresh chives
1 tablespoon groundnut oil
1 garlic clove, chopped
1cm/1⁄2in piece of fresh root ginger, chopped
2 celery sticks, cut into shreds
2 carrots, cut into shreds
2 small courgettes, cut into shreds
1 bunch of radishes, sliced
4 spring onions, cut into shreds
100g/4oz beansprouts
1 ⁄4 head Chinese leaves,shredded
1 tablespoon sesame oil
salt and freshly ground black pepper
• Whisk together the eggs and chives in a bowl. Season with salt and
pepper, and whisk again. Heat about 1 teaspoon of the groundnut oil in
a small frying pan, and pour in just enough of the egg mixture to cover
the bottom of the pan. Cook for about 1 minute until set, then turn over
and cook the omelette on the other side for a further minute.
• Tip out the omelette onto a plate, and cook the rest of the egg mixture in
the same way to make two or three small omelettes, adding extra oil to
the pan if necessary. Roll up each omelette and slice thinly. Keep the
omelettes warm until required.
• Heat the remaining groundnut oil in a wok or large frying pan, add the garlic and ginger, and stir-fry for a few seconds.
• Add the celery, carrots and courgettes, and stir-fry for about 1 minute.
Add the radishes, spring onions, beansprouts and Chinese leaves, and
stir-fry for a further 3 minutes until all the vegetables are tender but still
with a bite. Sprinkle the sesame oil over the vegetables, and toss gently.
• Serve the vegetables at once, with the omelette scattered over the top.
serves 6
Baked Brie with sun-dried tomatoes
Baked Brie with
sun-dried tomatoes
ingredients
225g/8oz Brie cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped sun-dried tomatoes in oil
• Preheat the oven to 230°C/
450°F/Gas mark 8.
• Trim the rind from the top of the
Brie, and place the Brie on a
baking tray. In a small bowl, mix
together the parsley and tomato.
• Spread the tomato mixture on top
of the cheese, and bake in the
oven for 10 minutes or until the
cheese is heated through. Serve
straight away.
serves 6
sun-dried tomatoes
ingredients
225g/8oz Brie cheese
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped sun-dried tomatoes in oil
• Preheat the oven to 230°C/
450°F/Gas mark 8.
• Trim the rind from the top of the
Brie, and place the Brie on a
baking tray. In a small bowl, mix
together the parsley and tomato.
• Spread the tomato mixture on top
of the cheese, and bake in the
oven for 10 minutes or until the
cheese is heated through. Serve
straight away.
serves 6
Egg curry
Egg curry
ingredients
2 large onions, finely chopped
100g/4oz desiccated coconut 5 fresh red chillies
4 tablespoons tamarind pulp
2 teaspoons coriander seeds
pinch of asafoetida powder
pinch of cumin seeds pinch of salt
2 eggs
2 tablespoons olive oil
• To make the spice paste, put one-third of 1 onion in a large frying pan
or wok over a medium heat with the coconut, chillies, tamarind,
coriander seeds, asafoetida and cumin seeds. Toast for 5 minutes,
stirring constantly. Remove from the heat and set aside to cool.
• Transfer the toasted spice mixture to a grinder, and grind for
2-3 minutes. Then, in a large heavy saucepan, combine the ground spices with the remaining two-thirds of 1 onion and 400ml/14fl oz water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
• Add the salt, then carefully break the eggs into the saucepan. Cover and cook for 5 minutes.
• In a frying pan, heat the oil, then add the remaining onion and cook over a high heat, stirring, until brown. Remove from the heat and pour the contents of the frying pan over the eggs. Serve hot.
serves 4
ingredients
2 large onions, finely chopped
100g/4oz desiccated coconut 5 fresh red chillies
4 tablespoons tamarind pulp
2 teaspoons coriander seeds
pinch of asafoetida powder
pinch of cumin seeds pinch of salt
2 eggs
2 tablespoons olive oil
• To make the spice paste, put one-third of 1 onion in a large frying pan
or wok over a medium heat with the coconut, chillies, tamarind,
coriander seeds, asafoetida and cumin seeds. Toast for 5 minutes,
stirring constantly. Remove from the heat and set aside to cool.
• Transfer the toasted spice mixture to a grinder, and grind for
2-3 minutes. Then, in a large heavy saucepan, combine the ground spices with the remaining two-thirds of 1 onion and 400ml/14fl oz water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
• Add the salt, then carefully break the eggs into the saucepan. Cover and cook for 5 minutes.
• In a frying pan, heat the oil, then add the remaining onion and cook over a high heat, stirring, until brown. Remove from the heat and pour the contents of the frying pan over the eggs. Serve hot.
serves 4
Pasta frittata
Pasta frittata
ingredients
350g/12oz spaghetti
4 eggs
1⁄4 teaspoon ground black pepper
50g/2oz Parmesan cheese, freshly grated
2 tablespoons olive oil
100g/4oz mozzarella cheese,diced
2 tomatoes, diced
2 onions, chopped
50g/2oz prosciutto, sliced 2 tablespoons chopped fresh flat-leaf parsley
• Add the spaghetti to a large saucepan of salted boiling water. Cook
until al dente, drain, then cut into 2.5cm/1in lengths. Beat the eggs in a large bowl. Mix in the spaghetti, pepper and Parmesan.
• Heat the oil in a non-stick frying pan over a medium heat. Add half of
the pasta mixture, spreading it out to the edges like a pancake. Spread
the mozzarella in a single layer on top, then layer on the tomatoes,
onions and prosciutto. Finish by spreading the remaining pasta on top and pouring any egg left in the bowl over it.
• Cook over a low heat for about 5 minutes. When the bottom has set and is golden brown, flip the frittata over. Cook, uncovered, for another
5 minutes or until the bottom is crisp and golden.
• To serve, cut into four wedges and sprinkle with parsley. Serve warm.
serves 4
ingredients
350g/12oz spaghetti
4 eggs
1⁄4 teaspoon ground black pepper
50g/2oz Parmesan cheese, freshly grated
2 tablespoons olive oil
100g/4oz mozzarella cheese,diced
2 tomatoes, diced
2 onions, chopped
50g/2oz prosciutto, sliced 2 tablespoons chopped fresh flat-leaf parsley
• Add the spaghetti to a large saucepan of salted boiling water. Cook
until al dente, drain, then cut into 2.5cm/1in lengths. Beat the eggs in a large bowl. Mix in the spaghetti, pepper and Parmesan.
• Heat the oil in a non-stick frying pan over a medium heat. Add half of
the pasta mixture, spreading it out to the edges like a pancake. Spread
the mozzarella in a single layer on top, then layer on the tomatoes,
onions and prosciutto. Finish by spreading the remaining pasta on top and pouring any egg left in the bowl over it.
• Cook over a low heat for about 5 minutes. When the bottom has set and is golden brown, flip the frittata over. Cook, uncovered, for another
5 minutes or until the bottom is crisp and golden.
• To serve, cut into four wedges and sprinkle with parsley. Serve warm.
serves 4
Banana and chicory salad
Banana and chicory salad
ingredients
2 bananas, thickly sliced
grated zest and juice of 1 lemon 2 heads chicory
1 tablespoon sunflower oil
1 teaspoon granulated sugar
1 tablespoon chopped fresh coriander leaves
1 tablespoon desiccated coconut, toasted
salt and freshly ground black pepper
• Toss the bananas in a little of the
lemon juice to prevent browning.
• Cut a cone-shaped core out of the
base of each chicory head, then
separate into leaves. Arrange the leaves on a serving plate, and pile the bananas in the centre.
• Whisk together the remaining
lemon juice, zest, oil and sugar.
Season with salt and pepper, and
whisk again.
• Pour the dressing over the salad.
Sprinkle with the coriander and
coconut. Serve straight away.
serves 4
ingredients
2 bananas, thickly sliced
grated zest and juice of 1 lemon 2 heads chicory
1 tablespoon sunflower oil
1 teaspoon granulated sugar
1 tablespoon chopped fresh coriander leaves
1 tablespoon desiccated coconut, toasted
salt and freshly ground black pepper
• Toss the bananas in a little of the
lemon juice to prevent browning.
• Cut a cone-shaped core out of the
base of each chicory head, then
separate into leaves. Arrange the leaves on a serving plate, and pile the bananas in the centre.
• Whisk together the remaining
lemon juice, zest, oil and sugar.
Season with salt and pepper, and
whisk again.
• Pour the dressing over the salad.
Sprinkle with the coriander and
coconut. Serve straight away.
serves 4
Cucumber salad
Cucumber salad
ingredients
3 large cucumbers, peeled and thinly sliced
1 large red onion, sliced and separated into rings
125ml/4fl oz white vinegar 3 tablespoons granulated sugar 1 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon ground ginger
1 tablespoon snipped fresh chives
• Layer the cucumbers in a bowl.
Add the onion.
• Put the vinegar, sugar, salt, pepper,
ginger and chives in a screwtop
glass jar. Seal tightly and shake
well to combine.
• Pour the dressing over the
cucumbers, and refrigerate for at
least 1 hour before serving.
serves 6
ingredients
3 large cucumbers, peeled and thinly sliced
1 large red onion, sliced and separated into rings
125ml/4fl oz white vinegar 3 tablespoons granulated sugar 1 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon ground ginger
1 tablespoon snipped fresh chives
• Layer the cucumbers in a bowl.
Add the onion.
• Put the vinegar, sugar, salt, pepper,
ginger and chives in a screwtop
glass jar. Seal tightly and shake
well to combine.
• Pour the dressing over the
cucumbers, and refrigerate for at
least 1 hour before serving.
serves 6
Hot bulgur salad
Hot bulgur salad
ingredients
100g/4oz bulgur wheat
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely chopped 2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint 1 teaspoon chopped fresh coriander leaves
3 ripe tomatoes, chopped
5cm/2in piece of cucumber, chopped
1 green pepper, seeded and chopped
4 black olives, pitted and halved
• Put the bulgur in a pan. Add
250ml/9fl oz boiling water and
sprinkle with the salt. Stir and leave
to stand for 20 minutes until the
bulgur has absorbed all the water.
• Add the oil, lemon juice, garlic,
herbs, tomatoes, cucumber and
green pepper. Toss over a gentle
heat for 1 minute.
• Pile the salad onto individual
serving plates, and garnish with
the olives before serving.
serves 4
ingredients
100g/4oz bulgur wheat
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely chopped 2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint 1 teaspoon chopped fresh coriander leaves
3 ripe tomatoes, chopped
5cm/2in piece of cucumber, chopped
1 green pepper, seeded and chopped
4 black olives, pitted and halved
• Put the bulgur in a pan. Add
250ml/9fl oz boiling water and
sprinkle with the salt. Stir and leave
to stand for 20 minutes until the
bulgur has absorbed all the water.
• Add the oil, lemon juice, garlic,
herbs, tomatoes, cucumber and
green pepper. Toss over a gentle
heat for 1 minute.
• Pile the salad onto individual
serving plates, and garnish with
the olives before serving.
serves 4
Fruity pasta and prawn salad
Fruity pasta and prawn salad
ingredients
175g/6oz pasta shells
225g/8oz frozen prawns, thawed and drained
1 large cantaloupe melon
2 tablespoons olive oil
1 tablespoon tarragon vinegar
2 tablespoons snipped fresh chives
200g/7oz Chinese leaves, shredded
• Cook the pasta in lightly salted
boiling water until al dente. Drain well and allow to cool.
• Peel the prawns, and discard the
shells.
• Halve the melon, and remove the
seeds with a teaspoon. Scoop the
flesh into balls with a melon baller,
and mix with the prawns and pasta. • Whisk the oil, vinegar and chives
together. Pour over the prawn
mixture, and toss to coat. Cover
and chill for at least 30 minutes.
• Use the Chinese leaves to line a
shallow bowl. Pile the prawn
mixture onto the leaves, and serve.
serves 6
ingredients
175g/6oz pasta shells
225g/8oz frozen prawns, thawed and drained
1 large cantaloupe melon
2 tablespoons olive oil
1 tablespoon tarragon vinegar
2 tablespoons snipped fresh chives
200g/7oz Chinese leaves, shredded
• Cook the pasta in lightly salted
boiling water until al dente. Drain well and allow to cool.
• Peel the prawns, and discard the
shells.
• Halve the melon, and remove the
seeds with a teaspoon. Scoop the
flesh into balls with a melon baller,
and mix with the prawns and pasta. • Whisk the oil, vinegar and chives
together. Pour over the prawn
mixture, and toss to coat. Cover
and chill for at least 30 minutes.
• Use the Chinese leaves to line a
shallow bowl. Pile the prawn
mixture onto the leaves, and serve.
serves 6
Beansprout and pepper salad
Beansprout and pepper salad
ingredients
175g/6oz beansprouts
1 red pepper, seeded and cut into thin rings
1 green pepper, seeded and cut into thin rings
1 onion, thinly sliced and seperate into rings
For the dressing
2 tablespoons light soy sauce 1 tablespoon sherry
salt and freshly ground black pepper
• To make the dressing, put all the
ingredients in a screwtop glass jar, add 2 tablespoons water, seal tightly and shake well.
• Mix together the beansprouts,
peppers and onion in a large
salad bowl. Pour over the dressing,
toss gently and serve.
serves 4
ingredients
175g/6oz beansprouts
1 red pepper, seeded and cut into thin rings
1 green pepper, seeded and cut into thin rings
1 onion, thinly sliced and seperate into rings
For the dressing
2 tablespoons light soy sauce 1 tablespoon sherry
salt and freshly ground black pepper
• To make the dressing, put all the
ingredients in a screwtop glass jar, add 2 tablespoons water, seal tightly and shake well.
• Mix together the beansprouts,
peppers and onion in a large
salad bowl. Pour over the dressing,
toss gently and serve.
serves 4
Spinach and bacon salad
Spinach and bacon salad
ingredients
1 slice white bread, crusts removed
1 tablespoon low-fat spread 3 rashers rindless streaky back bacon, diced
175g/6oz spinach leaves, torn into pieces
1 small onion, thinly sliced and separated into rings
1 tablespoon olive oil
2 teaspoons red wine vinegar 1 teaspoon Worcestershire sauce freshly ground black pepper
• Spread the bread with the low-fat
spread on both sides, and cut into small dice.
• Sauté the bread cubes in a frying
pan until golden. Remove from the
pan, and drain on kitchen paper.
• Wipe out the pan, add the bacon
and fry until crisp. Remove from
the pan. Drain on kitchen paper.
• Put the spinach in a salad bowl
with the onion. Whisk together the
oil, vinegar, Worcestershire sauce
and some pepper.
• Drizzle the dressing over the salad,
and top with the croûtons.
serves 4
ingredients
1 slice white bread, crusts removed
1 tablespoon low-fat spread 3 rashers rindless streaky back bacon, diced
175g/6oz spinach leaves, torn into pieces
1 small onion, thinly sliced and separated into rings
1 tablespoon olive oil
2 teaspoons red wine vinegar 1 teaspoon Worcestershire sauce freshly ground black pepper
• Spread the bread with the low-fat
spread on both sides, and cut into small dice.
• Sauté the bread cubes in a frying
pan until golden. Remove from the
pan, and drain on kitchen paper.
• Wipe out the pan, add the bacon
and fry until crisp. Remove from
the pan. Drain on kitchen paper.
• Put the spinach in a salad bowl
with the onion. Whisk together the
oil, vinegar, Worcestershire sauce
and some pepper.
• Drizzle the dressing over the salad,
and top with the croûtons.
serves 4
Bamboo shoot salad
Bamboo shoot salad
ingredients
400g/14oz canned whole bamboo shoots
25g/1oz long-grain rice
2 tablespoons chopped shallots
1 tablespoon chopped garlic
3 tablespoons chopped spring onion
2 tablespoons Thai fish sauce 2 tablespoons lime juice
1 teaspoon granulated sugar
1⁄2 teaspoon dried red chilli flakes
20 small fresh mint leaves
1 tablespoon sesame seeds, toasted
• Rinse and drain the bamboo
shoots, then slice and set aside in a serving bowl.
• Dry-roast the rice in a heavy frying
pan until it is golden brown.
Remove and grind to fine crumbs
using a mortar and pestle.
• Tip the ground rice into a bowl.
Add the shallots, garlic, spring
onions, fish sauce, lime juice,
sugar, chilli flakes and half of the
mint leaves. Mix thoroughly.
• Pour over the bamboo shoots, and
toss together. Serve the salad
sprinkled with the sesame seeds
and the remaining mint leaves.
serves 4
ingredients
400g/14oz canned whole bamboo shoots
25g/1oz long-grain rice
2 tablespoons chopped shallots
1 tablespoon chopped garlic
3 tablespoons chopped spring onion
2 tablespoons Thai fish sauce 2 tablespoons lime juice
1 teaspoon granulated sugar
1⁄2 teaspoon dried red chilli flakes
20 small fresh mint leaves
1 tablespoon sesame seeds, toasted
• Rinse and drain the bamboo
shoots, then slice and set aside in a serving bowl.
• Dry-roast the rice in a heavy frying
pan until it is golden brown.
Remove and grind to fine crumbs
using a mortar and pestle.
• Tip the ground rice into a bowl.
Add the shallots, garlic, spring
onions, fish sauce, lime juice,
sugar, chilli flakes and half of the
mint leaves. Mix thoroughly.
• Pour over the bamboo shoots, and
toss together. Serve the salad
sprinkled with the sesame seeds
and the remaining mint leaves.
serves 4
Banana and pecan salad
Banana and pecan salad
ingredients
50g/2oz finely chopped lean back bacon
50g/2oz pecan nuts, chopped 200g/7oz banana, sliced 300g/11oz celery, sliced
1⁄2 lime, thinly sliced
250g/9oz low-fat Greek-style yogurt
6 lettuce leaves
• Grill the bacon until crisp, then cut
into small pieces.
• Mix together the bacon, pecan
nuts, banana, celery, lime and
yogurt in a bowl.
• Put a lettuce leaf on the bottom of
each of six individual bowls, and
divide the mixture between each
bowl. Serve.
serves 6
ingredients
50g/2oz finely chopped lean back bacon
50g/2oz pecan nuts, chopped 200g/7oz banana, sliced 300g/11oz celery, sliced
1⁄2 lime, thinly sliced
250g/9oz low-fat Greek-style yogurt
6 lettuce leaves
• Grill the bacon until crisp, then cut
into small pieces.
• Mix together the bacon, pecan
nuts, banana, celery, lime and
yogurt in a bowl.
• Put a lettuce leaf on the bottom of
each of six individual bowls, and
divide the mixture between each
bowl. Serve.
serves 6
Beetroot and chive salad
Beetroot and chive salad
ingredients
4 cooked beetroot, chopped
2 tablespoons low-fat cr?me fra?che
1 tablespoon snipped fresh chives
salt and freshly ground black pepper
• Put the beetroot in a bowl. Add the
crème fraîche, and season with salt and pepper.
• Sprinkle over the chives, toss and
serve immediately.
serves 4
ingredients
4 cooked beetroot, chopped
2 tablespoons low-fat cr?me fra?che
1 tablespoon snipped fresh chives
salt and freshly ground black pepper
• Put the beetroot in a bowl. Add the
crème fraîche, and season with salt and pepper.
• Sprinkle over the chives, toss and
serve immediately.
serves 4
Basque tomatoes
Basque tomatoes
ingredients
8 firm ripe tomatoes
100g/4oz fresh flat-leaf parsley,
chopped
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon granulated sugar
1⁄4 teaspoon coarse-ground
black pepper
100g/4oz black olives
50ml/2fl oz olive oil
2 tablespoons tarragon vinegar 1 teaspoon Dijon mustard
• Slice the tomatoes, spread them in
a shallow dish and sprinkle with the parsley.
