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All-purpose Vegetable Stock
Soften onions and leeks, sweat veggies, add water and bouquet garni, boil, simmer for 20 minutes, strain, and season.
Austrian Bread Dumplings/Knockerl
Mix fried bread, milk, egg, flour, herbs, salt, and pepper. Form into balls, simmer in water or soup for 10 minutes.
Austrian Savoury Dumplings with Bacon
Mix bread, butter, milk, egg yolks, parsley, bacon, and seasonings. Fold in egg whites, simmer in broth, poach, slice, and fry.
Basic Beef Stock
Boil bones and beef in water, skim scum, add vegetables and spices. Simmer gently for 4-5 hours. Strain.
Basic Brown Chicken Stock
Roast bones and veggies, deglaze pan, simmer with water and bouquet garni for 2 hours. Strain, salt. Rich flavor.
Basic Fish Stock
Wash fish carcasses and heads, pack ingredients in a pot, cover with water, simmer 30 minutes, strain, and season with salt.
Basic Lamb or Mutton Stock
Simmer bones in water, skim scum, add vegetables and spices. Cook for 2 hours. Strain for a rich, flavorful stock.
Beef and Parmesan 'Dumplings' / Passatelli
Blend beef and marrow, mix with Parmesan, egg, and breadcrumbs. Press through moullégumes, simmer in broth, and stand before serving.
Beef and Potato Dumplings/Locsei
Mix potatoes, meat, egg, flour, semolina, salt, and pepper. Form balls, poach in salted water for 25 minutes. Serve immediately.
Beef Marrow-bone Dumplings/Quenelles À la Moelle
Mash marrow, mix with eggs, breadcrumbs, and salt. Form walnut-sized balls, poach in simmering broth for 20 minutes.
Brown Lamb Stock
Roast bones, brown vegetables, deglaze with water, simmer with bouquet garni and peppercorns for 2.5 hours. Skim, strain, and enjoy.
Brown Turkey Carcass Stock
Roast bones and veggies, transfer to stock-pot, cover with water, boil, skim, simmer with bouquet garni for 2 hours. Strain, season.
Caprese Paste
Mix cheeses and eggs, fold in herbs and seasonings, add milk gradually. Form a firm mixture, chill until needed.
Celery Stock
Combine ingredients with water, boil, and simmer for 30 minutes. Strain, season with salt. Simple and flavorful.
Chinese Beef Balls
Mix ingredients into a firm dough, form small balls, and poach in simmering broth for 25 minutes.
Chinese Chicken Stock
Simmer chicken bones with water, ginger, onions, and garlic for 210 minutes. Strain and season with salt. Aromatic and savory.
Cuisine Minceur Chicken Stock
Boil crushed carcasses, garlic, and vegetables with wine until reduced. Add water, onion, bouquet garni, simmer 3 hours, strain.
Devonshire Chicken Dumplings
Mix minced chicken, liver, and bacon with breadcrumbs, parsley, and eggs. Form walnut-sized balls, poach in simmering broth for 15 minutes.
Dried Mushroom Stock
Soak mushrooms, sauté onions, add veggies, lentils, herbs, mushroom liquid, and water. Boil, simmer 30 minutes, strain, season.
Egg Pasta Dough
Sift flour and salt, mix with eggs, knead until smooth. Rest dough, roll thin, dry, and boil for 5 minutes.
Egg Pasta with Milk
Sift flour and salt, mix with eggs and milk to form firm dough. Knead, rest, divide, and roll thin.
Game Stock
Brown game pieces, sweat vegetables, reduce red wine by half. Add water, boil, skim, and simmer with spices and herbs for 2.5 hours. Strain, season.
Garlic Stock
Simmer garlic and bouquet garni in 2 liters of water for 2 hours. Strain, season. Rich and aromatic.
Giblet Chicken Stock
Sweat vegetables in oil, add giblets and water. Boil, skim, simmer with bouquet garni and peppercorns for 2 hours. Strain, season.
Gnocchi
Boil, skin, and mash potatoes. Mix with flour, egg, and olive oil. Form dough, shape gnocchi, and poach until they float.
