ENTERTAINING - 1001 Recipes You've Always Wanted to Cook (2015)

1001 Recipes You've Always Wanted to Cook (2015)

Moules Marinières

ENTERTAINING

Whatever the occasion, we’ve got great food for when you’re entertaining your family and friends. Whether it’s a stylish dinner party, a buffet lunch on a hot summer’s day, or an informal supper, you will find some delicious recipes that are perfect for your special meal.

We have selected a fabulous array of dishes from around the world, including Chinese crispy duck, Malay peanut chicken and Vietnamese rice salad from Asia; a classic bouillabaisse and moules marinières from France; Italian fritto misto and Greek roast chicken from the Mediterranean; and ceviche from the New World. And for traditionalists, there’s boeuf en croûte, retro-style seafood cocktail, lobster Thermidor and trout with almonds.

All the dishes are simple to prepare and cook, which takes all the hard work out of entertaining. Many can be made in advance and then served cold or reheated at the last minute, giving you more time to relax with your guests. Yet they are special enough to impress with their elegant appearance and sophisticated flavours. You will soon get accustomed to being complimented on your food and will acquire a reputation for being an impressive host and cook.

GREEK ROAST CHICKEN

1 x 1.4kg/3lb chicken

salt and ground black pepper

fresh oregano and thyme sprigs

500g/1lb 2oz new potatoes, halved or quartered

juice of 1 lemon

8 unpeeled garlic cloves

2 lemons

4 tbsp olive oil

4 tbsp water

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put the chicken in a large roasting pan. Season well and put a few herbs inside the cavity. Arrange the potatoes around it in the pan and tuck in the garlic. Squeeze 1 lemon over the chicken and potatoes. Put the squeezed halves inside the chicken. Cut the other lemon into wedges and place in the gaps. Strip the leaves off the remaining herbs and scatter over the top. Sprinkle with oil. Pour the water into the pan.

3 Roast in the oven for 1½ hours, basting occasionally with the pan juices, and turning the potatoes over as they brown.

4 Remove from the oven, cover with foil and set aside to rest for 10 minutes before carving the chicken. Serve with salad.

preparation 10 minutes cooking time 1 hour 30 minutes

Serves 4

ROAST CHICKEN WITH HERBS

Illustration

900g/2lb floury potatoes, cut into chunks

125g/4oz/½ cup butter, softened

5 tbsp chopped fresh sage leaves, plus extra leaves

5 tbsp chopped fresh thyme, plus extra sprigs

1 x 1.4kg/3lb chicken

juice of 1 lemon, halves reserved

2 fennel bulbs, cut into wedges

1 red onion, cut into wedges

4 whole garlic cloves in their skins

salt and ground black pepper

1 Preheat the oven to 190°C/375°F/ Gas 5.

2 Put the potatoes in a large pan of lightly salted water and bring to the boil. Cook for 5 minutes. Drain and shake in the colander to roughen the edges.

3 Meanwhile, blend the butter and herbs. Season well.

4 Push the lemon halves inside the chicken. Ease your fingers under the skin of the neck end to separate the skin from the flesh. Gently push the herb butter up under the skin, reserving a little.

5 Put the chicken in a large roasting pan, pour the lemon juice over and top with the reserved butter. Tuck the potatoes, fennel, red onion and garlic cloves around the chicken.

6 Roast in the oven for 1 hour 20 minutes or until the juices run clear when the thickest part of the thigh is pierced with a skewer. Carve the chicken and serve with the vegetables.

preparation 40 minutes cooking time 1 hour 30 minutes

Serves 4

SLOW-COOKED SPANISH RICE

a pinch of saffron strands

1.1 litres/2 pints/5 cups hot chicken stock

2 tbsp olive oil

4 boneless, skinless chicken thighs, roughly diced

1 onion, chopped

1 red (bell) pepper, seeded and sliced

75g/3oz chorizo sausage, diced

2 garlic cloves, crushed

a pinch of chilli powder

300g/11oz/1⅓ cups rice

salt and ground black pepper

4 tbsp chopped fresh parsley

1 Stir the saffron into the hot stock. Set aside for 5 minutes. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the chicken and cook for 10 minutes, turning often, until golden brown, then transfer to a slow cooker.

2 Add the onion to the pan and cook for 5 minutes until softened. Add the red pepper and chorizo and cook for 5 minutes, then add the garlic and cook for 1 minute. Stir in the chilli powder.

3 Stir in the rice and then add the stock and seasoning. Transfer to the slow cooker and stir well. Cover and cook on Low for 1-2 hours until the rice is tender and the chicken is cooked through.

4 Sprinkle with parsley and serve with rice or potatoes.

preparation 25 minutes plus infusing cooking time 20 minutes in pan then 1-2 hours on Low

Serves 4

CHICKEN CONSOMME

340g/12oz skinless chicken breast, minced (ground)

1 large leek, thinly sliced

2 celery sticks, thinly sliced

1 large carrot, thinly sliced

1 small onion, chopped

2 medium (US large) egg whites, beaten, and their shells, crushed

1.7 litres/3 pints/7½ cups hot chicken stock

a dash of sherry or Madeira

salt and ground black pepper

1 Put the chicken and vegetables in a large pan and mix in the beaten egg whites and egg shells.

2 Gradually whisk in the hot stock, then bring to the boil, still whisking. As soon as it starts to boil, stop whisking, reduce the heat and simmer very gently for 1 hour.

3 Make a hole in the surface crust and ladle the clear stock underneath out into a muslin (cheesecloth)-lined sieve placed over a large bowl.

4 Leave the stock to drain through slowly. Pour into a clean pan and reheat gently. Season to taste and flavour with a little sherry or Madeira.

preparation 30 minutes cooking time 1 hour 15 minutes

Serves 6

WARM CHICKEN SALAD

1 tbsp olive oil

3 x 125g/4oz chicken breasts

175g/6oz asparagus tips, trimmed

175g/6oz green beans, trimmed

1 ripe avocado, stoned, peeled and cubed

100g/3½oz mixed salad leaves

salt and ground black pepper

For the blue cheese dressing

50g/2oz creamy blue cheese, e.g. Cambazola or Danish Blue

125g/4oz/½ cup virtually fat-free fromage frais

milk to thin (optional)

1 Heat a griddle until hot and brush with the oil. Flatten the chicken with a rolling pin and cook on the hot griddle for 8-10 minutes on each side until cooked through and golden brown. Keep warm.

2 Cook the asparagus in a pan of lightly salted boiling water for 2-3 minutes until tender. Drain and keep warm.

3 Cook the green beans in a pan of lightly salted boiling water for 6 minutes until tender. Drain and keep warm.

4 To make the dressing, mash the blue cheese with a fork in a bowl and stir in the fromage frais, mixing to a creamy consistency. Thin with a little milk, if necessary.

5 Cut the chicken into slices. Toss in a bowl with the warm asparagus and beans. Mix in the avocado and salad leaves.

6 Divide between four serving plates and drizzle over the blue cheese dressing. Serve warm.

preparation 15 minutes cooking time 20 minutes

Serves 4

LEBANESE CHICKEN

450g/1lb new potatoes, halved

450g/1lb boneless, skinless chicken breasts, cubed

4 garlic cloves, crushed

juice of 2 lemons

1 lemon, cut into wedges

4 tbsp olive oil

a large pinch of paprika

3 tbsp chopped fresh parsley

salt and ground black pepper

harissa paste to serve

1 Preheat the oven to 190°C/375°F/Gas 5.

2 Put the potatoes and chicken in a shallow ovenproof dish. Sprinkle the garlic, lemon juice and seasoning over. Tuck in the unpeeled garlic cloves and lemon wedges. Sprinkle with olive oil and stir gently until everything is coated. Dust with paprika and cover the dish with kitchen foil.

3 Bake in the oven for 30 minutes before removing the foil. Return to the oven and cook for 15 minutes until the chicken is cooked through and the potatoes are tender. Sprinkle the parsley over the top.

4 Divide among four plates and serve with a little harissa.

preparation 10 minutes cooking time 45 minutes

Serves 4

CHICKEN STROGANOV

2 tbsp olive oil

1 onion, thinly sliced

2 garlic cloves, crushed

4 x 125g/4oz chicken breasts, cut into strips

340g/12oz mushrooms, sliced

125ml/4fl oz/½ cup hot chicken stock

150ml/¼ pint/scant ⅔ cup soured cream

4 tbsp chopped fresh parsley

salt and ground black pepper

boiled rice to serve

1 Heat 1 tbsp oil in a frying pan. Add the onion and garlic and cook gently over a low heat for 10-15 minutes until soft. Remove from the pan and set aside.

2 Add the remaining oil and fry the chicken over a medium heat, turning occasionally, until golden all over. Add the mushrooms and cook for 5 minutes.

3 Return the onion mixture to the chicken pan and gradually stir in the hot stock, then add the cream and 2 tbsp parsley. Simmer gently for 5 minutes, then season to taste.

4 Divide the chicken mixture between four plates. Sprinkle with the rest of the parsley and serve with boiled rice.

preparation 20 minutes cooking time 30 minutes

Serves 4

MALAY PEANUT CHICKEN

4 skinless chicken breasts

2 garlic cloves, crushed

3 tbsp groundnut (peanut) oil

chopped fresh coriander (cilantro) to garnish

For the peanut sauce

1 tbsp groundnut (peanut) oil

1 tbsp curry paste

1 tbsp brown sugar

3 tbsp smooth peanut butter

250ml/9fl oz/1 cup coconut milk

1 Cut the chicken into strips, then mix in a bowl with the garlic and oil. Cover the bowl and leave to marinate in the refrigerator for 15 minutes.

2 To make the peanut sauce, heat the oil in a pan, then stir in the curry paste, sugar and peanut butter. Cook for 1 minute. Add the coconut milk and bring to the boil, stirring all the time, then reduce the heat and simmer for 5 minutes.

3 Meanwhile, heat a wok or deep frying pan and stir-fry the chicken and its marinade in batches over a medium to high heat for 4 minutes until cooked and golden brown.

