Dolmades

Ingredients :
1 tablespoon olive oil
100g/4oz minced beef
2 tablespoons pine nuts
1 onion, chopped
1 tablespoon chopped fresh coriander leaves
1 teaspoon ground cumin
1 tablespoon tomato purée
8 preserved vine leaves
salt and freshly ground black pepper

For the tomato sauce:
150ml/5fl oz passata
150ml/5fl oz beef stock
2 teaspoons caster sugar

How to make
- 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

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

How to make
- 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

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

How to make
- 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

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

How to make
- 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

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

How to make
- 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

Ingredients :
450g/1lb chicken livers
50g/2oz butter
1 teaspoon brandy
2 eggs, hard-boiled
1 onion, roughly chopped

How to make
- 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

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

How to make
- 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

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

How to make
- 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

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

How to make
- 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

Ingredients :
3 bacon rashers, cut into thin strips
12 pitted prunes
11⁄2 teaspoons Tabasco sauce

How to make
- 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

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

How to make
- 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

Ingredients :
900g/2lb rump steak, cut into cubes
75ml/3fl oz black bean sauce
2 tablespoons vegetable oil

How to make
- 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

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

How to make
- 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 & chorizo salad

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

How to make
- 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

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

How to make
- 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

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

How to make
- 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.

Devilled eggs with caviar

Ingredients :
20 eggs, hard-boiled
6 tablespoons mayonnaise
2 tablespoons finely chopped fresh dill
100g/4oz caviar
salt and freshly ground black pepper

How to make
- Peel the hard-boiled eggs and cut in half lengthways.
- Carefully remove the yolks, and chop them finely. Put in a bowl, and add the mayonnaise and dill. Season with salt and pepper. Blend until smooth.
- Fill each half-egg with the devilled yolk mixture, and serve garnished with grains of caviar.

Butterfly prawns

Ingredients :
16 raw tiger prawns, peeled and deveined, with tails intact
juice of 2 limes
1 teaspoon cardamom seeds
2 teaspoons ground cumin
2 teaspoons ground coriander
1⁄2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 garlic clove, crushed
1 teaspoon cayenne pepper
2 tablespoons vegetable oil

How to make
- If using bamboo skewers, soak in cold water for at least 30 minutes.
- Cut the prawns in half lengthways down to the tail, and flatten out to form a symmetrical shape.
- Thread a prawn onto two skewers, with the tail in the middle. Thread another 3 prawns onto the same two skewers in the same way. Repeat until you have four sets of 4 prawns on each two skewers.
- Lay the skewered prawns in a glass or ceramic dish. Sprinkle the lime juice over them. Combine the spices and oil in a small bowl, and use to coat the prawns well. Cover and chill for 2 hours.
- Cook the prawns on a foil-lined grill pan under a hot grill for 6 minutes, turning halfway through cooking. Serve immediately.

Prawn crackers

Ingredients :
250g/9oz raw prawns, peeled and deveined
250g/9oz tapioca flour
salt and freshly ground black pepper
vegetable oil for deep-frying

How to make
- Using a blender, purée the prawns into a smooth paste. Transfer to a bowl, and mix in the tapioca flour. Season with salt and pepper. Mix well to form a stiff dough.
- Divide the dough into three equal portions. Roll each portion into a thick sausage shape (like a Swiss
roll), then set the rolls on a greased plate. Using either a stand in a pan of boiling water or a steamer, steam the rolls for 40–45 minutes over a high heat.
- Leave the rolls to cool, then wrap in a clean tea towel and chill well in the refrigerator. Using a very sharp knife, slice the rolls thinly, then allow to dry out slightly.
- Heat the oil in a deep wok, and deep-fry the crackers in batches until crisp. Remove and drain on kitchen paper. Serve hot or cold.

Chilli-garlic crab sticks

ingredients :
2 tablespoons vegetable oil
1 onion, finely chopped
2 fresh red chillies, seeded and finely chopped
2 garlic cloves, crushed
250g/9oz crab sticks
2 teaspoons light soy sauce
1 teaspoon sesame oil

How to make
- In a frying pan, a wok or a saucepan, heat the oil over a medium heat. Sauté the onion for a few minutes. Add the chillies and garlic, and continue to sauté, stirring, for a further 1 minute.
- Tip in the crab sticks and cook for 2 minutes, until they have broken up, then fold in the soy sauce and sesame oil. Serve immediately.

