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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 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.
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 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.
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.
Japanese Chicken Stock
Simmer all ingredients in water for 1 hour, skim, strain, and season with salt. Delicate and flavorful.
Khubz/Pizza
Mix, knead, rise dough, roll, bake to golden perfection. Brush with butter. Simple, savory satisfaction.
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.
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 Chicken Stock
Sweat vegetables in butter, add chicken carcass and water. Cook under pressure 20 minutes. Strain, cool, season. Rich and quick.
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.
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.
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.
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.
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.
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.
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.
Calypso Pepperpot Chicken with Rice and Peas
Grilled spicy chicken breasts served with mango purée and fragrant coconut-infused rice and kidney beans.
Deep-Fried Tortillas with Bean Dip
Crispy deep-fried flour tortilla triangles served with a spicy, blended mixed bean and Peppadew pepper dip.
Easy Mince Pies
Delicious festive mince pies featuring a crumbly almond pastry filled with quality mincemeat and baked until golden brown.
Jamaican Curried Snapper with Coconut and Lime served with Clap-Hand Roti
Fragrant curried red snapper in coconut sauce paired with aromatic basmati rice and traditional flaky, hand-clapped flatbreads.
Jerk Chicken with Rice, Peas and Fried Plantain
Spicy roasted jerk chicken served with coconut rice and kidney beans, sweet fried plantain, and a fresh pineapple salsa.
Mexican Curry
A quick fusion dish featuring spiced chicken simmered in a creamy sauce, served over a crisp baked flour tortilla.
Mustard, Bacon and Caramelised Onion Scones
Savory scones featuring crispy bacon, mustard, and sweet onion marmalade, perfect served warm with soup or mature cheddar cheese.
Nori-Rolled Sushi with Soy Dipping Sauce
Traditional sushi rolls filled with fresh fish or avocado and cucumber, served with wasabi, pickled ginger, and soy sauce.
Potato Tart with Mustard, Leeks and Mushrooms
A savory vegetarian tart featuring a mustard-infused potato pastry crust filled with creamy leeks, chestnut mushrooms, and blue cheese.
Soy-Poached Chicken with Pak Choi, Coconut Rice and Hot and Sour Sauce
Succulent soy-poached chicken paired with creamy coconut rice, tender pak choi, and a vibrant hot and sour glaze.
Lamb Cutlets Marinated with Spiced Dates and Sultanas
Indian-inspired marinated lamb cutlets served with a refreshing green chutney and crunchy kachumber salad.
Paneer and Potato Curry
A quick, budget-friendly vegetarian curry featuring paneer and potatoes simmered in a spiced tomato sauce, served over rice.
Cannelloni of Devon Crab with Olive Oil Sauce
Fresh pasta filled with peppery crab, served with a coral purée, herb-infused olive oil sauce, and steamed asparagus garnish.
Warm Timbales of Scallop Mousse with Fresh Herbs and Asparagus
Elegant scallop mousse baked in herb-lined ramekins, served with sautéed asparagus, grilled scallops, and a creamy white wine sauce.
Globe Artichoke with Dijon Mustard
Boiled globe artichoke served with a tangy mustard vinaigrette made from olive oil, red wine vinegar, and Dijon mustard.
Lamb and Potato Pie
A comforting lamb and potato pie with a golden shortcrust pastry lid, slowly simmered for a rich, tender flavor.
Pasta with Purple Sprouting Broccoli
A cheerful early spring pasta dish featuring purple sprouting broccoli, garlic, chili, and savory anchovies with grated hard cheese.
Broccoli Soup with Mint Cream and Crisp Pancetta
A creamy broccoli soup blended with fresh mint and cream, topped with crispy fried pancetta and mint garnish.
Cherry Tomato, Garlic and Basil Bruschetta
Toasted ciabatta topped with a fresh mixture of cherry tomatoes, garlic, and basil leaves, drizzled with olive oil.
Deep-Fried Squid with Lime
Crispy deep-fried squid rings dredged in a seasoned flour mix and served with a fresh wedge of lime.
Grilled Tiger Prawns and Spinach Salad with Red Pepper Dressing
Grilled marinated tiger prawns served over fresh baby spinach with a homemade roasted red pepper and lemon dressing.
No-Olives Greek Salad
A fresh vegetarian salad featuring cubed feta cheese, cherry tomatoes, and rocket tossed in a simple garlic-infused olive oil dressing.
Pan-Fried Chicken with Dolcelatte Cream Sauce and Minted Pea and Potato Purée
Pan-fried chicken strips in a creamy Dolcelatte sauce served over a smooth, minted pea and potato purée.
Pan-Fried Grouse with Marsala Sauce and Wilted Kale
Pan-fried grouse breasts wrapped in pancetta, served with a rich Marsala and rowan jelly sauce and wilted curly kale.
Pan-Fried Red Mullet Fillet with Chargrilled Aubergine and Roasted Red Pepper
Pan-fried red mullet served over roasted red peppers with chargrilled garlic aubergine slices.
Paneed Lamb with Onion Jam and Roasted Baby Fennel
Breaded lamb cutlet served with sticky balsamic red onion jam and tender roasted baby fennel with garlic.
Roast Chicken Breast on a Crisp Potato Cake
Flattened chicken breast pan-fried then roasted over parboiled potato slices with thyme, garlic, onion, and white wine.
Seared Venison with Sweet-and-Sour Cabbage and Stilton Sauce
Pan-seared venison loin served over tender simmered sweet-and-sour cabbage and finished with a rich, melted Stilton cream sauce.
Spaghetti Arrabiata with Squid
Boil spaghetti while sautéing onion, garlic, chili, and tomatoes. Simmer with squid and basil, then toss with pasta and lemon.
Stuffed Portobello Mushrooms, Sun-Dried Tomato and Basil Gratin
Roast portobello mushrooms stuffed with a sun-dried tomato and basil paste, topped with goats' cheese and served with fresh salad.