Paella

Paella
serves 4

Ingredients
12 black mussels
125ml/4fl oz white wine
11/2 small red onions, chopped
125ml/4fl oz olive oil
1 small skinless chicken breast
fillet, cut into bite-size pieces
12 raw prawns, peeled and deveined
100g/4oz cleaned squid rings
100g/4oz skinless cod fillet, cut
into bite-size cubes
1 rasher smoked back bacon, finely chopped
4 garlic cloves, crushed
1 red pepper, seeded and finely chopped
1 tomato, peeled and chopped
75g/3oz chorizo, thinly sliced
pinch of cayenne pepper
200g/7oz long-grain rice
1/4 teaspoon saffron threads
500ml/18fl oz chicken stock
75g/3oz fresh peas
2 tablespoons finely chopped fresh
flat-leaf parsley
salt and ground black pepper

• Scrub the mussels with a stiff brush and pull out the hairy beards.Discard any broken mussels or open ones that do not close when tapped on the work surface.
• Heat the wine and onion in a large pan. Add the mussels, cover and gently shake the pan for 4–5 minutes over a high heat. After 3 minutes, begin removing any opened mussels and set aside. At the end of 5 minutes, discard any unopened mussels. Reserve the cooking liquid.
• Heat half the oil in a large frying pan. Pat the chicken dry with kitchen paper, then cook for 5 minutes or until golden brown. Remove from the pan and set aside. Add the prawns, squid and cod to the pan, and cook for 1 minute. Remove from the pan and set aside.
• Heat the remaining oil in the same pan. Add the bacon, garlic and red pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne.Season with salt and pepper. Stir in the reserved cooking liquid, then add the rice and mix well.
• In a heavy saucepan, blend the saffron with the stock and mix well. Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for 15 minutes, without stirring.
• Put the peas, chicken, prawns, squid and cod on top of the rice. Using a wooden spoon, push pieces into the rice, cover and cook over a low heat for 10–15 minutes until the rice is tender and seafood cooked. Add the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.

Red Fried Rice

Red Fried Rice
serves 2

Ingredients
100g/4oz basmati rice
2 tablespoons groundnut oil
1 small red onion, chopped
1 red pepper, chopped
225g/8oz cherry tomatoes, halved
2 eggs, beaten
salt and freshly ground
black pepper

• Put the rice in a colander, and rinse under cold running water. Drain well. Bring a large saucepan of lightly salted water to the boil, add the rice and cook for 10–12 minutes until tender.
• Meanwhile, heat the oil in a wok until very hot. Add the onion and red pepper, and stir-fry for 2–3 minutes. Add the tomatoes, and stir-fry for a further 2 minutes. Pour in the eggs. Cook for 30 seconds without stirring, then stir to break up the egg as it sets.
• Drain the cooked rice thoroughly, add to the wok and toss it over the heat with the vegetable and egg mixture for 3 minutes. Season with salt and pepper, and serve hot.

Ginger And Coriander Noodles

Ginger And Coriander Noodles
serves 4–6

Ingredients
handful of fresh coriander sprigs
225g/8oz dried egg noodles
50ml/2fl oz groundnut oil
5cm/2in piece of fresh root ginger,
finely shredded
7 spring onions, shredded
2 tablespoons light soy sauce
salt and freshly ground
black pepper

• Strip the leaves from the coriander sprigs. Pile them on a chopping board and chop roughly using a cleaver or a large sharp knife.
• Cook the noodles according to the packet instructions. Rinse under cold water and drain well. Toss them in 1 tablespoon of the oil.
• Heat a wok until hot, add the remaining oil and swirl it around the wok.Add the ginger and stir-fry for a few seconds, then add the noodles and spring onions. Stir-fry for 3–4 minutes until hot.
• Sprinkle in the soy sauce, and season with salt and pepper. Toss well,then serve immediately.

Bottarga Spaghetti

Bottarga Spaghetti
serves 4

Ingredients
200g/7oz bottarga (Italian dried
salted fish roe), grated juice of 2 lemons
125ml/4fl oz extra virgin olive oil
350g/12oz dried spaghetti
2 dried red chillies, crumbled
salt and freshly ground
black pepper

• In a bowl, combine three-quarters of the bottarga and the lemon juice to create a cream. Gradually stir in the oil to form a thick sauce.
• Cook the spaghetti in lightly salted boiling water until al dente. Drain; reserve a little of the cooking water.
• Stir the hot cooking water into the bottarga cream to loosen. Add the chilli, and season with salt and pepper. Add the spaghetti to the sauce and toss to coat thoroughly.
• Serve immediately, scattered with the remaining bottarga.

Lemon And Garlic Pasta

Lemon And Garlic Pasta
serves 4

Ingredients
1 teaspoon olive oil
2 garlic cloves, minced
125ml/4fl oz dry white wine
50ml/2fl oz freshly squeezed lemon juice
150g/5oz tomatoes, chopped
100g/4oz spinach angel hair pasta
100g/4oz semolina angel hair pasta
25g/1oz chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
salt and freshly ground
black pepper

• In a frying pan, heat the oil and sauté the garlic over a medium heat until the garlic just begins to colour. Remove the frying pan from the heat, and pour in the wine.
• Return the pan to the heat. Cook for another 2 minutes until the wine has been reduced by half. Stir in the lemon juice and tomatoes, and remove the pan from the heat.
• Meanwhile, put both pastas in a large saucepan of lightly salted boiling water, and cook until al dente. Drain and put the pasta into a warmed serving bowl. Add the basil, Parmesan and tomato mixture. Season with salt and pepper. Toss and serve at once 155

Singapore Fried Noodles

Singapore Fried Noodles
serves 4

Ingredients
175g/6oz rice noodles
50ml/2fl oz vegetable oil
1/2 teaspoon salt
75g/3oz peeled and deveined
cooked prawns
175g/6oz cooked pork, cut into thin strips
1 green pepper, seeded and cut into thin strips
1/2 teaspoon granulated sugar
2 teaspoons curry powder
75g/3oz Thai fish cakes
2 teaspoons light soy sauce

• Soak the noodles in water for about 10 minutes, drain well, then pat dry with kitchen paper.
• Heat the wok, then add half the oil. When the oil is hot, add the noodles and half the salt. Stir-fry for 2 minutes. Transfer to a serving dish and keep warm.
• Heat the remaining oil, and add the prawns, pork, pepper, sugar, curry powder and remaining salt.Stir-fry for 1 minute. Return the noodles to the wok with the fish cakes. Stir-fry for 2 minutes. Stir in the soy sauce. Serve immediately.

Smoked Salmon Pasta

Smoked Salmon Pasta
serves 4

Ingredients
1 tablespoon olive oil
1 garlic clove, crushed
375ml/13fl oz double cream
3 tablespoons chopped fresh chives
1/4 teaspoon mustard powder
200g/7oz smoked salmon, cut into strips
2 teaspoons lemon juice
450g/1lb fettuccine
3 tablespoons chopped sun-dried tomatoes
2 tablespoons freshly grated Parmesan cheese
salt and freshly ground
black pepper

• Heat the oil in a pan, and sweat the garlic briefly over a low heat.Add the cream, chives and mustard powder. Season with salt and pepper, and bring to the boil.Reduce the heat and stir until the sauce thickens.
• Add the salmon and lemon juice, and stir until heated through. Keep the sauce warm.
• Meanwhile, cook the fettuccine in a large pan of lightly salted boiling water until al dente. Drain well and return to the same pan.
• Toss the sauce through the pasta, and serve immediately topped with the tomatoes and Parmesan.

Special Chow Mein

Special Chow Mein
serves 4–6

Ingredients
50ml/2fl oz vegetable oil
2 garlic cloves, sliced
1 teaspoon chopped fresh root ginger
2 fresh red chillies, seeded and chopped
1 skinless chicken breast fillet, thinly sliced
16 raw tiger prawns, peeled and
deveined, with tails left intact
450g/1lb egg noodles
100g/4oz green beans
225g/8oz beansprouts
50g/2oz garlic chives
2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
salt and freshly ground black pepper

• Heat 1 tablespoon of the oil in a wok or large frying pan, and stir-fry the garlic, ginger and chillies. Add the chicken, prawns and beans. Stir-fry for 4–5 minutes over a high heat until the chicken and prawns are both cooked. Transfer the mixture to a bowl and set aside.
• Cook the egg noodles in a saucepan of slightly salted boiling water for 2–3 minutes until tender.
• Heat the rest of the oil in the same wok used for the chicken and prawn mixture. Add the beansprouts and garlic chives. Stir-fry for 1–2 minutes. Add the noodles and toss to mix. Next, add the soy sauce and oyster sauce, and season with salt and pepper.
• Return the prawn mixture to the wok. Reheat and mix well with the noodles. Stir in the sesame oil, and serve immediately.

Tagliolini with Herbs

Tagliolini with Herbs
serves 2–4

Ingredients
50g/2oz fresh thyme, chopped
75g/3oz fresh sage, chopped
50g/2oz fresh mint, chopped
50g/2oz fresh marjoram, chopped
2 garlic cloves, finely chopped
125ml/4fl oz extra virgin olive oil
500g/1lb 2oz tagliolini (also known as taglierini)
100g/4oz Parmesan cheese, freshly grated
2 tomatoes, cut into wedges
Salt

• Put the thyme, sage, mint and marjoram in a bowl with the garlic and the oil. Leave for at least 1 hour, stirring occasionally.
• Bring a pan of lightly salted boiling water to the boil, and cook the pasta until al dente. Drain.
• Toss the pasta with the herb dressing. Serve sprinkled with the Parmesan and a little salt, and topped with the tomatoes.

Roasted Vegetable Pasta

Roasted Vegetable Pasta
serves 4

Ingredients
50g/2oz butter, melted
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely grated lemon zest
1 small red pepper, seeded and cut into thin strips
1 small green pepper, seeded and cut into thin strips
100g/4oz button mushrooms, halved
8 cherry tomatoes, halved
350g/12oz dried farfalle
salt and ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6. In a small bowl, mix half the butter with the parsley and lemon zest. Set aside.
• Brush the remaining butter over the peppers and arrange, in a single layer, on a baking tray. Cook in the oven for 10 minutes. Add the mushrooms and tomatoes, and cook for a further 5 minutes.
• Meanwhile, cook the pasta in lightly salted boiling water until al dente and drain. Toss the pasta with the roasted vegetables and the herb mixture. Season with salt and pepper, and serve immediately.