4 Arrange the chicken on a bed of boiled rice or noodles, and pour the peanut sauce over. Scatter with coriander and serve immediately

preparation 10 minutes plus 15 minutes marinating cooking time 10 minutes

Serves 4

CHICKEN WITH WINE AND CAPERS

1 tbsp olive oil

25g/1oz/2 tbsp butter

4 small boneless, skinless, chicken breasts

125ml/4fl oz/½ cup white wine

2 tbsp capers

grated zest and juice of 1 lemon

2 tbsp chopped fresh tarragon

salt and ground black pepper

cooked noodles to serve

1 Heat the oil and 1 tbsp butter in a frying pan set over a medium heat. Add the chicken breasts and then cook for 8-10 minutes on each side until cooked through. Transfer to a warmed plate, then cover and keep warm.

2 Add the wine and capers to the pan. Bring to the boil, then reduce the heat and simmer gently for 5 minutes until the wine is reduced by half. Add the lemon zest and juice and the remaining butter and stir in the tarragon. Season to taste with salt and pepper.

3 Divide the chicken among four warmed plates, pour the sauce over the top and serve immediately with noodles.

preparation 5 minutes cooking time 20 minutes

Serves 4

SWEET-AND-SOUR DUCK

3 tbsp light soy sauce

1 tbsp dry sherry

2 tsp sesame oil

340g/12oz duck breast fillets, sliced

2 tsp cornflour (cornstarch)

2 tbsp white wine vinegar

1 tbsp tomato paste

juice of 1 orange

2 tbsp oil

1 red onion, cut into small wedges

1 garlic clove, crushed

1 carrot, cut into matchsticks

125g/4oz sugarsnap peas

½ small pineapple, peeled, cored and cubed

1 Mix 1 tbsp soy sauce with the sherry and sesame oil. Pour over the duck, then cover and leave to marinate in the refrigerator for at least 30 minutes.

2 Blend together the cornflour, vinegar, tomato paste, orange juice and remaining soy sauce. Set aside for the sauce.

3 Heat the oil in a wok or deep frying pan. Remove the duck from the marinade, reserving the marinade, and cook over a high heat for 3-4 minutes until golden brown and the fat is crisp. Remove and set aside.

4 Stir-fry the onion, garlic and carrot for 2-3 minutes, then add the sugarsnap peas and stir-fry for 1-2 minutes.

5 Add the pineapple, duck, cornflour mixture and the reserved marinade. Bring to the boil, stirring all the time, then reduce the heat and cook for 2-3 minutes until slightly thickened.

6 Serve immediately with boiled rice.

preparation 15 minutes plus marinating cooking time 15 minutes

Serves 4

PEKING DUCK

Illustration

2kg/4½lb duck

1 tbsp runny honey

2 tbsp dark soy sauce

a pinch of five-spice powder

To serve

12 ready-made Chinese pancakes

8 tbsp plum sauce

1 bunch of spring onions (scallions), cut into thin strips

½ cucumber, cut into thin strips

1 Put the duck in a large bowl. Pour a kettleful of boiling water over it. Remove the duck and dry inside and out with kitchen paper. Prick the skin all over with a fork, taking care not to pierce the flesh. Leave it somewhere cool and airy to dry overnight, with a bowl underneath to catch any drips.

2 Heat the oven to 190°C/375°F/Gas 5. Mix the honey and soy sauce with the five-spice powder and rub over the duck. Set aside to dry for 10 minutes. Put the duck on a wire rack over a roasting pan and roast in the oven for 1 hour.

3 Heat the pancakes according to the pack instructions.

4 Strip the skin and meat from the duck and place on a warmed plate.

5 Each person spreads a spoonful of plum sauce on to a pancake, adds some strips of spring onion and cucumber and pieces of duck, then rolls it up tightly.

preparation 10 minutes cooking time 1 hour

Serves 4

CRISPY DUCK

12 small duck legs

2 pieces star anise

4 garlic cloves, chopped

1 tbsp diced fresh root ginger

1 small bunch of fresh coriander (cilantro)

oil for deep-frying

frisée (curly endive) to serve

For the dip

2 tbsp sesame oil

2 tbsp soy sauce

3 tbsp tomato ketchup

1 tsp runny honey

juice of 1 small orange

1 Prick the duck legs all over with a skewer or fork. Put them in a large pan with the spices and coriander, cover with cold water and bring to the boil. Reduce the heat and simmer gently for 45 minutes.

2 Meanwhile, make the dip by whisking all the ingredients together in a bowl.

3 Drain the duck legs and remove the meat and skin from the bones. Cut into slices.

4 Heat the oil in a large heavy-based pan or deep-fat fryer to 180°C/350°F. Add the duck and fry in batches until crisp and golden brown. Drain on kitchen paper.

5 Serve the duck immediately with the dip and some frisée.

preparation 10 minutes cooking time 1 hour

Serves 4

BOEUF EN CROUTE

Illustration

800g/1lb 12oz beef fillet

25g/1oz/2 tbsp unsalted butter

1 tbsp olive oil

175g/6oz shallots, finely chopped

250g/9oz mushrooms, diced

3 tbsp brandy

1 small bunch of fresh parsley, chopped

2 medium (US large) egg yolks

400g/14oz puff pastry

2 eggs, beaten

salt and ground black pepper

1 Sprinkle the beef with salt and pepper. Heat the butter and oil in a frying pan, add the beef and cook over a high heat, turning, until evenly browned: 6-7 minutes for rare; 9-10 minutes for medium; or 12-14 minutes for well done. Remove from the pan and set aside to cool.

2 Add the shallots to the pan and cook over a medium heat until softened and starting to brown. Add the mushrooms and cook for 3-4 minutes, stirring occasionally. Add the brandy and when it starts bubbling, set alight. When the flames subside, stir in the parsley and cook for 1 minute. Transfer the mixture to a bowl, mix with the egg yolks and set aside.

3 Preheat the oven to 200°C/400°F/Gas 6.

4 Roll out the pastry on a lightly floured board to form a large rectangle. Spread half the mushroom stuffing in a strip about the same size as the beef down the centre of the pastry. Place the beef on top and spread the remaining mushroom mixture over the beef.

5 Brush the edges of the pastry with beaten egg, then bring two sides up and over the long edges of the beef. Press together to seal well. Trim a little of the excess pastry from the ends, then fold up over the beef to make a parcel.

6 Roll out the pastry trimmings and cut out leaf shapes. Brush the parcel with beaten egg, arrange the pastry leaves over the pastry joins and brush with more egg.

7 Slide the beef on to a baking sheet and bake in the oven for 30 minutes, then reduce the oven temperature to 180°C/350°F/Gas 4 and cook for 10-15 minutes until the pastry is golden brown and puffed up.

8 Leave to stand for 10 minutes, then cut into thick slices and serve with salad or vegetables.

preparation 1 hour plus chilling cooking time 55 minutes

Serves 6

GLAZED HAM

Illustration

4.5kg/10lb smoked gammon joint, on the bone

2 celery sticks, roughly chopped

1 onion, quartered

1 carrot, roughly chopped

1 tsp black peppercorns

2 tbsp cloves

For the glaze

3 tbsp Dijon mustard

4 tbsp Demerara sugar

juice of 1 orange

1 Put the gammon in a large pan with the celery, onion, carrot and peppercorns. Cover with cold water and then bring to the boil. Reduce the heat, cover the pan and simmer gently for 3½ hours, or allow 15-20 minutes per 450g/1lb plus 15 minutes. Lift out the gammon on to a board.

2 Preheat the oven to 200°C/400°F/Gas 6.

3 Remove the gammon rind and score the fat in a diamond pattern. Place the gammon in a roasting pan, then stud each diamond of fat with a clove.

4 Gently spread the mustard over the fat and lightly press the sugar into it with your hands. Pour over the orange juice.

5 Roast in the oven for 430 minutes, basting occasionally with the pan juices, until golden brown.

6 Serve the gammon hot or cold, carved into thin slices.

preparation 30 minutes cooking time 4 hours

Serves 16

MELON, MINT AND CRISPY HAM

150g/5oz sliced Parma ham

1 large ripe Charentais melons

75g/3oz rocket (arugula)

3 spring onions (scallions), finely sliced and soaked in iced water

50g/2oz Parmesan, shaved

For the mint dressing

6 tbsp olive oil

2 tbsp white wine vinegar

a pinch of sugar

4 tbsp chopped fresh mint

1 To make the mint dressing, whisk together the oil, vinegar, sugar and mint in a bowl. Set aside.

2 Preheat the grill (broiler). Place the ham on the grill rack and grill (broil) for 1-2 minutes until crisp and golden brown. Break into large pieces.

3 Remove the skin and seeds from the melon and cut the flesh into chunks.

4 Divide the rocket among six serving plates and top with the melon and crispy ham.

5 Drizzle the mint dressing over the top and garnish with the spring onions. Sprinkle with Parmesan shavings and serve.

preparation 20 minutes cooking time 4 minutes

Serves 6

MELON AND PRAWN SALAD

1 ripe Charentais melon

1 ripe Galia melon

grated zest and juice of 1 lime

125g/4oz/½ cup light mayonnaise

125g/4oz/½ cup fromage frais

340g/12oz large cooked peeled prawns (jumbo shrimp)

salt and ground black pepper

chopped fresh coriander (cilantro) to garnish

1 Cut the melons in half and scoop out the seeds. Strain them, reserving the juice. Remove the skin and cut the flesh into chunks. Cover and chill in the refrigerator.

2 Stir the lime zest and juice together with any melon juice into the mayonnaise and fromage frais. Mix together and season to taste with salt and pepper. Stir in the prawns.

3 Arrange the chilled melon and the prawns in mayonnaise on eight serving plates. Sprinkle with coriander and serve.

preparation 25 minutes plus chilling

Serves 8

FIG AND PROSCIUTTO SALAD

225g/8oz green beans, trimmed

4 tbsp olive oil

4 slices ciabatta, cubed

4 Little Gem (or 2 Boston) lettuces, separated into leaves

75g/3oz thinly sliced prosciutto (dry cured ham), torn into strips

4 figs, quartered

1 tsp Dijon mustard

1 tbsp red wine vinegar

salt and ground black pepper

Parmesan shavings to serve

1 Bring a small pan of water to the boil and cook the beans for 5 minutes or until just tender. Drain well.

2 Heat 1 tbsp oil in a frying pan and fry the ciabatta cubes, turning them frequently, until golden and crisp all over. Drain on kitchen paper and set aside to cool.