• Combine the remaining ingredients
in a bowl, mix well and pour over
the tomatoes. Cover with cling film,
and refrigerate for at least 2 hours before serving.
serves 8
ingredients
8 firm ripe tomatoes
100g/4oz fresh flat-leaf parsley,
chopped
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon granulated sugar
1⁄4 teaspoon coarse-ground
black pepper
100g/4oz black olives
50ml/2fl oz olive oil
2 tablespoons tarragon vinegar 1 teaspoon Dijon mustard
• Slice the tomatoes, spread them in
a shallow dish and sprinkle with the parsley.
• Combine the remaining ingredients
in a bowl, mix well and pour over
the tomatoes. Cover with cling film,
and refrigerate for at least 2 hours before serving.
serves 8
Cranberry cream salad
Cranberry cream salad
ingredients
75g/3oz cherry elatine
225ml/8fl oz hot water
450g/1lb cranberry sauce
100g/4oz celery, diced
50g/2oz raisins
225g/8oz low-fat sour cream
• Dissolve the gelatine in the hot
water, and chill until slightly thickened. Fold the cranberry sauce into the gelatine, and add the celery and raisins.
• Fold in the sour cream, and pour
the mixture into a mould. Chill until
firm, then turn out and serve.
serves 6
ingredients
75g/3oz cherry elatine
225ml/8fl oz hot water
450g/1lb cranberry sauce
100g/4oz celery, diced
50g/2oz raisins
225g/8oz low-fat sour cream
• Dissolve the gelatine in the hot
water, and chill until slightly thickened. Fold the cranberry sauce into the gelatine, and add the celery and raisins.
• Fold in the sour cream, and pour
the mixture into a mould. Chill until
firm, then turn out and serve.
serves 6
Turnip salad
Turnip salad
ingredients
350g/12oz turnips
2 spring onions, white part only, chopped
1 tablespoon caster sugar
pinch of salt
2 tablespoons horseradish cream
2 teaspoons caraway seeds
• Peel, slice and shred the turnips.
Add the spring onions, sugar and salt, then rub together with your hands to soften the turnip.
• Fold in the horseradish cream and
caraway seeds, and serve.
serves 4
ingredients
350g/12oz turnips
2 spring onions, white part only, chopped
1 tablespoon caster sugar
pinch of salt
2 tablespoons horseradish cream
2 teaspoons caraway seeds
• Peel, slice and shred the turnips.
Add the spring onions, sugar and salt, then rub together with your hands to soften the turnip.
• Fold in the horseradish cream and
caraway seeds, and serve.
serves 4
Mustard carrot salad
Mustard carrot salad
ingredients
450g/1lb carrots, coarsely grated
25g/1oz low-fat spread
1 tablespoon mustard seeds 1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper
• Put the carrots in a salad bowl,
and season with salt and pepper.
• Melt the low-fat spread in a frying
pan over a medium heat, and add
the mustard seeds.
• When they start to pop, add the
lemon juice, stir and pour over the
salad. Toss well and serve straight
away, while still warm.
serves 4
ingredients
450g/1lb carrots, coarsely grated
25g/1oz low-fat spread
1 tablespoon mustard seeds 1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper
• Put the carrots in a salad bowl,
and season with salt and pepper.
• Melt the low-fat spread in a frying
pan over a medium heat, and add
the mustard seeds.
• When they start to pop, add the
lemon juice, stir and pour over the
salad. Toss well and serve straight
away, while still warm.
serves 4
Hot potato and bean salad
Hot potato and bean salad
ingredients
450g/1lb potatoes, scrubbed and diced
100g/4oz French beans,
topped and tailed, cut into short lengths
75ml/3fl oz low-fat crème fraîche
2 teaspoons chopped fresh mint salt and freshly ground black pepper
• Cook the potatoes in lightly salted
boiling water for 5 minutes.
• Add the beans to the potatoes, and
cook for a further 5-10 minutes
until the potatoes are tender. Drain
and return to the pan.
• Add the crème fraîche and mint,
and season with salt and pepper.
Toss gently, and serve warm.
serves 4
ingredients
450g/1lb potatoes, scrubbed and diced
100g/4oz French beans,
topped and tailed, cut into short lengths
75ml/3fl oz low-fat crème fraîche
2 teaspoons chopped fresh mint salt and freshly ground black pepper
• Cook the potatoes in lightly salted
boiling water for 5 minutes.
• Add the beans to the potatoes, and
cook for a further 5-10 minutes
until the potatoes are tender. Drain
and return to the pan.
• Add the crème fraîche and mint,
and season with salt and pepper.
Toss gently, and serve warm.
serves 4
Fresh salad with raspberry vinaigrette
Fresh salad with
raspberry vinaigrette
ingredients
1 bunch watercress, torn
2 heads Bibb lettuce, torn into bite-size pieces
450g/1lb mushrooms, sliced 425g/15oz canned artichoke hearts, drained
1 bunch white radishes, sliced
225g/8oz fresh raspberries
For the vinaigrette
125ml/4fl oz raspberry vinegar
1⁄2 teaspoon salt
225g/8oz olive oil
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon freshly ground black pepper
• Put the watercress, lettuce,
mushrooms, artichoke hearts and radishes in a large bowl.
• Shake the vinaigrette ingredients
together in a screwtop glass jar,
and drizzle over the salad. Toss
well. Serve with the raspberries scattered over the top.
serves 10
raspberry vinaigrette
ingredients
1 bunch watercress, torn
2 heads Bibb lettuce, torn into bite-size pieces
450g/1lb mushrooms, sliced 425g/15oz canned artichoke hearts, drained
1 bunch white radishes, sliced
225g/8oz fresh raspberries
For the vinaigrette
125ml/4fl oz raspberry vinegar
1⁄2 teaspoon salt
225g/8oz olive oil
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon freshly ground black pepper
• Put the watercress, lettuce,
mushrooms, artichoke hearts and radishes in a large bowl.
• Shake the vinaigrette ingredients
together in a screwtop glass jar,
and drizzle over the salad. Toss
well. Serve with the raspberries scattered over the top.
serves 10
Tomato and spring onion salad
Tomato and spring onion salad
ingredients
8 ripe tomatoes
3 spring onions, finely sliced 1 tablespoon olive oil
1 tablespoon white wine vinegar
1⁄2 teaspoon granulated sugar
salt and freshly ground black pepper
• Put the tomatoes in a bowl of just-
boiled water for 30 seconds.
Remove with a slotted spoon, then peel off and discard the skin. Cut the flesh into wedges.
• Put the tomatoes in a dish, and
sprinkle with the spring onions.
• Whisk together the remaining
ingredients and drizzle over the top. Leave to stand for 30 minutes before serving.
serves 4
ingredients
8 ripe tomatoes
3 spring onions, finely sliced 1 tablespoon olive oil
1 tablespoon white wine vinegar
1⁄2 teaspoon granulated sugar
salt and freshly ground black pepper
• Put the tomatoes in a bowl of just-
boiled water for 30 seconds.
Remove with a slotted spoon, then peel off and discard the skin. Cut the flesh into wedges.
• Put the tomatoes in a dish, and
sprinkle with the spring onions.
• Whisk together the remaining
ingredients and drizzle over the top. Leave to stand for 30 minutes before serving.
serves 4
Beetroot and orange salad
Beetroot and orange salad
ingredients
1 Little Gem lettuce, leaves separated
2 oranges
2 large cooked beetroot, diced 1 tablespoon orange juice
1 teaspoon balsamic vinegar salt and freshly ground black pepper
• Divide the lettuce leaves evenly
among four small serving plates.
• Holding the oranges over a bowl,
remove all the pith and zest. Cut
the flesh into segments. Squeeze any juice from the membranes into the bowl, then discard them.
• Pile the beetroot in the centre of the
lettuce leaves with the orange
segments surrounding them.
• Add the orange juice to the bowl
with the vinegar. Season with salt
and pepper. Spoon the dressing
over the beetroot, and serve.
serves 4
ingredients
1 Little Gem lettuce, leaves separated
2 oranges
2 large cooked beetroot, diced 1 tablespoon orange juice
1 teaspoon balsamic vinegar salt and freshly ground black pepper
• Divide the lettuce leaves evenly
among four small serving plates.
• Holding the oranges over a bowl,
remove all the pith and zest. Cut
the flesh into segments. Squeeze any juice from the membranes into the bowl, then discard them.
• Pile the beetroot in the centre of the
lettuce leaves with the orange
segments surrounding them.
• Add the orange juice to the bowl
with the vinegar. Season with salt
and pepper. Spoon the dressing
over the beetroot, and serve.
serves 4
Rocket salad
Rocket salad
ingredients
1 slice white bread, cubed
1 garlic clove, quartered
1 tablespoon low-fat spread 100g/4oz rocket leaves
1 sprig of fresh coriander, leaves picked
1 sprig of fresh flat leaf parsley, leaves picked
1 red onion, sliced
1 tablespoon tarragon vinegar salt and freshly ground black pepper
• Put the bread, garlic and low-fat
spread in a small heavy frying pan over a gentle heat, and toss until golden. Remove from the heat,
discard the garlic and drain the
croûtons on kitchen paper.
• Put the rocket, coriander and
parsley in a small salad bowl.
Scatter the onion and croûtons over
the top of the greens. Sprinkle with
the vinegar, and season well with
salt and pepper. Serve.
serves 4
ingredients
1 slice white bread, cubed
1 garlic clove, quartered
1 tablespoon low-fat spread 100g/4oz rocket leaves
1 sprig of fresh coriander, leaves picked
1 sprig of fresh flat leaf parsley, leaves picked
1 red onion, sliced
1 tablespoon tarragon vinegar salt and freshly ground black pepper
• Put the bread, garlic and low-fat
spread in a small heavy frying pan over a gentle heat, and toss until golden. Remove from the heat,
discard the garlic and drain the
croûtons on kitchen paper.
• Put the rocket, coriander and
parsley in a small salad bowl.
Scatter the onion and croûtons over
the top of the greens. Sprinkle with
the vinegar, and season well with
salt and pepper. Serve.
serves 4
Brown rice and chicken salad
Brown rice and chicken salad
ingredients
450g/1lb brown rice
450g/1lb lean skinless cooked chicken, diced
12 spring onions, sliced
2 celery sticks, chopped
2 green peppers, seeded and chopped
100g/4oz black olives, pitted and halved
50g/2oz pimiento, minced
100g/4oz cherry tomatoes, halved
100g/4oz fresh flat-leaf parsley, chopped
100g/4oz radishes, sliced 50ml/2fl oz olive oil
50ml/2fl oz white wine vinegar
• In a covered saucepan, cook the
rice in 450ml/3⁄4pt water over a
medium heat for about 25 minutes
or until the liquid is absorbed and
the rice is fluffy. Remove from the heat and leave to cool.
• Add all the remaining ingredients
and toss well. Serve.
serves 8
ingredients
450g/1lb brown rice
450g/1lb lean skinless cooked chicken, diced
12 spring onions, sliced
2 celery sticks, chopped
2 green peppers, seeded and chopped
100g/4oz black olives, pitted and halved
50g/2oz pimiento, minced
100g/4oz cherry tomatoes, halved
100g/4oz fresh flat-leaf parsley, chopped
100g/4oz radishes, sliced 50ml/2fl oz olive oil
50ml/2fl oz white wine vinegar
• In a covered saucepan, cook the
rice in 450ml/3⁄4pt water over a
medium heat for about 25 minutes
or until the liquid is absorbed and
the rice is fluffy. Remove from the heat and leave to cool.
• Add all the remaining ingredients
and toss well. Serve.
serves 8
Nutty rice salad
Nutty rice salad
ingredients
175g/6oz long-grain rice
50g/2oz frozen peas
50g/2oz raisins
50g/2oz toasted flaked almonds 2 tablespoons sunflower oil
1 tablespoon white wine vinegar salt and freshly ground black pepper
• In a covered saucepan, cook the
rice in 175ml/6fl oz water over a
medium-high heat for about
20 minutes. Add the peas and
cook for a further 5 minutes. Drain,
rinse with cold water, and drain
again. Empty into a salad bowl.
• Add the raisins, almonds, oil and
vinegar. Season with salt and
pepper. Toss well and serve.
serves 4
ingredients
175g/6oz long-grain rice
50g/2oz frozen peas
50g/2oz raisins
50g/2oz toasted flaked almonds 2 tablespoons sunflower oil
1 tablespoon white wine vinegar salt and freshly ground black pepper
• In a covered saucepan, cook the
rice in 175ml/6fl oz water over a
medium-high heat for about
20 minutes. Add the peas and
cook for a further 5 minutes. Drain,
rinse with cold water, and drain
again. Empty into a salad bowl.
• Add the raisins, almonds, oil and
vinegar. Season with salt and
pepper. Toss well and serve.
serves 4
Baked seafood salad
Baked seafood salad
ingredients
1 small green pepper, seeded and chopped
1 small onion, chopped
225g/8oz celery, chopped
450g/1lb cooked crabmeat
450g/1lb small cooked scallops
225g/8oz low-fat sour cream
1 teaspoon salt
1 teaspoon Worcestershire sauce
225g/8oz coarse breadcrumbs
25g/1oz margarine
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Mix all the ingredients except the
breadcrumbs and margarine in a
casserole dish. Sprinkle the
breadcrumbs over the top, and dot with the margarine. Bake for 30 minutes, and serve warm.
serves 6
ingredients
1 small green pepper, seeded and chopped
1 small onion, chopped
225g/8oz celery, chopped
450g/1lb cooked crabmeat
450g/1lb small cooked scallops
225g/8oz low-fat sour cream
1 teaspoon salt
1 teaspoon Worcestershire sauce
225g/8oz coarse breadcrumbs
25g/1oz margarine
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Mix all the ingredients except the
breadcrumbs and margarine in a
casserole dish. Sprinkle the
breadcrumbs over the top, and dot with the margarine. Bake for 30 minutes, and serve warm.
serves 6
Pear and grape salad
Pear and grape salad
ingredients
2 teaspoons skimmed milk
225g/8oz low-fat cottage
cheese, whipped
1 teaspoon granulated sugar 2 large pears, halved, peeled and cored
8 iceberg lettuce leaves
20 seedless white grapes, halved
• Mix the milk with the cottage
cheese and sugar, and blend until
of a spreading consistency.
• Put the pear halves on the lettuce
leaves, cut side down, and frost
generously with the cottage cheese.
• Press the grapes, cut side down,
into the cottage cheese.
• Chill the salad for at least
20 minutes before serving.
serves 4
ingredients
2 teaspoons skimmed milk
225g/8oz low-fat cottage
cheese, whipped
1 teaspoon granulated sugar 2 large pears, halved, peeled and cored
8 iceberg lettuce leaves
20 seedless white grapes, halved
• Mix the milk with the cottage
cheese and sugar, and blend until
of a spreading consistency.
• Put the pear halves on the lettuce
leaves, cut side down, and frost
generously with the cottage cheese.
• Press the grapes, cut side down,
into the cottage cheese.
• Chill the salad for at least
20 minutes before serving.
serves 4
Chinese prawn salad
Chinese prawn salad
ingredients
175g/6oz beansprouts
1 small red pepper, chopped 100g/4oz peeled and deveined cooked prawns
2 teaspoons light soy sauce
2 teaspoons white wine vinegar
1⁄2 teaspoon granulated sugar
2 tablespoons sesame oil
salt and freshly ground black pepper
6 large lettuce leaves
1 spring onion, chopped
• Put the beansprouts in a bowl with
the pepper and prawns.
• Mix together the remaining
ingredients except the lettuce and
spring onion, and pour over the
prawn mixture. Toss well.
• Put a lettuce leaf in the bottom of
each of six individual bowls.
Spoon some prawn mixture on to
each lettuce leaf, and scatter the
spring onion over the top. Serve.
serves 6
ingredients
175g/6oz beansprouts
1 small red pepper, chopped 100g/4oz peeled and deveined cooked prawns
2 teaspoons light soy sauce
2 teaspoons white wine vinegar
1⁄2 teaspoon granulated sugar
2 tablespoons sesame oil
salt and freshly ground black pepper
6 large lettuce leaves
1 spring onion, chopped
• Put the beansprouts in a bowl with
the pepper and prawns.
• Mix together the remaining
ingredients except the lettuce and
spring onion, and pour over the
prawn mixture. Toss well.
• Put a lettuce leaf in the bottom of
each of six individual bowls.
Spoon some prawn mixture on to
each lettuce leaf, and scatter the
spring onion over the top. Serve.
serves 6
Smoked mackerel salad
Smoked mackerel salad
ingredients
450g/1lb new potatoes, halved lengthways
4 tablespoons extra virgin olive oil 3 smoked mackerel fillets, skinned and broken into strips
250g/9oz cherry tomatoes, halved
1⁄2 cucumber, seeded and diced
75g/3oz watercress
2 teaspoons horseradish sauce 2 tablespoons white wine vinegar salt and freshly ground black pepper
• Put the potatoes in a pan of cold water, cover and bring to the boil. Cook
for 10 minutes or until tender. Drain well, tip back into the pan and add
1 tablespoon of the oil. Season well with salt and pepper. Cover the pan
and shake well to mix. Spoon the potatoes into a large bowl.
• Add the mackerel, tomatoes and cucumber, and top with the watercress and a pinch of salt and pepper.
• Mix together the horseradish, remaining oil and the vinegar in a bowl, and season well with salt and pepper.
• Pour the dressing over the salad. Toss gently, and serve.
serves 6
ingredients
450g/1lb new potatoes, halved lengthways
4 tablespoons extra virgin olive oil 3 smoked mackerel fillets, skinned and broken into strips
250g/9oz cherry tomatoes, halved
1⁄2 cucumber, seeded and diced
75g/3oz watercress
2 teaspoons horseradish sauce 2 tablespoons white wine vinegar salt and freshly ground black pepper
• Put the potatoes in a pan of cold water, cover and bring to the boil. Cook
for 10 minutes or until tender. Drain well, tip back into the pan and add
1 tablespoon of the oil. Season well with salt and pepper. Cover the pan
and shake well to mix. Spoon the potatoes into a large bowl.
• Add the mackerel, tomatoes and cucumber, and top with the watercress and a pinch of salt and pepper.
• Mix together the horseradish, remaining oil and the vinegar in a bowl, and season well with salt and pepper.
• Pour the dressing over the salad. Toss gently, and serve.
serves 6
Curly endive salad
Curly endive salad
ingredients
1⁄2 curly endive
1⁄2 small onion, very thinly sliced
grated zest and juice of 1⁄2 lemon 1 teaspoon clear honey
2 teaspoons walnut oil
salt and freshly ground black pepper
• Tear the curly endive into neat
pieces, and put in a large salad
bowl. Scatter the onion over.
• Whisk together the lemon zest,
juice, honey, oil and 2 teaspoons
water. Season with salt and
pepper, and whisk again.
• Drizzle the dressing over the
endive, and serve.
serves 4
ingredients
1⁄2 curly endive
1⁄2 small onion, very thinly sliced
grated zest and juice of 1⁄2 lemon 1 teaspoon clear honey
2 teaspoons walnut oil
salt and freshly ground black pepper
• Tear the curly endive into neat
pieces, and put in a large salad
bowl. Scatter the onion over.
• Whisk together the lemon zest,
juice, honey, oil and 2 teaspoons
water. Season with salt and
pepper, and whisk again.