Fig And Chilli Tagliatelle

Fig And Chilli Tagliatelle
serves 4

Ingredients
350g/12oz egg tagliatelle
2 tablespoons extra virgin olive oil
8 black figs, each cut into 8 wedges
2 dried red chillies, crumbled
finely grated zest of 2 lemons and juice of 1
125ml/4fl oz double cream
50g/2oz Parmesan cheese,
salt and ground black pepper

• Bring a large pan of lightly salted water to the boil, and cook the tagliatelle until al dente. Drain.
• Meanwhile, heat a large frying pan, add the oil and, when smoking, carefully put the figs in the pan, turning them immediately to caramelize. Season with salt and pepper, and add the chilli.
• Stir the lemon zest and juice into the cream, and mix into the cooked pasta. Add the figs and serve hot, scattered with the Parmesan.

Peppered Chicken Pasta

Peppered Chicken Pasta
serves 4–6

Ingredients
700g/11/2lb skinless chicken breast fillet, cut into strips
2 teaspoons cracked black peppercorns
2 garlic cloves, minced
3 tablespoons olive oil
350g/12oz dried ribbon noodles such as fettucine
350ml/12fl oz chicken stock
1 tablespoon freshly squeezed lemon juice
75g/3oz Parmesan cheese, freshly grated
salt and freshly ground
black pepper

• Toss the chicken with the peppercorns, garlic and 1 tablespoon of the oil. Cover and marinate in the refrigerator for at least 1 hour.
• Heat the remaining olive oil in a frying pan over a medium-high heat.Add the chicken and lightly brown all over for about 3 minutes. Add the stock and lemon juice, and reduce the heat to a simmer. Simmer the sauce for about 8 minutes. Season with salt and pepper.
• Meanwhile, cook the pasta in lightly salted boiling water until al dente.Drain well and toss with the chicken. Serve immediately, with the Parmesan in a separate bowl for sprinkling over the top

Hazelnut Pesto Tagliatelle

Hazelnut Pesto Tagliatelle
serves 4

Ingredients
2 garlic cloves, crushed
25g/1oz fresh basil leaves
25g/1oz hazelnuts
200g/7oz soft cheese such as mascarpone
225g/8oz dried tagliatelle
salt and freshly ground
black pepper

• Put the garlic, basil leaves, hazelnuts and cheese in a blender or food processor, and purée to a thick paste.
• Cook the tagliatelle in lightly salted boiling water until al dente, then drain well.
• Spoon the sauce onto the hot pasta, tossing until melted through.Season with salt and pepper, and serve immediately.

Tuna And Tomato Noodles

Tuna And Tomato Noodles
serves 4

Ingredients
3 tablespoons olive oil
2 garlic cloves, finely chopped
2 dried red chillies, seeded and chopped
1 large red onion, finely sliced
175g/6oz canned tuna in oil, drained
100g/4oz pitted black olives
400g/14oz canned peeled plum tomatoes
2 tablespoons chopped fresh flat-leaf parsley
350g/12oz fresh egg noodles such as fettucine
salt and freshly ground
black pepper

• Heat the oil in a large frying pan.Add the garlic and dried chillies, sauté for a few seconds, then add the onion. Sauté, stirring, for about 5 minutes until the onion softens.
• Add the tuna and olives to the pan, and stir until well mixed. Stir in the tomatoes and any juices, and bring to the boil. Season with salt and pepper, add the parsley, then reduce the heat and simmer gently for about 5 minutes until the tomatoes have broken down.
• Meanwhile, cook the noodles in lightly salted boiling water for 3–4 minutes until just tender. Drain well, toss the noodles with the sauce and serve immediately.

Spaghetti with Courgettes

Spaghetti with Courgettes
serves 2

Ingredients
200g/7oz spaghetti
about 3 tablespoons olive oil
2 courgettes, finely sliced
50g/2oz Parmesan cheese,freshly grated
salt and freshly ground black pepper

• Bring a large pan of lightly salted water to the boil, and cook the spaghetti until al dente.
• Heat 1 tablespoon of the oil in a large frying pan, and sauté the courgettes in batches until golden, adding more oil when necessary.
• Drain the spaghetti well, add 1/2 tablespoon of the oil and season generously with salt and pepper.
• Toss the courgettes with the pasta, then divide between two warmed serving bowls. Sprinkle with the Parmesan just before serving.

Clam And Prosecco Spaghetti

Clam And Prosecco Spaghetti
serves 4

Ingredients
3 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
2 dried red chillies, crumbled
3kg/61/2lb small clams
250ml/9fl oz Prosecco
350g/12oz spaghetti
salt and freshly ground
black pepper
2 tablespoons chopped fresh
flat-leaf parsley, to garnish

• Heat the oil in a heavy pan. Add the garlic, and sauté until just coloured. Add the chillies, clams and Prosecco, cover and cook over a high heat for about 3 minutes until the clams open. (Discard any clams that do not open.) Season with salt and pepper. Keep warm.
• Cook the spaghetti in lightly salted boiling water until al dente, drain and add to the clam sauce. Toss together over a high heat for 2 minutes. Remove any empty shells. Check the seasoning, and serve garnished with the parsley.
NOTE: (Same sea food spaghetti)

Smoked Ham Linguine

Smoked Ham Linguine
serves 4

Ingredients
450g/1lb dried linguine
450g/1lb broccoli florets
225g/8oz smoked ham, cut into thin strips
For the cheese sauce
25g/1oz butter
1 tablespoon plain flour
250ml/9fl oz milk
2 tablespoons single cream
pinch of ground nutmeg
50g/2oz Cheddar cheese, grated
1 tablespoon freshly grated Parmesan cheese
salt and freshly ground black pepper

• Bring a large pan of lightly salted water to the boil. Add the linguine and broccoli, and cook for 10 minutes Until the pasta is al dente. Drain the linguine and broccoli thoroughly, then set aside and keep warm.
• Meanwhile, make the cheese sauce. Melt the butter in a non-stick saucepan, stir in the flour and cook for 1 minute. Gradually pour in the milk, stirring all the time using a wooden spoon. Stir in the cream and season with the nutmeg, salt and pepper. Simmer the sauce for 5 minutes to reduce, then remove from the heat and stir in the cheeses.Stir until the cheeses have melted and blended into the sauce.
• Toss the linguine, broccoli and ham in the cheese sauce, then gently warm through over a very low heat. Divide the pasta among four serving bowls, and serve immediately.

Spaghetti Bolognese

Spaghetti Bolognese
serves 4

Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 carrot, chopped
1 celery stick, chopped
50g/2oz streaky bacon, diced
350g/12oz minced beef
400g/14oz canned peeled
plum tomatoes
2 teaspoons dried oregano
125ml/4fl oz red wine
2 tablespoons tomato purée
salt and freshly ground black pepper
700g/11/2lb dried spaghetti

• Heat the oil in a large frying pan over a medium heat, then add the onion and sweat for 3 minutes.
• Add the garlic, carrot, celery and bacon, and sauté for 3–4 minutes until just beginning to brown.
• Add the beef and cook over a high heat for another 3 minutes until all of the meat has browned. Stir in the tomatoes (breaking up slightly with a wooden spoon), oregano and wine, and bring to the boil.
• Reduce the heat and leave to simmer gently for at least 45 minutes. Stir in the tomato purée, and season with salt and pepper.
• Cook the spaghetti in a pan of lightly salted boiling water for 8–10 minutes until al dente. Drain thoroughly.
• Transfer the spaghetti to a large serving bowl, and pour the sauce over it. Toss to mix well, and serve hot.

Marinated Tomato And Rice Salad

Marinated Tomato And Rice Salad
serves 4

Ingredients
6 ripe tomatoes, diced
2 tablespoons chopped fresh basil
125ml/4fl oz cider vinegar
1 tablespoon granulated sugar
300g/11oz brown rice
2 cucumbers, halved lengthways,
seeded and chopped
50g/2oz fresh flat-leaf parsley,chopped
125ml/4fl oz olive oil
9 spring onions, thinly sliced
1 teaspoon salt
1/2 teaspoon ground black pepper

• Put the tomatoes in a medium bowl. Add the vinegar, basil and sugar, and stir to mix well. Cover with cling film, and marinate in the refrigerator for 1 hour.
• Cook the rice according to the packet instructions. Drain and cool to room temperature.
• Combine the rice, cucumber and parsley in a large bowl, and stir in the olive oil. Add the spring onion, marinated tomatoes, salt and pepper, and stir to mix well. Serve.

Broad Bean, Pea And Goat’s Cheese Salad

Broad Bean, Pea And Goat’s Cheese Salad
serves 4

Ingredients
250g/9oz goat’s cheese
1 bunch of watercress leaves
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh flat-leaf parsley
2 spring onions, finely sliced
75g/3oz peas
100g/4oz broad beans, skinned
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon freshly grated Parmesan cheese
salt and ground black pepper

• Preheat the grill until hot. Cut the goat’s into thick slices, and season with salt and pepper. Cook under the grill for 3–4 minutes until the cheese starts to melt.
• Toss the herbs with the spring onions, peas, broad beans, oil, lemon juice and Parmesan. Season with salt and pepper.
• Top the salad with the goat’s cheese, and serve straight away.

Cheese-Stuffed Rice Balls

Cheese-Stuffed Rice Balls
serves 3

Ingredients
200g/7oz long-grain rice, cooked and cooled
2 eggs, lightly beaten
100g/4oz mozzarella cheese, cubed
100g/4oz coarse dried breadcrumbs
vegetable oil for deep-frying

• Mix together the rice and egg until well combined. Take a teaspoon of the rice and put a mozzarella cube in the centre. Top with another teaspoon of rice. Press together to form a ball. Continue until all the rice mixture has been used.
• Coat the rice balls with the breadcrumbs. Place on a baking tray, and refrigerate for at least 30 minutes. Heat enough oil for deep-frying in a heavy pan. Fry the rice balls, in batches, for 5 minutes until golden brown. Serve hot.