3 Put the lettuce in a bowl with the prosciutto, green beans, figs and fried ciabatta. Season lightly with salt and pepper.

4 In a small bowl, mix together the remaining oil with the mustard and vinegar.

5 Drizzle the dressing over the salad and divide among four serving plates. Scatter with Parmesan shavings and serve.

preparation 15 minutes cooking time 5 minutes

Serves 4

MELON AND CHORIZO SALAD

1 cantaloupe melon

5 tbsp balsamic glaze

1 tsp runny honey

1 tsp olive oil

75g/3oz chorizo, diced

rocket (arugula) or watercress leaves to serve

1 small bunch of fresh chives, snipped

1 Halve the melon and discard the seeds. Cut each half into three wedges, remove the skin, then cover and chill.

2 Put the balsamic glaze and honey in a small pan and simmer gently for 5 minutes until syrupy. Leave to cool.

3 Heat the oil in a small frying pan over a medium heat and add the chorizo. Fry for 3-4 minutes, turning occasionally, until golden. Strain the oil into a bowl and put aside.

4 Put a melon wedge and some rocket or watercress on each serving plate and sprinkle with some chorizo. Drizzle with the warm chorizo oil and the balsamic glaze. Scatter with chives and serve immediately.

preparation 10 minutes plus chilling cooking time 8 minutes

Serves 6

BEAN AND SALMON SALAD

340g/12oz new potatoes, sliced

175g/6oz fine green beans, trimmed and halved

100g/3½oz mixed salad leaves

bunch of spring onions (scallions), sliced

8 baby plum tomatoes, halved

250g/9oz cooked salmon, skinned, boned and flaked

For the dressing

3 tbsp sweet chilli sauce

1 tbsp light soy sauce

2 tbsp olive oil

1 Cook the potatoes and beans in a pan of boiling water for 6-8 minutes or until just tender. Drain and set aside.

2 Put the salad leaves, spring onions, baby plum tomatoes and salmon in a bowl.

3 In a small bowl, mix together the dressing ingredients.

4 Add the potatoes and beans to the salad bowl with the dressing and toss together gently.

5 Divide the salad mixture among four plates and serve.

preparation 15 minutes cooking time 8 minutes

Serves 4

POTTED PRAWN PATE

225g/8oz peeled cooked prawns (shrimp)

125g/4oz/8 tbsp butter, softened

grated zest of 1 small lemon

a pinch of cayenne pepper

salt and ground black pepper

sliced baguette or Melba toasts to serve

1 Finely chop the prawns and place them in a bowl with half the butter, the lemon zest, cayenne and seasoning. Mix everything together well.

2 Spoon the prawn mixture into four ramekin dishes. Melt the remaining butter and pour over the top.

3 Chill in the refrigerator for at least 1 hour. Serve the pâté with sliced baguette or Melba toasts.

preparation 15 minutes plus chilling

Serves 4

TROUT WITH APPLE AND BEETROOT SALAD

4 x 150g/5oz trout fillets

1 tbsp olive oil plus extra to grease

2 apples, cored and cubed

4 cooked beetroot (not in vinegar), cubed

1 bunch of watercress

salt and ground black pepper

whole chives to garnish

For the dressing

3 tbsp olive oil

juice of 1 lemon

1 tsp Dijon mustard

a pinch of sugar

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Put each trout fillet on a square of lightly oiled kitchen foil. Brush the fish with oil and season lightly with salt and pepper. Fold the foil around the fish to make a parcel. Press the edges together to seal, then bake in the oven for 15-20 minutes until the fish is cooked and tender.

3 Mix all the dressing ingredients together in a small bowl.

4 Put the apples, beetroot and watercress in a bowl. Add the dressing and mix together lightly.

5 Divide the salad among four serving plates. Add the trout fillets and garnish with chives.

preparation 15 minutes cooking time 15-20 minutes

Serves 4

SMOKED TROUT AND TOMATO TOASTS

7 tbsp crème fraiche

2 tbsp horseradish cream

grated zest and juice of ½ lemon

300g/11oz smoked trout fillets, skinned and flaked

4 ripe tomatoes, sliced

olive oil to drizzle

4 thick slices bread

2 tbsp chopped fresh dill

a handful of mixed salad leaves

1 tbsp balsamic vinegar

salt and ground black pepper

1 Put the crème fraîche and horseradish cream, lemon zest and juice in a bowl and whisk together. Add the smoked trout and stir gently through the mixture.

2 Preheat the grill (broiler). Arrange the sliced tomatoes on a foil-lined grill pan and drizzle lightly with oil. Grill (broil) for 3-4 minutes until softened.

3 Toast the bread lightly on both sides.

4 Place a slice of toast on each serving plate. Arrange the warm sliced tomatoes on top and season with salt and pepper. Spoon the trout mixture over the tomatoes and sprinkle with dill.

5 Arrange a few salad leaves on the side of each plate. Drizzle with balsamic vinegar and serve.

preparation 20 minutes cooking time 5 minutes

Serves 4

SMOKED MACKEREL PATE

300g/11oz smoked mackerel

125g/4oz/½ cup cream cheese

3 tbsp horseradish cream

grated zest of 1 lemon

ground black pepper

crusty bread to serve

1 Skin the mackerel and pick out any bones. Mash the flesh with a fork in a bowl.

2 Mix the mackerel with the cream cheese, horseradish cream and lemon zest. You can do this in a blender or food processor. Season with pepper.

3 Spoon into a serving dish and level the top. Cover and chill in the refrigerator, preferably overnight.

4 Serve the pâté with crusty bread.

preparation 10 minutes plus chilling

Serves 6

BOUILLABAISSE

Illustration

2 tbsp olive oil

1 onion, chopped

1 fennel bulb, chopped

2 celery sticks, sliced

2 garlic cloves, crushed

450g/1lb tomatoes, chopped

1 tsp tomato paste

1 strip of orange zest

1.2 litres/2 pints/5 cups hot fish stock

a pinch of saffron

1kg/2¼lb cubed fish fillets and shellfish, e.g. red mullet, white fish, live mussels, prawns (shrimp) and crabmeat

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Heat the oil in a large pan, add the onion, fennel, celery and garlic and cook over a low heat for 10 minutes or until softened. Add the tomatoes, tomato paste and orange zest, fish stock and saffron.

2 Season with salt and pepper and bring to the boil. Reduce the heat and simmer gently for 30 minutes.

3 Add the fish pieces and shellfish and cook for 5 minutes or until the fish is tender and just cooked and the mussels have opened - discard any mussels that stay closed.

4 Remove and discard the strip of orange peeel. Stir in the parsley and serve in four warmed bowls.

preparation 15 minutes cooking time 50 minutes

Serves 4

SEAFOOD COCKTAIL

½ iceberg lettuce, shredded

340g/12oz cooked peeled prawns (shrimps) and white crabmeat

snipped fresh chives to garnish

For the dressing

5 tbsp mayonnaise

2 tbsp tomato chutney

dash of Tabasco

squeeze of lemon juice

salt and ground black pepper

1 Line four small glasses with shredded lettuce.

2 To make the dressing, put the mayonnaise in a bowl and mix with the tomato chutney, Tabasco and lemon juice. Season with salt and pepper to taste.

3 Mix the prawns and crabmeat into the dressing and spoon the mixture into the glasses.

4 Sprinkle with chives and serve.

preparation 15 minutes

Serves 4

CEVICHE

450g/1lb white fish fillets, skinned and cut into thin strips

1 red onion, thinly sliced

juice of 6 limes

2 tbsp olive oil

a pinch of sugar

4 tomatoes, seeded and roughly chopped

1 red chilli, diced

1 ripe avocado, peeled, stoned and diced

2 tbsp chopped fresh coriander (cilantro) plus extra to garnish

salt and ground black pepper

tortilla chips to serve

1 Put the fish strips in a bowl with the red onion. Pour over the lime juice and sprinkle lightly with salt. Cover and chill in the refrigerator for 24 hours, turning the fish occasionally.

2 Drain the fish and red onion from the marinade and mix with the oil, sugar, tomatoes, chilli, avocado and coriander. Season to taste with salt and pepper.

3 Divide among four serving plates, sprinkle with coriander and serve with tortilla chips.

preparation 20 minutes plus overnight chilling cooking time 7 minutes plus cooling and chilling

Serves 4

SPANISH FRIED SQUID

½ tbsp olive oil

340g/12oz baby squid, sliced

1 garlic clove, crushed

75g/3oz chorizo, cubed

75g/3oz rocket (arugula)

2 lemons, halved

sea salt and ground black pepper

1 Heat the oil in a frying pan and cook the squid and garlic for 1 minute over a medium heat or until the squid is cooked. Drain on kitchen paper and then transfer to a warmed serving dish. Sprinkle with sea salt and a good grinding of black pepper.

2 Cook the chorizo for 3-4 minutes until they turn golden and the fat runs.

3 Divide the rocket among four serving plates. Top with the chorizo and squid and serve with the lemons for people to squeeze over the top.

preparation 5 minutes cooking time 5 minutes

Serves 4

BALSAMIC-GLAZED SCALLOPS

175g/6oz pancetta cubes

18 scallops (with or without the corals), cleaned

1 tbsp olive oil

squeeze of lemon juice

salt and ground black pepper

a few drops of balsamic glaze

whole chives to garnish

1 Fry the pancetta in a large frying pan over a medium heat, turning occasionally, for 6-8 minutes or until golden brown. Remove from the pan and set aside.

2 Pat the scallops dry with kitchen paper and season with salt and pepper. Heat the oil in the pancetta pan and cook the scallops over a high heat for 3-4 minutes, turning halfway, until lightly golden and tender. Do not overcook.

3 Divide the scallops among six plates and spoon the pancetta mixture and any remaining oil around them. Add a squeeze of lemon juice. Dot the plates with balsamic glaze and serve immediately, garnished with whole chives.

preparation 15 minutes cooking time 15 minutes

Serves 6

SCALLOPS WITH ROCKET PESTO

16 scallops

olive oil to brush

salt and ground black pepper

lemon wedges to serve

For the rocket pesto

75g/3oz rocket

25g/1oz/¼ cup pinenuts (pignoli)

2 garlic cloves, crushed

50g/2oz/⅓ cup freshly grated Parmesan

juice of ½ lemon

150ml/¼ pint/scant ⅔ cup olive oil

1 To make the pesto, put the rocket, pinenuts, garlic, Parmesan and lemon juice in a food processor or blender. Blitz until well blended. With the motor running, gradually pour in the olive oil until thoroughly combined. Season with salt and pepper. Transfer to a serving bowl and set aside.

