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 what's available as long as you have 2¼ lb (1 kg)...
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
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 be an accompanying vegetable for four, it could...
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 simplicity and ease, so do give it a try. I love...
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, while staying there. It's a truly wonderful...
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 and any variety of white fish. However, what...
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 for when you are very busy, or want to make 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 crusty top with a squidgy inside. A salad with...
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 else. Vegetarians might like to know that a vegetarian...
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 it with a large bowl of crunchy salad along 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 we were outside for the whole of the school holidays....
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 some very poor adaptations, not least watery prawns...
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 you can buy a vegetarian 'Parmesan style' cheese...
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 of overkill, so I like to use it only where it's...
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 one is a real winner. You can make it with any fish;...
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, nutty romesco sauce makes a perfect partner...