Prawn cocktail

Ingredients :
4 tablespoons mayonnaise
4 tablespoons single cream
2 teaspoons tomato purée
2 teaspoons lemon juice
dash of Worcestershire sauce
dash of dry sherry
salt and ground black pepper
225g/8oz peeled and deveined cooked prawns
a few lettuce leaves, shredded
lemon slices, to garnish

How to make
- Put the mayonnaise, cream, tomato purée, lemon juice, Worcestershire sauce and sherry in a small bowl, and mix together. Season with salt and pepper.
- Add the prawns and stir well until the prawns are coated.
- To serve, put the shredded lettuce in the bottom of four glasses, and top with the prawn mixture. Garnish each prawn cocktail with lemon slices, and serve cold.

Smoked trout with cucumber & cumin

Ingredients :
1⁄2 large cucumber
salt
1 tablespoon cumin seeds
250g/9oz smoked trout fillets, flaked into large pieces
150g/5oz crème fraîche

How to make
- Peel the cucumber, cut it in half lengthways and scoop out the seeds using a teaspoon. Cut the flesh into thin strips, put in a colander and sprinkle with salt. Leave for 30 minutes.
- Dry-fry the cumin seeds in a frying pan over a medium-high heat until toasted and aromatic.
- Rinse the cucumber under cold running water, drain and pat dry with kitchen paper. Put in a bowl, and sprinkle with the toasted cumin seeds. Mix in the crème fraîche.
- Serve at room temperature, with the pieces of flaked trout on top of the cucumber mixture.

Seared squid

Ingredients :
450g/1lb shallots, thinly sliced
3 tablespoons groundnut oil
1 garlic clove, finely chopped
1 fresh red chilli, seeded and diced
900g/2lb cleaned and prepared squid, cut into rings
salt and freshly ground black pepper
1 tablespoon chopped fresh coriander leaves, to garnish

How to make
- In a heavy frying pan over a low heat, sweat the shallots in the oil for a few minutes until soft. Increase the heat and sauté, stirring, until golden and starting to crisp. Stir in the garlic and chilli. Sauté for a further 30 seconds, stirring constantly.
- Season the squid with salt and pepper. Toss into the frying pan, and sauté for 30–45 seconds until the squid curls.
- Serve immediately, garnished with the coriander leaves.

Thai-style fish cakes

ingredients :
350g/12oz cod fillet, skinned
1 tablespoon Thai fish sauce
2 teaspoons Thai red curry paste
1 tablespoon freshly squeezed lime juice
1 garlic clove, crushed
4 fresh or dried kaffir lime leaves, crumbled
1 egg white
3 tablespoons chopped fresh coriander
125ml/4fl oz vegetable oil

How to make
- Put the cod into a blender or food processor with the fish sauce, curry paste, lime juice, garlic, lime leaves and egg white, and process until a smooth paste forms. Add the coriander and process again until mixed thoroughly.
- Divide the fish cake mixture into eight. Roll into balls, then flatten to make small round patties. (If you like, make smaller patties for canapés, but don’t cook as long.)
- Heat the oil in a frying pan over a medium heat. Add the fish cakes in batches, frying for 3–4 minutes on each side until golden brown.
- Remove from the pan using a spatula, drain on kitchen paper, and serve hot.

Grilled sardines

Ingredients :
12 large fresh sardines
1 tablespoon freshly squeezed lemon juice
6 slices white bread, toasted

How to make
- Grill the sardines for a few minutes under a hot grill until tender, turning frequently.
- Trickle the lemon juice over the top of the sardines, and serve on toast while still warm.