2 Pat the scallops dry with kitchen paper. Brush with a little oil and season with salt and pepper.

3 Grill (broil) the scallops for 2 minutes, turning once, until browned and just cooked through. Take care not to overcook them. Garnish with lemon wedges and serve with pesto.

preparation 15 minutes cooking time 2 minutes

Serves 4

MOULES MARINIERE

2kg/4½lb live mussels, scrubbed and beards removed

25g/1oz/2 tbsp butter

1 small onion, finely chopped

1 garlic clove, crushed

125ml/4fl oz/½ cup medium white wine

125ml/4fl oz/½ cup double (heavy) cream

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Discard any mussels that are open or have broken shells. Heat the butter in a large pan and cook the onion and garlic over a medium heat for 10 minutes or until softened.

2 Add the wine to the pan and bring to the boil. Tip in the mussels and reduce the heat. Cover the pan and cook for 5 minutes, shaking the pan occasionally, until all the shells have opened - discard any mussels that fail to open.

3 Remove the mussels with a slotted spoon and put into serving bowls.

4 Add the cream and parsley to the pan, season with salt and pepper and cook for 1-2 minutes.

5 Pour the sauce over the mussels and serve immediately.

preparation 15 minutes cooking time 20 minutes

Serves 4

LOBSTER THERMIDOR

25g/1oz/2 tbsp butter

1 shallot, finely chopped

4 tbsp white wine

300ml/½ pint/1¼ cups béchamel sauce

4 x 450g/1lb prepared cooked lobsters

2 tbsp chopped fresh parsley

1 tsp Dijon mustard

juice of ½ lemon

4 tbsp freshly grated Parmesan

a pinch of paprika

salt and ground black pepper

1 Melt the butter in a pan, add the shallot and cook gently over a low heat for 5 minutes or until softened. Add the wine and let it bubble away until reduced by half. Add the béchamel sauce and simmer until reduced.

2 Add the lobster meat to the sauce with the parsley, mustard, lemon juice and salt and pepper to taste.

3 Preheat the grill (broiler). Spoon the mixture into the lobster shells and sprinkle with the Parmesan.

4 Pop under the hot grill until browned and bubbling. Serve immediately, dusted with paprika.

preparation 30 minutes cooking time 15 minutes

Serves 4

SCAMPI PROVENCALE

3 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed

1 tbsp tomato paste

150ml/¼ pint/scant ⅔ cup white wine

675g/1½lb tomatoes, skinned, seeded and roughly chopped

675g/1½lb peeled raw scampi or tiger prawns (jumbo shrimp)

salt and ground black pepper

3 tbsp chopped fresh parsley

1 Heat the oil in a large frying pan, add the onion and cook over a medium heat for 5 minutes. Add the garlic and cook for 1 minute, then stir in the tomato paste and cook for 1 minute. Pour in the wine, bring to the boil and let it bubble away for 10 minutes or until well reduced.

2 Add the chopped tomatoes and season with salt and pepper to taste. Bring to the boil, then reduce the heat and simmer gently for 5 minutes or until pulpy.

3 Add the scampi or tiger prawns to the hot sauce and simmer gently, stirring, for 2-3 minutes until they turn pink.

4 Scatter with parsley and serve immediately with rice.

preparation 25 minutes cooking time 20 minutes

Serves 4

SHELLFISH CURRY

1 tbsp coconut oil

1 lemongrass stalk, chopped

1 red chilli, diced

a handful of fresh coriander (cilantro), chopped

2 kaffir lime leaves, chopped

1 tbsp Thai green or red curry paste

1 x 400ml/14fl oz can coconut milk

475ml/16fl oz/2 cups fish stock

400g/14oz scallops

250g/9oz peeled raw tiger prawns (shrimp)

1 Heat the oil in a wok or deep frying pan over a high heat. Add the lemongrass, chilli, most of the coriander and the lime leaves and stir-fry for 1 minute. Add the curry paste and fry for 1 minute.

2 Add the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 5-10 minutes until slightly reduced.

3 Add the scallops and prawns and bring back to the boil, then reduce the heat and simmer gently for 2-3 minutes until the scallops are cooked and the prawns turn pink.

4 Serve the curry, sprinkled with the remaining chopped coriander, with some boiled rice or noodles.

preparation 10 minutes cooking time 10-15 minutes

Serves 6

DRESSED CRAB

Illustration

900g/2lb prepared crabs in their shells

1 tbsp lemon juice

2 tbsp fresh white breadcrumbs

1 hard-boiled egg

2 tbsp finely chopped fresh parsley

salt and ground black pepper

cayenne pepper to dust

mixed salad leaves and thinly sliced brown bread and butter to serve

1 Flake the white crab meat into a bowl, removing any pieces of shell, then add 1 tsp lemon juice and season to taste.

2 Put the brown crab meat in another bowl and stir in the breadcrumbs and remaining lemon juice. Season with salt and pepper to taste.

3 Put the white crab meat into the crab shells, arranging it down either side. Spoon the brown meat into the centre.

4 Finely chop the egg white and press the yolk through a sieve.

5 Arrange neat lines of chopped parsley, sieved egg yolk and chopped egg white between the white and brown crab meat.

6 Dust lightly with some cayenne pepper. Serve with salad leaves with some brown bread and butter.

preparation 30 minutes

Serves 2

CRABCAKES WITH CHILLI MAYO

250g/9oz/1 cup white crab meat

2 spring onions (scallions), chopped

1 red chilli, finely chopped

2 tsp grated fresh root ginger

1 tbsp Thai fish sauce

1 tbsp mayonnaise

2 tbsp chopped fresh coriander (cilantro)

50g/2oz/1 cup white breadcrumbs

plain flour to dust

1 tbsp oil

For the chilli mayo

150ml/¼ pint/scant ⅔ cup mayonnaise

1 garlic clove, crushed

2 tbsp Thai sweet chilli sauce

1 To make the crabcakes, put the crab meat, spring onions, chilli, ginger, fish sauce, mayonnaise and coriander in a blender or food processor and blitz until combined.

2 Add the breadcrumbs and blitz briefly. Form the mixture into 12 small patties and dust them lightly with flour. Cover and chill in the refrigerator for 1 hour.

3 To make the chilli mayo, mix together the mayonnaise, garlic and sweet chilli sauce in a bowl. Set aside.

4 Heat the oil in a frying pan over a medium heat and add the crabcakes. Cook for 2-3 minutes on each side or until crisp and golden brown.

5 Serve the hot crabcakes with the chilli mayo.

preparation 15 minutes plus chilling cooking time 6 minutes

Serves 4

SEAFOOD FRITTO MISTO

450g/1lb squid, cleaned

340g/12oz whitebait

450g/1lb firm white fish fillets, e.g. cod or haddock, skinned, and cut into thin strips

12 large raw prawns (shrimp), peeled with tails intact

4 tbsp seasoned flour

vegetable oil for deep-frying

salt and ground black pepper

lemon wedges and fresh parsley sprigs to garnish

1 Slice the body of the squid into rings and the tentacles into pieces. Toss all the fish and shellfish in seasoned flour.

2 Heat the oil in a deep-fat fryer to 190°C/375°F - test by frying a small cube of bread; it should brown in 20 seconds. Fry the fish and shellfish, in batches, until crisp and golden. Drain on kitchen paper and keep warm while frying the rest.

3 Divide the fish and shellfish among six warmed plates. Season with salt and pepper and serve immediately with sprigs of parsley and lemon wedges.

preparation 20 minutes cooking time 10 minutes

Serves 6

FRIED DOVER SOLE

2 x 275g/10oz Dover soles, gutted and descaled

3 tbsp plain (all-purpose) flour

2 tbsp olive oil

25g/1oz/2 tbsp unsalted butter

3 tbsp chopped fresh parsley

juice of ½ lemon

salt and ground black pepper

lemon wedges to serve

1 Pat the Dover soles dry with kitchen paper. Put the flour on a large plate and season with salt and pepper. Dip the fish into the seasoned flour to coat both sides evenly.

2 Heat 1 tbsp oil in a large frying pan and fry one Dover sole for 4-5 minutes on each side until golden. Transfer to a plate and keep warm.

3 Add the remaining oil to the pan and cook the other sole in the same way, then remove and keep warm.

4 Melt the butter to the pan and remove from the heat. Add the parsley and lemon juice and season to taste with salt and pepper.

5 Pour over the fish and serve with lemon wedges.

preparation 5 minutes cooking time 20 minutes

Serves 2

SEA BASS WITH ORANGE SAUCE

6 x 125g/4oz sea bass fillets

4 tbsp olive oil

salt and ground black pepper

finely chopped parsley to garnish

new potatoes or rice to serve

For the orange sauce

1 tsp cornflour (cornstarch)

300ml/½ pint/1¼ cups double (heavy) cream

finely grated zest and juice of 2 oranges

salt and ground black pepper

1 Score the skin of the sea bass 3 or 4 times with a knife. Season lightly with salt and pepper.

2 Heat the oil in a large frying pan over a medium heat. Add the sea bass, skin-side down, and press down with a spatula to flatten the fish. Cook for 3-4 minutes until the skin is crisp and golden, the turn the fish over and cook the other side for 2 minutes. Remove and keep warm.

3 Blend the cornflour with a little cold water in a small pan, then stir in the cream and orange zest and juice. Cook over a low heat, stirring, until slightly thickened. Simmer gently for 2-3 minutes and season to taste.