Goose or Duck Stock
Roast carcass and bones, add vegetables, cook further. Transfer to pot, deglaze with wine, add water, and simmer with herbs for 2 hours. Strain, season.
Green Dumplings
Mix flour, baking powder, salt, and sugar. Add liquid, fold in herbs and onion. Drop spoonfuls into simmering broth, cook 10 minutes.
Ham Bone Stock
Simmer ham bone and ingredients in water for 3 hours. Skim if necessary. Strain the stock for a rich, savory base.
Indian Vegetable Broth/Akhni
Fry vegetables and spices in ghee, add water, boil, simmer 1-2 hours. Cool, strain, skim fat, and season.
Italian Beef Stock/Brodo
Simmer meat/bones in water, skim scum, add vegetables, tomato, and parsley. Simmer 3 hours, strain, reduce if needed.
Japanese Chicken Stock
Simmer all ingredients in water for 1 hour, skim, strain, and season with salt. Delicate and flavorful.
Jellied Brown Beef Stock
Brown bones in oil, simmer with water, vegetables, and bouquet garni for 3 hours. Skim scum, strain, and cool.
Khubz/Pizza
Mix, knead, rise dough, roll, bake to golden perfection. Brush with butter. Simple, savory satisfaction.
Korean Beef Dumplings
Sauté beef, onion, sesame seeds, garlic, and mushrooms. Mix with remaining ingredients, cool. Fill dough discs, seal, and poach in broth for 3-4 minutes.
Lamb's Liver Dumplings
Mix flour, egg, and ingredients. Form small balls with wet hands, poach gently for 6-8 minutes. Simple and savory.
Le Farci
Blanch cabbage leaves, mix soaked breadcrumbs with other ingredients, form a ball, wrap with cabbage, poach in broth for 30 minutes, slice, and serve.
Matzo Dumplings
Fry onion, beat butter with eggs, mix with parsley, spices, and matzos. Rest, form dumplings, poach for 25 minutes.
Nage
Melt butter, sweat vegetables and garlic for 10 minutes. Add remaining ingredients and water, boil, then simmer for 20 minutes.
Nico Ladenis's Veal Stock
Roast veal bones with butter and honey. Fry vegetables, add bones, deglaze with water, boil, simmer 4.5 hours, strain, and reduce.
Oriental Duck Stock
Combine ingredients with 2.3 liters of water, boil, skim, and simmer for 2 hours. Strain for a rich, flavorful stock.
Oriental Vegetable Stock
Soak mushrooms, combine with veggies and water, boil, simmer 30 minutes. Add oil, sugar, soy sauce, reduce, and season.
Parmesan Biscuits
Savory Parmesan shortbread bites, baked from a dough of flour, butter, egg yolk, and Parmesan, served hot and dusted with cheese.
Pork Stock
Simmer pork bones and hock with vegetables and spices for 3 hours. Skim, strain, reduce slightly, and season with salt.
Potato and Garlic Purée
Boil sliced potatoes, garlic, parsley, and butter. Simmer 25 minutes, mash, and whisk in cream. Season with salt and pepper.
Potato and Horseradish Dumplings
Mix semolina, potato, onion, parsley, horseradish, and seasoning. Add egg and flour for dough. Form dumplings, poach 7-10 minutes.
Pressure-cooker Beef Stock
Boil bones in water, skim scum, add vegetables and spices. Pressure cook for 45 minutes. Reduce pressure, strain.
Pressure-cooker Chicken Stock
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
Pressure-cooker Veal Stock
Boil bones in water, skim, add vegetables. Cook under pressure for 45 minutes. Cool, skim fat, add bouquet garni, boil, and reduce.
Quick Beef Stock
Simmer ingredients in water for 1 hour. Strain, add caramel for color. Optionally sauté onions for richer color.
Quick Veal Stock
Cover ingredients with water, simmer, skim, and cook in a low oven at 150°C for 1 hour. Strain.
Quick Vegetable Stock
Melt butter, sweat veggies with herbs, add water, boil, simmer, strain, and season. Ready in 25 minutes.
Ravioli Paste
Rub butter into flour, add boiling water for stiff dough. Knead, roll thin, and poach finished ravioli in simmering water for 4 minutes.