Stilton & pear bruschetta

Ingredients :
1 ciabatta loaf or 1⁄2 loaf country-style wholemeal bread, cut into at least 6 thick slices
1 bunch of fresh watercress
75g/3oz butter, softened
2 small ripe pears such as Beurre Bosc or Comice
juice of 1⁄2 lemon
200g/7oz Stilton cheese, thinly sliced
freshly ground black pepper

How to make
- Preheat the oven to 200°C/ 400°F/Gas mark 6. Arrange the bread slices on a baking sheet. Toast in the oven for 10 minutes, turning halfway through the cooking time. Leave to cool.
- Strip the leaves from the watercress and chop finely, reserving a few whole leaves to garnish. Mix the chopped leaves together with the butter, and season with pepper.
- Halve the pears and remove the cores. Slice the pears thinly. Put in a bowl and add the lemon juice.
- Spread the watercress butter over the toast, then put 2 or 3 pear slices on top of each onem together with a slice of Stilton.
- Bake in the oven for about 15 minutes until the Stilton is golden brown. Cut the bruschetta into quarters, and serve on a large serving plate garnished with the reserved watercress leaves.

Prawn kebabs

Ingredients :
1 clove garlic
1 small fresh red chilli
1 teaspoon crushed fresh root ginger
1 teaspoon granulated sugar
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon light soy sauce
juice of 1 lime
700g/11⁄2lb raw prawns, peeled and deveined
175g/6oz cherry tomatoes
1⁄2 cucumber, cut into thick slices or chunks
1 bunch of fresh coriander leaves, to garnish

How to make
- Blend or process the garlic, chilli, ginger and sugar into a paste. Add the olive and sesame oils, soy sauce and lime juice. Put the prawns in a shallow glass or ceramic dish. Pour the marinade over the top. Cover and marinate in the refrigerator overnight.
- Soak bamboo skewers in cold water for at least 30 minutes to prevent them burning. Thread the skewers with the prawns, tomatoes and cucumber. Grill or barbecue for a few minutes until the prawns are pink and cooked through.
- Arrange on a platter, and garnish with coriander leaves. Serve hot.

Calamari

Ingredients :
100g/4oz plain flour
1 teaspoon salt
2 eggs, beaten
175ml/6fl oz soda or sparkling mineral water
600ml/1pt vegetable oil for deep-frying
450g/1lb cleaned and prepared squid, cut into rings

How to make
- Sift the flour and salt together into a bowl. Add the eggs and half the soda or mineral water, and whisk together until smooth. Gradually whisk in the remaining soda water until the batter is smooth.
- Fill a deep heavy saucepan about one-third full with oil. Heat the oil until a cube of bread browns in 30 seconds.
- Dip the squid rings into the batter, a few at a time. Carefully drop into the hot oil. Fry for 1–2 minutes until crisp and golden. Drain on kitchen paper, and serve immediately.

Devilled prawns

Ingredients :
2 garlic cloves, crushed
125g/4oz onions, finely chopped
1 tablespoon olive oil
4 tablespoons dry sherry
1⁄2 tablespoon fresh thyme and oregano leaves
400g/14oz cooked peeled and deveined prawns
150ml/5fl oz double cream
1 tablespoon smoked paprika
salt and freshly ground black pepper
1⁄2 tablespoon finely chopped fresh parsley, to garnish

How to make
- In a heavy saucepan or frying pan over a medium heat, sweat the garlic and onions in the oil until softened. Add the sherry, thyme and oregano, and season with salt and pepper. Cook for 2 minutes.
- Stir in the cream and let the liquid reduce a bit. Add the prawns and cook for 2 minutes, but no longer.
- Remove from the heat and serve immediately, sprinkled with the paprika and parsley.

Deep-fried fish

Ingredients :
vegetable oil for deep-frying
300g/11oz plain flour
3 teaspoons salt
2 teaspoons baking powder
900g/2lb cod fillets
2 eggs
250ml/9fl oz milk
2 tablespoons olive oil

How to make
- Preheat the oil in a deep-fryer or wok to 180°C/350°F (test by frying a small cube of bread; it
should brown in 30 seconds).
- In a bowl, mix together the flour, salt and baking powder. Dredge the cod fillets in the flour mixture, shaking off any excess. Reserve the remaining mixture.
- Lightly beat the eggs with the milk and olive oil. Mix in the reserved flour mixture and beat until smooth.
- Dip the cod fillets into the batter, and deep-fry until crunchy and golden brown. Drain on kitchen paper, and serve straight away.