4 Divide the sea bass among six serving plates. Pour a little sauce around the fish and sprinkle with parsley. Serve with new potatoes or boiled rice.

preparation 25 minutes cooking time 40 minutes

Serves 6

CRAB SALAD

50g/2oz mixed baby salad leaves

2 small dressed crabs

snipped chives to garnish

crusty bread to serve

For the orange vinaigrette

3 tbsp olive oil

grated zest and juice of 1 orange

1 tbsp cider vinegar

1 tsp Dijon mustard

salt and ground black pepper

1 To make the orange vinaigrette, whisk all the ingredients together in a bowl until thoroughly combined.

2 Toss the salad leaves in the orange vinaigrette.

3 Divide the dressed leaves between two serving plates. Add the dressed crabs, sprinkle with chives and serve with some crusty bread.

preparation 20 minutes

Serves 2

TROUT WITH ALMONDS

4 trout, cleaned and gutted

2 tbsp plain (all-purpose) flour

75g/3oz/5 tbsp butter

50g/2oz/¼ cup flaked almonds

juice of ½ lemon

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Rinse the trout and pat dry with kitchen paper. Put the flour on a plate and season with salt and pepper. Dust the fish with the seasoned flour to coat lightly.

2 Melt most of the butter in a large frying pan over a medium heat. Fry the trout, two at a time, for 6-7 minutes on each side, turning once, until golden brown, crisp and cooked.

3 Remove from the pan, drain on kitchen paper and keep warm. Wipe out the pan.

4 Melt the remaining butter in the pan and fry the almonds until lightly browned. Add the lemon juice and parsley and spoon over the trout. Serve immediately.

preparation 5 minutes cooking time 10-15 minutes

Serves 4

SALMON LAKSA

1 tbsp coconut oil

1 onion, thinly sliced

1-2 tbsp Thai red curry paste

200ml/7fl oz/¾ cup coconut milk

900ml/1½ pints/3⅔ cups hot fish or chicken stock

200g/7oz baby corn

500g/1lb 2oz skinless salmon fillet, cut into thick slices

225g/8oz beansprouts

300g/11oz rice noodles

salt and ground black pepper

bunch of spring onions (scallions), sliced

small bunch of fresh coriander (cilantro), chopped

1 Heat the oil in a wok or deep frying pan, then add the onion and fry over a medium heat for 10 minutes, stirring, until golden. Add the curry paste and cook for 2 minutes.

2 Add the coconut milk, hot stock and baby corn and season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 5 minutes.

3 Add the salmon and beansprouts. Cook over a low heat, stirring occasionally, for 4 minutes or until the fish is cooked and opaque all the way through.

4 Meanwhile, put the noodles in a large heatproof bowl, pour boiling water over to cover and soak for 30 seconds, or cook according to the pack instructions. Drain well, then stir them into the curry with the spring onions and coriander.

5 Pour into four warmed serving bowls and serve immediately.

preparation 10 minutes cooking time 20 minutes

Serves 4

GRILLED SARDINES

Illustration

900g/2lb sardines, gutted

6 tbsp olive oil

3 tbsp lemon juice

2 tsp grated lemon zest

4 tbsp chopped fresh parsley

salt and ground black pepper

crusty bread to serve

1 Preheat the grill (broiler). Rinse the sardines and pat dry with kitchen paper. Remove the bones if wished.

2 In a bowl, mix together the oil, lemon juice, lemon zest, parsley and seasoning.

3 Place the sardines on a grill (broiling) rack, drizzle the dressing over them and grill (broil) under a medium-high heat for 5-7 minutes each side, basting frequently with the dressing. Serve hot with crusty bread.

preparation 10-30 minutes cooking time 10 minutes

Serves 4

SWISS CHEESE FONDUE

1 large garlic clove, halved

200ml/7fl oz/¾ cup white wine

1 tbsp lemon juice

175g/6oz Gruyère cheese, grated

175g/6oz Emmental cheese, grated

ground black pepper

cubed crusty bread to serve

1 Rub the halved garlic clove around the inside of a fondue pan or heavy-based pan.

2 Put the wine, lemon juice and cheeses in the pan with the cheeses and gradually bring to the boil over a very low heat, stirring all the time.

3 Simmer gently for 3-4 minutes, stirring frequently. Season with black pepper.

4 Set the pan over the fondue burner (or over a heated serving tray) at the table. Serve with cubed crusty bread for dipping into the fondue.

preparation 10 minutes cooking time 10 minutes

Serves 4

BROCCOLI AND GOAT’S CHEESE SOUP

2 tbsp olive oil

2 onions, chopped

2 celery sticks, diced

1 litre/1¾ pints/4 cups hot vegetable stock

900g/2lb broccoli, broken into florets, stalks chopped

125g/4oz goat’s cheese

salt and ground black pepper

6 tbsp soured cream

1 Heat the oil in a pan over a low heat. Add the onions and celery, cover the pan and cook for 10 minutes or until tender. Add the stock and bring to the boil.

2 Add the broccoli and return to the boil, then cover the pan, reduce the heat and simmer gently for 15-20 minutes until the broccoli is tender.

3 Leave the soup to cool a little, then add the goat’s cheese and blitz in batches in a blender or food processor until smooth. Return to the pan and reheat gently. Season to taste with salt and pepper.

4 Ladle the soup into warmed bowls and serve immediately with a swirl of cream.

preparation 10 minutes cooking time 25-30 minutes

Serves 6

CREAMY CELERIAC SOUP

2 tbsp olive oil

1 large onion, chopped

450g/1lb celeriac, chopped

450g/1lb potatoes, chopped

1.2 litres/2 pints/5 cups hot vegetable stock

300ml/½ pint/1¼ cups milk

300ml/½ pint/1¼ cups double (heavy) cream

4 tbsp chopped fresh parsley

salt and ground black pepper

cheesy croûtons to serve

1 Heat the oil in a large pan, then add the onion and cook over a low heat for 10 minutes or until golden.

2 Add the celeriac, potatoes and hot stock and bring to the boil. Reduce the heat and simmer gently for 20-25 minutes until the celeriac and potatoes are tender.

3 Leave the soup to cool a little, then blitz in batches in a blender or food processor until smooth. Pour into a clean pan and stir in the milk, cream and parsley. Season with salt and pepper and simmer for 10 minutes.

4 Ladle the soup into warmed bowls and serve topped with cheesy croûtons.

preparation 10 minutes cooking time 35 minutes

Serves 8

CAMEMBERT MELT

1 x 250g/9oz wooden-boxed Camembert

leaves stripped from 2 fresh thyme sprigs

ground black pepper

2 tbsp cranberry sauce

crusty bread to serve

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Take the cheese out of the box and unwrap, leaving it on the waxed paper. Slice off the top rind and discard. Return the cheese (on its paper), cut-side up, to the bottom half of the box and place on a baking sheet.

3 Sprinkle with thyme and season with black pepper. Cook in the oven for 15-20 minutes until the cheese is golden on top and melted inside.

4 Transfer the box to a board and serve with cranberry sauce and crusty bread.

preparation 5 minutes cooking time 20 minutes

Serves 2

WILD MUSHROOM RISOTTO

2 tbsp olive oil

25g/1oz/2 tbsp butter

1 onion, finely chopped

2 garlic cloves, crushed

450g/1lb wild mushrooms, sliced

350g/12oz/1½ cups Arborio rice

150ml/¼ pint/scant ⅔ cup white wine

900ml/1½ pints/3⅔ cups hot vegetable stock

4 tbsp creme fraîche

1 tbsp chopped fresh parsley

salt and ground black pepper

grated Parmesan to serve

1 Heat the oil and butter in a heavy-based pan. Add the onion and garlic and cook gently over a low heat for 5 minutes or until the onion has softened.

2 Add the mushrooms and cook gently for about 5 minutes until golden brown and tender. Stir in the rice and cook for 1 minute until the grains are coated with oil.

3 Stir in the wine, bring to the boil and let it bubble away until almost totally evaporated.

4 Gradually add the hot stock, a little at a time, stirring after each addition. When it has been absorbed, add some more. Continue adding the stock slowly until the rice is tender and all the liquid has been absorbed.

5 Season to taste with salt and pepper and stir in the creme fraîche and parsley. Heat through gently.

6 Serve sprinkled with grated Parmesan.

preparation 10 minutes cooking time 30 minutes

Serves 6

PESTO RISOTTO WITH MUSSELS

50g/2oz/4 tbsp butter

1 large onion, finely chopped

3 garlic cloves, crushed

225g/8oz/1 cup Arborio rice

450ml/¾ pint/1¾ cups white wine

450ml/¾ pint/1¾ cups hot fish or vegetable stock

2 tbsp green pesto

50g/2oz Parmesan, grated

4 tbsp chopped fresh parsley

1.4kg/3lb live mussels, scrubbed and beards removed

1 Heat 2 tbsp butter in a large pan. Add the onion and cook over a low heat for 5 minutes until soft but not coloured. Stir in the garlic and rice and cook for 1 minute.

2 Add 300ml/½ pint/1¼ cups wine and the hot stock, a little at a time, letting the rice absorb the liquid after each addition before adding more.

3 Add the pesto, Parmesan and parsley and take off the heat.

4 Put the mussels in a large pan with the remaining butter, garlic and wine. Cover and cook for 5 minutes, shaking the pan frequently. Discard any mussels that do not open.

5 Divide the risotto among four serving plates. Add the mussels in their cooking juices and serve.

preparation 10 minutes cooking time 35 minutes

Serves 4

SPECIAL FRIED RICE

225g/8oz/1 cup long-grain rice

2 tbsp oil

1 green (bell) pepper, seeded and chopped

200g/7oz kale, shredded

250g/9oz cooked peeled prawns (shrimp)

2 tbsp soy sauce

1 tbsp sunflower oil

2 medium (US large) eggs, beaten

2 spring onions (scallions), diced

1 Cook the rice according to the pack instructions.

2 Heat 1 tbsp oil in a wok or deep frying pan and stir-fry the green pepper and kale for 2 minutes. Stir in the prawns, then add the cooked rice and soy sauce and cook for about5 minutes, stirring occasionally.

3 Heat the remaining oil in a non-stick frying pan and add the beaten eggs. Swirl around to cover the bottom of the pan and cook for 2-3 minutes until set and golden.

4 Roll up the omelette and cut it into strips. Serve the rice scattered with omelette strips and spring onions.

preparation 5 minutes cooking time 10-15 minutes

Serves 4

BAKED STUFFED PUMPKIN

1 x 1.4kg/3lb pumpkin

2 tbsp olive oil

1 red onion, chopped

2 garlic cloves, crushed

1 tsp paprika

125g/4oz/½ cup cooked long-grain rice

225g/8oz tomatoes, diced

125g/4oz/1 cup grated mature Cheddar cheese

salt and ground black pepper

1 Sliced the top off the pumpkin and set aside for the lid. Scoop out and discard the seeds. Cut out most of the pumpkin flesh, leaving a thin shell. Cut the pumpkin flesh into small cubes.