Seafood Spaghetti

Seafood Spaghetti
serves 4

Ingredients
350g/12oz dried spaghetti
500g/1lb 2oz mussels
700g/11/2lb squid, cleaned
500g/1lb small littleneck clams
300g/11oz shrimps
4 cloves garlic
6 tablespoons extra virgin olive oil
250ml/9fl oz dry white wine
3 tablespoons chopped fresh
flat-leaf parsley
2 dried red chillies, finely chopped
salt and freshly ground black pepper

• Soak the mussels and clams in water for an hour. Discard any broken mussels or clams, or open ones that don’t close when tapped on the work surface. Under cold running water, scrub the mussels and clamsthoroughly to remove any grit, pulling out the beards from the mussels.
• In a large deep frying pan over a medium heat, sweat 1 clove of the garlic in 2 tablespoons of the oil. Increase the heat to high, and add the mussels and clams with half of the wine. Cover with a tight-fitting lid,and cook for about 5 minutes until the shells are open (discard any that remain closed). Remove from the heat and discard the garlic.
• Slice the squid into rings and finely chop the remaining garlic. Heat the remaining oil in another pan, and sauté the garlic, parsley and chillies for a few minutes. Add the squid and cook until the edges curl.
• Pour in the remaining wine and cover. Cook for 10 minutes. Add the shrimps (just the tails) and cook for a few more minutes before adding the clams and mussels. Simmer for another few minutes, then remove from the heat.
• Meanwhile, bring a large saucepan of salted water to the boil, add the spaghetti and cook until al dente. Drain and add the seafood mixture to the spaghetti, mixing well.Stir over a low heat for a couple of minutes.Serve piping hot.

Spaghetti with Garlic And Chilli Oil

Spaghetti with Garlic And Chilli Oil
serves 2

Ingredients
250g/9oz dried spaghetti
75ml/3fl oz extra virgin olive oil
4 garlic cloves, crushed
1 small fresh red chilli, seeded and finely chopped
6 tablespoons chopped fresh flat-leaf parsley

• Cook the pasta in a large pan of salted boiling water until al dente.
• Meanwhile, heat the olive oil overa gentle heat, and sauté the garlic and chilli for about 3 minutes until the garlic turns lightly golden.
• Remove from the heat and pour over the drained cooked pasta,and mix in the parsley. Serve hot.

Fresh Herb Risotto

Fresh Herb Risotto
serves 4–6

Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
225g/8oz risotto rice such as Arborio or Carnaroli
215ml/4fl oz dry white wine
700ml/11/4pt hot vegetable stock
3 tablespoons chopped fresh
mixed herbs such as basil,
parsley, chives and chervil
finely grated zest of 1 lemon
salt and ground black pepper
Parmesan cheese shavings,to serve

• Heat the oil in a medium heavy pan over a low heat. Gently sweat the onion and garlic until soft and starting to caramelize.
• Add the rice, and cook, stirring, over a low to medium heat for 1–2 minutes until all the grains are coated in oil.
• Pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.
• Meanwhile, keep a pan of the stock simmering on the stove. Add a ladleful of stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring, until all the stock has been used and the rice is tender.
• Remove from the heat, stir in 2 tablespoons of the herbs and the lemon zest. Season well with salt and pepper. Serve hot, garnished with the remaining herbs and Parmesan shavings.

Mushroom Risotto

Mushroom Risotto
serves 4

Ingredients
1 onion, finely chopped
2 tablespoons olive oil
450g/1lb portobello mushrooms,
stalks removed if woody, halved and thickly sliced
350g/12oz risotto rice such as Arborio or Carnaroli
150ml/5fl oz dry white wine
1 litre/13/4pt hot vegetable stock
25g/1oz butter
3 tablespoons freshly grated Parmesan cheese

• In a large heavy saucepan over a gentle heat, sweat the onion in the olive oil for about 15 minutes unti soft and caramelized.
• Increase the heat and add the mushrooms, sautéeing for 3–4 minutes until browned. Add the rice and cook, stirring, for a further minute until the grains are coated in oil.
• Pour in the white wine and simmer, stirring constantly, until the liquid has been almost completely absorbed.
• Meanwhile, keep a pan of the vegetable stock simmering on the stove.Add a ladleful of vegetable stock to the rice. Simmer, stirring, until the liquid has been absorbed. Continue adding the stock in this way, stirring continuously, until all the stock has been used and the rice is tender.
• Remove from the heat, stir in the butter and Parmesan, and serve hot.

Curried Rice Salad

Curried Rice Salad
serves 6–8

Ingredients
225ml/8fl oz vinaigrette
1 tablespoon curry powder
1/2 teaspoon salt
250g/9oz cold cooked
long-grain rice
6 scallions, chopped
4 celery sticks, finely chopped
2 red peppers, seeded and
finely chopped

• In a small bowl, whisk together the vinaigrette, curry powder and saltto make the dressing.
• Put the remaining ingredients in a medium bowl. Add the dressing,and toss until combined.
• Cover with cling film, and chill for at least 2 hours before serving.

Stir-Fried Broccoli Pasta

Stir-Fried Broccoli Pasta
serves 8

Ingredients
450g/1lb angel hair pasta
3 tablespoons olive oil
3 garlic cloves, finely chopped
1 head broccoli, broken into florets
2 red peppers, seeded and diced
250ml/9fl oz double cream
175g/6oz Parmesan cheese,freshly grated
pinch of freshly grated nutmeg
salt and ground black pepper

• Cook the pasta in lightly salted boiling water for 8–10 minutes until just al dente. Drain, retaining just a little of the cooking water, then toss with 1 tablespoon of the oil. Keep warm.
• Heat the remaining oil in a heavy frying pan over a medium heat. Add the garlic and sauté lightly until soft (but do not brown). Add the broccoli and peppers, and sauté until tender.
• Remove the vegetables from the pan and set aside. Add the cream and bring to the boil. Reduce the heat and simmer for about 5 minutes until it starts to thicken. Add the Parmesan and a pinch of nutmeg, and cook for a further 2 minutes to thicken a bit more.
• Return the vegetables to the pan with the pasta, and toss together well.Season with salt and pepper if needed. Serve immediately.

Spiced Noodle Salad

Spiced 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
1 fresh red chilli, seeded and
finely chopped

• Mix the noodles with the broccoli and mangetout, and toss with the sesame oil, plum and soy sauces.
• Sprinkle with the chilli, and serve.

Lentil And Rice Salad

Lentil And Rice Salad
serves 6

Ingredients
175g/6oz green lentils
200g/7oz basmati rice
4 large red onions, thinly sliced
4 garlic cloves, crushed
250ml/9fl oz olive oil
50g/2oz butter
2 teaspoons ground cinnamon
2 teaspoons sweet smoked paprika (pimenton dulce)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 spring onions, chopped
salt and freshly ground
black pepper

• Cook the lentils and rice in separate pans of water until the grains are just tender, then drain.
• In a heavy pan over a low heat,very gently sweat the onions and garlic in the oil and butter for 30 minutes until very soft and caramelized. Stir in the cinnamon,paprika, cumin and coriander, and cook for a further 2 minutes until the spices are aromatic.
• Combine the onion and spice mixture with the drained rice and lentils. Stir in the spring onions,and season with salt and pepper.Serve warm.

Rice-Stuffed Courgettes

Rice-Stuffed Courgettes
serves 4

Ingredients
4 courgettes, about 175g/6oz each
1 teaspoon sunflower oil
1 garlic clove, crushed
1 teaspoon ground lemon grass
finely grated zest and juice of 1/2 lemon
100g/4oz cooked long-grain rice
175g/6oz cherry tomatoes, halved
2 tablespoons cashew nuts, toasted
salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.
• Halve the courgettes lengthways, and use a teaspoon to scoop out the centres. Blanch the shells in boiling water for 1 minute, then drain well.
• Chop the courgette flesh finely, and put in a saucepan with the oil and garlic. Stir over a medium heat until softened but not browned.
• Stir in the lemon grass, lemon zest and juice, rice, tomatoes and cashew nuts. Season well with salt and pepper.
• Spoon the mixture into the courgette shells. Put the shells in a baking dish or roasting tin, and cover with foil. Bake for 25–30 minutes until the courgettes are tender.

Chickpea Salad

Chickpea Salad
serves 6

Ingredients
500g/1lb 2oz dried chickpeas,
soaked in cold water overnight
2 large carrots
1 large onion
3 cloves garlic
4 tablespoons extra virgin olive oil
1 teaspoon salt
2 tablespoons white wine vinegar
freshly ground black pepper

• Drain the beans and put in a saucepan. Cover with water and bring to the boil with the carrots, onion, garlic and 3 tablespoons of the olive oil. Simmer for 2 hours.
• Add the salt and simmer for a further hour until the chickpeas are cooked. Add water if necessary to keep them covered.
• Drain, reserving the liquid, but discarding the carrot, onion and garlic. Serve the chickpeas hot with a little of the liquid, a teaspoon of vinegar, the remaining olive oil and a sprinkling of pepper.

Mixed Bean Salad

Mixed Bean Salad
serves 4–6

Ingredients
75g/3oz dried red kidney beans,
soaked in cold water overnight
75g/3oz dried black-eyed
beans, soaked in cold water
overnight
75g/3oz dried borlotti beans,
soaked in cold water overnight
125ml/4fl oz vinaigrette
1 tablespoon chopped fresh
coriander leaves
1 onion, sliced into rings
salt and freshly ground
black pepper

• Drain the kidney, black-eyed and borlotti beans. Put in a saucepan, cover with water and bring to the boil. Boil rapidly for 10 minutes, then simmer gently for 11/2 hours until tender. Drain the cooked beans thoroughly, and put them in a large salad bowl.
• Combine the vinaigrette and coriander, and pour over the beans while they are still warm. Toss thoroughly and leave to cool for 30 minutes.
• Mix the onion into the beans, and season well with salt and pepper. Chill for 2–3 hours before serving.

Spinach And Rice Salad

Spinach And Rice Salad
serves 6–8

Ingredients
225ml/8fl oz vinaigrette
1 teaspoon granulated sugar
300g/11oz cooked long-grain rice
200g/7oz fresh spinach, thinly sliced
100g/4oz celery, thinly sliced
150g/5oz spring onion, thinly sliced
100g/4oz streaky bacon,
cooked and crumbled

• Put the vinaigrette, soy sauce and sugar in a large salad bowl, and combine well. Add the rice and mix through well. Cover in cling film, and chill until ready to serve.
• Add the rest of the ingredients just before serving, and mix well.