Rice Dumplings with Marjoram
Soak rice, sauté onion in goose fat, mix with rice, season, cook in broth. Mix with eggs and flour, form dumplings, poach 5 minutes.
Ricotta and Parmesan Paste
Sauté spinach and onion, mix with Parmesan, salt, pepper, nutmeg, and ricotta. Chill before using. Savory and creamy filling.
Salmon Quenelles
Soak breadcrumbs in milk, purée salmon, mix with butter, eggs, and seasoning. Form quenelles, chill, and poach in fish broth for 15 minutes.
Shellfish Stock
Pound shellfish, boil with lemon juice and wine. Add ingredients and water, simmer 15 minutes. Strain, season with salt.
Steamboat Stock
Fry chicken bones, skin, garlic, and ginger in sesame oil. Add celery and spring onions, simmer with water, peppercorns, prawn shells, and heads. Strain and season.
Stuffed Lettuce Leaves
Blanch leaves, fill with seasoned meat mixture, roll and tie. Poach in broth for 10 minutes, untie, and serve.
Suet and Horseradish Dumplings
Mix flour, salt, pepper, suet, horseradish, and onion. Add water for stiff dough, form balls, simmer in broth 15 minutes.
Suet and Mushroom Dumplings
Mix flour, salt, pepper, suet, mushrooms, and onion. Add water for firm dough, form balls, simmer in broth 15 minutes.
Suet and Parsley Dumplings
Mix flour, salt, pepper, suet, and parsley. Add water for a stiff dough, form balls, simmer in broth for 15 minutes.
Turkey Carcass Stock
Boil ingredients (except bouquet garni and salt), simmer 2 hours. Add bouquet garni, cook 1 more hour. Strain, season.
Turkey Giblet Stock
Sweat onion in oil, add celery and giblets. Boil with water, bouquet garni, garlic, and peppercorns. Simmer 90 minutes. Strain, season.
Turkish Lamb Meatballs
Mix ingredients thoroughly, form small balls, and poach for 15 minutes. Savory, tender, and flavorful.
Vegetable Peelings Stock
Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
Wholemeal Pasta
Sift flour, semolina, and salt. Mix with eggs and olive oil, knead to an elastic dough, rest for 2 hours, roll thin.
Baked Burrito
Mexican-style baked burritos filled with seasoned turkey, sweetcorn, and cheese, served with a side of natural yoghurt.
Banana and Pecan Cupcakes
Sweet vegetarian cupcakes made with ripe bananas and crunchy pecans, topped with a simple homemade butter icing.
Chicken Noodle Soup
A quick and fragrant Asian-inspired soup featuring chicken thighs, egg noodles, ginger, garlic, and fresh pak choi.
Griddled Salmon with Fennel and Pine Nut Salad
Griddled salmon fillets served over a creamy fennel and toasted pine nut salad with a zesty chilli mint dressing.
Healthy Jerk Chicken Wraps
Homemade flatbread wraps filled with marinated jerk chicken strips and tangy pickled cabbage, carrots, and radishes.
Mini Primavera Flatbread 'Pizzas'
Miniature homemade flatbreads topped with a fresh pea and bean paste, cream cheese, grilled asparagus, and pea shoots.
Monster Meatball Pitta
Seasoned lamb meatballs served in toasted wholemeal pitta bread with fresh salad and herby yoghurt sauce.
Quick Blueberry Muesli Crumble
Simmer blueberries with sugar and spices, top with toasted muesli crumble, and serve with sweetened honeyed mascarpone.
Rice Pudding with Mashed Fruit
A comforting vegetarian dessert featuring oven-baked creamy rice pudding topped with fresh, hand-mashed strawberries.
Spicy Asian Beef in Lettuce Cups
Lemongrass, ginger, and soy marinated beef served in lettuce leaves with glass noodles, carrot, and toasted sesame seeds.
Rainbow Cupcakes
Multi-colored cupcakes layered with vibrant batter, topped with smooth vanilla buttercream, festive sprinkles, and a classic glacé cherry decoration.
Cafriela de Frango from Guinea-Bissau
Flavorful West African dish featuring marinated chicken cooked on the hob and grilled, finished with a spicy lemon and onion sauce.