2 Heat the oil in a large pan over a low heat and cook the red onion, garlic and paprika for 10 minutes. Add the pumpkin and cook for 10 minutes or until tender and golden, stirring frequently. Transfer to a bowl.

3 Preheat the oven to 180°C/350°F/Gas 4.

4 Mix the pumpkin mixture with the cooked rice and tomatoes, and stir in the cheese. Season with salt and pepper.

5 Spoon the mixture into the pumpkin shell, cover with the lid and bake in the oven for 1¼ -1½ hours until the pumpkin is tender and the skin is browned.

6 Remove from the oven and serve immediately.

preparation 40 minutes cooking time 1¼ hours-1 hour 50 minutes plus 10 minutes resting

Serves 4

RED ONION BOULANGERE POTATOES

2kg/4½lb potatoes

2 red onions

butter for greasing

3 garlic cloves, crushed

leaves stripped from 4 fresh thyme sprigs

400ml/14fl oz/1⅔ cups hot vegetable stock

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Peel the potatoes and cut them into very thin slices. This is best done with a mandolin if you have one.

3 Thinly slice the red onions. Lightly butter a large ovenproof serving dish.

4 Arrange a layer of sliced potatoes across the bottom of the dish and cover with a layer of red onions. Sprinkle with the garlic and thyme and season with salt and pepper. Continue layering the vegetables in this way, finishing with a layer of potatoes. Pour the hot stock over.

5 Cook in the oven for 1 hour. Uncover and cook for 30 minutes or until the potatoes are tender and golden.

preparation 25 minutes cooking time 1½ hours plus resting

Serves 8

VIETNAMESE RICE SALAD

225g/8oz/1 cup basmati rice

2 tbsp light muscovado sugar

juice of 2 limes

4 tbsp Thai fish sauce

2 tbsp sesame oil

1 red chilli, seeded and diced

1 large carrot

1 large courgette (zucchini)

1 bunch of spring onions (scallions), thinly sliced

2 cooked chicken breasts, shredded

a handful of fresh coriander (cilantro), chopped

1 Cook the rice according to the pack instructions. Put the drained cooked rice on a plastic tray, spread it out and set aside to cool, then transfer to a bowl.

2 Meanwhile, make the dressing. Put the sugar in a small pan with the lime juice and fish sauce. Stir over a low heat to dissolve the sugar. Remove from the heat and add the oil and chilli. Stir the dressing into the rice.

3 Peel the carrot and courgette into long thin ribbons and add to the rice with the spring onions and chicken.

4 Sprinkle the rice salad with the coriander. Cover and chill in the refrigerator before serving.

preparation 10 minutes cooking time 20 minutes plus chilling

Serves 6

BROCCOLI AND BLUE CHEESE QUICHE

340g/12oz shortcrust pastry

flour to dust

1 large head broccoli, cut into small florets

125g/4oz blue cheese, e.g. Danish blue, crumbled

2 medium (US large) eggs plus 1 egg yolk

300ml/½ pint/1¼ cups double (heavy) cream

salt and ground black pepper

1 Preheat the oven to 200°C/400°F/Gas 6.

2 Roll out the pastry on a lightly floured surface and use to line a 23cm/9in deep fluted tart tin. Prick the base all over and chill for 15 minutes.

3 Fill with parchment paper and baking beans and cook in the oven for 20 minutes. Remove the paper and beans and reduce the oven temperature to 170°C/335°F/Gas 3.

4 Cook the broccoli in a pan of boiling water for 3 minutes, then drain. Arrange the broccoli in the pastry shell and sprinkle with the blue cheese. Whisk the eggs and egg yolk, cream and seasoning together and pour over the broccoli.

5 Cook in the oven for 40 minutes or until the filling is set and golden brown. Serve cut into slices..

preparation 15 minutes plus chilling cooking time 1 hour

Serves 6

GREEN BEANS AND ALMONDS

300g/11oz fine green beans, trimmed

15g/½oz/1 tbsp butter

4 tbsp flaked almonds

juice of ½ lemon

salt and ground black pepper

1 Bring a large pan of water to the boil. Add the green beans and cook for 4-5 minutes. Drain.

2 Meanwhile, melt the butter in a large frying pan. Add the almonds and cook for 1-2 minutes until golden. Remove from the heat, add the drained beans and toss.

3 Season and add the lemon juice, then serve.

preparation 5 minutes cooking time 5-7 minutes

Serves 4

PASTA WITH COURGETTES

450g/1lb pasta ribbons

2 large courgettes (zucchini), coarsely grated

1 red chilli, diced

1 garlic clove, crushed

16 pitted black olives, roughly chopped

3 tbsp olive oil

small bunch of fresh parsley, chopped

4 tbsp freshly grated Parmesan

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions. About 1 minute before the end of the cooking time, add the courgettes, then simmer until the pasta is just cooked.

2 Meanwhile, cook the chilli, garlic and olives in the oil in a small pan over a low heat for 2-3 minutes.

3 Drain the pasta and courgettes and return to the pan. Stir in the hot chilli mixture and toss with the parsley. Season to taste with salt and pepper.

4 Divide among four shallow serving dishes and serve sprinkled with Parmesan.

preparation 5 minutes cooking time 8-10 minutes

Serves 4

PASTA SHELLS WITH CHEESE AND TOMATOES

450g/1lb pasta shells

2 tbsp olive oil

1 red and 1 yellow (bell) pepper, seeded and chopped

1 tbsp tomato paste

75g/3oz sunblush tomatoes

125g/4oz soft goat’s cheese

4 tbsp chopped fresh parsley

salt and ground black pepper

1 Cook the pasta in a large pan of lightly salted boiling water according to the pack instructions.

2 Meanwhile, heat the oil in a pan and cook the red and yellow peppers over a low heat for 6-7 minutes until softened and just beginning to brown. Add the tomato paste and cook for 1 minute. Add a ladleful of pasta cooking water to the pan and simmer for 2-3 minutes.

3 Drain the pasta and return to the pan. Pour the sauce over the top, and stir in the tomatoes, goat’s cheese and parsley

4 Toss together, season to taste and serve.

preparation 5 minutes cooking time 10 minutes

Serves 4

BRAISED CHICORY

50g/2oz/4 tbsp butter

6 chicory (Belgian endive), heads, trimmed

125ml/4fl oz/½ cup white wine

salt and ground black pepper

chopped fresh chives to serve

1 Preheat the oven to 190°C/375°F/Gas 5.

2 Grease a large ovenproof dish with 15g/½oz/1 tbsp butter and place the chicory in the dish.

3 Season with salt and pepper, add the wine and dot the remaining butter over the top. Cover with foil and cook in the oven for 1 hour or until soft. Sprinkle with chives and serve.

preparation 5 minutes cooking time 1 hour

Serves 6

HONEY-GLAZED SHALLOTS

450g/1lb shallots, halved

25g/1oz/2 tbsp butter

1 tbsp runny honey

2 tbsp balsamic vinegar

salt and ground black pepper

1 Put the shallots in a wide pan with just enough cold water to cover them. Bring to the boil, then reduce the heat and simmer for 5 minutes. Drain well and return to the pan.

2 Add the remaining ingredients and stir until the shallots are coated with the glaze.

3 Cover the pan and cook gently, stirring occasionally, until the shallots are tender.

4 Remove the lid and let it bubble away for 2-3 minutes until the liquid is reduced and syrupy. Serve hot.

preparation 15 minutes plus soaking cooking time 25 minutes

Serves 4

CREAMED SPINACH

900g/2lb spinach leaves, stalks

removed and washed

6 tbsp crème fraîche

salt and ground black pepper

a pinch of freshly grated nutmeg

1 Cook the spinach with just the water clinging to the leaves in a covered large pan for 3-4 minutes until just wilted.

2 Stir in the crème fraîche and season with salt and pepper to taste and some nutmeg. Serve immediately.

preparation 15 minutes cooking time 5 minutes

Serves 6

GREEN CABBAGE WITH CREME FRAICHE

1 x 900g/2lb Savoy cabbage

25g/1oz/2 tbsp butter

200ml/7fl oz/¾ cup crème fraîche

a pinch of grated nutmeg

salt and ground black pepper

1 Cut the Savoy cabbage into large wedges. Bring a pan of salted water to the boil, add the cabbage and return to the boil. Boil for 2 minutes, then drain thoroughly.

2 Heat the butter in a large frying pan, add the cabbage and stir-fry for 3-4 minutes.

3 Stir in the crème fraîche and nutmeg, toss briefly and season with pepper to taste. Serve immediately.

preparation 8 minutes cooking time 5 minutes

Serves 6

PETITS POIS A LA FRANCAISE

1 round lettuce

50g/2oz/4 tbsp butter

900g/2lb fresh peas, shelled

12 spring onions (scallions), sliced

1 tsp sugar

150ml/¼ pint/scant ⅔ cup chicken stock

1 Remove and discard the outer leaves of the lettuce and cut the heart into quarters.

2 Melt the butter in a large pan, add the peas, spring onions, lettuce quarters, sugar and stock.

3 Bring to the boil, then reduce the heat, cover and simmer for 15-20 minutes. Serve immediately.

preparation 5 minutes cooking time 15 minutes

Serves 4

ROAST NEW POTATOES

1kg/2lb 2oz baby new potatoes

4 tbsp olive oil

salt and ground black pepper

1 Preheat the oven to 220°C/425°F/Gas 7.

2 Put the potatoes in a roasting pan and drizzle over the oil. Season well and toss gently to mix everything together.

3 Roast the potatoes for 30-35 minutes, turning occasionally, until tender and golden brown. Serve immediately.

preparation 3 minutes cooking time 35 minutes

Serves 6

POTATO CROQUETTES

Illustration

900g/2lb potatoes, scrubbed

150g/5oz/2½ cups fresh white breadcrumbs

50g/2oz/4 tbsp butter, softened, plus extra to grease

75g/3oz/½ cup freshly grated Parmesan

4 tbsp chopped fresh parsley

2 eggs, beaten

olive oil to drizzle

salt and ground black pepper

1 Bring the potatoes to the boil in a pan of cold salted water. Reduce the heat and simmer for 20 minutes or until tender. Preheat the oven to 230°C/450°F/Gas 8.

