Choose a perfectly ripe and sweet honeydew melon for this pretty soup. Serve the soup as a refreshing first course when the weather is hot, dressing up each bowlful with a swirl of berry purée and some whole berries.
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Provençal silverbeet tian
In this colourful, vitamin–rich dish, rice and leafy silverbeet are layered with sliced tomatoes and baked in a gruyère–flavoured custard. The name of the dish – ‘tian’ – comes from the earthenware casserole dish in which such mixtures are [...]
Sautéed prawns with fetta
In this quickly prepared dish, cubes of savoury fetta are briefly marinated in fresh ginger juice and soy sauce, then added to a crisp and colourful sauté of sugar snap peas, mushrooms, spring onions and big prawns.
Smoked haddock soufflé
This recipe uses the fish–poaching milk to make the soufflé base, and fresh herbs and chopped tomatoes are added for a lovely flavour. Serve straight from the oven, with crusty wholemeal bread to accompany.
Gruyère, ham and mushroom salad
The Swiss cheese gruyère is usually used for cooking, but its sweet, nutty taste makes it the perfect choice for a salad, too. It works well with lean ham, green beans, cherry tomatoes and salad leaves in a piquant lemon and green peppercorn dressing.
Gruyère gougère with ratatouille
Many cooks won't attempt to make a gougère, which is a choux pastry ring, because they think it's too difficult. However, nothing could be further from the truth. Choux pastry is very simple to make, and it can be prepared ahead – shape the [...]
Apple-berry soufflé omelette
This light, sweet omelette should be cooked just before serving, but can be prepared up to the end of step 2 an hour ahead. It's a simple yet delectable pudding to make in late summer and early autumn that makes the most of seasonal fruit.
Vegetable chips with peanut dip
Oven–baked chips are not only healthier than those that are fried, their flavour is fresher too. Here, thin slices of beetroot and potato are baked to make dippers for a spicy Southeast Asian dip. If possible, slice the vegetables with a [...]
Artichoke soup with caraway
Looking like knobbly new potatoes, Jerusalem artichokes have a distinctive, yet delicate, flavour that goes well with other root vegetables, particularly in a smooth–textured soup. Sweetly aromatic caraway seeds complement the vegetable [...]
Bean pot with orange salad
Creole spices enliven this hearty mixed bean and vegetable casserole. Like the classic French cassoulet, it has a crisp crumb topping. With the accompanying refreshing salad, it makes a tasty, well–balanced meal.
Beef in red wine
Long, slow cooking gives this traditional casserole its inimitable flavour. The cooking liquid is reduced by removing the casserole lid, resulting in a wonderfully aromatic sauce that glazes the meat and vegetables. Flambéing with brandy [...]
Blanquette with pâté croutes
The classic blanquette is a stew of poultry, veal or pork in a rich white sauce. In this contemporary version, tender vegetables in a creamy sauce are partnered by savoury chicken liver croutes, which add a contrast of crunch to the moist casserole.
Bolognese beef pot
Lemon and fennel bring wonderfully fresh flavours to familiar braised beef mince in this Italian–inspired dish, making this as good for al fresco summer dining as for a light supper on a winter evening. Serve plenty of bread to mop up the [...]
Borsch with crunchy mash
Guaranteed to beat off the winter blues, this hearty beetroot soup is served with creamy mashed potatoes enlivened with crunchy raw vegetables. There are as many types of borsch as there are cooks in Eastern Europe – this puréed [...]
Braised vegetables with falafel and yogurt sauce
As a change from rice, pasta or couscous, try little falafel with a simple vegetable casserole. Made with canned chickpeas and baked rather than deep–fried, these falafel are quick and easy to prepare, as well as being deliciously healthy.
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