Bean Croquettes

Bean Croquettes
serves 6

Ingredients
600g/11/4lb canned cooked red kidney beans, drained
4 tablespoons butter
1 teaspoon vinegar
1/4 teaspoon dried ground bay leaf
1 egg
12 tablespoons dried breadcrumbs
vegetable oil for deep-frying
salt and freshly ground
black pepper

• Blend the beans in a food processor until they form a smooth paste. Add the butter, vinegar and bay leaf. Season with salt and pepper. Blend for 2 minutes. Separate the mixture into 12 portions shaped like fingers.
• Beat the egg with some water, and put in a shallow dish. Put the breadcrumbs in another shallow dish.
• Coat the fingers, or croquettes, first with the egg, then with the breadcrumbs. Repeat the egg and breadcrumbs process to ensure that the croquettes are well coated. Chill for 1 hour.
• Heat enough oil for deep-frying in a heavy frying pan over a mediumhigh heat. When the oil is hot enough, deep-fry the croquettes until golden brown. Remove from the pan using a spatula or slotted spoon, and drain on kitchen paper. Serve hot

Rice salad

Rice salad
serves 6–8

ingredients
300g/11oz long-grain rice
75g/3oz frozen peas
3 spring onions, sliced
1 green pepper, finely diced
1 red pepper, finely diced
275g/10oz canned sweetcorn kernels, drained
15g/1/2 oz fresh mint, chopped For the dressing
125ml/4fl oz extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, crushed
1 teaspoon granulated sugar
salt and freshly ground
black pepper

• Bring a large heavy pan of water to the boil, and stir in the rice.Return to the boil and cook for 12–15 minutes until tender. Drain and cool.
• Cook the peas in a small pan of boiling water for about 2 minutes.Rinse under cold water. Drain well.
• To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
• Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl.
• Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving.

Pesto Chicken Salad

Pesto Chicken Salad
serves 4

Ingredients
450g/1lb dried spiral pasta such as fusilli
125ml/4fl oz olive oil
2 tablespoons chopped pine nuts
2 tablespoons chopped fresh basil leaves
1 small onion, chopped
1 garlic clove, minced
900g/2lb skinless chicken thigh
fillet, cubed
125ml/4fl oz red wine
1 tomato, diced
2 small carrots, chopped
salt and freshly ground
black pepper

• Cook the pasta in lightly salted boiling water until al dente. Drain,retaining a little of the cooking water to keep moist. Cool while you make the rest of the salad.
• To make the dressing, mix the olive oil, pine nuts, basil, onion and garlic in a bowl. Season with salt and pepper. Refrigerate while you cook the chicken.
• Simmer the chicken cubes over a medium-high heat with 1 teaspoon salt and the red wine, stirring constantly, for about 10 minutes. When done, drain off the liquid.
• Toss together the chicken, dressing,tomato, carrots and pasta to serve.

Pasta Salad

Pasta Salad
serves 6–8

ingredients
450g/1lb penne
100g/4oz fresh basil leaves
2 garlic cloves, crushed
50g/2oz Parmesan cheese,
freshly grated
2 tablespoons pine nuts, toasted
75ml/3fl oz olive oil
250g/9oz cherry tomatoes,halved
1 small red onion, sliced into thin wedges
150g/5oz pitted black olives

• Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
• Blend or process the basil, garlic,Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
• Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve

Spinach Tagliatelle with Veal

Spinach Tagliatelle with Veal
serves 4

Ingredients
450g/1lb thin veal escalopes, cut into thin strips
plain flour, seasoned
50g/2oz butter
1 onion, sliced
125ml/4fl oz dry white wine
4 tablespoons chicken stock
175ml/6fl oz double cream
600g/11/4lb fresh spinach tagliatelle
3 tablespoons freshly grated
Parmesan cheese
salt and freshly ground
black pepper

• Dredge the veal strips with the seasoned flour. Melt the butter in a frying pan. Add the veal strips and sauté until browned. Remove with a slotted spoon, and set aside.
• Add the onion to the pan and sauté until soft and golden. Pour in the wine and cook rapidly to reduce the liquid. Add the stock and cream, and season with salt and pepper. Reduce the sauce again until it is thick and creamy, adding the veal towards the end.
• Meanwhile, cook the tagliatelle in a large pan of lightly salted boiling water until al dente. Drain and transfer to a warm serving dish.
• Stir 1 tablespoon of the Parmesan through the sauce, then pour the sauce over the pasta and toss gently to mix through. Serve immediately,sprinkled with the remaining Parmesan.

Spanish Omelette

Spanish Omelette
serves 4

Ingredients
2 large potatoes, quartered
6 eggs
2 tablespoons olive oil
1 Spanish onion, chopped
salt and freshly ground black pepper

• Boil the potatoes in a saucepan of salted water for 15–20 minutes until just tender. Drain and leave until cool enough to handle, then cut the potatoes into slices.
• Beat the eggs in a bowl with salt and pepper to taste.• Heat the oil in a deep non-stick frying pan over a low heat, add the onion and diced potatoes, and sauté for 10–15 minutes, stirring frequently, until soft and golden. Preheat the grill to hot.
• Add the eggs to the frying pan, and cook undisturbed for 5 minutes or until the eggs are just beginning to set in the centre. Slide the frying pan under the hot grill, and cook for a few minutes until the top is golden brown. Serve the omelette hot or cold, cut into wedges.

Piperade

Piperade
serves 4

Ingredients
1 onion, diced
75ml/3fl oz olive oil
3 red peppers, seeded and diced
11/2 teaspoons red chilli flakes
4 ripe plum tomatoes, peeled and quartered
8 eggs
salt and freshly ground
black pepper

• In a heavy pan over a low heat,sweat the onion in 3 tablespoons of the olive oil until soft and translucent.
• Add the peppers and chilli flakes.Continue to sweat over a low heat,stirring frequently, for 5–8 minutes.
• Add the tomatoes to the pan,season with salt and pepper, and cook until the mixture is thick and the tomatoes have broken down.
• Scramble the eggs in the remaining oil, seasoning to taste with salt and pepper. Fold the pepper purée into the eggs, and serve hot.

Indian Eggs And Chillies

Indian Eggs And Chillies
serves 4

Ingredients
6 large eggs
3 tablespoons vegetable oil
4 green chillies, slit lengthways
2.5cm/1in piece of fresh root
ginger, peeled and finely chopped
20 curry leaves
3 onions, finely sliced
3 tomatoes, sliced
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
pinch of salt

• In a saucepan of water, slowly bring the eggs to the boil and simmer for 10 minutes until hardboiled. Drain, Remove the shells and set aside to cool.
• Heat the oil in a large pan and sauté the chillies, ginger and curry leaves for 2–3 minutes. Add the onions and fry until half-cooked.
• Add the tomatoes, turmeric, chilli powder and salt. Cook for whole eggs to the sauce, and mix gently until they are covered with the sauce. Remove from the heat, and serve hot with rice.

Vegetable Omelette

Vegetable Omelette
serves 6

Ingredients
For the filling
25g/1oz butter
100g/4oz mushrooms, thinly sliced
1 courgette, cut into julienne
1 tomato, deseeded and coarsely chopped
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh basil leaves
50g/2oz Parmesan cheese, grated
For the omelette
12 eggs
1 tablespoon soda water
50g/2oz butter
salt and freshly ground
black pepper

• To make the filling, heat the butter in a frying pan over a medium heat until melted. Add the mushrooms and sauté for 2 minutes. Add the courgette, and continue to sauté for 2 minutes.
• Add the tomato and cook over a high heat for 2 minutes to evaporate any excess liquid from the tomato. Add the salt, pepper and basil, and mix well. Taste for seasoning. Cover to keep warm.
• To prepare each omelette, whisk 2 eggs with a pinch of salt, a pinch of pepper and 1/2 teaspoon club soda until smooth.
• Melt 15g/1/2oz of the butter in a frying pan over a medium heat until it begins to sizzle.
• Pour in the egg mixture, and stir it in the centre of the pan with the flat side of a fork. Using the prongs of the fork, lift the edges of the omelette so that any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely.
• When the omelette is lightly cooked but still creamy in the centre, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan’s handle. Sprinkle 1 tablespoon of the Parmesan over the filling.
• Fold the omelette in half, and slide the folded omelette onto a serving dish. Serve immediately. Repeat with the remaining eggs.

Apple & Brie omelette

Apple and Brie omelette
serves 4

Ingredients
2 apples, peeled, cored and thinly sliced
25g/1oz butter
8 eggs
50ml/2fl oz single cream
100g/4oz Brie cheese, crumbled
salt and freshly ground
black pepper

• Sauté the apple in half the butter over a medium heat. Beat together the eggs, cream and salt and pepper until blended but not frothy.
• Melt the remaining butter in a frying pan over a high heat until the foam begins to recede. Pour in the egg mixture. Cook the omelette, beating to lighten but allowing to set on the bottom. Fill with sautéed apples and Brie. Fold or roll, and slide out of the pan onto a heated plate. Serve.

Pasta Frittata

Pasta Frittata
serves 4

Ingredients
350g/12oz spaghetti
4 eggs
1/4 teaspoon ground black pepper
50g/2oz Parmesan cheese, freshly grated
2 tablespoons olive oil
100g/4oz mozzarella cheese, diced
2 tomatoes, diced
2 onions, chopped
50g/2oz prosciutto, sliced
2 tablespoons chopped fresh
flat-leaf parsley

• Add the spaghetti to a large saucepan of salted boiling water. Cook until al dente, drain, then cut into 2.5cm/1in lengths. Beat the eggs in a large bowl. Mix in the spaghetti, pepper and Parmesan.
• Heat the oil in a non-stick frying pan over a medium heat. Add half of the pasta mixture, spreading it out to the edges like a pancake. Spread the mozzarella in a single layer on top, then layer on the tomatoes,onions and prosciutto. Finish by spreading the remaining pasta on top and pouring any egg left in the bowl over it.
• Cook over a low heat for about 5 minutes. When the bottom has set and is golden brown, flip the frittata over. Cook, uncovered, for another 5 minutes or until the bottom is crisp and golden.
• To serve, cut into four wedges and sprinkle with parsley. Serve warm.

French Omelette

French Omelette
serves 2

Ingredients
6 eggs
50g/2oz butter
salt and freshly ground
black pepper

• Place a medium frying pan over a medium heat. Whisk the eggs in a bowl with salt and pepper until frothy. Put half the butter in the pan,tilting the pan to coat, then add half the eggs.
• Using the flat of a fork, stir the centre vigorously for 5 seconds, tilting the pan to move the uncooked egg to the edges. Remove from the pan whilethe middle is still slightly creamy, as the egg will continue cooking from residual heat. Repeat with the remaining butter and egg, and serve hot.