Lobster rolls

Ingredients :
450g/1lb lobster meat (fresh or canned)
2 celery sticks
250ml/9fl oz lemon mayonnaise
1 tablespoon chopped fresh tarragon
6 small flatbreads such as pitta
extra virgin olive oil for drizzling

How to make
- Cube the lobster meat and the celery, and put in a bowl. Stir in three-quarters of the mayonnaise and all of the tarragon.
- Warm the flatbreads under the grill. When warm but not toasted, spread with the extra mayonnaise, and scoop in the lobster mixture.
- Drizzle with extra virgin olive oil, and serve straight away.

Feta cheese tartlets

Ingredients :
8 slices white bread
100g/4oz butter, melted
100g/4oz feta cheese, cut into small cubes
4 cherry tomatoes, cut into wedges
8 black olives, pitted and halved
8 quail’s eggs, hard-boiled
2 tablespoons olive oil
1 tablespoon wine vinegar
1 teaspoon wholegrain mustard
pinch of caster sugar
salt and ground black pepper

How to make
- Preheat the oven to 190°C/375°F/Gas mark 5.
- Remove the crusts from the bread. Trim the bread into squares, and flatten each slice with a rolling pin. Brush with melted butter, then arrange in bun or muffin trays. Press a piece of foil into each slice to secure in place. Bake for 10 minutes or until crisp and golden.
- Mix together the feta cheese, tomatoes and olives. Shell the eggs and quarter them. Mix together the olive oil, vinegar, mustard and sugar. Season with salt and pepper.
- Remove the bread cases from the oven, discard the foil and leave to cool.
- Just before serving, fill the bread cases with the cheese and tomato mixture. Arrange the quartered eggs on the top, and spoon over the dressing. Serve immediately.

Stuffed mushrooms

Ingredients :
3 large tomatoes
8 large mushrooms with stalks, wiped with damp kitchen paper
1 small onion, grated
25g/1oz butter
1 tablespoon chopped fresh flat-leaf parsley
salt and freshly ground black pepper

How to make
- Preheat the oven to 190°C/ 375°F/Gas mark 5.
- Put the tomatoes in a bowl of just boiled water for 30 seconds. Peel off the skins and chop the flesh.
- Remove the mushroom stalks. Chop the stalks; mix with the tomatoes, grated onion, butter and parsley. Season with salt and pepper.
- Put the mushrooms cap side down in a large greased ovenproof dish. Fill each one with the stuffing.
- Cover with foil, and bake in the oven for about 30 minutes.

Cauliflower fritters

Ingredients :
600g/11⁄4lb cauliflower, cut into bite-size florets
50g/2oz chickpea flour
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
pinch of cayenne pepper
1⁄2 teaspoon salt
50ml/2fl oz water
1 egg plus 1 egg yolk, lightly beaten
vegetable oil for deep-frying

How to make
- Cut the cauliflower into bite-size florets. Set aside.
- Sift the flour and spices into a bowl, then stir in the 1⁄2 teaspoon salt and make a well in the centre.
- Combine 50ml/2fl oz water with the beaten egg, and gradually pour into the well, whisking to make a smooth batter. Cover and leave to rest for 30 minutes.
- Fill a deep heavy pan a third full with oil, and heat until a cube of bread browns in 15 seconds.
- Holding the florets by the stem, dip into the batter. Deep-fry in batches for 3–4 minutes until golden. Remove with a slotted spoon, and drain on kitchen paper. Serve hot.

Chicken & bacon kebabs

Ingredients :
2 corn on the cob
8 thick rashers back bacon
6 brown cap mushrooms, wiped with damp kitchen paper and halved
2 small chicken fillets
2 tablespoons sunflower oil
1 tablespoon freshly squeezed lemon juice
1 tablespoon maple syrup
salt and freshly ground black pepper

How to make
- Cook the corn in a saucepan of boiling water until tender, then drain and cool.
- Stretch the bacon rashers using the back of a knife. Cut each rasher in half, and wrap a piece around each mushroom.
- Cut both the corn and chicken into eight equal pieces. Mix together the oil, lemon juice and syrup. Season with salt and pepper, and brush over the chicken.
- Thread the corn, bacon-wrapped mushrooms and chicken pieces alternately on skewers, and brush all over with the lemon dressing.
- Grill for 8–10 minutes, turning once and basting occasionally with any extra dressing. Serve hot.

