Salads
Beef Thai Herb Salad
Thai-style beef herb salad combines sliced steak with lime-fish-sauce dressing and abundant fresh herbs. Mint, coriander and basil give different aromas, while chilli and…
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206 recipes found
Salads
Salads
Cypriot Halloumi Fig Salad
Halloumi and fig salad pairs salty warm cheese with ripe sweet figs, peppery leaves and toasted walnuts. Balsamic vinegar and lemon sharpen the fruit,…
Salads
Grilled Chicken Caesar Salad Deluxe
This deluxe chicken Caesar adds cooked eggs to grilled chicken, romaine, sourdough croutons and anchovy-Parmesan dressing. The additional components make it a substantial composed…
Main Courses
Baked Cod with Tomato Herb Crust
Baked cod with tomato-herb crust combines flaky fish with sweet roasted tomatoes and a parsley-lemon crumb topping. The tomato base provides moisture below the…
Main Courses
Grilled Beef Fillet with Peppercorn Sauce
Grilled beef fillet with peppercorn sauce combines a lean, tender steak with a creamy green-peppercorn finish. Brined peppercorns give softer bursts of pepper than…
Main Courses
Chicken and Vegetable Rice Pilaf
Chicken and vegetable pilaf cooks rice in a savoury stock with small chicken pieces, carrot and peas. The rice should absorb the liquid into…
Main Courses
Roast Lamb Leg with Root Vegetables
Roast leg of lamb with root vegetables produces carveable meat rather than the pull-apart texture of a slow shoulder braise. Garlic, rosemary and thyme…
Fish
Garlic Butter Fish with Crushed Potatoes
Garlic-butter fish pairs moist white fish with roughly crushed potatoes that catch the lemony pan sauce. The potatoes retain small pieces rather than becoming…
Main Courses
Slow Cooked Beef Short Ribs
Slow-cooked short ribs develop tender meat and a gelatin-rich sauce through a long, moist braise. Onion, carrot, celery and red wine form the base.…
Main Courses
Braised Chicken with Lemon and Olives
Braised chicken with lemon and olives has a light, savoury sauce with gentle citrus bitterness and briny accents. Bone-in thighs suit the moist cooking…
Continental
Classic Prawn Thermidor
This prawn Thermidor-style gratin adapts a creamy mustard-and-cheese sauce to peeled prawns. It is a prawn version rather than the classic lobster presentation. The…
Continental
Spinach Ricotta Cannelloni
Spinach-ricotta cannelloni fills pasta tubes with a soft cheese-and-greens mixture under tomato sauce. The filling should be moist but not watery, and every pasta…
Continental
Lamb Chops with Rosemary Jus
Lamb chops with rosemary jus combine a quick-cooked cut with a concentrated aromatic sauce. Rosemary should perfume the meat and stock without creating a…
Botanical
Ratatouille Provençal
Ratatouille combines fully tender aubergine, courgette, peppers and tomatoes with garlic and herbs. Each vegetable should contribute its own flavour while the tomato base…
Continental
Herb Roasted Chicken Supreme
Herb-roasted chicken supreme combines skin-on breast portions with root vegetables and a light pan sauce. Browning the skin gives texture, while stock and lemon…
Continental
Potato Gnocchi with Sage Butter
Potato gnocchi with sage butter is a short-cook dish in which tender dumplings meet nutty butter and crisp sage. This version uses ready-made gnocchi,…
Continental
Beef Medallions with Red Wine Jus
Beef medallions with red-wine jus pair small, evenly shaped fillet portions with a concentrated stock sauce. Shallot and thyme support the wine reduction. The…
Continental
Mushroom Vol au Vent
Mushroom vol-au-vents fill crisp puff-pastry cases with a creamy mushroom mixture. The filling should be thick enough to sit inside the case while remaining…