• Drizzle the dressing over the
endive, and serve.
serves 4
Couscous and haddock salad
Couscous and haddock salad
ingredients
175g/6oz couscous
100g/4oz cooked, flaked smoked haddock
50g/2oz cooked green peas pinch of curry powder
2 spring onions, sliced
1 small egg, hard-boiled and chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
• Cook the couscous according to
the packet instructions.
• Mix the couscous with the
haddock, peas, curry powder,
spring onions and chopped egg.
• Toss with the olive oil and lemon
juice, and season with plenty of
salt and pepper. Serve.
serves 2
ingredients
175g/6oz couscous
100g/4oz cooked, flaked smoked haddock
50g/2oz cooked green peas pinch of curry powder
2 spring onions, sliced
1 small egg, hard-boiled and chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper
• Cook the couscous according to
the packet instructions.
• Mix the couscous with the
haddock, peas, curry powder,
spring onions and chopped egg.
• Toss with the olive oil and lemon
juice, and season with plenty of
salt and pepper. Serve.
serves 2
Thai beef salad
Thai beef salad
ingredients
vegetable oil for frying
450g/1lb lean rump steak
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce 1 tablespoon granulated sugar 4 shallots, thinly sliced
2 garlic cloves, crushed
2 fresh red chillies, seeded and finely sliced
6-8 lettuce leaves
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh chives
1⁄2 cucumber, peeled and cut into slices 5mm/1⁄4in thick
2 tomatoes, cut into eighths
• Preheat the oven to 240°C/
450°F/Gas mark 8.
• Heat a little oil in a flameproof dish
until it is very hot. Add the meat
and brown it quickly over a fierce
heat. Transfer to the oven, and
roast for 10-15 minutes.
• Leave to rest for at least 5 minutes,
then slice thinly.
• Mix together the lime juice, fish
sauce and sugar, stirring until the
sugar has dissolved. Add the
shallots, garlic and chillies.
• Make a bed of lettuce on a serving
dish, and pile the beef in the
centre. Spoon the dressing over
and scatter with coriander and
chives. Arrange the cucumber and
tomato wedges around the edge of
the salad, and serve.
serves 4-6
ingredients
vegetable oil for frying
450g/1lb lean rump steak
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce 1 tablespoon granulated sugar 4 shallots, thinly sliced
2 garlic cloves, crushed
2 fresh red chillies, seeded and finely sliced
6-8 lettuce leaves
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh chives
1⁄2 cucumber, peeled and cut into slices 5mm/1⁄4in thick
2 tomatoes, cut into eighths
• Preheat the oven to 240°C/
450°F/Gas mark 8.
• Heat a little oil in a flameproof dish
until it is very hot. Add the meat
and brown it quickly over a fierce
heat. Transfer to the oven, and
roast for 10-15 minutes.
• Leave to rest for at least 5 minutes,
then slice thinly.
• Mix together the lime juice, fish
sauce and sugar, stirring until the
sugar has dissolved. Add the
shallots, garlic and chillies.
• Make a bed of lettuce on a serving
dish, and pile the beef in the
centre. Spoon the dressing over
and scatter with coriander and
chives. Arrange the cucumber and
tomato wedges around the edge of
the salad, and serve.
serves 4-6
Thai noodle salad
Thai noodle salad
ingredients
250g/9oz thin instant noodles
450g/1lb cooked large prawns, peeled, deveined and halved lengthways
5 spring onions, sliced
2 tablespoons chopped fresh coriander leaves
1 red pepper, chopped
100g/4oz mangetout, sliced
For the dressing
2 tablespoons grated fresh root ginger
2 tablespoons light soy sauce
2 tablespoons sesame oil
75ml/3fl oz red wine vinegar
1 tablespoon sweet chilli sauce
2 garlic cloves (crushed)
75ml/3fl oz kecap manis
• To make the dressing, put the ingredients in a large bowl, and whisk together with a fork.
• Cook the noodles in a large pan of boiling water for 2 minutes, then drain well. Add to the dressing and mix well. Leave to cool.
• Add the prawns and remaining ingredients to the noodles, and toss through gently. Serve at room temperature.
serves 4
ingredients
250g/9oz thin instant noodles
450g/1lb cooked large prawns, peeled, deveined and halved lengthways
5 spring onions, sliced
2 tablespoons chopped fresh coriander leaves
1 red pepper, chopped
100g/4oz mangetout, sliced
For the dressing
2 tablespoons grated fresh root ginger
2 tablespoons light soy sauce
2 tablespoons sesame oil
75ml/3fl oz red wine vinegar
1 tablespoon sweet chilli sauce
2 garlic cloves (crushed)
75ml/3fl oz kecap manis
• To make the dressing, put the ingredients in a large bowl, and whisk together with a fork.
• Cook the noodles in a large pan of boiling water for 2 minutes, then drain well. Add to the dressing and mix well. Leave to cool.
• Add the prawns and remaining ingredients to the noodles, and toss through gently. Serve at room temperature.
serves 4
Greek cucumber salad
Greek cucumber salad
ingredients
1 cucumber
1 teaspoon salt
3 tablespoons finely chopped fresh mint
1 garlic clove, crushed
1 teaspoon caster sugar
200ml/7fl oz Greek-style yogurt
• Peel the cucumber and cut in half
lengthways. Remove the seeds with
a teaspoon and discard. Slice the
cucumber thinly. Put in a bowl, and
sprinkle with the salt. Toss through,
and leave for at least 15 minutes.
• Combine the mint, garlic, sugar
and yogurt in another bowl.
• Rinse the cucumber in a sieve
under cold running water to flush
away the salt.
• Drain well and combine with the
yogurt mixture. Chill for 15 minutes
and serve.
serves 4
ingredients
1 cucumber
1 teaspoon salt
3 tablespoons finely chopped fresh mint
1 garlic clove, crushed
1 teaspoon caster sugar
200ml/7fl oz Greek-style yogurt
• Peel the cucumber and cut in half
lengthways. Remove the seeds with
a teaspoon and discard. Slice the
cucumber thinly. Put in a bowl, and
sprinkle with the salt. Toss through,
and leave for at least 15 minutes.
• Combine the mint, garlic, sugar
and yogurt in another bowl.
• Rinse the cucumber in a sieve
under cold running water to flush
away the salt.
• Drain well and combine with the
yogurt mixture. Chill for 15 minutes
and serve.
serves 4
Salad niçoise
Salad niçoise
ingredients
3 eggs
2 vine-ripened tomatoes
175g/6oz baby green beans, trimmed
125ml/4fl oz olive oil
2 tablespoons white wine vinegar 1 garlic clove, halved
350g/12oz iceberg lettuce heart, cut into 8 wedges
1 red pepper, seeded and thinly sliced
1 cucumber, cut into 5cm/2in lengths
1 celery stick, cut into 5cm/2in lengths
1⁄4 large red onion, thinly sliced
350g/12oz canned tuna, drained 12 pitted black olives
2 x 175g/6oz cans anchovy fillets in oil, drained
2 teaspoons baby capers, drained 12 small fresh basil leaves
• Put the eggs in a saucepan of cold water. Bring to the boil, then reduce
the heat and simmer for 10 minutes. Stir during the first few minutes to
centre the yolks. Cool under cold water, then peel and cut into quarters.
Meanwhile, score a cross in the base of each tomato, and put in a bowl of boiling water for 10 seconds. Plunge into cold water and peel away from the cross. Cut each tomato into eight sections.
• Cook the beans in a saucepan of boiling water for 2 minutes, rinse under cold water, then drain.
• For the dressing, put the oil and vinegar in a screwtop glass jar, seal tightly and shake to combine.
• Rub the garlic over the bottom and sides of a platter. Arrange the lettuce
over the bottom. Layer the egg, tomato, beans, red pepper, cucumber
and celery over the lettuce. Scatter the onion and tuna over them, then
the olives, anchovies, capers and basil. Drizzle the salad with the dressing, and serve.
serves 4
ingredients
3 eggs
2 vine-ripened tomatoes
175g/6oz baby green beans, trimmed
125ml/4fl oz olive oil
2 tablespoons white wine vinegar 1 garlic clove, halved
350g/12oz iceberg lettuce heart, cut into 8 wedges
1 red pepper, seeded and thinly sliced
1 cucumber, cut into 5cm/2in lengths
1 celery stick, cut into 5cm/2in lengths
1⁄4 large red onion, thinly sliced
350g/12oz canned tuna, drained 12 pitted black olives
2 x 175g/6oz cans anchovy fillets in oil, drained
2 teaspoons baby capers, drained 12 small fresh basil leaves
• Put the eggs in a saucepan of cold water. Bring to the boil, then reduce
the heat and simmer for 10 minutes. Stir during the first few minutes to
centre the yolks. Cool under cold water, then peel and cut into quarters.
Meanwhile, score a cross in the base of each tomato, and put in a bowl of boiling water for 10 seconds. Plunge into cold water and peel away from the cross. Cut each tomato into eight sections.
• Cook the beans in a saucepan of boiling water for 2 minutes, rinse under cold water, then drain.
• For the dressing, put the oil and vinegar in a screwtop glass jar, seal tightly and shake to combine.
• Rub the garlic over the bottom and sides of a platter. Arrange the lettuce
over the bottom. Layer the egg, tomato, beans, red pepper, cucumber
and celery over the lettuce. Scatter the onion and tuna over them, then
the olives, anchovies, capers and basil. Drizzle the salad with the dressing, and serve.
serves 4
Tuna and bean salad
Tuna and bean salad
ingredients
200g/7oz canned tuna in oil
4 spring onions, sliced
2 celery sticks, chopped
400g/14oz canned cannellini beans, drained and rinsed
1 tablespoon drained capers 2 tablespoons chopped fresh flat-leaf parsley
For the vinaigrette
2 tablespoons balsamic vinegar 3 tablespoons orange juice juice of 2 limes
several dashes of Tabasco sauce 2 garlic cloves, crushed
1 tablespoon caster sugar
• To make the vinaigrette, put all the ingredients in a screwtop glass jar, seal tightly and shake well.
• To make the salad, put the tuna in a bowl and flake with a fork. Toss in the spring onions and celery, then stir in the beans and capers.
• Pour the vinaigrette over, add the parsley and toss to distribute the dressing evenly. Cover and chill until ready to serve.
serves 4
ingredients
200g/7oz canned tuna in oil
4 spring onions, sliced
2 celery sticks, chopped
400g/14oz canned cannellini beans, drained and rinsed
1 tablespoon drained capers 2 tablespoons chopped fresh flat-leaf parsley
For the vinaigrette
2 tablespoons balsamic vinegar 3 tablespoons orange juice juice of 2 limes
several dashes of Tabasco sauce 2 garlic cloves, crushed
1 tablespoon caster sugar
• To make the vinaigrette, put all the ingredients in a screwtop glass jar, seal tightly and shake well.
• To make the salad, put the tuna in a bowl and flake with a fork. Toss in the spring onions and celery, then stir in the beans and capers.
• Pour the vinaigrette over, add the parsley and toss to distribute the dressing evenly. Cover and chill until ready to serve.
serves 4
Warm pasta and crab
Warm pasta and crab
ingredients
200g/7oz spaghetti
2 tablespoons olive oil
25g/1oz butter
3 x 200g/7oz canned cooked crabmeat, drained
1 red pepper, cut into thin strips 2 teaspoons finely grated lemon zest
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
salt and ground black pepper
• Break the spaghetti in half, and
cook in a large pan of lightly salted rapidly boiling water until al dente. Drain.
• Put the spaghetti in a large serving
bowl, and toss with the oil and
butter. Add the remaining
ingredients, and toss to combine. • Season with salt and pepper, and
serve warm.
serves 6
ingredients
200g/7oz spaghetti
2 tablespoons olive oil
25g/1oz butter
3 x 200g/7oz canned cooked crabmeat, drained
1 red pepper, cut into thin strips 2 teaspoons finely grated lemon zest
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
salt and ground black pepper
• Break the spaghetti in half, and
cook in a large pan of lightly salted rapidly boiling water until al dente. Drain.
• Put the spaghetti in a large serving
bowl, and toss with the oil and
butter. Add the remaining
ingredients, and toss to combine. • Season with salt and pepper, and
serve warm.
serves 6
Borlotti bean salad
Borlotti bean salad
ingredients
700g/11⁄2lb canned cooked borlotti beans, drained
2 garlic cloves
2 tablespoons fresh sage leaves 1 tablespoon red wine vinegar 2 tablespoons French mustard 5 tablespoons extra virgin olive oil
250g/9oz rocket leaves
salt and freshly ground black pepper
• Put the beans in a saucepan; cover
with cold water. Add the garlic
and sage leaves. Bring to the boil,
and simmer for 5 minutes. Drain,
then season with salt and pepper.
• Combine the vinegar and mustard,
and season. Slowly whisk in the
olive oil.
• Toss the beans with two-thirds of
the dressing. Toss the rocket leaves
in the remainder of the dressing.
• Divide the dressed leaves between
four serving plates. Spoon the
beans over the leaves, and serve
with the bean juices over the top.
serves 4
ingredients
700g/11⁄2lb canned cooked borlotti beans, drained
2 garlic cloves
2 tablespoons fresh sage leaves 1 tablespoon red wine vinegar 2 tablespoons French mustard 5 tablespoons extra virgin olive oil
250g/9oz rocket leaves
salt and freshly ground black pepper
• Put the beans in a saucepan; cover
with cold water. Add the garlic
and sage leaves. Bring to the boil,
and simmer for 5 minutes. Drain,
then season with salt and pepper.
• Combine the vinegar and mustard,
and season. Slowly whisk in the
olive oil.
• Toss the beans with two-thirds of
the dressing. Toss the rocket leaves
in the remainder of the dressing.
• Divide the dressed leaves between
four serving plates. Spoon the
beans over the leaves, and serve
with the bean juices over the top.
serves 4
Greek salad
Greek salad
ingredients
4 large beefsteak tomatoes,
about 700g/11⁄2lb in total
1 large cucumber
2 red onions
1 Cos lettuce
100g/4oz pitted black olives 225g/8oz feta cheese
For the dressing
125ml/4fl oz olive oil
50ml/2fl oz lemon juice
3 tablespoons chopped fresh coriander leaves
pinch of granulated sugar
salt and ground black pepper
• Cut the tomatoes into bite-size
chunks, discarding the cores. Cut
the cucumber in half crossways,
then cut a cross in the end of each
piece and cut into quarters. Cut the
quarters crossways into bite-size
pieces. Peel the onions and cut into
thin wedges. Shred the lettuce.
• Whisk the dressing ingredients
together in a jug. Put all the salad
vegetables in a large bowl, add
the olives and toss the ingredients
together using your hands.
• Pour the dressing over, and toss
gently to mix, then crumble over
the feta cheese. Serve immediately.
serves 8
ingredients
4 large beefsteak tomatoes,
about 700g/11⁄2lb in total
1 large cucumber
2 red onions
1 Cos lettuce
100g/4oz pitted black olives 225g/8oz feta cheese
For the dressing
125ml/4fl oz olive oil
50ml/2fl oz lemon juice
3 tablespoons chopped fresh coriander leaves
pinch of granulated sugar
salt and ground black pepper
• Cut the tomatoes into bite-size
chunks, discarding the cores. Cut
the cucumber in half crossways,
then cut a cross in the end of each
piece and cut into quarters. Cut the
quarters crossways into bite-size
pieces. Peel the onions and cut into
thin wedges. Shred the lettuce.
• Whisk the dressing ingredients
together in a jug. Put all the salad
vegetables in a large bowl, add
the olives and toss the ingredients
together using your hands.
• Pour the dressing over, and toss
gently to mix, then crumble over
the feta cheese. Serve immediately.
serves 8
Saffron rice salad
Saffron rice salad
ingredients
1 teaspoon saffron threads
6 green cardamom pods
6 cloves
1 cinnamon stick
450g/1lb basmati rice
2 tablespoons olive oil squeeze of lemon juice
50g/2oz flaked almonds, toasted salt and freshly ground black pepper
• Put the saffron in a small bowl with 3 tablespoons boiling water, and leave to infuse while the rice is cooking.
• Pour 1 litre/13⁄4pt cold water into a pan, season with salt and bring to the
boil. Add the spices and rice. Return to the boil, stir with a fork, reduce the
heat, cover and simmer for 10 minutes. Stir the rice again, then pour in the
saffron liquid without stirring. Cook for a further 5-10 minutes until all of the liquid is absorbed and the rice is tender.
• Put the rice in a bowl and fluff up the grains with a fork. Stir in the oil and lemon juice, and leave to cool. Transfer to a large serving plate, season with salt and pepper, and sprinkle with the almonds.
serves 8
ingredients
1 teaspoon saffron threads
6 green cardamom pods
6 cloves
1 cinnamon stick
450g/1lb basmati rice
2 tablespoons olive oil squeeze of lemon juice
50g/2oz flaked almonds, toasted salt and freshly ground black pepper
• Put the saffron in a small bowl with 3 tablespoons boiling water, and leave to infuse while the rice is cooking.
• Pour 1 litre/13⁄4pt cold water into a pan, season with salt and bring to the
boil. Add the spices and rice. Return to the boil, stir with a fork, reduce the
heat, cover and simmer for 10 minutes. Stir the rice again, then pour in the
saffron liquid without stirring. Cook for a further 5-10 minutes until all of the liquid is absorbed and the rice is tender.
• Put the rice in a bowl and fluff up the grains with a fork. Stir in the oil and lemon juice, and leave to cool. Transfer to a large serving plate, season with salt and pepper, and sprinkle with the almonds.
serves 8
Tofu salad
Tofu salad
ingredients
225g/8oz firm tofu, cut into
2cm/3⁄4in cubes
100g/4oz mangetout, cut into
3cm/11⁄4in lengths
2 small carrots, cut into matchsticks
100g/4oz red cabbage, finely shredded
2 tablespoons chopped peanuts
For the marinade
2 teaspoons sweet chilli sauce
1⁄2 teaspoon grated fresh root ginger
1 garlic clove, crushed 2 teaspoons light soy sauce
2 tablespoons olive oil
• To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil in a screwtop glass jar, and shake well.
• Put the tofu in a medium bowl, pour the marinade over and stir. Cover with cling film and refrigerate for 1 hour.
• Put the mangetout in a small pan, pour boiling water over and leave to
stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
• Add the mangetout, carrots and cabbage to the tofu, and toss together lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts and serve immediately.
serves 4
ingredients
225g/8oz firm tofu, cut into
2cm/3⁄4in cubes
100g/4oz mangetout, cut into
3cm/11⁄4in lengths
2 small carrots, cut into matchsticks
100g/4oz red cabbage, finely shredded
2 tablespoons chopped peanuts
For the marinade
2 teaspoons sweet chilli sauce
1⁄2 teaspoon grated fresh root ginger
1 garlic clove, crushed 2 teaspoons light soy sauce
2 tablespoons olive oil
• To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil in a screwtop glass jar, and shake well.
• Put the tofu in a medium bowl, pour the marinade over and stir. Cover with cling film and refrigerate for 1 hour.
• Put the mangetout in a small pan, pour boiling water over and leave to
stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
• Add the mangetout, carrots and cabbage to the tofu, and toss together lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts and serve immediately.
serves 4
Crab, melon and cucumber
Crab, melon and cucumber
ingredients
2 tablespoons white wine vinegar
150ml/5 fl oz olive oil
salt and ground black pepper
2 tablespoons pickled ginger, chopped
2.5cm/1in piece of fresh root ginger, peeled and grated
225g/8oz fresh cooked white crabmeat, flaked
1 large head chicory, trimmed and leaves separated
1 ⁄2 cucumber, seeded and pared into ribbons
1 charentais melon, peeled, seeded and cut into quarters
• Whisk together the vinegar and oil,
and season with salt and pepper. In a bowl, toss the crabmeat in half the dressing. Add the pickled
ginger and root ginger.