Melon in wine

Ingredients :
2 small cantaloupe melons
175ml/6fl oz dry sparkling wine
3 tablespoons orange marmalade
1⁄2 bunch of fresh mint leaves, chopped

How to make
- Halve the melons lengthways and scoop out the seeds. Remove the flesh and cut into small cubes. Put the cubes in a bowl. Reserve the melon shells.
- In a separate small bowl, whisk together the wine, marmalade and mint. Pour the mixture over the melon flesh, and stir gently.
- Divide the mixture between the melon shells. Cover with cling film, and marinate in the refrigerator for 4–6 hours. Serve cold.

Beef carpaccio

Ingredients :
350g/12oz filet mignon or similar tender cut of beef
3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
75ml/3fl oz extra virgin olive oil
2 tablespoons capers, rinsed and gently squeezed dry
sea salt
200g/7oz rocket leaves, rinsed and thinly sliced, to serve
75g/3oz Parmesan cheese, freshly grated or shaved, to serve

How to make
- Wrap the beef in cling film; freeze for about 1 hour until firm. Cut the beef across the grain into 5mm/1⁄8in slices. Put the slices between two sheets of cling film, and pound with a mallet or rolling pin until paper thin. Roll the beef up in cling film once again, and chill for 1 hour.
- To make the vinaigrette, whiz the lemon juice, vinegar, oil and salt in a blender until smooth. Pour into a small bowl, and stir in the capers.
- Arrange the beef slices in a single layer on one large serving plate or six individual plates. Toss the rocket with half the dressing. Pile the rocket on top of the beef. Top with the Parmesan, and serve accompanied by the remaining dressing.

Breaded mushrooms

Ingredients :
225g/8oz mushrooms, stalks removed
3 tablespoons freshly grated Parmesan cheese
4 tablespoons coarse dried white breadcrumbs
pinch of garlic salt
pinch of ground black pepper
1 tablespoon chopped fresh flat-leaf parsley

How to make
- Preheat the oven to 240°C/ 475°F/Gas mark 9. Lightly grease a non-stick baking tray.
- Gently wipe the mushrooms with damp kitchen paper. Set aside.
- Combine the cheese with the breadcrumbs. Add the garlic salt and black pepper.
- Roll the mushrooms in the cheese mixture, and set on the greased baking tray.
- Bake in the oven for 8–10 minutes until browned. Serve hot or warm.

Vegetable fritters

Ingredients :
100g/4oz wholemeal flour
pinch of salt
pinch of cayenne pepper
4 teaspoons olive oil
100g/4oz broccoli florets
100g/4oz cauliflower florets
50g/2oz mangetout
1 large carrot, cut into matchsticks
1 red pepper, seeded and sliced
2 egg whites
vegetable oil for deep-frying

For the sauce
150ml/5fl oz pineapple juice
150ml/5fl oz vegetable stock
2 tablespoons white wine vinegar
2 tablespoons soft brown sugar
2 teaspoons cornflour
2 spring onions, chopped

How to make
- Sift the flour and salt into a large bowl, and add the cayenne. Make a well in the flour, and gradually beat in the oil and 175ml/6fl oz cold water to make a smooth batter.
- Put the vegetables in a pan of boiling water, and simmer for 5 minutes, then drain well.
- Whisk the egg whites until they form peaks, and gently fold them into the flour batter.
- Heat the vegetable oil to 170°–180°C/325°–350°F in a deep-fryer (a cube of bread should brown in 30 seconds).
- Dip the vegetables into the batter, turning to coat them well. Drain off any excess batter. Fry in batches until golden. Remove with a slotted spoon and drain on kitchen paper.
- Meanwhile, put all of the sauce ingredients in a heavy saucepan, and bring to the boil, stirring, until thickened and clear. Serve with the piping-hot fritters.

King prawns in sherry

Ingredients :
2 tablespoons olive oil
12 raw king prawns, peeled and deveined
2 tablespoons dry sherry
a few drops of Tabasco sauce
salt and freshly ground black pepper
crisp lettuce leaves such as Little Gem, to serve

How to make
- Heat the oil in a heavy frying pan over medium-high heat, and sauté the prawns for 2–3 minutes until pink in colour.
- Pour on the sherry and Tabasco, and season with salt and pepper.
- Give the prawns a quick stir, and serve immediately on a bed of crisp lettuce leaves.