2 Meanwhile, spread the breadcrumbs out on a baking sheet and bake for 15 minutes or until golden. Transfer to a plate.

3 Drain the potatoes and leave to cool for 5 minutes, then peel and mash until smooth with the butter, Parmesan and parsley. Season with salt and pepper and mix well.

4 Put the beaten eggs in a shallow bowl. Take about 2 tbsp of the potato mixture and shape into a small cylinder. Roll first in the beaten egg and then in the breadcrumbs to coat. Repeat with the remaining potato mixture.

5 Put the croquettes in two buttered roasting pans. Cover and chill for 30 minutes.

6 Drizzle with a little oil and bake in the oven for 25 minutes or until golden brown. Serve immediately.

preparation 30 minutes plus chilling cooking time 45 minutes

Serves 6

GRATIN DAUPHINOIS

900g/2lb potatoes, thinly sliced

1 onion, finely chopped

2 garlic cloves, crushed

125g/4oz Gruyère cheese, grated

150ml/¼ pint/scant ⅔ cup single (light) cream

150ml/¼ pint/scant ⅔ cup milk

salt and ground black pepper

1 Preheat the oven to 180°C/350°F/Gas 4.

2 Layer the potatoes, onion, garlic and most of the cheese in a greased ovenproof dish. Season with salt and pepper and pour over the cream and milk.

3 Sprinkle with the remaining cheese, cover and cook in the oven for 45 minutes or until the potatoes are tender.

4 Uncover the dish and brown under a hot grill (broiler).

preparation 10 minutes cooking time 50 minutes

Serves 4-6

NEW POTATOES WITH MINT AND PETITS POIS

3 tbsp olive oil

900g/2lb new potatoes, scrubbed and thickly sliced

225g/8oz frozen petits pois

4 tbsp chopped fresh mint

salt and ground black pepper

1 Heat the oil in a large frying pan, add half the potatoes and cook over a medium heat for 5 minutes, turning, until browned on both sides. Remove with a slotted spoon and set aside. Add the rest of the potatoes to the pan and cook in the same way. Return the cooked potatoes to the pan and cook for 10-15 minutes.

2 Meanwhile, cook the petits pois in a pan of boiling water for 2 minutes, then drain well.

3 Add to the potatoes and cook gently for 2-3 minutes.

4 Stir in the mint and salt and pepper to taste, then serve.

preparation 15 minutes cooking time 30 minutes

Serves 6

FENNEL AU GRATIN

3 fennel bulbs, trimmed

300ml/½ pint/1¼ cups hot vegetable stock

25g/1oz/2 tbsp butter

1 garlic clove, crushed

1 bunch of spring onions (scallions), finely chopped

300ml/½ pint/1¼ cups double (heavy) cream

50g/2oz/½ cup freshly grated Parmesan

salt and ground black pepper

1 Cut the fennel into slices and place in a large shallow pan with the hot stock. Bring to the boil, then reduce the heat, cover the pan and simmer gently for about 10-15 minutes until tender. Strain well, reserving the cooking liquid, and transfer to a gratin dish.

2 Meanwhile, melt the butter in a pan, add the garlic and spring onions and cook gently over a low heat for 5 minutes or until softened.

3 Add 150ml/¼ pint/scant ⅔ cup of the fennel cooking liquid to the pan, pour in the cream and bring to the boil. Reduce the heat and simmer for 1 minute. Remove from the heat and stir in the Parmesan. Season to taste.

4 Pour the sauce over the fennel and cook under a hot grill (broiler) for 1-2 minutes until bubbling and golden.

preparation 10 minutes cooking time 15-20 minutes

Serves 6

CARAMELIZED CARROTS

700g/1½lb baby carrots

50g/2oz/4 tbsp butter

2 tbsp muscovado sugar

300ml/½ pint/1¼ cups hot vegetable stock

2 tbsp balsamic vinegar

2 tbsp chopped fresh parsley

salt and ground black pepper

1 Scrape the carrots and cut them in half lengthways.

2 Place them in a pan with the butter, sugar and hot stock. Season with salt and pepper, cover the pan and bring to the boil. Reduce the heat and simmer for 5 minutes.

3 Add the balsamic vinegar, uncover the pan and cook for 5-10 minutes until the carrots are tender and the liquid has reduced to form a sticky glaze.

4 Sprinkle with chopped parsley and serve.

preparation 15 minutes cooking time 10-15 minutes

Serves 8

SPICED OKRA

1 tbsp diced fresh root ginger

1 onion, quartered

2 garlic cloves, roughly chopped

2 tsp ground coriander

1 tsp turmeric

a pinch of chilli powder

2 tbsp coconut oil

1 x 400g/14oz can chopped tomatoes

450g/1lb okra, trimmed

4 tbsp Greek yogurt

small bunch of fresh coriander (cilantro), chopped

salt and ground black pepper

1 Blitz the ginger, onion, garlic and spices in a blender or food processor until smooth.

2 Heat the oil in a large frying pan, add the spice paste and cook over a medium heat for 5 minutes.

3 Add the tomatoes and season with salt and pepper. Cook for 5 minutes or until the tomatoes have reduced, then stir in the okra. Cover the pan and simmer gently for 5 minutes or until the okra is just tender.

4 Stir in the yogurt and coriander and heat through gently without boiling. Serve immediately.

preparation 20 minutes cooking time 25 minutes

Serves 4

PESTO GOAT’S CHEESE SALAD

Illustration

100g/3½oz watercress or rocket (arugula)

4 slices goat’s cheese log

4 tsp green pesto

8 tbsp walnut halves, toasted

For the dressing

3 tbsp olive oil

1 tbsp cider vinegar

1 tsp honey mustard

salt and ground black pepper

1 To make the dressing, whisk the ingredients together in a bowl, seasoning with salt and pepper to taste.

2 Trim the watercress, if using, and discard the coarse stalks.

3 Place the goat’s cheese slices on a foil-lined baking sheet. Cook under a hot grill (broiler) for 2 minutes until starting to melt and turn golden brown.

4 Toss the watercress and/or rocket leaves with the dressing and divide among four serving plates. Put a slice of goat’s cheese on top with a spoonful of pesto.

5 Scatter the walnuts over the salad and serve immediately.

preparation 20 minutes cooking time 1-2 minutes

Serves 4

ASPARAGUS AND QUAIL’S EGG SALAD

100g/3½oz rocket (arugula)

18 quail’s eggs

18 asparagus spears, trimmed

5 tbsp olive oil

1 tbsp white wine vinegar

1 tsp wasabi

1 tsp honey mustard

salt and ground black pepper

1 Add the quail’s eggs to a pan of boiling water and cook for 2 minutes, then drain and plunge into cold water.

2 Cook the asparagus in a pan of lightly salted boiling water for 3-4 minutes or until just tender. Drain, plunge into cold water and leave to cool.

3 Whisk together the oil, vinegar, wasabi and honey mustard. Season to taste with salt and pepper.

4 Peel the quail’s eggs and cut in half. Put in a large bowl with the asparagus and rocket.

5 Pour the dressing over and lightly toss all the ingredients together. Check the seasoning and serve.

preparation 30 minutes cooking time 2 minutes

Serves 6

CHICORY, FENNEL AND ORANGE SALAD

1 small fennel bulb

2 chicory (Belgian endive) heads, separated into leaves

2 oranges, peeled and cut into rounds, plus juice of ½ orange

2 tbsp chopped toasted walnuts

2 tbsp olive oil

1 tbsp balsamic vinegar

salt and ground black pepper

1 Finely slice the fennel bulb and put in a bowl with the chicory, orange slices and toasted walnuts.

2 Put the orange juice, oil and balsamic vinegar in a small bowl, season with salt and pepper and mix thoroughly.

3 Pour the dressing over the salad and toss everything gently together. Serve immediately.

preparation 15 minutes cooking time 2-3 minutes

Serves 4

ASPARAGUS AND MINTY RICE SALAD

175g/6oz/¾ cup basmati rice

1 red onion, finely diced

grated zest and juice of 2 lemons

2 tbsp olive oil

small bunch of fresh mint, roughly chopped

225g/8oz baby asparagus

salt and ground black pepper

1 Cook the rice according to the pack instructions. When cooked, spread the rice out on a baking sheet to cool quickly. When cool, transfer to a large bowl.

2 Stir the red onion, lemon zest and juice, oil and mint into the rice with a fork separating the grains.

3 Bring a large pan of lightly salted water to the boil. Add the asparagus and cook for 3-4 minutes until tender. Drain and refresh in a bowl of cold water.

4 Drain and stir into the rice, then serve immediately.

preparation 10 minutes cooking time 20 minutes

Serves 6

GOAT’S CHEESE AND RADICCHIO SALAD

2 heads radicchio, shredded

125g/4oz rocket (arugula)

1 red onion, finely chopped

150g/5oz walnut pieces

200g/7oz soft goat’s cheese

salt and ground black pepper

For the dressing

8 tbsp olive oil

2 tbsp red wine vinegar

1 tsp runny honey

1 Whisk all the ingredients for the dressing together in a small bowl and set aside.

2 Put the radicchio, rocket and red onion in a large bowl. Pour the dressing over and toss well. Season to taste.

3 Divide the salad among six serving plates and sprinkle the walnuts over. Crumble the goat’s cheese on top and serve.

preparation 10 minutes

Serves 6

WARM QUORN AND RASPBERRY SALAD

2 tbsp olive oil

1 onion, sliced

250g/9oz Quorn pieces

2 tbsp raspberry vinegar

150g/5oz/1 cup raspberries

175g/6oz mixed salad leaves

salt and ground black pepper

1 Heat the oil in a frying pan, add the onion and cook over a medium heat for 5 minutes or until soft and golden. Increase the heat and add the Quorn pieces. Cook, stirring frequently, for 5 minutes or until golden brown. Season with salt and pepper, then place in a large bowl and set aside.

2 Add the vinegar and 75ml/3fl oz/5 tbsp water to the pan. Bring to the boil and bubble for 1-2 minutes until it reaches a syrupy consistency. Add the raspberries.