• Arrange a few chicory leaves,
cucumber ribbons and a melon
quarter on each of four serving
plates. Spoon the crabmeat and remaining dressing over the top, and serve.
serves 4
ingredients
2 tablespoons white wine vinegar
150ml/5 fl oz olive oil
salt and ground black pepper
2 tablespoons pickled ginger, chopped
2.5cm/1in piece of fresh root ginger, peeled and grated
225g/8oz fresh cooked white crabmeat, flaked
1 large head chicory, trimmed and leaves separated
1 ⁄2 cucumber, seeded and pared into ribbons
1 charentais melon, peeled, seeded and cut into quarters
• Whisk together the vinegar and oil,
and season with salt and pepper. In a bowl, toss the crabmeat in half the dressing. Add the pickled
ginger and root ginger.
• Arrange a few chicory leaves,
cucumber ribbons and a melon
quarter on each of four serving
plates. Spoon the crabmeat and remaining dressing over the top, and serve.
serves 4
Black bean and salsa salad
Black bean and salsa salad
ingredients
425g/15oz canned sweetcorn kernels, drained
425g/15oz canned black beans, drained
200g/7oz celery, chopped
100g/4oz onion, chopped
50g/2oz fresh coriander,chopped
175g/6oz ready-prepared salsa 25ml/1fl oz red wine vinegar
• Put the sweetcorn, beans, celery,
onion and coriander in a large
bowl, and mix well. Blend the
salsa and vinegar together. Pour
over the salad, and toss well. • Cover and refrigerate for at least
1 hour before serving.
serves 4
ingredients
425g/15oz canned sweetcorn kernels, drained
425g/15oz canned black beans, drained
200g/7oz celery, chopped
100g/4oz onion, chopped
50g/2oz fresh coriander,chopped
175g/6oz ready-prepared salsa 25ml/1fl oz red wine vinegar
• Put the sweetcorn, beans, celery,
onion and coriander in a large
bowl, and mix well. Blend the
salsa and vinegar together. Pour
over the salad, and toss well. • Cover and refrigerate for at least
1 hour before serving.
serves 4
Tomato and bean salad
ingredients
225g/8oz broad beans
225g/8oz French beans, topped and tailed
150ml/5fl oz olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
3 tablespoons chopped
fresh basil leaves
100g/4oz mozzarella cheese, diced
700g/11?2lb cherry tomatoes, halved
salt and freshly ground black pepper
• Cook the broad beans in lightly
salted boiling water for about 3 minutes, then drain.
• Cook the French beans in lightly
salted boiling salted water for
7-10 minutes, then drain.
• Put the oil, garlic and lemon juice
in a blender or food processor,
and whiz to combine. Stir in the
chopped basil and seasoning.
• Mix together the beans, mozzarella
and tomatoes. Pour the dressing
over and stir to coat completely.
Cover and marinate for at least
1 hour before serving.
serves 10
ingredients
225g/8oz broad beans
225g/8oz French beans, topped and tailed
150ml/5fl oz olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
3 tablespoons chopped
fresh basil leaves
100g/4oz mozzarella cheese, diced
700g/11?2lb cherry tomatoes, halved
salt and freshly ground black pepper
• Cook the broad beans in lightly
salted boiling water for about 3 minutes, then drain.
• Cook the French beans in lightly
salted boiling salted water for
7-10 minutes, then drain.
• Put the oil, garlic and lemon juice
in a blender or food processor,
and whiz to combine. Stir in the
chopped basil and seasoning.
• Mix together the beans, mozzarella
and tomatoes. Pour the dressing
over and stir to coat completely.
Cover and marinate for at least
1 hour before serving.
serves 10
Simple bean salad
Simple bean salad
ingredients
2 tablespoons olive oil
2 garlic cloves, sliced
2 x 400g/14oz cans flageolet beans, drained and rinsed
extra virgin olive oil for drizzling 2 tablespoons basil pesto
freshly squeezed lemon juice salt and freshly ground black pepper
small handful of fresh basil leaves
• Heat the oil in a small heavy pan.
Sauté the garlic until golden but not scorched. Stir in the beans,
then leave to marinate in the oil for 10-15 minutes.
• When ready to serve, drizzle a
little oil over until the beans are
generously coated, then add the
pesto sauce and lemon juice to
taste. Season with salt and pepper, then stir in the basil leaves. Serve straight away.
serves 6
ingredients
2 tablespoons olive oil
2 garlic cloves, sliced
2 x 400g/14oz cans flageolet beans, drained and rinsed
extra virgin olive oil for drizzling 2 tablespoons basil pesto
freshly squeezed lemon juice salt and freshly ground black pepper
small handful of fresh basil leaves
• Heat the oil in a small heavy pan.
Sauté the garlic until golden but not scorched. Stir in the beans,
then leave to marinate in the oil for 10-15 minutes.
• When ready to serve, drizzle a
little oil over until the beans are
generously coated, then add the
pesto sauce and lemon juice to
taste. Season with salt and pepper, then stir in the basil leaves. Serve straight away.
serves 6
Asparagus and potato salad
Asparagus and potato salad
ingredients
450g/1lb small waxy potatoes
125ml/4fl oz extra virgin olive oil 2 shallots, finely chopped)
4 tablespoons white wine vinegar 900g/2lb fresh asparagus tips or young asparagus, trimmed
225g/8oz young spinach leaves rinsed and drained
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil
and season with salt and pepper. Roast for 20-30 minutes until just soft to the centre, then cool.
• Meanwhile, in a small bowl, whisk together some salt, pepper, the
shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes.
• Cook the asparagus in lightly salted boiling water for 3-4 minutes. Drain
carefully, and put into a bowl of ice-cold water to retain the colour and
stop the spears cooking further. Drain again, then add to the potatoes
with the spinach. Toss together carefully, and serve.
serves 6
ingredients
450g/1lb small waxy potatoes
125ml/4fl oz extra virgin olive oil 2 shallots, finely chopped)
4 tablespoons white wine vinegar 900g/2lb fresh asparagus tips or young asparagus, trimmed
225g/8oz young spinach leaves rinsed and drained
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Put the potatoes in a roasting tin, drizzle with 1 tablespoon of the oil
and season with salt and pepper. Roast for 20-30 minutes until just soft to the centre, then cool.
• Meanwhile, in a small bowl, whisk together some salt, pepper, the
shallots, vinegar and the remaining oil. Slice the potatoes thickly, put into a large bowl, pour the dressing over and marinate for 10 minutes.
• Cook the asparagus in lightly salted boiling water for 3-4 minutes. Drain
carefully, and put into a bowl of ice-cold water to retain the colour and
stop the spears cooking further. Drain again, then add to the potatoes
with the spinach. Toss together carefully, and serve.
serves 6
Mussel salad
Mussel salad
ingredients
450g/1lb new potatoes
900g/2lb black mussels
175ml/6fl oz dry white wine
1 small onion, sliced
2 sprigs of fresh thyme
2 bay leaves
pinch of saffron threads
4 tablespoons sour cream
2 teaspoons chopped fresh parsley salt and ground black pepper
• Put the potatoes in a pan of cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. Drain and leave to cool.
• Scrub the mussels with a stiff brush and pull out the hairy beards.
Discard any broken mussels, or open ones that don’t close when tapped
on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves
and half the mussels in a saucepan with a tight-fitting lid. Cover and
cook over a high heat, stirring once, for 4-5 minutes until the mussels
start to open. Remove the mussels as they open (discard any that remain
closed). Cook the remaining mussels the same way and leave to cool.
• Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is
still warm, stir in the saffron. Whisk in the sour cream and season well.
• Cut the potatoes into quarters. Remove the mussels and discard the
shells. Combine the potatoes and mussels in a bowl, and add the saffron dressing. Sprinkle with the parsley, and serve immediately.
serves 4-6
ingredients
450g/1lb new potatoes
900g/2lb black mussels
175ml/6fl oz dry white wine
1 small onion, sliced
2 sprigs of fresh thyme
2 bay leaves
pinch of saffron threads
4 tablespoons sour cream
2 teaspoons chopped fresh parsley salt and ground black pepper
• Put the potatoes in a pan of cold, lightly salted water. Bring to the boil, then reduce the heat and simmer for 20 minutes or until tender. Drain and leave to cool.
• Scrub the mussels with a stiff brush and pull out the hairy beards.
Discard any broken mussels, or open ones that don’t close when tapped
on the work surface. Rinse well. Put the wine, onion, thyme, bay leaves
and half the mussels in a saucepan with a tight-fitting lid. Cover and
cook over a high heat, stirring once, for 4-5 minutes until the mussels
start to open. Remove the mussels as they open (discard any that remain
closed). Cook the remaining mussels the same way and leave to cool.
• Reserve 125ml/4fl oz of the mussel cooking liquid and strain. While it is
still warm, stir in the saffron. Whisk in the sour cream and season well.
• Cut the potatoes into quarters. Remove the mussels and discard the
shells. Combine the potatoes and mussels in a bowl, and add the saffron dressing. Sprinkle with the parsley, and serve immediately.
serves 4-6
Crab and crispy noodles
Crab and crispy noodles
ingredients
vegetable oil for deep-frying
50g/2oz Chinese rice noodles 2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander,chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly chopped
For the dressing
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1⁄2 fresh red chilli, seeded and
finely chopped
1 piece preserved stem ginger in
syrup, cut into strips, drained,
and 2 teaspoons syrup reserved
2 teaspoons light soy sauce
juice of 1⁄2 lime
• To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice.
• Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper.
• Flake the white crabmeat into a bowl, and mix well with the alfalfa
sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.
serves 4-6
ingredients
vegetable oil for deep-frying
50g/2oz Chinese rice noodles 2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander,chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly chopped
For the dressing
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1⁄2 fresh red chilli, seeded and
finely chopped
1 piece preserved stem ginger in
syrup, cut into strips, drained,
and 2 teaspoons syrup reserved
2 teaspoons light soy sauce
juice of 1⁄2 lime
• To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice.
• Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper.
• Flake the white crabmeat into a bowl, and mix well with the alfalfa
sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.
serves 4-6
Waldorf chicken salad
Waldorf chicken salad
ingredients
500g/1lb 2oz red apples
3 tablespoons freshly squeezed lemon juice
150ml/5fl oz mayonnaise
1 bunch of celery, thinly sliced 4 shallots, sliced
1 garlic clove, crushed
75g/3oz walnuts, chopped 500g/1lb 2oz skinless lean cooked chicken, cubed
1 Cos lettuce
salt and ground black pepper
• Quarter, core and dice the apples.
Put the diced apple in a bowl with the lemon juice and 1 tablespoon of the mayonnaise. Cover with
cling film; leave for 40 minutes.
• Add the celery, shallots, garlic and
walnuts to the apple, mix then add
the remaining mayonnaise and
blend thoroughly. Add the chicken
and mix well.
• Line a salad bowl with the lettuce
leaves. Pile the chicken salad into
the centre, season and serve.
serves 4
ingredients
500g/1lb 2oz red apples
3 tablespoons freshly squeezed lemon juice
150ml/5fl oz mayonnaise
1 bunch of celery, thinly sliced 4 shallots, sliced
1 garlic clove, crushed
75g/3oz walnuts, chopped 500g/1lb 2oz skinless lean cooked chicken, cubed
1 Cos lettuce
salt and ground black pepper
• Quarter, core and dice the apples.
Put the diced apple in a bowl with the lemon juice and 1 tablespoon of the mayonnaise. Cover with
cling film; leave for 40 minutes.
• Add the celery, shallots, garlic and
walnuts to the apple, mix then add
the remaining mayonnaise and
blend thoroughly. Add the chicken
and mix well.
• Line a salad bowl with the lettuce
leaves. Pile the chicken salad into
the centre, season and serve.
serves 4
Spicy noodle salad
Spicy noodle salad
ingredients
250g/9oz cooked rice noodles 175g/6oz broccoli, blanched 175g/6oz mangetout, blanched 2 teaspoons sesame oil
2 tablespoons plum sauce
4 tablespoons soy sauce
sliced spring onions, to serve chopped fresh red chillies,to serve
• In a large bowl, mix the noodles
with the broccoli and mangetout, and toss with the sesame oil, plum sauce and soy sauce.
• Sprinkle with the spring onions and
chillies, and serve.
serves 4
ingredients
250g/9oz cooked rice noodles 175g/6oz broccoli, blanched 175g/6oz mangetout, blanched 2 teaspoons sesame oil
2 tablespoons plum sauce
4 tablespoons soy sauce
sliced spring onions, to serve chopped fresh red chillies,to serve
• In a large bowl, mix the noodles
with the broccoli and mangetout, and toss with the sesame oil, plum sauce and soy sauce.
• Sprinkle with the spring onions and
chillies, and serve.
serves 4
Thursday, November 12, 2009
Classic Caesar salad
Classic Caesar salad
ingredients
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 anchovy fillets in oil, drained and halved lengthways
100g/4oz Parmesan cheese, freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained 2 tablespoons white wine vinegar 1 tablespoon Worcestershire sauce 175ml/6fl oz olive oil
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the croûtons, cut the baguette into 15 thin slices, and brush
both sides of each slice with the oil. Spread the slices out on a baking
tray, and bake for 10-5 minutes until golden brown. Leave to cool
slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes.
• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces.
• Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croûtons and Parmesan.
• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
and Worcestershire sauce in a blender or food processor. Season with
salt and pepper, and process for 20 seconds or until smooth. With the
motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.
• Drizzle the dressing over the salad, and toss very gently until well distributed. Serve immediately.
serves 6
ingredients
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 anchovy fillets in oil, drained and halved lengthways
100g/4oz Parmesan cheese, freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained 2 tablespoons white wine vinegar 1 tablespoon Worcestershire sauce 175ml/6fl oz olive oil
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the croûtons, cut the baguette into 15 thin slices, and brush
both sides of each slice with the oil. Spread the slices out on a baking
tray, and bake for 10-5 minutes until golden brown. Leave to cool
slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes.
• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces.
• Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croûtons and Parmesan.
• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
and Worcestershire sauce in a blender or food processor. Season with
salt and pepper, and process for 20 seconds or until smooth. With the
motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.
• Drizzle the dressing over the salad, and toss very gently until well distributed. Serve immediately.
serves 6
Classic Caesar salad
Classic Caesar salad
ingredients
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 anchovy fillets in oil, drained and halved lengthways
100g/4oz Parmesan cheese, freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained 2 tablespoons white wine vinegar 1 tablespoon Worcestershire sauce 175ml/6fl oz olive oil
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the croûtons, cut the baguette into 15 thin slices, and brush
both sides of each slice with the oil. Spread the slices out on a baking
tray, and bake for 10-5 minutes until golden brown. Leave to cool
slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes.
• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces.
• Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croûtons and Parmesan.
• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
and Worcestershire sauce in a blender or food processor. Season with
salt and pepper, and process for 20 seconds or until smooth. With the
motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.
• Drizzle the dressing over the salad, and toss very gently until well distributed. Serve immediately.
serves 6
ingredients
1 small baguette
2 tablespoons olive oil
2 garlic cloves, halved
4 back bacon rashers, trimmed of fat
2 Cos lettuces
10 anchovy fillets in oil, drained and halved lengthways
100g/4oz Parmesan cheese, freghly grated
For the dressing
1 egg yolk
2 garlic cloves, crushed
2 teaspoons Dijon mustard
2 anchovy fillets in oil, drained 2 tablespoons white wine vinegar 1 tablespoon Worcestershire sauce 175ml/6fl oz olive oil
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the croûtons, cut the baguette into 15 thin slices, and brush
both sides of each slice with the oil. Spread the slices out on a baking
tray, and bake for 10-5 minutes until golden brown. Leave to cool
slightly, then rub each side of each slice of bread with the cut edge of a garlic clove. Cut each slice into small cubes.
• Cook the bacon under a hot grill until crisp. Drain on kitchen paper until cooled, then break into chunky pieces.
• Tear the lettuce leaves into pieces, and put in a large serving bowl with the bacon, anchovies, croûtons and Parmesan.
• For the dressing, put the egg yolks, garlic, mustard, anchovies, vinegar
and Worcestershire sauce in a blender or food processor. Season with
salt and pepper, and process for 20 seconds or until smooth. With the
motor running, gradually add the oil in a thin stream until the dressing is thick and creamy.
• Drizzle the dressing over the salad, and toss very gently until well distributed. Serve immediately.
serves 6
Prawn salad
Prawn salad
ingredients
900g/2lb raw prawns
100g/4oz celery, finely chopped
450g/1lb canned pineapple chunks, drained
75g/3oz raisins
125ml/4fl oz mayonnaise 2 teaspoons curry powder 4 pitta breads
4 leaves of lettuce
• Bring a saucepan of water to the
boil, add the prawns and cook for
3-5 minutes until the prawns turn
pink. Drain and rinse with cold
water. Peel and devein the prawns.
• In a bowl, combine the prawns
and the remaining ingredients,
except the pitta bread and lettuce.
Refrigerate for at least 1 hour
before serving.
• Serve the prawn salad in the pitta
bread with the lettuce leaves.
serves 3-4
ingredients
900g/2lb raw prawns
100g/4oz celery, finely chopped
450g/1lb canned pineapple chunks, drained
75g/3oz raisins
125ml/4fl oz mayonnaise 2 teaspoons curry powder 4 pitta breads
4 leaves of lettuce
• Bring a saucepan of water to the
boil, add the prawns and cook for
3-5 minutes until the prawns turn
pink. Drain and rinse with cold
water. Peel and devein the prawns.
• In a bowl, combine the prawns
and the remaining ingredients,
except the pitta bread and lettuce.
Refrigerate for at least 1 hour
before serving.
• Serve the prawn salad in the pitta
bread with the lettuce leaves.
serves 3-4
Grilled artichoke salad
Grilled artichoke salad
ingredients
400g/14oz canned artichoke hearts, drained and halved
olive oil for brushing
3 Little Gem lettuces
salt and freshly ground black pepper
For the dressing
200ml/7fl oz extra virgin olive oil
200ml/7fl oz grapeseed oil 125ml/4fl oz white wine vinegar pinch of granulated sugar
pinch of mustard powder
2 garlic cloves, crushed
• Preheat the grill until hot. Season
the artichoke hearts with salt and
pepper, and brush with olive oil.
Grill until charred round the edges.
• To make the dressing, put the oils,
vinegar, sugar, mustard powder
and garlic into a large screwtop
glass jar. Seal the jar and shake
well. Season with salt and pepper.
• Toss the lettuces in the dressing
with the artichokes, and serve.
serves 4
ingredients
400g/14oz canned artichoke hearts, drained and halved
olive oil for brushing
3 Little Gem lettuces
salt and freshly ground black pepper
For the dressing
200ml/7fl oz extra virgin olive oil
200ml/7fl oz grapeseed oil 125ml/4fl oz white wine vinegar pinch of granulated sugar
pinch of mustard powder
2 garlic cloves, crushed
• Preheat the grill until hot. Season
the artichoke hearts with salt and
pepper, and brush with olive oil.
Grill until charred round the edges.
• To make the dressing, put the oils,
vinegar, sugar, mustard powder
and garlic into a large screwtop
glass jar. Seal the jar and shake
well. Season with salt and pepper.