Crispy seaweed

Ingredients :
1.1kg/21/2lb pak choi
groundnut oil for deep-frying
1 teaspoon salt
1 tablespoon caster sugar

How to make
- Rinse the pak choi leaves under cold running water, then dry thoroughly with kitchen paper. Roll each pak choi leaf up and slice through thinly with a small, sharp knife, or chop using a food processor. Make sure that the leaves are finely shredded.
- Heat the groundnut oil in a large wok or frying pan until hot. Carefully add the shredded pak choi to the wok, and fry for about 30 seconds until it shrivels and becomes crispy. You may need to do this in batches.
- Remove the crispy ‘seaweed’ from the wok with a slotted spoon, and drain on kitchen paper. Transfer to a large bowl, toss with the salt and sugar, and serve immediately.

Garlic breadsticks

Ingredients :
2 baguettes
2 garlic cloves, crushed
150ml/5 fl oz olive oil

How to make
- Preheat the oven to 200°C/400°F/Gas mark 6. Cut the baguettes into three lengthways, then halve each segment, creating 12 breadsticks. Place the sticks on a baking tray.
- Mix the garlic and oil in a small bowl, then spread over the breadsticks using a pastry brush. Bake for 15–20 minutes until golden brown. Serve either hot or at room temperature.

Naan bread

Ingredients :
1 teaspoon sugar
1 teaspoon fresh yeast
150ml/5fl oz warm water
200g/7oz plain flour
1 tablespoon ghee or butter
1 teaspoon salt
50g/2oz unsalted butter
1 teaspoon poppy seeds

How to make
- Put the sugar and yeast in a small bowl or jug together with the warm water, and mix thoroughly until the yeast has completely dissolved. Set aside for 10 minutes.
- Sift the flour into a large mixing bowl, making a well in the centre. Add the ghee or butter and the salt, and pour in the yeast mixture. Mix thoroughly to form a dough, adding more water if required.
- Place the dough on a floured work surface and knead until smooth. Return to the bowl, cover and set aside to rise for 11⁄2 hours.
- Preheat the grill to very hot. Turn the dough out on to a floured surface and knead for a further 2 minutes. Break off small balls and pat them into rounds about 12.5cm/5in in diameter and 1cm/1⁄2in thick.
- Place the rounds on a greased sheet of foil, and grill for 7–10 minutes, turning twice and brushing with butter and sprinkling with poppy seeds. Serve immediately.

Olive cheese balls

Ingredients :
225g/8oz Cheddar cheese, finely grated
300g/11oz plain flour
75g/3oz butter, melted
36 good-quality stuffed olives

How to make
- Mix together the grated cheese and flour, add the butter and mix thoroughly to form a dough. Mould 1 teaspoon of dough around each olive, and shape into a ball.
- Put the balls on a greased baking sheet. Cover and chill for 1 hour.
- Preheat the oven to 200°C/ 400°F/Gas mark 6.
- Once the balls are chilled, bake in the oven for 15–20 minutes. Serve warm.

Mini mushroom quiches

Ingredients :
4 slices wholewheat bread, crusts removed
2 teaspoons butter
225g/8oz mushrooms, wiped with damp kitchen paper and finely chopped
1 garlic clove, minced
4 eggs
100g/4oz Emmental cheese, grated
salt and freshly ground black pepper

How to make
- Preheat the oven to 190°C/375°F/Gas mark 5.
- Roll each slice of bread with a rolling pin until flat, halve each slice and arrange in a greased muffin tray, pressing each slice into the cake mould. While the oven warms, bake the bread cups at a low heat until crisp and dry. Remove from the oven and set aside.
- In a small frying pan, melt the butter over a medium heat. Add the mushrooms and garlic. Sauté, stirring regularly, for 3–5 minutes until tender. Season with salt and pepper.
- Break the eggs in a bowl, piercing the yolks with a small sharp knife. Pour the eggs over the bread cups, dividing the mixture evenly. Top with the mushroom mixture, and sprinkle with the cheese.
- Bake in the oven for 15 minutes, or until the eggs are just set.