3 Toss the Quorn, raspberry mixture and salad leaves gently together. Serve immediately.

preparation 5 minutes cooking time 12 minutes

Serves 4

AVOCADO, CLEMENTINE AND CHICORY SALAD

4 chicory (Belgian endive) heads, leaves separated

3 clementines, peeled and thinly sliced into rounds

2 ripe avocados, peeled, stoned and sliced

2 tbsp pinenuts (pignoli), toasted

For the dressing

juice of 3 clementines

4 tbsp olive oil

4 tbsp chopped fresh parsley

1 red chilli, diced

1 To make the dressing, put the orange juice in a small bowl with the oil and chilli. Whisk everything together.

2 Mix the chicory leaves with the clementines and avocado slices and divide among six serving plates.

3 Sprinkle the pinenuts over and spoon the dressing over the salad. Serve immediately.

preparation 10 minutes

Serves 6

BLUE CHEESE AND REDCURRANT SALAD

100g/3½oz mixed curly endive, radicchio and chicory (Belgian endive)

175g/6oz Gorgonzola or Danish blue, crumbled

125g/4oz fresh redcurrants

For the dressing

2 tbsp redcurrant jelly

3 tbsp olive oil

1 tbsp cider vinegar

1 tsp Dijon mustard

salt and ground black pepper

1 To make the dressing, put the redcurrant jelly, vinegar, mustard and oil in a small bowl and whisk together. Season to taste with salt and pepper.

2 Arrange the mixed salad leaves on a large plate and crumble the blue cheese over the top.

3 Spoon the dressing over the salad, sprinkle with redcurrants and serve.

preparation 10 minutes

Serves 4

FRUITY PARMESAN SALAD

2 large ripe pears, peeled, cored and thickly sliced

125g/4oz rocket (arugula)

1 head radicchio, sliced

125g/4oz Parmesan, shaved

4 tbsp chopped walnuts

seeds of 1 pomegranate

For the dressing

3 tbsp olive oil

juice of 1 lemon

1 tbsp cider vinegar

1 tsp Dijon mustard

salt and ground black pepper

1 Whisk all the dressing ingredients together in a small bowl and season with salt and pepper.

2 Put the pears in a bowl. Pour the dressing over and toss together. Set aside to marinate for 15 minutes.

3 Put the rocket and radicchio in a large bowl. Add the pears and dressing and toss with the Parmesan shavings.

4 Divide the salad among four serving plates and top with the walnuts and pomegranate seeds. Serve immediately.

preparation 15 minutes plus marinating

Serves 4

WARM TOFU AND BEAN SALAD

2 tbsp olive oil

1 red onion, thinly sliced

1 tbsp balsamic vinegar

1 x 400g/14oz can red kidney beans, drained and rinsed

4 tbsp chopped fresh parsley

juice of 1 lemon

225g/8oz smoked tofu, sliced

salt and ground black pepper

1 Heat the oil in a large frying pan. Add the onion and cook over a medium heat for 5-10 minutes. Stir in the vinegar and cook gently for 2 minutes.

2 Stir in the beans and parsley. Season with salt and pepper, then remove and place in a bowl with the lemon juice.

3 Add the tofu to the pan and cook for 2 minutes on each side or until golden.

4 Divide the bean mixture among four serving plates, top with the tofu and serve.

preparation 10 minutes cooking time 15 minutes

Serves 4

BEAN AND SUNBLUSH TOMATO SALAD

1 red onion, diced

a small handful of fresh flat-leaf parsley, chopped

2 x 400g/14oz cans butter (lima)beans, drained and rinsed

75g/3oz sunblush tomatoes

For the dressing

1 ripe large avocado

4 tbsp olive oil

2 tbsp red wine vinegar

1 garlic clove, crushed

1 To make the dressing, cut the avocado in half and remove the stone and peel. Scoop out the flesh and mash in a bowl. Add the oil, vinegar and garlic and mix together well until smooth and creamy.

2 Put the red onion, parsley, beans and sunblush tomatoes in a large bowl. Mix together and pour over the dressing. Toss gently until everything is lightly coated.

3 Divide the salad among six serving plates and serve.

preparation 5 minutes plus marinating

Serves 6

FETA AND AVOCADO SALAD

24 baby plum tomatoes, halved

bunch of spring onions (scallions), sliced

6 tbsp chopped fresh coriander (cilantro)

2 ripe avocados

juice of 1 lime

200g/7oz feta cheese, crumbled

olive oil and balsamic vinegar to drizzle

salt and ground black pepper

tortilla chips to garnish

1 Divide the baby plum tomatoes among six serving plates, then scatter the spring onions and coriander over the top.

2 Peel, stone and slice the avocados, sprinkle with lime juice and add to the plates. Crumble over the feta cheese.

3 Drizzle with olive oil and balsamic vinegar and season with salt and pepper.

4 Roughly crush the tortilla chips and sprinkle over the top of the salad and serve immediately.

preparation 15 minutes cooking time 20 minutes

Serves 6

WINTER SALAD

75g/3oz watercress

1 radicchio head

2 chicory (Belgian endive) heads

75g/3oz/¾ cup roughly chopped walnuts, toasted

3 red apples

For the dressing

4 tbsp olive oil

juice of 1 lemon

2 tbsp white wine vinegar

1 To make the dressing, mix the oil, lemon and vinegar together in a small bowl or jug.

2 Remove the woody stems from the watercress and put in a large bowl. Separate the radicchio and chicory into leaves and add to the bowl with the walnuts.

3 Core the apples and cut into small chunks. Mix with the salad leaves and nuts.

4 Toss the salad in the dressing and serve.

preparation 10 minutes cooking time 2 minutes

Serves 6

PINK GRAPEFRUIT AND AVOCADO SALAD

225g/8oz green beans, trimmed

1 avocado, halved, stoned, peeled and sliced

1 pink grapefruit, segmented

75g/3oz rocket (arugula)

6 tbsp vinaigrette

1 Blanch the green beans in a pan of lightly salted boiling water for 2 minutes. Drain, refresh and drain again.

2 Cut the beans in half and mix with the avocado, grapefruit and rocket. Toss lightly in the vinaigrette and serve.

preparation 10 minutes cooking time 1 minute

Serves 4

TOP 10 DRINKS

LEMONADE

4 lemons

175g/6oz/¾ cup sugar

1 Remove the lemon zest thinly with a potato peeler. Put the zest and sugar in a jug and pour on 900ml/1½ pints/3⅔ cups boiling water. Leave to cool, stirring occasionally.

2 Add the juice of the lemons and strain the lemonade. Serve chilled.

preparation 10 minutes

Serves 6

HEALTHY CRUSH

175g/6oz/1½ cups raspberries

100ml/3½fl oz/⅓ cup fresh orange juice

100ml/3½fl oz/⅓ cup almond milk, chilled

100g/3½ oz/⅓ cup low-fat natural yogurt, chilled

40g/1½oz/½ cup fine oatmeal

1 tsp wheat bran

1 Put all the ingredients in a blender and blitz until smooth. Pour into two glasses.

preparation 5 minutes

Serves 2

GINGER SODA

225g/8oz unpeeled fresh root ginger, finely sliced

175g/6oz/¾ cup caster (superfine) sugar

zest and juice of 2 lemons

1 litre/1¾ pints/4 cups soda water

1 Heat the ginger, sugar, lemon zest and juice in a pan with 600ml/1 pint/2½ cups cold water. Stir well and simmer for 10 minutes.

2 Strain through a fine sieve into a jug. When cool, top up with soda water.

preparation 5 minutes cooking time 10-15 minutes, plus cooling

Serves 6

VITAMIN C TONIC

1 large orange, peeled

1 lemon, peeled

1 lime, peeled

½ pink grapefruit, peeled

1 tsp runny honey

1 Chop the flesh of all the fruits, discarding any pips, and put in a blender with honey to taste. Blitz until smooth and pour over crushed ice in a glass.

preparation 10 minutes

Serves 1

IRISH COFFEE

2 tbsp Irish whiskey

1 tsp brown sugar

125ml/4fl oz/½ cup hot strong coffee

2 tbsp double (heavy) cream, chilled

1 Put the whiskey and sugar in a glass. Add the black coffee and stir well. Fill to the brim with cream, poured over the back of a spoon, and stand for a few minutes.

preparation 5 minutes plus standing

Serves 1

BLOODY MARY

1 tbsp Worcestershire sauce

dash of Tabasco sauce

2 tbsp vodka, chilled

150ml/¼ pint/scant ⅔ cup tomato juice, chilled

lemon juice and celery salt to taste

1 Pour the sauces, vodka and tomato juice into a tall glass and stir. Add ice cubes and the lemon juice and celery salt to taste.

preparation 2 minutes

Serves 1

EGG NOG

1 medium (US large) egg

1 tsp sugar

50ml/2fl oz/¼ cup sherry

300ml/½ pint/1¼ cups milk

1 Beat the egg and sugar and add the sherry. Heat the milk and pour over the egg mixture. Stir well and serve hot in a glass.

preparation 5 minutes cooking time 3 minutes

Serves 1

KIR

2 tbsp crème de cassis

150ml/¼ pint/scant ⅔ cup white wine

1 Pour the crème di cassis and white wine into a glass and serve.

preparation 2 minutes

Serves 1

DETOXER

200g/7oz cooked, peeled beetroot

2 tsp chopped fresh root ginger

juice of 1 lemon

150ml/¼ pint/scant ⅔ cup pressed carrot juice

150ml/¼ pint/scant ⅔ cup pressed orange juice

1 Roughly chop the beetroot and put in a blender with the other ingredients. Blitz until smooth and pour into two glasses.

preparation 10 minutes

Serves 2

HOT TOMATO

200g (7oz) canned pimientos

juice of 1½ lemons

1 onion, chopped

2 tbsp horseradish sauce

1 litre/1¾ pints/4 cups tomato juice

2 tsp Worcestershire sauce

a few drops of Tabasco sauce

1 Blitz the pimientos, lemon juice, onion and horseradish sauce in a blender. Pour into a jug and stir in the tomato juice. Season with the sauces and pepper. Chill well.

preparation 10 minutes plus chilling

Serves 6

Illustration