Egg Curry

Egg Curry
serves 4

Ingredients
2 large onions, finely chopped
100g/4oz desiccated coconut
5 fresh red chillies
4 tablespoons tamarind pulp
2 teaspoons coriander seeds
pinch of asafoetida powder
pinch of cumin seeds
pinch of salt
2 eggs
2 tablespoons olive oil

• To make the spice paste, put one-third of 1 onion in a large frying pan or wok over a medium heat with the coconut, chillies, tamarind,coriander seeds, asafoetida and cumin seeds. Toast for 5 minutes,stirring constantly. Remove from the heat and set aside to cool.
• Transfer the toasted spice mixture to a grinder, and grind for 2–3 minutes. Then, in a large heavy saucepan, combine the ground spices with the remaining two-thirds of 1 onion and 400ml/14fl oz water. Bring the mixture to the boil, reduce the heat and simmer for 5 minutes, stirring occasionally.
• Add the salt, then carefully break the eggs into the saucepan. Cover and cook for 5 minutes.
• In a frying pan, heat the oil, then add the remaining onion and cook over a high heat, stirring, until brown. Remove from the heat and pour the contents of the frying pan over the eggs. Serve hot.

Chive Omelette Stir-Fry

Chive Omelette Stir-Fry
serves 6

Ingredients
2 eggs
2 tablespoons snipped fresh chives
1 tablespoon groundnut oil
1 garlic clove, chopped
1cm/1/2in piece of fresh root ginger, chopped
2 celery sticks, cut into shreds
2 carrots, cut into shreds
2 small courgettes, cut into shreds
1 bunch of radishes, sliced
4 spring onions, cut into shreds
100g/4oz beansprouts
1/4 head Chinese leaves,
shredded
1 tablespoon sesame oil
salt and freshly ground
black pepper

• Whisk together the eggs and chives in a bowl. Season with salt and pepper, and whisk again. Heat about 1 aspoon of the groundnut oil ina small frying pan, and pour in just enough of the egg mixture to cover the bottom of the pan. Cook for about 1 minute until set, then turn over and cook the omelette on the other side for a further minute.
• Tip out the omelette onto a plate, and cook the rest of the egg mixture in the same way to make two or three small omelettes, adding extra oil to the pan if necessary. Roll up each omelette and slice thinly. Keep the omelettes warm until required.
• Heat the remaining groundnut oil in a wok or large frying pan, add the garlic and ginger, and stir-fry for a few seconds.
• Add the celery, carrots and courgettes, and stir-fry for about 1 minute.Add the radishes, spring onions, beansprouts and Chinese leaves, and stir-fry for a further 3 minutes until all the vegetables are tender but still with a bite. Sprinkle the sesame oil over the vegetables, and toss gently.
• Serve the vegetables at once, with the omelette scattered over the top.

Baked Brie with Sun-Dried Tomatoes

Baked Brie with Sun-Dried Tomatoes
serves 6

ingredients
225g/8oz Brie cheese
1 tablespoon chopped fresh Flat-leaf parsley
1 tablespoon chopped sun-dried tomatoes in oil

• Preheat the oven to 230°C/ 450°F/Gas mark 8.
• Trim the rind from the top of the Brie, and place the Brie on a baking tray. In a small bowl, mix together the parsley and tomato.
• Spread the tomato mixture on top of the cheese, and bake in the oven for 10 minutes or until the cheese is heated through.Serve straight away.

Ricotta Cheese And Courgette Rolls

Ricotta Cheese And Courgette Rolls
serves 2

Ingredients
2 large courgettes,
cutlengthways into 1cm/1/2in slices
2 tablespoons vegetable oil
50g/2oz ricotta cheese, softened
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped tomatoes
salt and freshly ground
black pepper

• Brush the courgette slices with the oil, and grill on each side until lightly browned. Drain on kitchen paper and leave to cool.
• Mix the ricotta with the parsley,and season with salt and pepper.Spread this mixture on each courgette slice.
• Top each slice with some of the tomatoes and roll up, securing with a toothpick. Serve.

Parmesan Balls

Parmesan Balls
serves 6

ingredients
vegetable oil for deep-frying
175g/6oz Parmesan cheese,
freshly grated
2 egg whites, stiffly beaten
1/2 teaspoon cayenne pepper

• Heat the oil in a large heavy pan until very hot.
• Mix the Parmesan with the egg whites and cayenne, keeping aside a small quantity of cheese for dusting the balls.
• Using the remaining cheese to dust your hands, form the mixture into 12 small balls.
• Deep-fry the balls in two batches until golden brown. Drain and serve immediately.

Fried Mozzarella

Fried Mozzarella
serves 6

ingredients
4 eggs
15g/1⁄2oz plain flour, seasoned
with salt and freshly ground
black pepper
15g/1⁄2oz dried white
breadcrumbs
600g/11⁄4lb mozzarella cheese
sunflower oil for deep-frying

• Beat the eggs in a bowl. Spread some seasoned flour on one plate and some breadcrumbs on another.
• Slice the mozzarella into 5mm/1⁄2in pieces. Dredge the slices with the flour first, then dip into the beaten egg, then into the breadcrumbs. Dip again into the egg and again into the breadcrumbs to coat well.
• Pour the sunflower oil into a deep heavy frying pan so that it is at least 2.5cm/1in in depth. Heat until a piece of bread dropped into the oil sizzles immediately.
• Fry the coated cheese in the oil until golden. Remove with a spatula, drain on kitchen paper and serve hot.

Camembert With Garlic

Camembert With Garlic
serves 4

ingredients
1 whole Camembert housed in a
wooden box
4 garlic cloves, thickly sliced
4 thick slices brown bread,
crusts removed
4 teaspoons cranberry sauce
fresh watercress, to garnish

• Preheat the oven to 200°C/ 400°F/Gas mark 6.
• Remove the cheese from its packaging, retaining the wooden box. Quarter the cheese, then put back in the wooden box, excluding any paper.
• Slip the garlic slices in the gaps between the quarters. Bake in the oven for 8–10 minutes until the cheese is very soft and warm.
• Serve on a bed of lightly toasted brown bread accompanied by the cranberry sauce and garnished with watercress.

Feta Cheese And Capers

Feta Cheese And Capers
serves 6

ingredients
1⁄2 teaspoon mixed peppercorns
8 coriander seeds
350g/12oz feta cheese, cubed
2 garlic cloves, thinly sliced
1 bay leaf
1 tablespoon capers, rinsed and
drained
1 sprig of fresh oregano or thyme
olive oil to cover
16 black olives
hot toast

• Using a mortar and pestle, lightly crush the peppercorns and coriander seeds.
• In a screwtop glass jar, layer the feta cheese, garlic, bay leaf, ground peppercorns and coriander seeds, capers and a fresh sprig of thyme or oregano.
• Pour in enough oil to cover the cheese, and marinate for 2 weeks in the refrigerator.
• Serve the feta cheese on hot toast together with the black olives and a drizzling of oil.

Eggs With Spinach

Eggs With Spinach
serves 2

ingredients
450g/1lb fresh spinach
25g/1oz butter
1 small onion, finely chopped
pinch of ground nutmeg
4 eggs
salt and freshly ground
black pepper

• Cook the spinach for 1–2 minutes in boiling water until the leaves have just wilted, then drain and squeeze out the excess water.
• In a heavy frying pan, melt the butter and sweat the onion for 5 minutes until soft.
• Add the spinach and cook for a further 5 minutes, stirring frequently. Season with a pinch of nutmeg and salt and pepper.
• Make four holes in the spinach, and break an egg into each space.
• Cover the pan and cook for 5 minutes until the egg whites are cooked through.
• Serve with bread.

Quail’s Egg and Tomato Salad

Quail’s Egg and Tomato Salad
serves 4

ingredients
50g/2oz pine nuts
125ml/4fl oz olive oil
24 cherry tomatoes
24 quail’s eggs, hard-boiled and chopped
1⁄2 teaspoon salt
1⁄2 teaspoon granulated sugar
2 tablespoons red wine vinegar

• In a frying pan over a medium heat, fry the pine nuts in a teaspoon of the oil until golden brown, taking care not to scorch.
• Put the tomatoes and quail’s eggs in a serving bowl. Sprinkle the pine nuts over the top.
• Blend the remaining olive oil, salt, sugar and red wine vinegar together in a screwtop glass jar until thoroughly mixed.
• Pour the dressing over the eggs. Let stand for 10 minutes to allow the flavours to infuse before serving.

Egg Salad

Egg Salad
serves 4

ingredients
8 eggs, hard-boiled and chopped
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers,
rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh tarragon
salt and freshly ground
black pepper

• In a large bowl, mix all the ingredients thoroughly, seasoning to taste with salt and pepper.
• Serve on a bed of crisp lettuce.

Crispy Cheese Balls

Crispy Cheese Balls
serves 6

ingredients
250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese, grated
1 teaspoon cayenne pepper
3 eggs, beaten salt
vegetable oil for deep-frying

• Warm the milk in a large heavy saucepan over a medium heat, stirring constantly while gradually adding the flour.
• Add the butter and, once the mixture has thickened, remove from the heat and mix in the cheese.
• Add salt to taste, the cayenne and the beaten eggs.
• Allow the mixture to cool. It should now be thick enough to shape into about 24 balls.
• Heat the oil in a deep heavy saucepan until very hot. Deep-fry the balls in batches of about six until they are golden brown.
• Remove from the pan with a slotted spoon, drain on kitchen paper and serve immediately.

Broccoli Salad

Broccoli Salad
serves 4

ingredients
900g/2lb fresh broccoli
225g/8oz fresh mushrooms,sliced
100g/4oz low-fat sour cream
100g/4oz low-fat mayonnaise
1 teaspoon granulated sugar
pinch of freshly ground black pepper
1 teaspoon grated onion
1 garlic clove, crushed
225g/8oz canned water
chestnuts, drained and sliced

• In a large salad bowl, combine the broccoli and water chestnuts. Add the creamed mixture, and tossgently. Cover with cling film, and refrigerate for at least 4 hours before serving.

• Cut off and discard the tough ends of the broccoli stalks. Break the florets into small clusters, and steam for about 10 minutes until al dente. Refresh in cold water. Drain.
• Mix together the mushrooms, sour cream, mayonnaise, sugar, pepper, onion and garlic in a small bowl.

Orange And Chicory Salad

Orange And Chicory Salad
serves 4

ingredients
1 head radicchio
1 head chicory
2 oranges
75g/3oz raspberries
1 tablespoon raspberry vinegar
1 tablespoon freshly squeezed orange juice
freshly ground black pepper


• Separate the radicchio into leaves, and tear into small pieces. Cut a cone-shaped core out of the base of the chicory, cut the head into chunks, then separate the layers.
• Cut off all the zest and pith from the oranges. Cut the fruit into thin rounds, then slice each round into quarters. Mix together with the salad leaves, and spoon on to four individual serving plates.
• Scatter over the raspberries, and add a good grinding of pepper. Whisk together the vinegar and orange juice, and drizzle over the salad just before serving.