Stir-Fried Turkey Vindaloo
A spicy stir-fry using leftover turkey, homemade masala spice mix, peppers, and chillies for a quick and flavorful meal.
Braised Ox Cheek, Pickled Walnuts, Smoked Anchovy, Glazed Carrots and Mash
Tender ox cheeks braised in a rich wine sauce served with creamy mashed potatoes and butter-glazed carrots.
Baked Sea Bass, Parsley Mayonnaise and Walnut Truffle Pesto
Roasted sea bass slices served with vibrant parsley mayonnaise, rich walnut truffle pesto, and crisp red endive leaves.
Barbecued Lamb, Salsa Verde, Tomato Salad, Toasted Couscous and Fromage Blanc
Marinated lamb rump grilled on the barbecue, served with toasted almond couscous, fresh heirloom tomato salad, and salsa verde.
Braised Short Rib and Onion Cottage Pie with Bone Marrow
Richly braised beef short ribs topped with sautéed onions, creamy mashed potato, and marrow bones for a luxurious cottage pie.
Cheese-Crusted Razor Clams with Garlic, Chilli and Lemon Thyme
Grill foraged razor clams topped with a savory mixture of sautéed vegetables, white wine reduction, and cheesy sourdough breadcrumbs.
Coq Au Vin with Parsley Mash
A classic French chicken dish in rich red wine sauce, served with a unique vibrant green chlorophyll-infused potato mash.
Hazelnut Gnocchi with Girolles, Crisp Fried Duck Eggs and Parmesan
Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.
Pheasant Kiev, Crushed Swede, Hazelnut Butter and Smokey Bacon Cabbage
Pheasant breasts stuffed with hazelnut garlic butter, breaded and fried, served with mashed swede and braised savoy cabbage.
Roast Grouse with Blackberries and Salt-Baked Celeriac
An autumnal pot-roast featuring juicy blackberries, smoked bacon-wrapped grouse, and a novel salt-baked celeriac mash.
Salt Baked Seabass with a Fennel Salad
Whole seabass baked in a salt crust served with a flavorful potted shrimp, lemon, and radish fennel salad.
Torbay Sole, Mussels, Leeks, Samphire and Monk’s Beard
Succulent sole paupiettes poached with mussels, samphire, and leeks, finished with a creamy monk’s beard sauce and charred leek oil.
Venison Tartare with Celeriac Remoulade, Chestnuts and Juniper Toast
A sophisticated seasonal starter featuring diced venison loin, creamy celeriac remoulade, juniper-infused sourdough toast, and quail egg yolks.
Homemade Falafels with Salad and Pitta Bread
Healthy baked Middle Eastern falafels served in toasted pitta bread with a fresh, zesty lemon-dressed cucumber and tomato salad.
Braciole in Tomato Sauce with Green Salad and Oranges with Cracked Pepper
Tender beef rolls simmered in rich tomato sauce, served with a refreshing orange and green leaf salad.
Cornish Ling, Grapefruit and Prawn Dressing, Spiced Quinoa and Lemon Yoghurt
A light, fresh Cornish ling dish featuring tangy grapefruit prawn dressing, spiced steamed quinoa, and zesty lemon yoghurt.
King Crab, Asparagus, Garlic and Hazelnuts
Fresh summer flavors combined with Japanese ingredients for an impressive king crab dinner party dish.
Marinated Salmon Gravlax
Succulent salmon marinated in lemon and salt, gently poached in oil, served with creamy mustard sauce and crisp rye croutons.
Monkfish, Israeli Couscous, Sea Vegetables and Chorizo
A flavorful dish featuring seared monkfish, spicy chorizo, and Israeli couscous paired with fresh sea vegetables and herb-infused olive oil.
Roasted Scallops, Wasabi Sauce, Fregola, Sea Vegetables
Pan-roasted scallops served with infused wasabi sauce, herb-flecked fregola pasta, and delicate sea vegetables.
Root Vegetable Thai Curry
A cheap, economical Thai curry featuring sweet root vegetables simmered in a spiced coconut sauce served over fluffy rice.
Bruschetta with Tomatoes and Rosemary
Roasted cherry tomatoes with rosemary, thyme, and garlic served on toasted ciabatta bread for a simple Mediterranean appetizer.