• Toss the lettuces in the dressing
with the artichokes, and serve.
serves 4
Tuscan bean and tuna salad
Tuscan bean and tuna salad
ingredients
1 small onion, finely chopped 2 x 400g/14oz cans butter beans, drained
2 tomatoes, cut into wedges
175g/6oz canned tuna in oil, drained
2 tablespoons chopped fresh flat-leaf parsley
For the dressing
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons clear honey
1 garlic clove, crushed
• Put the onion and butter beans in a
bowl, and mix well. Add the
tomatoes. Flake the tuna with a
fork, and add it to the mixture
together with the parsley.
• To make the dressing, mix together
the oil, lemon juice, honey and
garlic in a screwtop glass jar. Seal
the jar tightly, and shake until the
dressing thickens.
• Pour the dressing over the salad.
Toss the ingredients together, and
serve straight away
serves 4
ingredients
1 small onion, finely chopped 2 x 400g/14oz cans butter beans, drained
2 tomatoes, cut into wedges
175g/6oz canned tuna in oil, drained
2 tablespoons chopped fresh flat-leaf parsley
For the dressing
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons clear honey
1 garlic clove, crushed
• Put the onion and butter beans in a
bowl, and mix well. Add the
tomatoes. Flake the tuna with a
fork, and add it to the mixture
together with the parsley.
• To make the dressing, mix together
the oil, lemon juice, honey and
garlic in a screwtop glass jar. Seal
the jar tightly, and shake until the
dressing thickens.
• Pour the dressing over the salad.
Toss the ingredients together, and
serve straight away
serves 4
Spinach, feta and pear salad
Spinach, feta and pear salad
ingredients
2 dessert pears such as Comice, peeled, cored and sliced
4 tablespoons walnut oil
100g/4oz baby spinach leaves 175g/6oz feta cheese, diced 75g/3oz walnut pieces
1 teaspoon freshly squeezed lemon juice
freshly ground black pepper
• Toss the pears in a little of the oil.
• In a large salad bowl, combine the
spinach, feta cheese and walnut
pieces. Gently stir in the pears.
• Whisk together the lemon juice
and remaining oil, and season with
pepper. Drizzle over the salad.
• Refrigerate, covered, until required.
serves 4
ingredients
2 dessert pears such as Comice, peeled, cored and sliced
4 tablespoons walnut oil
100g/4oz baby spinach leaves 175g/6oz feta cheese, diced 75g/3oz walnut pieces
1 teaspoon freshly squeezed lemon juice
freshly ground black pepper
• Toss the pears in a little of the oil.
• In a large salad bowl, combine the
spinach, feta cheese and walnut
pieces. Gently stir in the pears.
• Whisk together the lemon juice
and remaining oil, and season with
pepper. Drizzle over the salad.
• Refrigerate, covered, until required.
serves 4
Crab and cucumber savouries
Crab and cucumber savouries
ingredients
1 large cucumber, seeded if necessary and diced
50g/2oz low-fat spread
225g/8oz button mushrooms, sliced
2 teaspoons plain flour
150ml/5fl oz fish stock, made with 1⁄2 stock cube
1 tablespoon dry sherry
75ml/3fl oz low-fat single cream
175g/6oz canned cooked white crabmeat
salt and freshly ground black pepper
• Boil the cucumber in lightly salted
water for 3 minutes, then drain well. In the same pan, melt the low-
fat spread. Cook the mushrooms, stirring, for 2 minutes.
• Add the cucumber, cover and cook
over a gentle heat for 2 minutes.
• Stir in the flour, remove from the
heat and, while still stiriring, add
the stock, sherry and cream.
• Return to the heat, bring to the boil
and cook for 2 minutes, stirring.
• Add the crabmeat, and season
with salt and pepper.
• Heat through, then spoon into
six serving dishes. Serve hot.
serves 6
ingredients
1 large cucumber, seeded if necessary and diced
50g/2oz low-fat spread
225g/8oz button mushrooms, sliced
2 teaspoons plain flour
150ml/5fl oz fish stock, made with 1⁄2 stock cube
1 tablespoon dry sherry
75ml/3fl oz low-fat single cream
175g/6oz canned cooked white crabmeat
salt and freshly ground black pepper
• Boil the cucumber in lightly salted
water for 3 minutes, then drain well. In the same pan, melt the low-
fat spread. Cook the mushrooms, stirring, for 2 minutes.
• Add the cucumber, cover and cook
over a gentle heat for 2 minutes.
• Stir in the flour, remove from the
heat and, while still stiriring, add
the stock, sherry and cream.
• Return to the heat, bring to the boil
and cook for 2 minutes, stirring.
• Add the crabmeat, and season
with salt and pepper.
• Heat through, then spoon into
six serving dishes. Serve hot.
serves 6
Szechuan beaten chicken
Szechuan beaten chicken
serves 4
ingredients
2 chicken quarters
1 cucumber, seeded if necessary
and cut into matchsticks
For the sauce
2 tablespoons light soy sauce
1 teaspoon granulated sugar
1 tablespoon finely chopped
spring onions
1 teaspoon red chilli oil
1⁄2 teaspoon ground black pepper
1 teaspoon sesame seeds
2 tablespoons smooth peanut
butter, creamed with a little
sesame oil (see note)
• Bring 1 litre/13⁄4pt water to a rolling boil in a wok or a large heavy
saucepan. Add the chicken quarters, reduce the heat, cover and poach for 30-35 minutes.
• Remove the chicken from the wok or pan, and immerse in a bowl of cold water for at least 1 hour to cool, ready for shredding.
• Remove the chicken pieces from the bowl, drain and pat dry with kitchen
paper. Take the meat off the bones. On a flat work surface, pound the
chicken with a rolling pin, then tear the meat into shreds using two forks.
Mix the chicken with the cucumber, and arrange in a serving dish.
• To serve, mix together all the sauce ingredients until thoroughly
combined, and pour over the chicken and cucumber in the serving dish.
Note Sesame oil is very pungent and strong-tasting, so a little of it goes a long way. Use sparingly, adding just a very little at a time, when creaming with the peanut butter, so that it does not overpower the other flavours. You should not need more than a teaspoon or so.
serves 4
serves 4
ingredients
2 chicken quarters
1 cucumber, seeded if necessary
and cut into matchsticks
For the sauce
2 tablespoons light soy sauce
1 teaspoon granulated sugar
1 tablespoon finely chopped
spring onions
1 teaspoon red chilli oil
1⁄2 teaspoon ground black pepper
1 teaspoon sesame seeds
2 tablespoons smooth peanut
butter, creamed with a little
sesame oil (see note)
• Bring 1 litre/13⁄4pt water to a rolling boil in a wok or a large heavy
saucepan. Add the chicken quarters, reduce the heat, cover and poach for 30-35 minutes.
• Remove the chicken from the wok or pan, and immerse in a bowl of cold water for at least 1 hour to cool, ready for shredding.
• Remove the chicken pieces from the bowl, drain and pat dry with kitchen
paper. Take the meat off the bones. On a flat work surface, pound the
chicken with a rolling pin, then tear the meat into shreds using two forks.
Mix the chicken with the cucumber, and arrange in a serving dish.
• To serve, mix together all the sauce ingredients until thoroughly
combined, and pour over the chicken and cucumber in the serving dish.
Note Sesame oil is very pungent and strong-tasting, so a little of it goes a long way. Use sparingly, adding just a very little at a time, when creaming with the peanut butter, so that it does not overpower the other flavours. You should not need more than a teaspoon or so.
serves 4
Succotash
Succotash
ingredients
4 tablespoons vegetable oil 500g/1lb 2oz lean smoked bacon rashers, cut into
squares
1 large onion, finely sliced
3 garlic cloves, finely chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
900g/2lb canned red kidney beans, drained
1.4kg/3lb sweetcorn kernels 3 tomatoes, diced
150g/5oz Parmesan cheese, freshly grated
• Heat the oil in a heavy saucepan
over a high heat, and sauté the bacon until browned.
• Reduce the heat and add the
onion, garlic, peppers, kidney
beans and sweetcorn. Pour in
350ml/12fl oz water. Stir well.
• Simmer the succotash over a low
heat for 15 minutes, then add the
tomatoes. Continue to simmer for a further 20 minutes or until the sauce has reduced.
• Sprinkle the succotash with the
cheese, and serve hot.
serves 4-6
ingredients
4 tablespoons vegetable oil 500g/1lb 2oz lean smoked bacon rashers, cut into
squares
1 large onion, finely sliced
3 garlic cloves, finely chopped
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
900g/2lb canned red kidney beans, drained
1.4kg/3lb sweetcorn kernels 3 tomatoes, diced
150g/5oz Parmesan cheese, freshly grated
• Heat the oil in a heavy saucepan
over a high heat, and sauté the bacon until browned.
• Reduce the heat and add the
onion, garlic, peppers, kidney
beans and sweetcorn. Pour in
350ml/12fl oz water. Stir well.
• Simmer the succotash over a low
heat for 15 minutes, then add the
tomatoes. Continue to simmer for a further 20 minutes or until the sauce has reduced.
• Sprinkle the succotash with the
cheese, and serve hot.
serves 4-6
Pineapple boats
Pineapple boats
ingredients
1 pineapple
225g/8oz low-fat cottage cheese
1 red pepper, seeded and chopped
1 fresh green chilli, seeded and chopped
salt and freshly ground black pepper
• Cut the pineapple into six wedges,
then cut most of the flesh from the
skin and roughly chop, discarding
any tough central core. Reserve the
wedges of skin.
• Put the pineapple flesh in a bowl
with the cottage cheese, red
pepper and chilli. Mix well and
season with salt and black pepper.
• Lay the wedges of pineapple skin
flesh-side down on a work surface.
Spoon the cheese mixture onto the
skins, and chill for at least 1 hour
before serving.
serves 6
ingredients
1 pineapple
225g/8oz low-fat cottage cheese
1 red pepper, seeded and chopped
1 fresh green chilli, seeded and chopped
salt and freshly ground black pepper
• Cut the pineapple into six wedges,
then cut most of the flesh from the
skin and roughly chop, discarding
any tough central core. Reserve the
wedges of skin.
• Put the pineapple flesh in a bowl
with the cottage cheese, red
pepper and chilli. Mix well and
season with salt and black pepper.
• Lay the wedges of pineapple skin
flesh-side down on a work surface.
Spoon the cheese mixture onto the
skins, and chill for at least 1 hour
before serving.
serves 6
Tomato and cheese tarts
Tomato and cheese tarts
ingredients
2 sheets filo pastry
1 egg white
100g/4oz low-fat soft cheese handful of fresh basil leaves 3 small tomatoes, sliced
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Brush the sheets of filo pastry
lightly with the egg white, and cut
into 16 squares, each measuring
about 10cm/4in.
• Layer the squares in twos, in eight
patty tins. Spoon the cheese into
the pastry cases.
• Season with salt and pepper, and
top with the basil leaves.
• Arrange the tomatoes on the tarts,
and season again with salt and
pepper. Bake for 10-12 minutes
until golden. Serve warm.
serves 4
ingredients
2 sheets filo pastry
1 egg white
100g/4oz low-fat soft cheese handful of fresh basil leaves 3 small tomatoes, sliced
salt and freshly ground black pepper
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Brush the sheets of filo pastry
lightly with the egg white, and cut
into 16 squares, each measuring
about 10cm/4in.
• Layer the squares in twos, in eight
patty tins. Spoon the cheese into
the pastry cases.
• Season with salt and pepper, and
top with the basil leaves.
• Arrange the tomatoes on the tarts,
and season again with salt and
pepper. Bake for 10-12 minutes
until golden. Serve warm.
serves 4
Devilled eggs
Devilled eggs
ingredients
100g/4oz low-fat cottage cheese
50g/2oz low-fat mayonnaise
50g/2oz onion, finely diced
50g/2oz celery, finely diced)
1⁄4 teaspoon celery seed
1⁄4 teaspoon salt
1 teaspoon Dijon mustard
8 eggs, hard-boiled, halved with yolks removed
2 tablespoons chopped fresh flat-leaf parsley
• In a medium bowl, beat the
cottage cheese and mayonnaise
until fluffy. Add all the remaining
ingredients, except for the egg
white halves and the parsley, and beat well once again.
• Stuff the eggs with the devilled
mixture, and chill until needed.
• Just before serving, scatter the eggs
with the parsley.
Note If you like, you can use the egg yolks in the devilled mixture. Simply chop finely and add with the other ingredients - although this will increase the calories.
serves 4
ingredients
100g/4oz low-fat cottage cheese
50g/2oz low-fat mayonnaise
50g/2oz onion, finely diced
50g/2oz celery, finely diced)
1⁄4 teaspoon celery seed
1⁄4 teaspoon salt
1 teaspoon Dijon mustard
8 eggs, hard-boiled, halved with yolks removed
2 tablespoons chopped fresh flat-leaf parsley
• In a medium bowl, beat the
cottage cheese and mayonnaise
until fluffy. Add all the remaining
ingredients, except for the egg
white halves and the parsley, and beat well once again.
• Stuff the eggs with the devilled
mixture, and chill until needed.
• Just before serving, scatter the eggs
with the parsley.
Note If you like, you can use the egg yolks in the devilled mixture. Simply chop finely and add with the other ingredients - although this will increase the calories.
serves 4
Stuffed celery
Stuffed celery
ingredients
225g/8oz low-fat cottage cheese
2 teaspoons freshly squeezed lemon juice
1⁄2 teaspoon light soy sauce
1 teaspoon prepared mustard
50g/2oz seeded red pepper, chopped
50g/2oz chives, chopped 1 garlic clove, crushed
6 celery sticks, leaves removed
• Put all the ingredients except the
celery into a blender or food
processor, and purée until smooth.
• Stuff the celery sticks with the
cheese mixture. Refrigerate for at
least 30 minutes before serving.
serves 6
ingredients
225g/8oz low-fat cottage cheese
2 teaspoons freshly squeezed lemon juice
1⁄2 teaspoon light soy sauce
1 teaspoon prepared mustard
50g/2oz seeded red pepper, chopped
50g/2oz chives, chopped 1 garlic clove, crushed
6 celery sticks, leaves removed
• Put all the ingredients except the
celery into a blender or food
processor, and purée until smooth.
• Stuff the celery sticks with the
cheese mixture. Refrigerate for at
least 30 minutes before serving.
serves 6
Parma ham and pepper pizzas
Parma ham and pepper pizzas
ingredients
1 red pepper
1 yellow pepper
1⁄2 loaf ciabatta bread
4 slices Parma ham, cut into thick strips
50g/2oz reduced-fat mozzarella cheese, thinly sliced
• Grill the peppers for 5 minutes or
so until their skins are charred.
When cool enough to handle, peel
off and discard the skin and seeds.
• Cut the bread into 4 thick slices,
and toast until golden.
• Cut the peppers into thick strips,
and arrange on the bread with the
Parma ham.
• Preheat the grill until medium-hot.
• Arrange the mozzarella on top of
the pizzas. Grill for 2-3 minutes
until the cheese is melted and bubbling. Serve hot.
serves 4
ingredients
1 red pepper
1 yellow pepper
1⁄2 loaf ciabatta bread
4 slices Parma ham, cut into thick strips
50g/2oz reduced-fat mozzarella cheese, thinly sliced
• Grill the peppers for 5 minutes or
so until their skins are charred.
When cool enough to handle, peel
off and discard the skin and seeds.
• Cut the bread into 4 thick slices,
and toast until golden.
• Cut the peppers into thick strips,
and arrange on the bread with the
Parma ham.
• Preheat the grill until medium-hot.
• Arrange the mozzarella on top of
the pizzas. Grill for 2-3 minutes
until the cheese is melted and bubbling. Serve hot.
serves 4
Sweet and sour baby onions
Sweet and sour baby onions
ingredients
350g/12oz baby onions
2 tablespoons olive oil
2 fresh bay leaves, torn into strips thinly pared zest of 1 lemon
1 tablespoon Demerara sugar
1 tablespoon clear honey
4 tablespoons red wine vinegar
• Soak the onions in a bowl of boiling
water for 15 minutes. Using a sharp
knife, peel and halve the onions.
• Heat the oil in a large frying pan
over medium-high heat. Add the
onions and bay leaves to the pan,
and cook for 5-6 minutes until
golden brown all over.
• Slice the lemon zest into thin
matchsticks. Add to the frying pan
with the sugar and honey. Cook for
2-3 minutes, stirring occasionally,
until the onions are lightly
caramelized.
• Add the vinegar to the frying pan.
Continue to cook for 5 minutes or
so, stirring, until the onions are
tender. Transfer to a dish, and serve immediately.
serves 4
ingredients
350g/12oz baby onions
2 tablespoons olive oil
2 fresh bay leaves, torn into strips thinly pared zest of 1 lemon
1 tablespoon Demerara sugar
1 tablespoon clear honey
4 tablespoons red wine vinegar
• Soak the onions in a bowl of boiling
water for 15 minutes. Using a sharp
knife, peel and halve the onions.
• Heat the oil in a large frying pan
over medium-high heat. Add the
onions and bay leaves to the pan,
and cook for 5-6 minutes until
golden brown all over.
• Slice the lemon zest into thin
matchsticks. Add to the frying pan
with the sugar and honey. Cook for
2-3 minutes, stirring occasionally,
until the onions are lightly
caramelized.
• Add the vinegar to the frying pan.
Continue to cook for 5 minutes or
so, stirring, until the onions are
tender. Transfer to a dish, and serve immediately.
serves 4
Avocado cream
Avocado cream
ingredients
1 tablespoon powdered gelatine 150ml/5fl oz vegetable stock 1 large avocado
2 teaspoons freshly squeezed lemon juice
4 tablespoons low-calorie mayonnaise
1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 2 tablespoons snipped
fresh chives
• In a small bowl, mix the gelatine
with 50ml/2fl oz cold water, and
leave to soften for a few minutes.
Stand the bowl in a pan of gently
simmering water, and stir until the
gelatine completely dissolves. Stir
in the stock and leave to cool.
• Halve the avocado, remove the
stone and scoop the flesh into a
bowl. Mash well with the lemon
juice. Beat in the mayonnaise, and
flavour with the Worcestershire and
Tabasco sauces. Stir in the chives.
Stir the cooled stock into the avocado mixture.
• Divide between four small dishes
and chill until set. Serve cold.
serves 4
ingredients
1 tablespoon powdered gelatine 150ml/5fl oz vegetable stock 1 large avocado
2 teaspoons freshly squeezed lemon juice
4 tablespoons low-calorie mayonnaise
1 teaspoon Worcestershire sauce 1 teaspoon Tabasco sauce 2 tablespoons snipped
fresh chives
• In a small bowl, mix the gelatine
with 50ml/2fl oz cold water, and
leave to soften for a few minutes.
Stand the bowl in a pan of gently
simmering water, and stir until the
gelatine completely dissolves. Stir
in the stock and leave to cool.
• Halve the avocado, remove the
stone and scoop the flesh into a
bowl. Mash well with the lemon
juice. Beat in the mayonnaise, and
flavour with the Worcestershire and
Tabasco sauces. Stir in the chives.
Stir the cooled stock into the avocado mixture.
• Divide between four small dishes
and chill until set. Serve cold.
serves 4
Artichoke and prawn cocktail
ingredients
900g/2lb canned artichoke hearts, drained and quartered
225g/8oz peeled and deveined cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
150ml/5fl oz sour cream
salt and freshly ground black pepper
• Put the artichokes in a bowl, and
add the prawns. Drizzle the oil
and lemon juice over the top, and
season with a little salt and lots of
pepper. Toss gently and chill until ready to serve.