Banana and Chicory Salad

Banana and Chicory Salad
serves 4

ingredients
2 bananas, thickly sliced grated zest and juice of 1 lemon
2 heads chicory
1 tablespoon sunflower oil
1 teaspoon granulated sugar
1 tablespoon chopped fresh coriander leaves
1 tablespoon desiccated coconut, toasted salt and freshly ground black pepper

• Toss the bananas in a little of the lemon juice to prevent browning.
• Cut a cone-shaped core out of the base of each chicory head, then separate into leaves. Arrange the leaves on a serving plate, and pile the bananas in the centre.
• Whisk together the remaining lemon juice, zest, oil and sugar.Season with salt and pepper, and whisk again.
• Pour the dressing over the salad.Sprinkle with the coriander and coconut. Serve straight away.

Hot Bulgur Salad

Hot Bulgur Salad
serves 4

ingredients
100g/4oz bulgur wheat
1 teaspoon salt
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 garlic clove, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh mint
1 teaspoon chopped fresh coriander leaves
3 ripe tomatoes, chopped
5cm/2in piece of cucumber,chopped
1 green pepper, seeded and chopped
4 black olives, pitted and halved

• Put the bulgur in a pan. Add 250ml/9fl oz boiling water and sprinkle with the salt. Stir and leave to stand for 20 minutes until the bulgur has absorbed all the water.
• Add the oil, lemon juice, garlic, herbs, tomatoes, cucumber and green pepper. Toss over a gentle heat for 1 minute.
• Pile the salad onto individual serving plates, and garnish with the olives before serving.

Cucumber Salad

Cucumber Salad
serves 6

ingredients
3 large cucumbers, peeled and thinly sliced
1 large red onion, sliced and separated into rings
125ml/4fl oz white vinegar
3 tablespoons granulated sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground ginger
1 tablespoon snipped fresh chives


• Layer the cucumbers in a bowl.Add the onion.
• Put the vinegar, sugar, salt, pepper,ginger and chives in a screwtop glass jar. Seal tightly and shake well to combine.
• Pour the dressing over the cucumbers, and refrigerate for at least 1 hour before serving.

Fruity Pasta and Prawn Salad

Fruity pasta and prawn salad
serves 6

ingredients
175g/6oz pasta shells
225g/8oz frozen prawns,thawed and drained
1 large cantaloupe melon
2 tablespoons olive oil
1 tablespoon tarragon vinegar
2 tablespoons snipped fresh chives
200g/7oz Chinese leaves,shredded

• Cook the pasta in lightly salted boiling water until al dente. Drain well and allow to cool.
• Peel the prawns, and discard the shells.
• Halve the melon, and remove the seeds with a teaspoon. Scoop the flesh into balls with a melon baller,and mix with the prawns and pasta.
• Whisk the oil, vinegar and chives together. Pour over the prawn mixture, and toss to coat. Cover and chill for at least 30 minutes.
• Use the Chinese leaves to line a shallow bowl. Pile the prawn mixture onto the leaves, and serve.

Beansprout and Pepper Salad

Beansprout and Pepper Salad
serves 4

ingredients
175g/6oz beansprouts
1 red pepper, seeded and cut into thin rings
1 green pepper, seeded and cut into thin rings
1 onion, thinly sliced and separated into rings For the dressing
2 tablespoons light soy sauce
1 tablespoon sherry salt and freshly ground black pepper

• To make the dressing, put all the ingredients in a screwtop glass jar, add 2 tablespoons water, seal tightly and shake well.
• Mix together the beansprouts, peppers and onion in a large salad bowl. Pour over the dressing, toss gently and serve.

Bamboo Shoot Salad

Bamboo Shoot Salad
serves 4

ingredients
400g/14oz canned whole bamboo shoots
25g/1oz long-grain rice
2 tablespoons chopped shallots
1 tablespoon chopped garlic
3 tablespoons chopped spring onion
2 tablespoons Thai fish sauce
2 tablespoons lime juice
1 teaspoon granulated sugar
1/2 teaspoon dried red chilli flakes
20 small fresh mint leaves
1 tablespoon sesame seeds, toasted

• Rinse and drain the bamboo shoots, then slice and set aside in a serving bowl.
• Dry-roast the rice in a heavy frying pan until it is golden brown. Remove and grind to fine crumbs using a mortar and pestle.
• Tip the ground rice into a bowl.Add the shallots, garlic, spring onions, fish sauce, lime juice, sugar, chilli flakes and half of the mint leaves. Mix thoroughly.
• Pour over the bamboo shoots, and toss together. Serve the salad sprinkled with the sesame seeds and the remaining mint leaves.

Spinach and Bacon Salad

Spinach and Bacon Salad
serves 4

ingredients
1 slice white bread, crusts removed
1 tablespoon low-fat spread
3 rashers rindless streaky back bacon, diced
175g/6oz spinach leaves, torn into pieces
1 small onion, thinly sliced and separated into rings
1 tablespoon olive oil
2 teaspoons red wine vinegar
1 teaspoon Worcestershire sauce freshly ground black pepper

• Spread the bread with the low-fat spread on both sides, and cut into small dice.
• Sauté the bread cubes in a frying pan until golden. Remove from the pan, and drain on kitchen paper.
• Wipe out the pan, add the bacon and fry until crisp. Remove from the pan. Drain on kitchen paper.
• Put the spinach in a salad bowl with the onion. Whisk together the oil, vinegar, Worcestershire sauce and some pepper.
• Drizzle the dressing over the salad, and top with the croûtons.

Basque Tomatoes

Basque Tomatoes
serves 8

ingredients
8 firm ripe tomatoes
100g/4oz fresh flat-leaf parsley,
chopped 1 garlic clove, crushed
1 teaspoon salt
1 teaspoon granulated sugar
1/4 teaspoon coarse-ground black pepper
100g/4oz black olives
50ml/2fl oz olive oil
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard

• Slice the tomatoes, spread them in a shallow dish and sprinkle with the parsley.
• Combine the remaining ingredients in a bowl, mix well and pour over the tomatoes. Cover with cling film, and refrigerate for at least 2 hours before serving.

Cranberry Cream Salad

Cranberry Cream Salad
serves 6

ingredients
75g/3oz cherry elatine
225ml/8fl oz hot water
450g/1lb cranberry sauce
100g/4oz celery, diced
50g/2oz raisins
225g/8oz low-fat sour cream

• Dissolve the gelatine in the hot water, and chill until slightly thickened. Fold the cranberry sauce into the gelatine, and add the celery and raisins.
• Fold in the sour cream, and pour the mixture into a mould. Chill until firm, then turn out and serve.

Turnip Salad

Turnip Salad
serves 4

ingredients
350g/12oz turnips
2 spring onions, white part only,
chopped
1 tablespoon caster sugar
pinch of salt
2 tablespoons horseradish cream
2 teaspoons caraway seeds

• Peel, slice and shred the turnips. Add the spring onions, sugar and salt, then rub together with your hands to soften the turnip.
• Fold in the horseradish cream and caraway seeds, and serve.

Banana and Pecan Salad

Banana and Pecan Salad
serves 6

ingredients
50g/2oz finely chopped lean
back bacon
50g/2oz pecan nuts, chopped
200g/7oz banana, sliced
300g/11oz celery,
sliced 1/2 lime, thinly
sliced 250g/9oz low-fat Greek-style yogurt 6 lettuce leaves

• Grill the bacon until crisp, then cut into small pieces.
• Mix together the bacon, pecan nuts, banana, celery, lime and yogurt in a bowl.
• Put a lettuce leaf on the bottom of each of six individual bowls, and divide the mixture between each bowl. Serve.

Mustard Carrot Salad

Mustard carrot salad
serves 4

ingredients
450g/1lb carrots, coarsely grated
25g/1oz low-fat spread
1 tablespoon mustard seeds
1 tablespoon freshly squeezed lemon juice
salt and freshly ground black pepper

• Put the carrots in a salad bowl, and season with salt and pepper.
• Melt the low-fat spread in a frying pan over a medium heat, and add the mustard seeds.
• When they start to pop, add the lemon juice, stir and pour over the salad. Toss well and serve straight away, while still warm.

Beetroot and Chive Salad

Beetroot and chive salad
serves 4

ingredients
4 cooked beetroot, chopped
2 tablespoons low-fat cr?me fra?che
1 tablespoon snipped fresh chives salt and freshly ground black pepper

• Put the beetroot in a bowl. Add the crème fraîche, and season with salt and pepper.
• Sprinkle over the chives, toss and serve immediately.

Fresh Salad with Raspberry Vinaigrette

Fresh salad with raspberry vinaigrette
serves 10

ingredients
1 bunch watercress, torn
2 heads Bibb lettuce, torn into bite-size pieces
450g/1lb mushrooms, sliced
425g/15oz canned artichoke hearts, drained
1 bunch white radishes, sliced
225g/8oz fresh raspberries

For the vinaigrette
125ml/4fl oz raspberry vinegar
1/2 teaspoon salt
225g/8oz olive oil
1/2 teaspoon Dijon mustard
1/2 teaspoon freshly ground black pepper

• Put the watercress, lettuce, mushrooms, artichoke hearts and
• Shake the vinaigrette ingredients together in a screwtop glass jar, and drizzle over the salad. Toss well. Serve with the raspberries scattered over the top.

Hot Potato and Bean Salad

Hot potato and bean salad
serves 4

ingredients
450g/1lb potatoes, scrubbed and diced
100g/4oz French beans,
topped and tailed, cut into short lengths
75ml/3fl oz low-fat crème fraîche
2 teaspoons chopped fresh mint
salt and freshly ground black pepper

• Cook the potatoes in lightly salted boiling water for 5 minutes.
• Add the beans to the potatoes, and cook for a further 5–10 minutes until the potatoes are tender. Drain and return to the pan.
• Add the crème fraîche and mint,and season with salt and pepper. Toss gently, and serve warm.

Beetroot and Orange Salad

Beetroot and orange salad
serves 4

ingredients
1 Little Gem lettuce, leaves separated
2 oranges
2 large cooked beetroot, diced
1 tablespoon orange juice
1 teaspoon balsamic vinegar salt and freshly ground black pepper

• Divide the lettuce leaves evenly among four small serving plates.
• Holding the oranges over a bowl,remove all the pith and zest. Cut the flesh into segments. Squeeze any juice from the membranes into the bowl, then discard them.
• Pile the beetroot in the centre of the lettuce leaves with the orange segments surrounding them.
• Add the orange juice to the bowl with the vinegar. Season with salt and pepper. Spoon the dressing over the beetroot, and serve.

