White Bean and Tuna Fish Salad with Lemon Pepper Dressing. Asian Steak Sandwiches. Broad Bean Salad with Pancetta and Sherry Vinegar. Begin this by pre-heating the grill to its highest setting for 10 minutes or so, then place the pancetta (or bacon) on a piece of foil and grill it 3 inches (7.5 cm) from the heat for about 4 minutes; it's important to get it really crisp.
Then, as soon as it's cool enough to handle, crumble it into tiny pieces. Now place the shelled beans in a medium saucepan, add a level teaspoon of salt and pour in enough boiling water to barely cover them. When they come back to the boil, put a lid on, turn the heat down and simmer them gently for about 5 minutes. It's very important not to overcook them, so a timer would be useful here. Asparagus, Cheese and Egg Tartlets. First of all make the pastry by rubbing the butter into the flour, then add the cheese, mustard and cayenne.
Mix with just enough cold water to make a smooth dough. Now place the dough in a plastic bag and rest in the fridge for 20 minutes. Next, pre-heat the oven to gas mark 4, 350°F (180°C). Then roll out the pastry as thinly as possible and stamp or cut out 6 rounds. Line the tins with pastry, pushing the pastry into the tins and taking great care not to stretch it – this will stop it shrinking during cooking. Bake the pastry cases for 15 minutes until lightly cooked. Meanwhile, prepare the filling. Char-grilled Aubergine and Roasted Tomato Salad with Feta Cheese.
First of all skin the tomatoes by covering them with boiling water for 1 minute, then drain them and slip off their skins.
Cut them in half and place them on the baking tray, cut-side up, then season well, drizzle 1 tablespoon of the olive oil over and place them on the top shelf of the oven to roast for 50-60 minutes. You can click on our Cookery School Video on the right to watch how to skin tomatoes. After this time, leave them aside to cool. While they're cooling, cut the aubergines across into ½ inch (1 cm) slices, lay the slices on a board and lightly sprinkle them with salt on both sides. Leave them for 20 minutes to draw out some of the excess moisture, then blot them dry with kitchen paper. Greek Lamb Baked with Lemon and Garlic. Pre-heat the oven to gas mark 2, 150°C.
All you do is trim any excess fat from the lamb and cut it into 2.5cm thick rounds. Now tear off a sheet of foil large enough to wrap them in and place in a roasting tin. Arrange the pieces of meat in the centre of the foil. Next, slice 3 of the garlic cloves into slivers and, using the tip of a sharp knife, make incisions in the lamb and insert the pieces of garlic, distributing them as evenly as possible.
Penne with Wild Mushrooms and Creme Fraiche. First pop the porcini in a small bowl, then heat the milk, pour it over the mushrooms and leave them to soak for 30 minutes.
Then heat the butter in a medium frying pan over a gentle heat, stir in the shallots and let them cook gently for 5 minutes. Salmon Fishcakes. First of all boil the potatoes in salted water for about 25 minutes or until they're absolutely tender when tested with a skewer.
(Be careful, though – if they are not tender you will get lumps.) Then drain the potatoes and mash them to a purée with the mayonnaise using an electric hand whisk, then add some seasoning. Now, in a large mixing bowl, simply combine all the ingredients for the fishcakes together. Mix really thoroughly, then taste and season again if it needs it. Marinated Chicken Satay with Peanut Satay Sauce. First of all, prepare the marinade, which simply means putting all the ingredients in a bowl and whisking them thoroughly together.
Then, to prepare the chicken, take each chicken breast and remove the little fillet and cut this in half lengthways. Now slice the main breast in half horizontally so that you then have two thinner slices. Then cut each of these into three or four strips lengthways: you should get about eight or nine strips from each chicken breast.
Now gather up all the little strips and put them into the marinade, tossing and stirring them until they get a good coating. Cover the bowl and leave it aside for at least 30 minutes – although 2 or 3 hours would be better. Roasted Tomato Soup with Puree of Basil and Olive Croutons. First of all, skin the tomatoes by pouring boiling water on them, leave for 1 minute exactly before slipping the skins off.
You can also watch How to Skin Tomatoes here. Risotto Verde. Begin by melting the butter in a medium saucepan, then add the onion and let it cook over a gentle heat for 5-7 minutes or until the onion is soft and golden.
Meanwhile, place the baking dish in the oven to warm through. Now add the rice to the saucepan, stirring it around to get a good coating of butter (it will look like there's not nearly enough rice at this stage, but it swells up during the cooking), then add the white wine and vegetable stock. Wild Mushroom Tartlets with Poached Quails' Eggs. First make the pastry: remove a pack of butter from the fridge, weigh out 3 oz (75 g), then wrap it in a piece of foil and return it to the freezer or freezing compartment of the fridge for 30-45 minutes.
Then, when you are ready to make the pastry, sift the flour and salt into a large, roomy bowl. Curried Egg Patties. Asparagus and Gruyere Feuilletés. First remove the pastry from the fridge and let it come to room temperature (about 10 minutes). Meanwhile, wash the asparagus in cold water, then take each stalk in both hands, and bend and snap off the woody end. Then, arrange the stalks in an opened fan steamer. Place the steamer in a frying pan or saucepan, pour in about 1 in (2.5 cm) of boiling water from the kettle, then add some salt, put a lid on and steam for 2-3 minutes, or until they feel tender when tested with a skewer.