• Just before serving, spoon the
mixture into six wine goblets. Top
each one with a spoonful of sour
cream, and serve.
serves 6
ingredients
900g/2lb canned artichoke hearts, drained and quartered
225g/8oz peeled and deveined cooked prawns
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
150ml/5fl oz sour cream
salt and freshly ground black pepper
• Put the artichokes in a bowl, and
add the prawns. Drizzle the oil
and lemon juice over the top, and
season with a little salt and lots of
pepper. Toss gently and chill until ready to serve.
• Just before serving, spoon the
mixture into six wine goblets. Top
each one with a spoonful of sour
cream, and serve.
serves 6
Melon with Parma ham
Melon with Parma ham
ingredients
1 honeydew melon, cut into
6 wedges and seeds removed
6 slices wafer-thin Parma ham
6 cherry tomatoes
• Remove the peel from the melon,
and cut each wedge into two thin wedges. Halve the ham slices
widthways.
• Wrap a piece of ham round the
centre of each piece of melon, and
arrange the wedges on serving
plates. Garnish each serving with a cherry tomato. Serve.
serves 6
ingredients
1 honeydew melon, cut into
6 wedges and seeds removed
6 slices wafer-thin Parma ham
6 cherry tomatoes
• Remove the peel from the melon,
and cut each wedge into two thin wedges. Halve the ham slices
widthways.
• Wrap a piece of ham round the
centre of each piece of melon, and
arrange the wedges on serving
plates. Garnish each serving with a cherry tomato. Serve.
serves 6
Sweetcorn pancakes
Sweetcorn pancakes
ingredients
100g/4oz self-raising flour 1 egg white
150ml/5fl oz skimmed milk 200g/7oz canned sweetcorn kernels, drained
vegetable oil for brushing
salt and freshly ground black pepper
• Put the flour, egg white and milk in
a blender or food processor with half the sweetcorn, and purée until a smooth paste forms.
• Season well with salt and pepper,
and add the remaining sweetcorn.
• Heat a heavy frying pan over a
medium heat, and brush with oil.
Drop in tablespoons of the batter,
and cook until set and the bottom
is golden. Turn over and cook on
the other side. Serve hot.
serves 4
ingredients
100g/4oz self-raising flour 1 egg white
150ml/5fl oz skimmed milk 200g/7oz canned sweetcorn kernels, drained
vegetable oil for brushing
salt and freshly ground black pepper
• Put the flour, egg white and milk in
a blender or food processor with half the sweetcorn, and purée until a smooth paste forms.
• Season well with salt and pepper,
and add the remaining sweetcorn.
• Heat a heavy frying pan over a
medium heat, and brush with oil.
Drop in tablespoons of the batter,
and cook until set and the bottom
is golden. Turn over and cook on
the other side. Serve hot.
serves 4
Fruit cocktail
Fruit cocktail
ingredients
1⁄2 honeydew melon
225g/8oz canned pineapple
chunks in juice
225g/8oz seedless white
grapes, halved
125ml/4fl oz white grape juice
• Remove the seeds from the melon
half, and use a melon baller to
scoop out even-sized balls.
• Combine all the fruits in a glass
bowl, and pour the pineapple and
grape juices over the top.
• Cover and chill until required.
serves 6
ingredients
1⁄2 honeydew melon
225g/8oz canned pineapple
chunks in juice
225g/8oz seedless white
grapes, halved
125ml/4fl oz white grape juice
• Remove the seeds from the melon
half, and use a melon baller to
scoop out even-sized balls.
• Combine all the fruits in a glass
bowl, and pour the pineapple and
grape juices over the top.
• Cover and chill until required.
serves 6
Baked fennel
Baked fennel
ingredients
2 fennel bulbs
2 celery sticks, cut into
7.5cm/3in lengths
6 sun-dried tomatoes, halved 200g/7oz passata
2 teaspoons dried oregano 50g/2oz Parmesan cheese, freshly grated
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Using a sharp knife, trim the
fennel, discarding any tough outer
leaves, and cut the bulb into
quarters.
• Bring a large saucepan of water to
the boil, add the fennel and celery,
and simmer for 8-10 minutes until
just tender. Remove with a slotted spoon, and leave to drain.
• Put the fennel, celery and sun-dried
tomatoes in a large ovenproof
dish. Mix the passata and oregano
together, and pour the mixture over
the fennel in the dish.
• Sprinkle the Parmesan over the
top, and bake in the oven for
20 minutes. Serve hot.
serves 4
ingredients
2 fennel bulbs
2 celery sticks, cut into
7.5cm/3in lengths
6 sun-dried tomatoes, halved 200g/7oz passata
2 teaspoons dried oregano 50g/2oz Parmesan cheese, freshly grated
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Using a sharp knife, trim the
fennel, discarding any tough outer
leaves, and cut the bulb into
quarters.
• Bring a large saucepan of water to
the boil, add the fennel and celery,
and simmer for 8-10 minutes until
just tender. Remove with a slotted spoon, and leave to drain.
• Put the fennel, celery and sun-dried
tomatoes in a large ovenproof
dish. Mix the passata and oregano
together, and pour the mixture over
the fennel in the dish.
• Sprinkle the Parmesan over the
top, and bake in the oven for
20 minutes. Serve hot.
serves 4
Baked mozzarella and tomatoes
Baked mozzarella and tomatoes
ingredients
6 beefsteak tomatoes, sliced
100g/4oz mozzarella cheese, grated
6 black olives, stoned and sliced 12 fresh basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 slices white bread, diced
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Lay the tomato slices, overlapping
them slightly, in six individual
shallow ovenproof dishes.
• Sprinkle the cheese, olives and
basil leaves over the top. Add a
few drops of olive oil to each, then
a small splash of lemon juice.
• Put the bread on a baking tray,
and place both the bread and the
individual dishes in the oven. Bake
for 8-10 minutes. Sprinkle the
croûtons over the cheese, and
serve hot.
serves 5
ingredients
6 beefsteak tomatoes, sliced
100g/4oz mozzarella cheese, grated
6 black olives, stoned and sliced 12 fresh basil leaves
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 slices white bread, diced
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Lay the tomato slices, overlapping
them slightly, in six individual
shallow ovenproof dishes.
• Sprinkle the cheese, olives and
basil leaves over the top. Add a
few drops of olive oil to each, then
a small splash of lemon juice.
• Put the bread on a baking tray,
and place both the bread and the
individual dishes in the oven. Bake
for 8-10 minutes. Sprinkle the
croûtons over the cheese, and
serve hot.
serves 5
Prawn and sesame seed toast
Prawn and sesame seed toast
ingredients
225g/8oz peeled and deveined cooked prawns
1 spring onion
1 ⁄4 teaspoon salt
1 teaspoon light soy sauce 1 tablespoon cornflour
1 egg white, beaten
3 thin slices white bread, crusts removed
4 tablespoons sesame seeds
600ml/1pt vegetable oil for deep-frying
• Put the prawns and spring onion in
a blender or food processor, and
whiz until finely chopped. Transfer
to a bowl, and stir in the salt, soy
sauce, cornflour and egg white.
• Spread the mixture on to one side
of each slice of bread. Spread the
sesame seeds on top of the
mixture, pressing down well. Cut
each slice into four equal triangles.
• Heat the vegetable oil in a wok
over a medium-high heat.
• Carefully lower the triangles into
the oil, coated side down, and fry
for 2-3 minutes until golden
brown. Remove with a slotted
spoon, and drain on kitchen paper. Serve immediately.
serves 4
ingredients
225g/8oz peeled and deveined cooked prawns
1 spring onion
1 ⁄4 teaspoon salt
1 teaspoon light soy sauce 1 tablespoon cornflour
1 egg white, beaten
3 thin slices white bread, crusts removed
4 tablespoons sesame seeds
600ml/1pt vegetable oil for deep-frying
• Put the prawns and spring onion in
a blender or food processor, and
whiz until finely chopped. Transfer
to a bowl, and stir in the salt, soy
sauce, cornflour and egg white.
• Spread the mixture on to one side
of each slice of bread. Spread the
sesame seeds on top of the
mixture, pressing down well. Cut
each slice into four equal triangles.
• Heat the vegetable oil in a wok
over a medium-high heat.
• Carefully lower the triangles into
the oil, coated side down, and fry
for 2-3 minutes until golden
brown. Remove with a slotted
spoon, and drain on kitchen paper. Serve immediately.
serves 4
Cheese and spinach puffs
Cheese and spinach puffs
ingredients
150g/5oz cooked spinach,chopped
175g/6oz cottage cheese
1 teaspoon freshly grated nutmeg 2 egg whites
25g/1oz Parmesan cheese, freshly grated
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7, and lightly oil six individual ramekins.
• In a small bowl, mix together the spinach and cottage cheese. Sprinkle in the nutmeg, and season with salt and pepper. Stir through.
• Whisk the egg whites in a separate bowl until stiff enough to hold soft
peaks. Fold the egg whites evenly into the spinach mixture using a large
metal spoon, then spoon the mixture into the prepared ramekins. Smooth
the tops using the back of the spoon.
• Sprinkle with the Parmesan, and place the ramekins on a baking tray. Bake for 15-20 minutes until well risen. Serve immediately.
serves 6
ingredients
150g/5oz cooked spinach,chopped
175g/6oz cottage cheese
1 teaspoon freshly grated nutmeg 2 egg whites
25g/1oz Parmesan cheese, freshly grated
salt and freshly ground black pepper
• Preheat the oven to 220°C/425°F/Gas mark 7, and lightly oil six individual ramekins.
• In a small bowl, mix together the spinach and cottage cheese. Sprinkle in the nutmeg, and season with salt and pepper. Stir through.
• Whisk the egg whites in a separate bowl until stiff enough to hold soft
peaks. Fold the egg whites evenly into the spinach mixture using a large
metal spoon, then spoon the mixture into the prepared ramekins. Smooth
the tops using the back of the spoon.
• Sprinkle with the Parmesan, and place the ramekins on a baking tray. Bake for 15-20 minutes until well risen. Serve immediately.
serves 6
Chicken tikka
Chicken tikka
ingredients
450g/1lb skinless chicken breast or thigh fillet, cubed
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon chilli powder
1⁄4 teaspoon ground turmeric
1 teaspoon salt
150ml/5fl oz low-fat Greek-style yogurt
50ml/2fl oz freshly squeezed lemon juice
1 tablespoon chopped fresh coriander leaves
1 tablespoon sunflower oil
• In a medium bowl, mix together all
the ingredients except the
sunflower oil. Leave to marinate in
the refrigerator for at least 2 hours.
• Preheat the grill to medium. Lay
the marinated chicken on a grill
tray in a flameproof dish lined with
foil, and baste with the oil.
• Once the grill is hot enough, grill
the chicken for 15-20 minutes
until cooked, turning and basting
three times during the cooking process. Serve hot.
serves 6
ingredients
450g/1lb skinless chicken breast or thigh fillet, cubed
1 teaspoon grated fresh root ginger
1 garlic clove, crushed
1 teaspoon chilli powder
1⁄4 teaspoon ground turmeric
1 teaspoon salt
150ml/5fl oz low-fat Greek-style yogurt
50ml/2fl oz freshly squeezed lemon juice
1 tablespoon chopped fresh coriander leaves
1 tablespoon sunflower oil
• In a medium bowl, mix together all
the ingredients except the
sunflower oil. Leave to marinate in
the refrigerator for at least 2 hours.
• Preheat the grill to medium. Lay
the marinated chicken on a grill
tray in a flameproof dish lined with
foil, and baste with the oil.
• Once the grill is hot enough, grill
the chicken for 15-20 minutes
until cooked, turning and basting
three times during the cooking process. Serve hot.
serves 6
Greek-style tomato platter
Greek-style tomato platter
ingredients
8 tomatoes, sliced
100g/4oz feta cheese, crumbled 8 black olives, stoned and sliced 1 tablespoon
chopped fresh oregano
1 tablespoon white wine vinegar
1 tablespoon olive oil
• Arrange the tomato slices on
six small serving plates or one
large serving platter. Scatter the
cheese, olives and oregano on top.
• Whisk together the vinegar and oil
and drizzle over the top of the
salad. Serve immediately.
ingredients
8 tomatoes, sliced
100g/4oz feta cheese, crumbled 8 black olives, stoned and sliced 1 tablespoon
chopped fresh oregano
1 tablespoon white wine vinegar
1 tablespoon olive oil
• Arrange the tomato slices on
six small serving plates or one
large serving platter. Scatter the
cheese, olives and oregano on top.
• Whisk together the vinegar and oil
and drizzle over the top of the
salad. Serve immediately.
Griddled smoked salmon
Griddled smoked salmon
ingredients
350g/12oz sliced smoked salmon
1 teaspoon Dijon mustard
1 garlic clove, crushed
2 teaspoons chopped fresh dill 2 teaspoons sherry vinegar 4 tablespoons olive oil
salt and freshly ground black pepper
100g/4oz mixed salad leaves
• Fold the slices of smoked salmon,
making two folds, accordion-style,
so that they form little parcels.
• To make the vinaigrette, whisk the
mustard, garlic, dill, vinegar and
oil together in a small bowl.
Season with salt and pepper.
• Heat a ridged grill pan over a
medium heat until smoking. Add
the salmon parcels, and cook on
one side only for 2-3 minutes until
heated through.
• Meanwhile, dress the salad leaves
with some of the vinaigrette, and
divide between four serving plates.
• Top the salad with the smoked
salmon, cooked side up. Drizzle
with the remaining vinaigrette, and
serve immediately.
serves 4
ingredients
350g/12oz sliced smoked salmon
1 teaspoon Dijon mustard
1 garlic clove, crushed
2 teaspoons chopped fresh dill 2 teaspoons sherry vinegar 4 tablespoons olive oil
salt and freshly ground black pepper
100g/4oz mixed salad leaves
• Fold the slices of smoked salmon,
making two folds, accordion-style,
so that they form little parcels.
• To make the vinaigrette, whisk the
mustard, garlic, dill, vinegar and
oil together in a small bowl.
Season with salt and pepper.
• Heat a ridged grill pan over a
medium heat until smoking. Add
the salmon parcels, and cook on
one side only for 2-3 minutes until
heated through.
• Meanwhile, dress the salad leaves
with some of the vinaigrette, and
divide between four serving plates.
• Top the salad with the smoked
salmon, cooked side up. Drizzle
with the remaining vinaigrette, and
serve immediately.
serves 4
Cheesy garlic bread
Cheesy garlic bread
ingredients
100g/4oz butter, melted
4 garlic cloves, crushed
1⁄4 teaspoon dried oregano
1 baguette, halved lengthways 3 tablespoons freshly grated Parmesan cheese
• In a small bowl, combine the
butter, garlic and oregano. Spread
the mixture over the cut sides of the
baguette.
• Sprinkle the bread with Parmesan,
and place on an ungreased baking
sheet. Grill under a high heat for
3 minutes or until golden brown. Slice and serve hot.
serves 4-6
ingredients
100g/4oz butter, melted
4 garlic cloves, crushed
1⁄4 teaspoon dried oregano
1 baguette, halved lengthways 3 tablespoons freshly grated Parmesan cheese
• In a small bowl, combine the
butter, garlic and oregano. Spread
the mixture over the cut sides of the
baguette.
• Sprinkle the bread with Parmesan,
and place on an ungreased baking
sheet. Grill under a high heat for
3 minutes or until golden brown. Slice and serve hot.
serves 4-6
Salmon yakitori
Salmon yakitori
ingredients
350g/12oz salmon fillet, skinned and cut into 5cm/2in chunks
8 baby leeks, trimmed and cut into 5cm/2in lengths
For the sauce
75ml/3fl oz light soy sauce
75ml/3fl oz fish stock
25g/1oz caster sugar
75ml/3fl oz dry white wine
50ml/2fl oz sweet sherry
1 garlic clove, crushed
• Soak 8 bamboo skewers in cold water for at least 30 minutes. Thread the salmon and leeks alternately onto the soaked skewers. Leave in the refrigerator until needed.
• To make the sauce, put all the ingredients in a small saucepan, and heat
gently over a low heat, stirring, until the sugar dissolves. Bring to the
boil, then reduce the heat and simmer for 2 minutes. Strain the sauce
and leave to cool. Pour about one-third of the sauce into a small dish.
• Heat a barbecue or grill until medium-hot. Brush plenty of the remaining sauce over the kebabs, and cook for 10 minutes, basting frequently with the sauce. Serve hot with the reserved sauce for dipping.
ingredients
350g/12oz salmon fillet, skinned and cut into 5cm/2in chunks
8 baby leeks, trimmed and cut into 5cm/2in lengths
For the sauce
75ml/3fl oz light soy sauce
75ml/3fl oz fish stock
25g/1oz caster sugar
75ml/3fl oz dry white wine
50ml/2fl oz sweet sherry
1 garlic clove, crushed
• Soak 8 bamboo skewers in cold water for at least 30 minutes. Thread the salmon and leeks alternately onto the soaked skewers. Leave in the refrigerator until needed.
• To make the sauce, put all the ingredients in a small saucepan, and heat
gently over a low heat, stirring, until the sugar dissolves. Bring to the
boil, then reduce the heat and simmer for 2 minutes. Strain the sauce
and leave to cool. Pour about one-third of the sauce into a small dish.
• Heat a barbecue or grill until medium-hot. Brush plenty of the remaining sauce over the kebabs, and cook for 10 minutes, basting frequently with the sauce. Serve hot with the reserved sauce for dipping.
Pork and liver pâté
Pork and liver pâté
ingredients
350g/12oz streaky bacon rashers
225g/8oz pork shoulder, roughly chopped
225g/8oz pork sausagemeat 225g/8oz pig’s liver, chopped 1 small onion
2 garlic cloves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme 3 tablespoons marsala
salt and ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Grease a 450g/1lb loaf tin. Line with the bacon rashers, reserving a few for the top.
• Put the pork shoulder in a food processor and chop until fine. Add the remaining ingredients, and blend for 30 seconds until smooth.
• Add the mixture to the loaf tin, smooth the top and cover with the reserved bacon rashers. Cover with foil.
• Put the loaf tin in a larger baking tray half-filled with boiling water.
Carefully transfer to the oven, and bake for 11⁄2 hours or until firm.
Remove from the oven and take off the foil. Cover the pâté with
greaseproof paper, and set a heavy weight on top such as a plate. Chill overnight in the refrigerator. Serve in slices at room temperature.
serves 8
ingredients
350g/12oz streaky bacon rashers
225g/8oz pork shoulder, roughly chopped
225g/8oz pork sausagemeat 225g/8oz pig’s liver, chopped 1 small onion
2 garlic cloves
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme 3 tablespoons marsala
salt and ground black pepper
• Preheat the oven to 170°C/325°F/Gas mark 3.
• Grease a 450g/1lb loaf tin. Line with the bacon rashers, reserving a few for the top.
• Put the pork shoulder in a food processor and chop until fine. Add the remaining ingredients, and blend for 30 seconds until smooth.
• Add the mixture to the loaf tin, smooth the top and cover with the reserved bacon rashers. Cover with foil.
• Put the loaf tin in a larger baking tray half-filled with boiling water.
Carefully transfer to the oven, and bake for 11⁄2 hours or until firm.
