For waist-watchers and the health conscious, the growing popularity of filo pastry is, I'm sure, warmly welcomed. But I also suspect we could be in danger...
There is 1 oz (25 g) lentils in this recipe, which is a very small amount to cook in one go. So you could cook more and use them the next day for something...
Making a soufflé out of some ordinary, inexpensive ingredients adds a touch of luxury when you want to cut costs. The potatoes give the soufflé a lovely...
This is an adaptation of a famous omelette created by a chef at The Savoy Hotel for the novelist Arnold Bennett, who wrote an entire novel, Imperial Palace,...
No need to make a white sauce for this one - the beauty of half-fat crème fraîche is that you can simmer it into a creamy sauce in moments. This could...
The absence of high street fishmongers nowadays always poses problems, so it's important to point out that this recipe can be made using all frozen shellfish...
Yes, it is possible to make an extremely good Greek-style moussaka without meat, and even non-vegetarians will admit it tastes every bit as good. Serve...
I've got a thing about fish cakes: if they appear on a restaurant menu I always order them - and I'm frequently trying to dream up new variations. This...
As cauliflowers are available all the year round and prices tend to fluctuate enormously, this soup is only really economical when the price is right
It is always useful to have a recipe made up of ingredients you can have standing by in your store cupboard and freezer. Seafood Lasagne fits the bill...
This is exquisite and pappardelle which are wide flat ribbons work well but any dried pasta can be used. If you want to make this a true vegetarian dish...
People are scared of skate, one of the finest and most delicious fish of all. But don't be: the flesh slides away from those ribby, gelatinous bones with...
I have to admit I don't do heat very well. I absolutely love the fact that we're having a proper summer - the kind I remember as a child when it seemed...
This is a perfect recipe for entertaining and wouldn't need anything to go with it other than a simple green salad. The fish can be varied according to...
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from...
This recipe was given to me by Clare Hunter, a very talented person who used to cook for private dinner parties on an old Thames sailing barge. The pungent,...