Asparagus & Potato Salad

Asparagus and Potato Salad
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.

Waldorf Chicken Salad

Waldorf Chicken Salad
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.

Spicy Noodle Salad

Spicy noodle salad
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.

Mussel Salad

Mussel Salad
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.

Classic Caesar Salad

Classic Caesar Salad
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.

Prawn Salad

Prawn Salad
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.

Tuscan Bean & Tuna Salad

Tuscan Bean and Tuna Salad
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.

Grilled Artichoke Salad

Grilled Artichoke Salad
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.

Spinach, Feta & Pear Salad

Spinach, Feta and Pear Salad
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.

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.

Succotash

Succotash
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.

Tomato & Cheese Tarts

Tomato and Cheese Tarts
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.

Pineapple Boats

Pineapple Boats
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.

Devilled Eggs

Devilled Eggs
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.

Crab & Cucumber Savouries

Crab and Cucumber Savouries
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 lowfat 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.

Parma Ham & Pepper Pizzas

Parma Ham and Pepper Pizzas
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.

Stuffed Celery

Stuffed Celery
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.

Sweet & Sour Baby Onions

Sweet and Sour Baby Onions
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.

Avocado Cream

Avocado Cream
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.

Sweetcorn Pancakes

Sweetcorn Pancakes
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.

Artichoke & Prawn Cocktail

Artichoke and Prawn Cocktail
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.

Chicken Tikka

Chicken Tikka
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.

Griddled Smoked Salmon

Griddled Smoked Salmon
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.

Fruit Cocktail

Fruit Cocktail
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.

Greek-Style Tomato Platter

Greek-Style Tomato Platter
serves 6

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.

Baked Fennel

Baked Fennel
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.

Baked Mozzarella & Tomatoes

Baked Mozzarella and Tomatoes
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.

Cheese & Spinach Puffs

Cheese and Spinach Puffs
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.

Prawn & Sesame Seed Toast

Prawn and Sesame Seed Toast
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.

Melon With Parma Ham

Melon With Parma Ham
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.

Salmon Yakitori

Salmon Yakitori
serves 4

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.

Salmon-Filled Mushroom Caps

Salmon-Filled Mushroom Caps
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.

Cheesy Garlic Bread

Cheesy Garlic Bread
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.

Cheesy Potato Skins

Cheesy Potato Skins
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.

Dolmades

Dolmades
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.

Pâté En Croûte

Pâté En Croûte
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.

Pork & Liver Pâté

Pork and Liver Pâté
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.

Smoked Mackerel Pâté

Smoked Mackerel Pâté
serves 4

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.

Crab Pâté

Crab Pâté
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.

Chicken Liver Pâté

Chicken Liver Pâté
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.

Chicken Saltimbocca

Chicken Saltimbocca
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.

Minced Beef With Eggs

Minced Beef With Eggs
serves 6

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.

Mixed Bhajias

Mixed 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.

Devils on Horseback

Devils on Horseback
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.

Moroccan Lamb Koftas

Moroccan Lamb 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.

Beef Satay

Beef Satay
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.

Courgettes Stuffed With Mince

Courgettes Stuffed With Mince
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.

Asparagus and Chorizo Salad

Asparagus and Chorizo Salad
serves 4

ingredients
250g/9oz asparagus
2 chorizo sausages, sliced into bite-size pieces
3 tablespoons olive oil
1/2 tablespoon 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.

Smoked Salmon Rolls

Smoked Salmon Rolls
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.

Bacon-Wrapped Prawns

Bacon-Wrapped Prawns
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.