Remove from the oven and take off the foil. Cover the pâté with
greaseproof paper, and set a heavy weight on top such as a plate. Chill overnight in the refrigerator. Serve in slices at room temperature.
serves 8
Pâté en croûte
Pâté en croûte
ingredients
450g/1lb streaky bacon rashers
250g/9oz chicken livers, cleaned and finely minced
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons fresh white breadcrumbs
3 tablespoons sherry
1 teaspoon freshly grated nutmeg 200g/7oz ready-made puff pastry 1 egg, beaten
freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Set aside 6 rashers of the bacon to line the pâté tin. Remove and
discard the rinds from the remaining bacon rashers, and chop finely.
• Mix the rindless rashers with the chicken liver in a large bowl. Stir in the
onion, garlic, breadcrumbs, sherry, nutmeg and black pepper to taste.
• Stretch the remaining rashers of bacon across the bottom and sides of a
1.1kg/2lb loaf tin, reserving 2 for the top. Spoon in the pâté mixture, and place 2 rashers on top.
• Cover with foil, and stand the pâté tin in a shallow roasting tin half-filled with hot water. Bake in the oven for 30 minutes until the pâté has shrunk away from the sides of the tin.
• Remove the pâté tin from the hot water, and pour off the excess fat. Leave to stand for 15 minutes.
• Increase the oven temperature to 200°C/400°F/Gas mark 6.
• Roll out the pastry thinly. Turn the pâté out of its tin, and brush with some of the beaten egg. Cover with the pastry, using the beaten egg to seal the edges and to brush the outside of the pastry case.
• Carefully place on an oiled baking sheet, and cook in the oven for a further 30 minutes until the pastry is golden brown. Remove from the oven, and allow to cool before serving.
serves 8
ingredients
450g/1lb streaky bacon rashers
250g/9oz chicken livers, cleaned and finely minced
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons fresh white breadcrumbs
3 tablespoons sherry
1 teaspoon freshly grated nutmeg 200g/7oz ready-made puff pastry 1 egg, beaten
freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Set aside 6 rashers of the bacon to line the pâté tin. Remove and
discard the rinds from the remaining bacon rashers, and chop finely.
• Mix the rindless rashers with the chicken liver in a large bowl. Stir in the
onion, garlic, breadcrumbs, sherry, nutmeg and black pepper to taste.
• Stretch the remaining rashers of bacon across the bottom and sides of a
1.1kg/2lb loaf tin, reserving 2 for the top. Spoon in the pâté mixture, and place 2 rashers on top.
• Cover with foil, and stand the pâté tin in a shallow roasting tin half-filled with hot water. Bake in the oven for 30 minutes until the pâté has shrunk away from the sides of the tin.
• Remove the pâté tin from the hot water, and pour off the excess fat. Leave to stand for 15 minutes.
• Increase the oven temperature to 200°C/400°F/Gas mark 6.
• Roll out the pastry thinly. Turn the pâté out of its tin, and brush with some of the beaten egg. Cover with the pastry, using the beaten egg to seal the edges and to brush the outside of the pastry case.
• Carefully place on an oiled baking sheet, and cook in the oven for a further 30 minutes until the pastry is golden brown. Remove from the oven, and allow to cool before serving.
serves 8
Cheesy garlic bread
Cheesy garlic bread
ingredients
100g/4oz butter, melted
4 garlic cloves, crushed
1⁄4 teaspoon dried oregano
1 baguette, halved lengthways 3 tablespoons freshly grated Parmesan cheese
• In a small bowl, combine the
butter, garlic and oregano. Spread
the mixture over the cut sides of the
baguette.
• Sprinkle the bread with Parmesan,
and place on an ungreased baking
sheet. Grill under a high heat for
3 minutes or until golden brown. Slice and serve hot.
ingredients
100g/4oz butter, melted
4 garlic cloves, crushed
1⁄4 teaspoon dried oregano
1 baguette, halved lengthways 3 tablespoons freshly grated Parmesan cheese
• In a small bowl, combine the
butter, garlic and oregano. Spread
the mixture over the cut sides of the
baguette.
• Sprinkle the bread with Parmesan,
and place on an ungreased baking
sheet. Grill under a high heat for
3 minutes or until golden brown. Slice and serve hot.
Salmon-filled mushroom caps
Salmon-filled mushroom caps
ingredients
200g/7oz canned salmon
25g/1oz fine dried breadcrumbs 2 tablespoons chopped onion
2 tablespoons chopped fresh flat-leaf parsley
18 large fresh mushrooms, caps
about 4cm/11?2in diameter
2 tablespoons red pepper, diced pinch of salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a small mixing bowl, combine the salmon, breadcrumbs, onion and parsley. Season with a pinch of salt and pepper.
• Remove the stalks from the mushrooms, and wipe the mushroom caps with
damp kitchen paper. Put in a baking tray, crown side down. Mould the
salmon mixture into the caps. Put a little red pepper on top of each cap.
• Bake for 15-20 minutes until tender. Serve hot.
serves 6
ingredients
200g/7oz canned salmon
25g/1oz fine dried breadcrumbs 2 tablespoons chopped onion
2 tablespoons chopped fresh flat-leaf parsley
18 large fresh mushrooms, caps
about 4cm/11?2in diameter
2 tablespoons red pepper, diced pinch of salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• In a small mixing bowl, combine the salmon, breadcrumbs, onion and parsley. Season with a pinch of salt and pepper.
• Remove the stalks from the mushrooms, and wipe the mushroom caps with
damp kitchen paper. Put in a baking tray, crown side down. Mould the
salmon mixture into the caps. Put a little red pepper on top of each cap.
• Bake for 15-20 minutes until tender. Serve hot.
serves 6
Cheesy potato skins
Cheesy potato skins
ingredients
3 baking potatoes, scored into quarters
1 teaspoon vegetable oil
50g/2oz lean smoked back bacon, roughly chopped
175g/6oz brown cap mushrooms,roughly chopped
100g/4oz cream cheese, softened
2 tablespoons milk
11⁄2 teaspoons wholegrain mustard
50g/2oz Cheddar cheese, grated
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the potatoes in a baking dish, and bake in the oven for 1 hour or until cooked.
• Meanwhile, heat the oil in a frying pan over a medium heat, and sauté
the bacon until cooked. Add the mushrooms and continue to sauté until
any excess moisture has evaporated. Remove from the heat. Blend the
cream cheese, milk, mustard and half of the Cheddar cheese in a bowl.
• When the potatoes are cooked, quarter them and scrape out the inside,
leaving a thin layer of potato on the skin. Put the potato flesh to one
side. Put the skins on a baking tray, and return to the oven for 5 minutes.
• Mash the potato flesh, and stir into the cheese mixture with the cooked bacon and mushrooms. Pile the mixture into the potato skins, and
sprinkle the remaining cheese over the top.
• Return the potato skins to the oven for 10 minutes or until golden brown. Serve hot.
serves 4
ingredients
3 baking potatoes, scored into quarters
1 teaspoon vegetable oil
50g/2oz lean smoked back bacon, roughly chopped
175g/6oz brown cap mushrooms,roughly chopped
100g/4oz cream cheese, softened
2 tablespoons milk
11⁄2 teaspoons wholegrain mustard
50g/2oz Cheddar cheese, grated
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the potatoes in a baking dish, and bake in the oven for 1 hour or until cooked.
• Meanwhile, heat the oil in a frying pan over a medium heat, and sauté
the bacon until cooked. Add the mushrooms and continue to sauté until
any excess moisture has evaporated. Remove from the heat. Blend the
cream cheese, milk, mustard and half of the Cheddar cheese in a bowl.
• When the potatoes are cooked, quarter them and scrape out the inside,
leaving a thin layer of potato on the skin. Put the potato flesh to one
side. Put the skins on a baking tray, and return to the oven for 5 minutes.
• Mash the potato flesh, and stir into the cheese mixture with the cooked bacon and mushrooms. Pile the mixture into the potato skins, and
sprinkle the remaining cheese over the top.
• Return the potato skins to the oven for 10 minutes or until golden brown. Serve hot.
serves 4
Dolmades
Dolmades
ingredients
1 tablespoon olive oil
100g/4oz minced beef
2 tablespoons pine nuts
1 onion, chopped
1 tablespoon chopped fresh coriander leaves
1 teaspoon ground cumin
1 tablespoon tomato purée
8 preserved vine leaves
salt and freshly ground black pepper
For the tomato sauce:
150ml/5fl oz passata
150ml/5fl oz beef stock
2 teaspoons caster sugar
• To make the filling, heat the oil in a pan over a medium heat. Add the minced beef, pine nuts and onion. Cook, stirring, for 5 minutes until the meat has browned and sealed.
• Stir in the fresh coriander, cumin and tomato purée. Cook for a further
3 minutes, then season well with salt and pepper. Remove from the heat and set aside.
• Rinse the vine leaves, and lay them shiny side down on a work surface.
Put some of the filling in the centre of each leaf, and fold the stalk end
over the filling. Roll up each parcel towards the tip of the leaf, and put in
a lightly greased flameproof casserole dish, seam side down.
• To make the tomato sauce, mix together the passata, stock and sugar,
and pour over the vine leaves, making sure that each one is covered.
Cover the casserole, and cook over a medium heat for a few minutes.
Reduce the heat, and cook gently for a further 30 minutes. Serve hot.
serves 4
ingredients
1 tablespoon olive oil
100g/4oz minced beef
2 tablespoons pine nuts
1 onion, chopped
1 tablespoon chopped fresh coriander leaves
1 teaspoon ground cumin
1 tablespoon tomato purée
8 preserved vine leaves
salt and freshly ground black pepper
For the tomato sauce:
150ml/5fl oz passata
150ml/5fl oz beef stock
2 teaspoons caster sugar
• To make the filling, heat the oil in a pan over a medium heat. Add the minced beef, pine nuts and onion. Cook, stirring, for 5 minutes until the meat has browned and sealed.
• Stir in the fresh coriander, cumin and tomato purée. Cook for a further
3 minutes, then season well with salt and pepper. Remove from the heat and set aside.
• Rinse the vine leaves, and lay them shiny side down on a work surface.
Put some of the filling in the centre of each leaf, and fold the stalk end
over the filling. Roll up each parcel towards the tip of the leaf, and put in
a lightly greased flameproof casserole dish, seam side down.
• To make the tomato sauce, mix together the passata, stock and sugar,
and pour over the vine leaves, making sure that each one is covered.
Cover the casserole, and cook over a medium heat for a few minutes.
Reduce the heat, and cook gently for a further 30 minutes. Serve hot.
serves 4
Crab pâté
Crab pâté
ingredients
275g/10oz canned cream of mushroom soup
1 tablespoon powdered gelatine 100g/4oz mayonnaise
225g/8oz cream cheese,softened
350g/12oz cooked crabmeat
1 small onion, finely chopped
100g/4oz celery, finely chopped
1⁄2 teaspoon dried dill
• Heat the soup in a medium heavy
saucepan over a low heat. Remove from the heat.
• In a small bowl, dissolve the
gelatine in 3 tablespoons cold
water. Add to the soup, stirring
well until completely combined. Add the remaining ingredients and mix thoroughly.
• Spoon into an oiled 1.2-litre/2pt
mould, and chill until firm.
serves 10
ingredients
275g/10oz canned cream of mushroom soup
1 tablespoon powdered gelatine 100g/4oz mayonnaise
225g/8oz cream cheese,softened
350g/12oz cooked crabmeat
1 small onion, finely chopped
100g/4oz celery, finely chopped
1⁄2 teaspoon dried dill
• Heat the soup in a medium heavy
saucepan over a low heat. Remove from the heat.
• In a small bowl, dissolve the
gelatine in 3 tablespoons cold
water. Add to the soup, stirring
well until completely combined. Add the remaining ingredients and mix thoroughly.
• Spoon into an oiled 1.2-litre/2pt
mould, and chill until firm.
serves 10
Smoked mackerel pâté
Smoked mackerel pâté
ingredients
1 smoked mackerel fillet, skinned 50g/2oz cottage cheese
60ml/21?2 fl oz sour cream
1⁄2 teaspoon dried fennel
1⁄2 teaspoon dried dill
juice of 1 lemon
salt and freshly ground black pepper
freshly grated nutmeg
• Purée the mackerel in a food
processor or blender.
• Add the cottage cheese, sour
cream, lemon juice, fennel and dill.
Continue blending until smooth,
stirring occasionally.
• Spoon the mixture into a bowl.
Season with salt, pepper and
nutmeg to taste.
• Divide the mixture among four
individual pots or dishes, cover
and chill for 24 hours.
ingredients
1 smoked mackerel fillet, skinned 50g/2oz cottage cheese
60ml/21?2 fl oz sour cream
1⁄2 teaspoon dried fennel
1⁄2 teaspoon dried dill
juice of 1 lemon
salt and freshly ground black pepper
freshly grated nutmeg
• Purée the mackerel in a food
processor or blender.
• Add the cottage cheese, sour
cream, lemon juice, fennel and dill.
Continue blending until smooth,
stirring occasionally.
• Spoon the mixture into a bowl.
Season with salt, pepper and
nutmeg to taste.
• Divide the mixture among four
individual pots or dishes, cover
and chill for 24 hours.
Beef satay
Beef satay
ingredients
900g/2lb rump steak, cut into cubes
75ml/3fl oz black bean sauce 2 tablespoons vegetable oil
• Soak 4 bamboo skewers for at least 30 minutes.
• Thread the steak cubes onto the
skewers, and brush with the black
bean sauce.
• Heat the oil in a ridged grill pan
over a medium-high heat. Grill the
satay for 2-3 minutes on each
side, brushing with any leftover
black bean sauce. Serve hot.
serves 4
ingredients
900g/2lb rump steak, cut into cubes
75ml/3fl oz black bean sauce 2 tablespoons vegetable oil
• Soak 4 bamboo skewers for at least 30 minutes.
• Thread the steak cubes onto the
skewers, and brush with the black
bean sauce.
• Heat the oil in a ridged grill pan
over a medium-high heat. Grill the
satay for 2-3 minutes on each
side, brushing with any leftover
black bean sauce. Serve hot.
serves 4
Chicken liver pâté
Chicken liver pâté
ingredients
450g/1lb chicken livers
50g/2oz butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped
• Clean the livers thoroughly. Fry
in a large frying pan over a
medium-high heat with the butter and brandy.
• In a blender or food processor,
purée the livers, eggs, onion and
any cooking juices in the pan.
Transfer the mixture to a serving
dish. Cover with foil, then put a
weight such as a plate on top.
Chill overnight.
• Serve at room temperature.
serves 4
ingredients
450g/1lb chicken livers
50g/2oz butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped
• Clean the livers thoroughly. Fry
in a large frying pan over a
medium-high heat with the butter and brandy.
• In a blender or food processor,
purée the livers, eggs, onion and
any cooking juices in the pan.
Transfer the mixture to a serving
dish. Cover with foil, then put a
weight such as a plate on top.
Chill overnight.
• Serve at room temperature.
serves 4
Chicken saltimbocca
Chicken saltimbocca
ingredients
3 skinless chicken breast fillets, halved lengthways
6 thin slices boiled ham
6 slices Emmenthal cheese 1 tomato, thinly sliced
1 teaspoon crushed dried sage 75g/3oz fine dried breadcrumbs 2 tablespoons freshly grated
Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
50g/2oz butter, melted
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put the chicken fillets, bottom side
up, between two pieces of cling
film. Working out from the centre,
pound each piece lightly with a
meat mallet. Remove the cling film.
Put a ham slice, a cheese slice and
a few tomato slices on each piece.
• Sprinkle each fillet lightly with the
sage, and roll up Swiss-roll style.
Press to seal well.
• Combine the breadcrumbs,
Parmesan and parsley. Dip the
chicken in the butter, then roll in
the breadcrumbs. Bake in a lightly
oiled dish for 40-45 minutes.
serves 6
ingredients
3 skinless chicken breast fillets, halved lengthways
6 thin slices boiled ham
6 slices Emmenthal cheese 1 tomato, thinly sliced
1 teaspoon crushed dried sage 75g/3oz fine dried breadcrumbs 2 tablespoons freshly grated
Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley
50g/2oz butter, melted
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put the chicken fillets, bottom side
up, between two pieces of cling
film. Working out from the centre,
pound each piece lightly with a
meat mallet. Remove the cling film.
Put a ham slice, a cheese slice and
a few tomato slices on each piece.
• Sprinkle each fillet lightly with the
sage, and roll up Swiss-roll style.
Press to seal well.
• Combine the breadcrumbs,
Parmesan and parsley. Dip the
chicken in the butter, then roll in
the breadcrumbs. Bake in a lightly
oiled dish for 40-45 minutes.
serves 6
Devils on horseback
Devils on horseback
ingredients
3 bacon rashers, cut into thin strips
12 pitted prunes
11⁄2 teaspoons Tabasco sauce
• Soak 12 toothpicks in cold water
for 30 minutes to prevent them
burning. Wrap a piece of bacon
around each prune, and secure
with a toothpick.
• Preheat the grill until hot. Grill the
prunes, turning occasionally, until
the bacon is crisp.
• Serve hot, sprinkled with the
Tabasco sauce.
serves 3
ingredients
3 bacon rashers, cut into thin strips
12 pitted prunes
11⁄2 teaspoons Tabasco sauce
• Soak 12 toothpicks in cold water
for 30 minutes to prevent them
burning. Wrap a piece of bacon
around each prune, and secure
with a toothpick.
• Preheat the grill until hot. Grill the
prunes, turning occasionally, until
the bacon is crisp.
• Serve hot, sprinkled with the
Tabasco sauce.
serves 3
Minced beef with eggs
Minced beef with eggs
ingredients
1 onion, finely chopped
40g/11⁄2oz butter
450g/1lb minced beef
1 green pepper, sliced
2 tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh flat-leaf parsley
6 eggs
salt and freshly ground black pepper
• Sweat the onion in the butter for
about 10 minutes until starting to
caramelize. Add the minced beef,
and continue to cook, stirring, until
the meat browns.
• Stir in the green pepper and diced
tomato. Cook for 2 minutes. Mix in
the parsley, and season with salt
and pepper. Cover the pan, and
simmer for about 8 minutes.
• Make six holes in the meat in the
pan, and break an egg into each
space. Cover and cook for about
5 minutes until the egg whites are
cooked through. Serve hot.
ingredients
1 onion, finely chopped
40g/11⁄2oz butter
450g/1lb minced beef
1 green pepper, sliced
2 tomatoes, peeled, seeded and diced
2 tablespoons chopped fresh flat-leaf parsley
6 eggs
salt and freshly ground black pepper
• Sweat the onion in the butter for
about 10 minutes until starting to
caramelize. Add the minced beef,
and continue to cook, stirring, until
the meat browns.
• Stir in the green pepper and diced
tomato. Cook for 2 minutes. Mix in
the parsley, and season with salt
and pepper. Cover the pan, and
simmer for about 8 minutes.
• Make six holes in the meat in the
pan, and break an egg into each
space. Cover and cook for about
5 minutes until the egg whites are
cooked through. Serve hot.
Moroccan lamb koftas
Moroccan lamb koftas
ingredients
450g/1lb minced lamb
2 eggs, lightly beaten
200g/7oz stale coarse fresh breadcrumbs
2 onions, grated
2 tablespoons chopped fresh flat-leaf parsley
1⁄2 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄2 teaspoon chilli powder
2 teaspoons ground turmeric
1 teaspoon ground allspice
For the yogurt sauce
50ml/2fl oz Greek-style yogurt 2 teaspoons freshly squeezed lemon juice
2 tablespoons tahini paste 1 garlic clove, crushed
• In a blender or food processor, purée all the ingredients until smooth and
paste-like. Divide the lamb mixture into two portions, and mould each
half around a separate metal skewer to form two long sausage shapes.