Greek spinach & cheese pie

Ingredients :
150ml/5fl oz olive oil
1 onion, finely chopped
2 teaspoons ground cumin
2 garlic cloves, crushed
450g/1lb chopped spinach
100g/4oz feta cheese, crumbled
100g/4oz cream cheese
400g/14oz filo pastry

How to make
- Preheat the oven to 190°C/375°F/Gas mark 5.
- Heat 2 tablespoons of the olive oil in a frying pan over a low heat. Add the onion and cook gently, stirring frequently, for about 10 minutes until softened. Sprinkle in the cumin and stir for 2 minutes, then stir in the garlic and spinach. Remove the pan from the heat, and stir in the cheeses until evenly mixed.
- Brush the inside of a 30 x 23cm/12 x 9in baking dish with olive oil. Put a sheet of pastry in the dish, letting the edges hang over the side. Brush the pastry in the dish with oil, and continue until half the pastry is used.
- Spread the cheese mixture over the pastry. Use the remaining pastry to cover the mixture, spreading oil over individual sheets as before. Trim and seal the edges. Cut through the layers with a sharp knife to divide the pie into 16 segments.
- Bake in the oven for 30 minutes. Leave to cool for 10 minutes before serving.

Cheesy stuffed peppers

Ingredients :
2 green peppers
1 egg, hard-boiled and finely chopped
75g/3oz Cheddar cheese, grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted

How to make
- Gently simmer the peppers in a saucepan of water for 20 minutes or until tender. Drain the peppers, cool slightly, halve and deseed.
- Preheat the grill until hot. Mix the chopped eggs, cheese and tomatoes in a small bowl. Add the mayonnaise and stir well.
- Fill the pepper halves with the egg mixture, and place on the slices of toast. Cook under the hot grill until lightly browned. Serve hot.

Bruschetta

Ingredients :
8 slices ciabatta bread
2 garlic cloves, halved
extra virgin olive oil for drizzling
8 ripe tomatoes, sliced
8 fresh basil leaves
salt and freshly ground black pepper

How to make
- Toast the bread lightly. Rub with the garlic, cut side down, while still hot. Season with salt and lots of pepper, and drizzle enough oil on each slice to soak thoroughly.
- Divide the tomato slices evenly between the slices of bread.
- Top each bruschetta with a fresh basil leaf. Serve immediately

Soft pretzels

Ingredients :
700g/11⁄2lb plain flour
1 tablespoon sugar
2 teaspoons salt
2 teaspoons baking powder
2 teaspoons active dry yeast
2 tablespoons softened butter, plus a little extra, melted
225ml/8fl oz warm milk

How to make
- Put a large pot of water on to boil. Preheat the oven to 200°C/400°F/ Gas mark 6. Lightly grease a baking sheet.
- Put about 125g/4oz of the flour, the sugar, salt, baking powder, yeast and the 2 tablspoons softened butter in a large bowl. Mix until smooth and the yeast starts to froth.
- Sift in the remaining flour, and continue mixing until a stiff dough forms. Knead the dough until it is smooth and elastic. Form into a ball and allow to rise in a warm place until doubled in size.
- Punch down the dough and knead for a minute or so. Divide into eight equal pieces. Roll or cut each piece into a rope 45cm/18in long and 1cm/1⁄2in in diameter, and twist each rope into a pretzel shape. Allow to rest for a couple of minutes.
- Using a slotted spoon or broad spatula, slide the pretzels into the boiling water one at a time, and boil each one until they float to the top. Remove immediately, drain off and transfer to the greased baking sheet.
- Bake in the oven for 15 minutes or until golden. Brush the pretzels very lightly with melted butter as they emerge from the oven. Serve warm.

Courgette fritters

Ingredients :
100g/4oz self-raising flour
2 eggs, beaten
50ml/2fl oz milk
300g/11oz courgettes, grated
2 tablespoons chopped fresh thyme leaves
salt and freshly ground black pepper
1 tablespoon vegetable oil

How to make
- Sift the flour into a large bowl, and make a well in the centre. Add the eggs to the well, and gradually draw in the flour from the sides using a wooden spoon.
- Slowly add the milk to the mixture, stirring constantly to form a thick batter. Add the courgettes and thyme, season with salt and pepper, and mix thoroughly.
- Heat the oil in a large heavy frying pan until hot. Cooking in batches, carefully drop in tablespoons of the
batter to make the fritters. Shallowfry for 3 minutes on each side.
- Remove the fritters with a slotted spoon, and drain on kitchen paper. Serve hot.