Rocket Salad

Rocket salad
serves 4

ingredients
1 slice white bread, cubed
1 garlic clove, quartered
1 tablespoon low-fat spread
100g/4oz rocket leaves
1 sprig of fresh coriander, leaves picked
1 sprig of fresh flat leaf parsley, leaves picked
1 red onion, sliced
1 tablespoon tarragon vinegar salt and freshly ground black pepper

• Put the bread, garlic and low-fat spread in a small heavy frying pan over a gentle heat, and toss until golden. Remove from the heat,discard the garlic and drain the croûtons on kitchen paper.
• Put the rocket, coriander and parsley in a small salad bowl. Scatter the onion and croûtons over the top of the greens. Sprinkle with the vinegar, and season well with salt and pepper. Serve.

Nutty Rice Salad

Nutty rice salad
serves 4

ingredients
175g/6oz long-grain rice
50g/2oz frozen peas
50g/2oz raisins
50g/2oz toasted flaked almonds
2 tablespoons sunflower oil
1 tablespoon white wine vinegar
salt and freshly ground
black pepper

• In a covered saucepan, cook the rice in 175ml/6fl oz water over a medium-high heat for about 20 minutes. Add the peas and cook for a further 5 minutes. Drain,rinse with cold water, and drain again. Empty into a salad bowl.
• Add the raisins, almonds, oil and vinegar. Season with salt and pepper. Toss well and serve.

Brown Rice and Chicken Salad

Brown rice and chicken salad
serves 8

ingredients
450g/1lb brown rice
450g/1lb lean skinless cooked chicken,
diced 12 spring onions,
sliced 2 celery sticks,
chopped 2 green peppers,
seeded and chopped
100g/4oz black olives, pitted and halved
50g/2oz pimiento, minced
100g/4oz cherry tomatoes,halved
100g/4oz fresh flat-leaf parsley,
chopped 100g/4oz radishes, sliced
50ml/2fl oz olive oil
50ml/2fl oz white wine vinegar

• In a covered saucepan, cook the rice in 450ml/3/4pt water over a medium heat for about 25 minutes or until the liquid is absorbed and the rice is fluffy. Remove from the heat and leave to cool.
• Add all the remaining ingredients and toss well. Serve.

Baked Seafood Salad

Baked seafood salad
serves 6

ingredients
1 small green pepper, seeded and chopped
1 small onion, chopped
225g/8oz celery, chopped
450g/1lb cooked crabmeat
450g/1lb small cooked scallops
225g/8oz low-fat sour cream
1 teaspoon salt
1 teaspoon Worcestershire sauce
225g/8oz coarse breadcrumbs
25g/1oz margarine

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Mix all the ingredients except the breadcrumbs and margarine in a casserole dish. Sprinkle the breadcrumbs over the top, and dot with the margarine. Bake for 30 minutes, and serve warm.

Pear and Grape Salad

Pear and grape salad
serves 4

ingredients
2 teaspoons skimmed milk
225g/8oz low-fat cottage cheese, whipped
1 teaspoon granulated sugar
2 large pears, halved, peeled and cored
8 iceberg lettuce leaves
20 seedless white grapes, halved

• Mix the milk with the cottage cheese and sugar, and blend until of a spreading consistency.
• Put the pear halves on the lettuce leaves, cut side down, and frost generously with the cottage cheese.
• Press the grapes, cut side down, into the cottage cheese.
• Chill the salad for at least 20 minutes before serving.

Tomato & Spring Onion Salad

Tomato and spring onion salad
Serves 4

ingredients
8 ripe tomatoes
3 spring onions, finely sliced
1 tablespoon olive oil
1 tablespoon white wine vinegar
1/2 teaspoon granulated sugar salt and freshly ground black pepper

• Put the tomatoes in a bowl of justboiled water for 30 seconds. Remove with a slotted spoon, then peel off and discard the skin. Cut the flesh into wedges.
• Put the tomatoes in a dish, and sprinkle with the spring onions.
• Whisk together the remaining ingredients and drizzle over the top. Leave to stand for 30 minutes before serving.

Smoked Mackerel Salad

Smoked mackerel salad
serves 6

ingredients
450g/1lb new potatoes, halved lengthways
4 tablespoons extra virgin olive oil
3 smoked mackerel fillets,
skinned and broken into strips 250g/9oz cherry tomatoes,
halved 1/2 cucumber, seeded and diced 75g/3oz watercress
2 teaspoons horseradish sauce
2 tablespoons white wine vinegar
salt and freshly ground black pepper

• Put the potatoes in a pan of cold water, cover and bring to the boil. Cook for 10 minutes or until tender. Drain well, tip back into the pan and add 1 tablespoon of the oil. Season well with salt and pepper. Cover the pan and shake well to mix. Spoon the potatoes into a large bowl.
• Add the mackerel, tomatoes and cucumber, and top with the watercress and a pinch of salt and pepper.
• Mix together the horseradish, remaining oil and the vinegar in a bowl, and season well with salt and pepper.
• Pour the dressing over the salad. Toss gently, and serve.

Chinese Prawn Salad

Chinese prawn salad
serves 6

ingredients
175g/6oz beansprouts
1 small red pepper, chopped 100g/4oz peeled and deveined cooked prawns
2 teaspoons light soy sauce
2 teaspoons white wine vinegar
1/2 teaspoon granulated sugar
2 tablespoons sesame oil salt and freshly ground black pepper
6 large lettuce leaves
1 spring onion, chopped

• Put the beansprouts in a bowl with the pepper and prawns.
• Mix together the remaining ingredients except the lettuce and spring onion, and pour over the prawn mixture. Toss well.
• Put a lettuce leaf in the bottom of each of six individual bowls.Spoon some prawn mixture on to each lettuce leaf, and scatter the spring onion over the top. Serve.

Curly Endive Salad

Curly Endive Salad
serves 4

ingredients
1/2 curly endive
1/2 small onion, very thinly sliced
grated zest and juice of 1/2 lemon
1 teaspoon clear honey
2 teaspoons walnut oil
salt and freshly ground
black pepper

• Tear the curly endive into neat pieces, and put in a large salad bowl. Scatter the onion over.
• Whisk together the lemon zest, juice, honey, oil and 2 teaspoons water. Season with salt and pepper, and whisk again.
• Drizzle the dressing over the endive, and serve.

Thai Beef Salad

Thai Beef Salad
serves 4–6

ingredients
vegetable oil for frying
450g/1lb lean rump steak
3 tablespoons freshly squeezed lime juice
3 tablespoons Thai fish sauce
1 tablespoon granulated sugar
4 shallots, thinly sliced
2 garlic cloves, crushed
2 fresh red chillies, seeded and finely sliced
6–8 lettuce leaves
1 tablespoon chopped fresh coriander leaves
1 tablespoon chopped fresh chives
1/2 cucumber, peeled and cut into
slices 5mm/1/4in thick
2 tomatoes, cut into eighths

• Preheat the oven to 240°C/ 450°F/Gas mark 8.
• Heat a little oil in a flameproof dish until it is very hot. Add the meat and brown it quickly over a fierce heat. Transfer to the oven, and roast for 10–15 minutes.
• Leave to rest for at least 5 minutes, then slice thinly.
• Mix together the lime juice, fish sauce and sugar, stirring until the sugar has dissolved. Add the shallots, garlic and chillies.
• Make a bed of lettuce on a serving dish, and pile the beef in the centre. Spoon the dressing over and scatter with coriander and chives. Arrange the cucumber and tomato wedges around the edge of the salad, and serve.

Couscous and Haddock Salad

Couscous and Haddock Salad
serves 2

ingredients
175g/6oz couscous
100g/4oz cooked, flaked smoked haddock
50g/2oz cooked green peas pinch of curry powder
2 spring onions, sliced
1 small egg, hard-boiled and chopped
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
salt and freshly ground black pepper

• Cook the couscous according to the packet instructions.
• Mix the couscous with the haddock, peas, curry powder, spring onions and chopped egg.
• Toss with the olive oil and lemon juice, and season with plenty of salt and pepper. Serve.

Thai Noodle Salad

Thai Noodle Salad
serves 4

ingredients
250g/9oz thin instant noodles
450g/1lb cooked large prawns,peeled, deveined and halved lengthways
5 spring onions, sliced
2 tablespoons chopped fresh coriander leaves
1 red pepper, chopped
100g/4oz mangetout, sliced

For the dressing
2 tablespoons grated fresh root ginger
2 tablespoons light soy sauce
2 tablespoons sesame oil
75ml/3fl oz red wine vinegar
1 tablespoon sweet chilli sauce
2 garlic cloves (crushed)
75ml/3fl oz kecap manis

• To make the dressing, put the ingredients in a large bowl, and whisk together with a fork.
• Cook the noodles in a large pan of boiling water for 2 minutes, then drain well. Add to the dressing and mix well. Leave to cool.
• Add the prawns and remaining ingredients to the noodles, and toss through gently. Serve at room temperature.

Salad Niçoise

Salad Niçoise
serves 4

ingredients
3 eggs
2 vine-ripened tomatoes
175g/6oz baby green beans, trimmed
125ml/4fl oz olive oil
2 tablespoons white wine vinegar
1 garlic clove, halved
350g/12oz iceberg lettuce heart,
cut into 8 wedges
1 red pepper, seeded and thinly sliced
1 cucumber, cut into 5cm/2in lengths
1 celery stick, cut into 5cm/2in lengths
1/4 large red onion, thinly sliced
350g/12oz canned tuna, drained
12 pitted black olives
2 x 175g/6oz cans anchovy fillets in oil, drained
2 teaspoons baby capers, drained
12 small fresh basil leaves

• Put the eggs in a saucepan of cold water. Bring to the boil, then reduce the heat and simmer for 10 minutes. Stir during the first few minutes to centre the yolks. Cool under cold water, then peel and cut into quarters. Meanwhile, score a cross in the base of each tomato, and put in a bowl of boiling water for 10 seconds. Plunge into cold water and peel away from the cross. Cut each tomato into eight sections.
• Cook the beans in a saucepan of boiling water for 2 minutes, rinse under cold water, then drain.
• For the dressing, put the oil and vinegar in a screwtop glass jar, seal tightly and shake to combine.
• Rub the garlic over the bottom and sides of a platter. Arrange the lettuce over the bottom. Layer the egg, tomato, beans, red pepper, cucumber and celery over the lettuce. Scatter the onion and tuna over them, then the olives, anchovies, capers and basil. Drizzle the salad with the dressing, and serve.