Orecchiette with Sprouting Broccoli, Pine Nuts and Sultanas. First of all, put a large pan of water on to boil for the pasta. Then put the sultanas in a small bowl, cover with cold water and leave them to soak for 5 minutes so they plump up. Meanwhile, trim the tough, fibrous ends off the sprouting broccoli and then slice the stems into short, ½ inch (1 cm) lengths, dividing up some of the larger heads of broccoli as you want them to be the same size as the pasta. Orecchiette with Sprouting Broccoli, Pine Nuts and Sultanas. Marinated Pork with Jerk Seasoning and Grilled Pineapple Salsa. Start this way ahead of time: trim the fat off the chops and season them with salt and pepper, then place all the other ingredients, except the wine, in a food processor and mix to a thick paste. Next spread half the paste over the base of a shallow dish, place the pork chops on top, then spread the rest of the paste over the surface of each chop. Now cover the dish with clingfilm and leave for a few hours so the flavours can develop.
Meanwhile, make the salsa. Marinated Kipper Fillets and Potato Salad with Coriander Seeds and Cracked Pepper. Spiced Chicken. Potato Salad with Roquefort. English Potted Crab. Begin by placing the shallots, sherry and spices in a small saucepan. Bring the whole lot up to simmering point, then boil quite briskly until the liquid has reduced to about a generous dessertspoon – it should only take about 2 minutes. Californian Grilled Fish. Spinach and Ricotta Lasagne with Pine Nuts. Begin this by making the sauce, which can be done using the all-in-one method.
Asparagus and Cheese Tart. Poached Chicken Breasts with Morel Mushrooms, Cream and Parsley. Start by soaking the morels or chanterelles. Patatas Bravas. Smoked Fish Tart with a Parmesan Crust. Chicken Puttanesca. Semolina Gnocchi with Gorgonzola. First of all you'll need a large saucepan, and into that put the milk and 10 fl oz (275 ml) water, along with a good grating of nutmeg, 1 level teaspoon of salt and some freshly milled black pepper.
Coarse Country Pate. Cauliflower and Broccoli Gratin with Blue Cheese. Marinated Chicken in a Jar. Mixed Smoked Fish Kedgeree with a Creme Fraiche and Parsley Sauce. Roast Chicken with Grape and Herb Stuffing. Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle. Gratin of Rigatoni with Roasted Vegetables. Four Seasons Pizza. Louisiana Crab Cakes with Red Pepper Mayonnaise. Spaghetti Bolognese. Fried Plaice Fillets with a Herb and Polenta Crust. Cheese and Herb Fritters with Sweet Pepper Marmalade. Highland Pasta with Smoked Salmon. Meatballs in Goulash Sauce. Singapore Stir-fried Noodles. Seafood and Coconut Laksa. Tagliatelle with Gorgonzola and Toasted Walnuts. Chickpea, Chilli and Coriander Soup.
Chicken Breasts with Wild Mushroom and Bacon Stuffing and Marsala Sauce. Chicken and Leek Pot Pie. Baked Cannelloni. Beef in Barolo with Parmesan Mashed Potatoes. Arbroath Smokie Mousse. English Colonial Curry with Turkey. Luxury Smoked-fish Pie. Parma Ham, Pecorino and Rosemary Crisps. Delia Online. Mixed Vegetable Salad a la Grecque. Libyan Soup with Couscous. Venison Sausages Braised in Red Wine. Sausage and Guinness toad in the hole.
Linguine with Mussels and Walnut Parsley Pesto. Beef Curry Dopiaza. Mussel and Saffron Soup. La Potee (French Farmhouse Soup with Bacon, Sausage and Beans) Welsh Rabbit (Rarebit) with Sage and Onions. Thai Fish Curry with Mango. Black Bean Soup with Black Bean Salsa. Shepherd's Pie with Cheese-crusted Leeks. Sicilian Pasta with Roasted Tomatoes and Aubergines. White Bean and Tuna Fish Salad with Lemon Pepper Dressing. Thai Pork Satays with Thai Peanut Sauce. Spiced Carnaroli Rice Salad. Baby Summer Vegetables with Lemon Vinaigrette. Mixed-leaf Caesar Salad. Pasta Puttanesca (Tart's Spaghetti) Thai Crab Salad with Mango. Crunchy Pistachio-coated Drumsticks. Char-grilled Squid with Chilli Jam. Char-grilled Tuna with Warm Coriander and Caper Vinaigrette.
Marinated Courgettes with a Herb Vinaigrette. Roasted Butterflied Tiger Prawns in Garlic Butter. Fried Halloumi Cheese with Lime and Caper Vinaigrette. Caribbean Chicken with Salsa. Sea Bass with Salsa Verde. Moussaka with Roasted Aubergines and Ricotta. Chicken Puttanesca. Barbecued Sardines with Summer Herb Sauce. Spinach and Ricotta Lasagne with Pine Nuts. Savoury Feta Cheesecake. Roasted Tomato and Goats' Cheese Tart with Thyme. Chilled Marinated Trout with Fennel. Marinated Chicken Brochettes with Green Couscous. Italian Stuffed Aubergines. Fried Halloumi Cheese with Lime and Caper Vinaigrette.
Very Garlicky Chilli Pasta. Roasted Tomato Salad. Rosti Crab Cakes. Spiced Lamb Curry with Chickpeas, Green Coconut Sambal and Tomato-and-Red-Onion Pickle. Pasta Vialli. Chicken Paprika.