• Just before serving, grill or barbecue both of the koftas until browned and cooked through, turning from time to time while cooking.
• Combine all the ingredients for the yogurt sauce in a small bowl. Add
2 tablespoons water, mix well and serve with the hot or warm koftas.
serves 4
ingredients
450g/1lb minced lamb
2 eggs, lightly beaten
200g/7oz stale coarse fresh breadcrumbs
2 onions, grated
2 tablespoons chopped fresh flat-leaf parsley
1⁄2 teaspoon ground cinnamon
1 teaspoon ground cumin
1⁄2 teaspoon chilli powder
2 teaspoons ground turmeric
1 teaspoon ground allspice
For the yogurt sauce
50ml/2fl oz Greek-style yogurt 2 teaspoons freshly squeezed lemon juice
2 tablespoons tahini paste 1 garlic clove, crushed
• In a blender or food processor, purée all the ingredients until smooth and
paste-like. Divide the lamb mixture into two portions, and mould each
half around a separate metal skewer to form two long sausage shapes.
• Just before serving, grill or barbecue both of the koftas until browned and cooked through, turning from time to time while cooking.
• Combine all the ingredients for the yogurt sauce in a small bowl. Add
2 tablespoons water, mix well and serve with the hot or warm koftas.
serves 4
Courgettes stuffed with mince
Courgettes stuffed with mince
ingredients
8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, crushed
1⁄2 teaspoon dried mixed herbs
4 tablespoons fresh breadcrumbs 2 tablespoons water
• Pre-heat the oven to 180°C/
350°F/Gas mark 4.
• Cut each of the courgettes in half
lengthways. Using a sharp knife or
teaspoon, scoop out the courgette
flesh to make shells, taking care not to pierce the skin.
• Mix together all the remaining
ingredients in a bowl. Spoon the
mixture into the courgette halves
and rejoin each half to another to
form whole courgettes again.
• Put the filled courgettes in a lightly
oiled baking dish, and roast in the
oven for 30 minutes. Serve hot.
serves 4
ingredients
8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, crushed
1⁄2 teaspoon dried mixed herbs
4 tablespoons fresh breadcrumbs 2 tablespoons water
• Pre-heat the oven to 180°C/
350°F/Gas mark 4.
• Cut each of the courgettes in half
lengthways. Using a sharp knife or
teaspoon, scoop out the courgette
flesh to make shells, taking care not to pierce the skin.
• Mix together all the remaining
ingredients in a bowl. Spoon the
mixture into the courgette halves
and rejoin each half to another to
form whole courgettes again.
• Put the filled courgettes in a lightly
oiled baking dish, and roast in the
oven for 30 minutes. Serve hot.
serves 4
Mixed bhajias
Mixed bhajias
ingredients
175g/6oz gram flour
1 teaspoon bicarbonate of soda 2 teaspoons ground coriander 1 teaspoon garam masala
11⁄2 teaspoons ground turmeric 11⁄2 teaspoons chilli powder
2 tablespoons chopped fresh coriander
1 small onion, halved and sliced
1 small leek, sliced
100g/4oz cauliflower, blanched vegetable oil for deep-frying
For the sauce
150ml/5fl oz Greek-style yogurt
2 tablespoons chopped fresh mint
1⁄2 teaspoon ground turmeric
1 garlic clove, crushed
• Sift the flour and bicarbonate of soda into a mixing bowl, add the spices and fresh coriander, and mix thoroughly. Divide the mixture between three separate small bowls. Stir the onion into one bowl, the leek into another and the cauliflower into the third. Add 4 tablespoons cold water to each bowl, and mix each one to form a smooth paste.
• Heat enough oil for deep-frying in a wok or heavy pan. Using two
tablespoons, form the mixture into rounds. Cooking in batches, fry the bhajias in the oil until golden brown. Remove with a slotted spoon and drain on kitchen paper.
• Mix all the sauce ingredients together, and pour into a small serving bowl. Serve with the warm bhajias.
serves 4
ingredients
175g/6oz gram flour
1 teaspoon bicarbonate of soda 2 teaspoons ground coriander 1 teaspoon garam masala
11⁄2 teaspoons ground turmeric 11⁄2 teaspoons chilli powder
2 tablespoons chopped fresh coriander
1 small onion, halved and sliced
1 small leek, sliced
100g/4oz cauliflower, blanched vegetable oil for deep-frying
For the sauce
150ml/5fl oz Greek-style yogurt
2 tablespoons chopped fresh mint
1⁄2 teaspoon ground turmeric
1 garlic clove, crushed
• Sift the flour and bicarbonate of soda into a mixing bowl, add the spices and fresh coriander, and mix thoroughly. Divide the mixture between three separate small bowls. Stir the onion into one bowl, the leek into another and the cauliflower into the third. Add 4 tablespoons cold water to each bowl, and mix each one to form a smooth paste.
• Heat enough oil for deep-frying in a wok or heavy pan. Using two
tablespoons, form the mixture into rounds. Cooking in batches, fry the bhajias in the oil until golden brown. Remove with a slotted spoon and drain on kitchen paper.
• Mix all the sauce ingredients together, and pour into a small serving bowl. Serve with the warm bhajias.
serves 4
Wednesday, November 11, 2009
Bacon-wrapped prawns
Bacon-wrapped prawns
ingredients
24 large raw prawns, peeled and deveined
24 canned whole water chestnuts, drained
12 smoked bacon slices, halved 75g/3oz butter
250g/9oz cream cheese
125ml/4fl oz mayonnaise
125ml/4fl oz sour cream
3 tablespoons horseradish sauce
1 tablespoon freshly squeezed lemon juice
• Wrap a prawn around a water chestnut, then wrap both in a half-rasher of bacon and secure with a toothpick. Repeat the process until all the prawns, water chestnuts and bacon have been used.
• Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high
heat. Add half of the prawn wraps and cook until the bacon browns.
Transfer to a large dish. Repeat with the remaining butter and prawns.
• Beat the cream cheese in a medium bowl until smooth. Add the
mayonnaise, sour cream, horseradish sauce and lemon juice, and blend thoroughly. Spoon the sauce over the prawn wraps.
• Grill under a medium heat until golden brown. Serve immediately.
serves 6
ingredients
24 large raw prawns, peeled and deveined
24 canned whole water chestnuts, drained
12 smoked bacon slices, halved 75g/3oz butter
250g/9oz cream cheese
125ml/4fl oz mayonnaise
125ml/4fl oz sour cream
3 tablespoons horseradish sauce
1 tablespoon freshly squeezed lemon juice
• Wrap a prawn around a water chestnut, then wrap both in a half-rasher of bacon and secure with a toothpick. Repeat the process until all the prawns, water chestnuts and bacon have been used.
• Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high
heat. Add half of the prawn wraps and cook until the bacon browns.
Transfer to a large dish. Repeat with the remaining butter and prawns.
• Beat the cream cheese in a medium bowl until smooth. Add the
mayonnaise, sour cream, horseradish sauce and lemon juice, and blend thoroughly. Spoon the sauce over the prawn wraps.
• Grill under a medium heat until golden brown. Serve immediately.
serves 6
Courgettes stuffed with mince
Courgettes stuffed with mince
ingredients
8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, crushed
1⁄2teaspoon dried mixed herbs
4 tablespoons fresh breadcrumbs
2 tablespoons water
• Pre-heat the oven to 180°C/
350°F/Gas mark 4.
• Cut each of the courgettes in half
lengthways. Using a sharp knife or
teaspoon, scoop out the courgette
flesh to make shells, taking care not to pierce the skin.
• Mix together all the remaining
ingredients in a bowl. Spoon the
mixture into the courgette halves
and rejoin each half to another to
form whole courgettes again.
• Put the filled courgettes in a lightly
oiled baking dish, and roast in the
oven for 30 minutes. Serve hot.
serves 4
ingredients
8 medium courgettes
450g/1lb minced beef
1 egg
2 garlic cloves, crushed
1⁄2teaspoon dried mixed herbs
4 tablespoons fresh breadcrumbs
2 tablespoons water
• Pre-heat the oven to 180°C/
350°F/Gas mark 4.
• Cut each of the courgettes in half
lengthways. Using a sharp knife or
teaspoon, scoop out the courgette
flesh to make shells, taking care not to pierce the skin.
• Mix together all the remaining
ingredients in a bowl. Spoon the
mixture into the courgette halves
and rejoin each half to another to
form whole courgettes again.
• Put the filled courgettes in a lightly
oiled baking dish, and roast in the
oven for 30 minutes. Serve hot.
serves 4
Prawn crackers
Prawn crackers
ingredients
250g/9oz raw prawns, peeled and deveined
250g/9oz tapioca flour
salt and freshly ground black pepper
vegetable oil for deep-frying
• Using a blender, purée the prawns
into a smooth paste. Transfer to a
bowl, and mix in the tapioca flour.
Season with salt and pepper. Mix
well to form a stiff dough.
• Divide the dough into three equal
portions. Roll each portion into a
thick sausage shape (like a Swiss
roll), then set the rolls on a greased plate. Using either a stand in a
pan of boiling water or a steamer, steam the rolls for 40-45 minutes over a high heat.
• Leave the rolls to cool, then wrap
in a clean tea towel and chill well
in the refrigerator. Using a very
sharp knife, slice the rolls thinly,
then allow to dry out slightly.
• Heat the oil in a deep wok, and
deep-fry the crackers in batches
until crisp. Remove and drain on
kitchen paper. Serve hot or cold.
serves 4
ingredients
250g/9oz raw prawns, peeled and deveined
250g/9oz tapioca flour
salt and freshly ground black pepper
vegetable oil for deep-frying
• Using a blender, purée the prawns
into a smooth paste. Transfer to a
bowl, and mix in the tapioca flour.
Season with salt and pepper. Mix
well to form a stiff dough.
• Divide the dough into three equal
portions. Roll each portion into a
thick sausage shape (like a Swiss
roll), then set the rolls on a greased plate. Using either a stand in a
pan of boiling water or a steamer, steam the rolls for 40-45 minutes over a high heat.
• Leave the rolls to cool, then wrap
in a clean tea towel and chill well
in the refrigerator. Using a very
sharp knife, slice the rolls thinly,
then allow to dry out slightly.
• Heat the oil in a deep wok, and
deep-fry the crackers in batches
until crisp. Remove and drain on
kitchen paper. Serve hot or cold.
serves 4
Bacon-wrapped prawns
Bacon-wrapped prawns
ingredients
24 large raw prawns, peeled and deveined
24 canned whole water chestnuts, drained
12 smoked bacon slices, halved 75g/3oz butter
250g/9oz cream cheese
125ml/4fl oz mayonnaise
125ml/4fl oz sour cream
3 tablespoons horseradish sauce
1 tablespoon freshly squeezed lemon juice
• Wrap a prawn around a water chestnut, then wrap both in a half-rasher of bacon and secure with a toothpick. Repeat the process until all the prawns, water chestnuts and bacon have been used.
• Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high
heat. Add half of the prawn wraps and cook until the bacon browns.
Transfer to a large dish. Repeat with the remaining butter and prawns.
• Beat the cream cheese in a medium bowl until smooth. Add the
mayonnaise, sour cream, horseradish sauce and lemon juice, and blend thoroughly. Spoon the sauce over the prawn wraps.
• Grill under a medium heat until golden brown. Serve immediately.
serves 6
ingredients
24 large raw prawns, peeled and deveined
24 canned whole water chestnuts, drained
12 smoked bacon slices, halved 75g/3oz butter
250g/9oz cream cheese
125ml/4fl oz mayonnaise
125ml/4fl oz sour cream
3 tablespoons horseradish sauce
1 tablespoon freshly squeezed lemon juice
• Wrap a prawn around a water chestnut, then wrap both in a half-rasher of bacon and secure with a toothpick. Repeat the process until all the prawns, water chestnuts and bacon have been used.
• Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high
heat. Add half of the prawn wraps and cook until the bacon browns.
Transfer to a large dish. Repeat with the remaining butter and prawns.
• Beat the cream cheese in a medium bowl until smooth. Add the
mayonnaise, sour cream, horseradish sauce and lemon juice, and blend thoroughly. Spoon the sauce over the prawn wraps.
• Grill under a medium heat until golden brown. Serve immediately.
serves 6
Smoked salmon rolls
Smoked salmon rolls
ingredients
200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon freshly squeezed lime juice
12 slices brown bread, crusts removed
300g/11oz smoked salmon 100g/4oz baby rocket leaves, stalks removed
• Mix together the ricotta, crème fraîche, wasabi and lime juice. Use a rolling pin to flatten the bread slices slightly.
• Spread the ricotta mixture over the bread, then top with the smoked salmon and rocket leaves, leaving a border around the edges.
• Roll each piece of bread up lengthways like a Swiss roll. Wrap the rolls tightly in cling film, and chill in the refrigerator for 30 minutes.
• Unwrap the rolls and cut into 2.5cm/1in slices to serve.
serves 6
ingredients
200g/7oz ricotta cheese
50g/2oz crème fraîche
2 teaspoon wasabi paste
1 tablespoon freshly squeezed lime juice
12 slices brown bread, crusts removed
300g/11oz smoked salmon 100g/4oz baby rocket leaves, stalks removed
• Mix together the ricotta, crème fraîche, wasabi and lime juice. Use a rolling pin to flatten the bread slices slightly.
• Spread the ricotta mixture over the bread, then top with the smoked salmon and rocket leaves, leaving a border around the edges.
• Roll each piece of bread up lengthways like a Swiss roll. Wrap the rolls tightly in cling film, and chill in the refrigerator for 30 minutes.
• Unwrap the rolls and cut into 2.5cm/1in slices to serve.
serves 6
Asparagus and chorizo salad
Asparagus and chorizo salad
ingredients
250g/9oz asparagus
2 chorizo sausages, sliced into bite-size pieces
3 tablespoons olive oil
1⁄2tablespoon sherry vinegar
1 tablespoon wholegrain mustard salt and freshly ground black pepper
2 slices white bread,crusts removed, cut into
1cm/1⁄2in cubes handful of rocket leaves
• Cook the asparagus in salted
boiling water for about 10 minutes until tender. Drain, then refresh in cold water. Leave to cool.
• Grill the chorizo for 5 minutes
under a hot grill. Leave to cool on
kitchen paper.
• Combine 2 tablespoons of the
olive oil with the sherry vinegar,
mustard, salt and pepper.
• Heat the remaining olive oil in a
pan and add the bread cubes. Fry
until crisp and golden.
• Serve the asparagus on top of the
rocket salad. Scatter with the
chorizo and croûtons, and pour the
dressing over the top.
serves 4
ingredients
250g/9oz asparagus
2 chorizo sausages, sliced into bite-size pieces
3 tablespoons olive oil
1⁄2tablespoon sherry vinegar
1 tablespoon wholegrain mustard salt and freshly ground black pepper
2 slices white bread,crusts removed, cut into
1cm/1⁄2in cubes handful of rocket leaves
• Cook the asparagus in salted
boiling water for about 10 minutes until tender. Drain, then refresh in cold water. Leave to cool.
• Grill the chorizo for 5 minutes
under a hot grill. Leave to cool on
kitchen paper.
• Combine 2 tablespoons of the
olive oil with the sherry vinegar,
mustard, salt and pepper.
• Heat the remaining olive oil in a
pan and add the bread cubes. Fry
until crisp and golden.
• Serve the asparagus on top of the
rocket salad. Scatter with the
chorizo and croûtons, and pour the
dressing over the top.
serves 4
Beef satay
Beef satay
ingredients
900g/2lb rump steak, cut into cubes
75ml/3fl oz black bean sauce 2 tablespoons vegetable oil
• Soak 4 bamboo skewers for at
least 30 minutes.
• Thread the steak cubes onto the
skewers, and brush with the black
bean sauce.
• Heat the oil in a ridged grill pan
over a medium-high heat. Grill the
satay for 2-3 minutes on each
side, brushing with any leftover
black bean sauce. Serve hot.
serves 4
ingredients
900g/2lb rump steak, cut into cubes
75ml/3fl oz black bean sauce 2 tablespoons vegetable oil
• Soak 4 bamboo skewers for at
least 30 minutes.
• Thread the steak cubes onto the
skewers, and brush with the black
bean sauce.
• Heat the oil in a ridged grill pan
over a medium-high heat. Grill the
satay for 2-3 minutes on each
side, brushing with any leftover
black bean sauce. Serve hot.
serves 4
Devilled eggs with caviar
Devilled eggs with caviar
ingredients
20 eggs, hard-boiled
6 tablespoons mayonnaise
2 tablespoons finely chopped fresh dill
100g/4oz caviar
salt and freshly ground black pepper
• Peel the hard-boiled eggs and cut
in half lengthways.
• Carefully remove the yolks, and
chop them finely. Put in a bowl,
and add the mayonnaise and dill.
Season with salt and pepper. Blend until smooth.
• Fill each half-egg with the devilled
yolk mixture, and serve garnished
with grains of caviar.
serves 4
ingredients
20 eggs, hard-boiled
6 tablespoons mayonnaise
2 tablespoons finely chopped fresh dill
100g/4oz caviar
salt and freshly ground black pepper
• Peel the hard-boiled eggs and cut
in half lengthways.
• Carefully remove the yolks, and
chop them finely. Put in a bowl,
and add the mayonnaise and dill.
Season with salt and pepper. Blend until smooth.
• Fill each half-egg with the devilled
yolk mixture, and serve garnished
with grains of caviar.
serves 4
Butterfly prawns
Butterfly prawns
ingredients
16 raw tiger prawns, peeled and deveined, with tails intact
juice of 2 limes
1 teaspoon cardamom seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
1⁄2teaspoon ground cinnamon
1 teaspoon ground turmeric 1 garlic clove, crushed
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
• If using bamboo skewers, soak in
cold water for at least 30 minutes.
• Cut the prawns in half lengthways
down to the tail, and flatten out to
form a symmetrical shape.
• Thread a prawn onto two skewers,
with the tail in the middle. Thread
another 3 prawns onto the same
two skewers in the same way.
Repeat until you have four sets of
4 prawns on each two skewers.
• Lay the skewered prawns in a
glass or ceramic dish. Sprinkle the
lime juice over them. Combine the
spices and oil in a small bowl, and
use to coat the prawns well. Cover
and chill for 2 hours.
• Cook the prawns on a foil-lined
grill pan under a hot grill for
6 minutes, turning halfway through
cooking. Serve immediately.
serves 2-4
ingredients
16 raw tiger prawns, peeled and deveined, with tails intact
juice of 2 limes
1 teaspoon cardamom seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
1⁄2teaspoon ground cinnamon
1 teaspoon ground turmeric 1 garlic clove, crushed
1 teaspoon cayenne pepper
2 tablespoons vegetable oil
• If using bamboo skewers, soak in
cold water for at least 30 minutes.
• Cut the prawns in half lengthways
down to the tail, and flatten out to
form a symmetrical shape.
• Thread a prawn onto two skewers,
with the tail in the middle. Thread
another 3 prawns onto the same
two skewers in the same way.
Repeat until you have four sets of
4 prawns on each two skewers.
• Lay the skewered prawns in a
glass or ceramic dish. Sprinkle the
lime juice over them. Combine the
spices and oil in a small bowl, and
use to coat the prawns well. Cover
and chill for 2 hours.
• Cook the prawns on a foil-lined
grill pan under a hot grill for
6 minutes, turning halfway through
cooking. Serve immediately.
serves 2-4
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