Greek Cucumber Salad

Greek Cucumber Salad
serves 4

ingredients
1 cucumber
1 teaspoon salt
3 tablespoons finely chopped
fresh mint
1 garlic clove, crushed
1 teaspoon caster sugar
200ml/7fl oz Greek-style yogurt

• Peel the cucumber and cut in half lengthways. Remove the seeds with a teaspoon and discard. Slice the cucumber thinly. Put in a bowl, and sprinkle with the salt. Toss through, and leave for at least 15 minutes.
• Combine the mint, garlic, sugar and yogurt in another bowl.
• Rinse the cucumber in a sieve under cold running water to flush away the salt.
• Drain well and combine with the yogurt mixture. Chill for 15 minutes and serve.

Tuna and Bean Salad

Tuna and Bean Salad
serves 4

ingredients
200g/7oz canned tuna in oil
4 spring onions, sliced
2 celery sticks, chopped
400g/14oz canned cannellini
beans, drained and rinsed
1 tablespoon drained capers
2 tablespoons chopped fresh
flat-leaf parsley
For the vinaigrette
2 tablespoons balsamic vinegar
3 tablespoons orange juice
juice of 2 limes
several dashes of Tabasco sauce
2 garlic cloves, crushed
1 tablespoon caster sugar

• To make the vinaigrette, put all the ingredients in a screwtop glass jar, seal tightly and shake well.
• To make the salad, put the tuna in a bowl and flake with a fork. Toss in the spring onions and celery, then stir in the beans and capers.
• Pour the vinaigrette over, add the parsley and toss to distribute the dressing evenly. Cover and chill until ready to serve.

Warm Pasta and Crab

Warm Pasta and Crab
serves 6

ingredients
200g/7oz spaghetti
2 tablespoons olive oil
25g/1oz butter
3 x 200g/7oz canned cooked crabmeat, drained
1 red pepper, cut into thin strips
2 teaspoons finely grated lemon zest
3 tablespoons freshly grated
Parmesan cheese
2 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley
salt and ground black pepper

• Break the spaghetti in half, and cook in a large pan of lightly salted rapidly boiling water until al dente. Drain.
• Put the spaghetti in a large serving bowl, and toss with the oil and butter. Add the remaining ingredients, and toss to combine.
• Season with salt and pepper, and serve warm.

Greek Salad

Greek Salad
Serves 4

ingredients
4 large beefsteak tomatoes,
about 700g/11/2lb in total
1 large cucumber
2 red onions
1 Cos lettuce
100g/4oz pitted black olives
225g/8oz feta cheese
For the dressing
125ml/4fl oz olive oil
50ml/2fl oz lemon juice
3 tablespoons chopped fresh
coriander leaves
pinch of granulated sugar
salt and ground black pepper

• Cut the tomatoes into bite-size chunks, discarding the cores. Cut the cucumber in half crossways, then cut a cross in the end of each piece and cut into quarters. Cut the quarters crossways into bite-size pieces. Peel the onions and cut into thin wedges. Shred the lettuce.
• Whisk the dressing ingredients together in a jug. Put all the salad vegetables in a large bowl, add the olives and toss the ingredients together using your hands.
• Pour the dressing over, and toss gently to mix, then crumble over the feta cheese. Serve immediately.

Borlotti Bean Salad

Borlotti Bean Salad
serves 4

ingredients
700g/11/2lb canned cooked borlotti beans, drained
2 garlic cloves
2 tablespoons fresh sage leaves
1 tablespoon red wine vinegar
2 tablespoons French mustard
5 tablespoons extra virgin olive oil
250g/9oz rocket leaves
salt and freshly ground black pepper

• Put the beans in a saucepan; cover with cold water. Add the garlic and sage leaves. Bring to the boil, and simmer for 5 minutes. Drain, then season with salt and pepper.
• Combine the vinegar and mustard, and season. Slowly whisk in the olive oil.
• Toss the beans with two-thirds of the dressing. Toss the rocket leaves in the remainder of the dressing.
• Divide the dressed leaves between four serving plates. Spoon the beans over the leaves, and serve with the bean juices over the top.

Saffron Rice Salad

Saffron Rice Salad
serves 8

ingredients
1 teaspoon saffron threads
6 green cardamom pods
6 cloves
1 cinnamon stick
450g/1lb basmati rice
2 tablespoons olive oil
squeeze of lemon juice
50g/2oz flaked almonds, toasted
salt and freshly ground black pepper

• Put the saffron in a small bowl with 3 tablespoons boiling water, and leave to infuse while the rice is cooking.
• Pour 1 litre/13/4pt cold water into a pan, season with salt and bring to the boil. Add the spices and rice. Return to the boil, stir with a fork, reduce the heat, cover and simmer for 10 minutes. Stir the rice again, then pour in the saffron liquid without stirring. Cook for a further 5–10 minutes until all of the liquid is absorbed and the rice is tender.
• Put the rice in a bowl and fluff up the grains with a fork. Stir in the oil and lemon juice, and leave to cool. Transfer to a large serving plate, season with salt and pepper, and sprinkle with the almonds.

Tofu Salad

Tofu Salad
serves 4

ingredients
225g/8oz firm tofu, cut into
2cm/3/4in cubes
100g/4oz mangetout, cut into
3cm/11/4in lengths
2 small carrots, cut into matchsticks
100g/4oz red cabbage, finely shredded
2 tablespoons chopped peanuts

For the marinade
2 teaspoons sweet chilli sauce
1/2 teaspoon grated fresh root ginger
1 garlic clove, crushed
2 teaspoons light soy sauce
2 tablespoons olive oil

• To make the marinade, put the chilli sauce, ginger, garlic, soy sauce and oil in a screwtop glass jar, and shake well.
• Put the tofu in a medium bowl, pour the marinade over and stir. Cover with cling film and refrigerate for 1 hour.
• Put the mangetout in a small pan, pour boiling water over and leave to stand for 1 minute, then drain and plunge into ice-cold water. Drain well.
• Add the mangetout, carrots and cabbage to the tofu, and toss together lightly. Transfer the salad to a serving bowl, sprinkle with the peanuts and serve immediately.

Black Bean And Salsa Salad

Black Bean And Salsa Salad
serves 4

ingredients
425g/15oz canned sweetcorn kernels, drained
425g/15oz canned black beans, drained
200g/7oz celery, chopped
100g/4oz onion, chopped
50g/2oz fresh coriander, chopped
175g/6oz ready-prepared salsa
25ml/1fl oz red wine vinegar

• Put the sweetcorn, beans, celery, onion and coriander in a large bowl, and mix well. Blend the salsa and vinegar together. Pour over the salad, and toss well.
• Cover and refrigerate for at least 1 hour before serving.

Crab, Melon and Cucumber

Crab, Melon and Cucumber
serves 4

ingredients
2 tablespoons white wine vinegar
150ml/5 fl oz olive oil
salt and ground black pepper
2 tablespoons pickled ginger, chopped
2.5cm/1in piece of fresh root ginger, peeled and grated
225g/8oz fresh cooked white crabmeat, flaked
1 large head chicory, trimmed and leaves separated
1/2 cucumber, seeded and pared into ribbons
1 charentais melon, peeled, seeded and cut into quarters

• Whisk together the vinegar and oil, and season with salt and pepper. In a bowl, toss the crabmeat in half the dressing. Add the pickled ginger and root ginger.
• Arrange a few chicory leaves, cucumber ribbons and a melon quarter on each of four serving plates. Spoon the crabmeat and remaining dressing over the top, and serve.

Tomato and Bean Salad

Tomato and Bean Salad
serves 10

ingredients
225g/8oz broad beans
225g/8oz French beans, topped and tailed
150ml/5fl oz olive oil
1 garlic clove, crushed
2 tablespoons lemon juice
3 tablespoons chopped fresh basil leaves
100g/4oz mozzarella cheese, diced
700g/11?2lb cherry tomatoes, halved
salt and freshly ground black pepper

• Cook the broad beans in lightly salted boiling water for about 3 minutes, then drain.
• Cook the French beans in lightly salted boiling salted water for 7–10 minutes, then drain.
• Put the oil, garlic and lemon juice in a blender or food processor, and whiz to combine. Stir in the chopped basil and seasoning.
• Mix together the beans, mozzarella and tomatoes. Pour the dressing over and stir to coat completely. Cover and marinate for at least 1 hour before serving.

Simple Bean Salad

Simple Bean Salad
serves 6

ingredients
2 tablespoons olive oil
2 garlic cloves, sliced
2 x 400g/14oz cans flageolet
beans, drained and rinsed
extra virgin olive oil for drizzling
2 tablespoons basil pesto
freshly squeezed lemon juice
salt and freshly ground black pepper
small handful of fresh basil leaves

• Heat the oil in a small heavy pan. Sauté the garlic until golden but not scorched. Stir in the beans, then leave to marinate in the oil for 10–15 minutes.
• When ready to serve, drizzle a little oil over until the beans are generously coated, then add the pesto sauce and lemon juice to taste. Season with salt and pepper, then stir in the basil leaves. Serve straight away.

Crab and Crispy Noodles

Crab and Crispy Noodles
serves 4–6

ingredients
vegetable oil for deep-frying
50g/2oz Chinese rice noodles
2 cooked crabs
100g/4oz alfalfa sprouts
1 small iceberg lettuce
4 sprigs of fresh coriander, chopped
1 tomato, peeled and diced
4 sprigs of fresh mint, roughly chopped

For the dressing
50ml/2fl oz vegetable oil
1 tablespoon sesame oil
1/2 fresh red chilli, seeded and finely chopped
1 piece preserved stem ginger in syrup, cut into strips, drained, and 2 teaspoons syrup reserved
2 teaspoons light soy sauce juice of 1/2 lime

• To make the dressing, combine the vegetable and sesame oils in a bowl. Add the chilli, ginger and syrup, soy sauce and lime juice.
• Heat the oil in a wok over a high heat. Fry the noodles, one handful at a time, until crisp. Lift out and drain on kitchen paper.
• Flake the white crabmeat into a bowl, and mix well with the alfalfa sprouts. Put the lettuce, coriander, tomato and mint in a serving bowl, pour the dressing over and toss lightly. Place a nest of noodles on top, then add the crabmeat and alfalfa sprouts. Serve.