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Starter

Recipes

Avocado And Papaya Salad
2 ripe avocados 1 ripe papaya 1 large orange 25-5og/1 -2oz small rocket leaves or lamb’s lettuce 1 small red onion, thinly sliced For the dressing 60ml/4 tbsp olive oil 30ml/2 tbsp lemon
Avocado, Basil, Feta And Tomato Salad
4 tomatoes, skinned, seeded and diced 8-10 basil leaves, shredded 100 g/3 ½ oz feta cheese, diced 2-3 avocados Dressing ½ tablespoon Dijon mustard 1 tablespoon red wine vinegar 4
Bienmesabe
2 kg/ 4½ lb dogfish, huss or rock salmon 3 garlic cloves 1 tsp paprika 2 tsp fresh oregano 1 tsp cumin seeds Salt 100 ml/ 3½ fl oz sherry vinegar 170 g/6 oz
Cheese Fritters
Freshly ground black pepper ¼ tsp grated nutmeg 75 g/ 2½ oz flour 2 eggs 1 level tsp fresh yeast 60 g/ 2 oz mature cheese, grated Oil for
Cheese Sandwiches
12 slices slightly stale bread 200 ml/ 7 fl oz milk 6 slices cheese, e.g. Mozzarella 1 egg, beaten Oil for frying Sauce: 60 g/ 2 oz butter 60 g/ 2 oz flour 450 ml/ 15 fl oz milk
Duck ‘ham’ And Black Fig Salad
1-2 magrets of duck 3 tablespoons brandy Salt and pepper 8 figs
Egg And Tomato Salad With Crab
Lettuce leaves 2 x 200g/7oz cans crabmeat, drained 4 hard-boiled eggs, sliced 16 cherry tomatoes, halved ½ green pepper, Seeded and thinly sliced 6 black olives, stoned and sliced For the
Egg And Tomato Toadstools
Mayonnaise 6 hard-boiled eggs, shelled 3 small tomatoes, halved 1 lettuce, shredded
Fried Asparagus Tips
1 medium can white asparagus tips 10 g/ ⅓ oz flour 2 eggs, beaten Oil for frying Salt
Fried Sandwiches
½ loaf bread, sliced, crust removed 450 ml/15 fl oz milk 200 g/7 oz sliced ham, e.g. York 2 eggs, beaten Oil for
Italian Potatoes
1 kg/ 2¼ lb medium potatoes, peeled 300 g/ 10 oz butter, melted Salt 2 tsp rosemary leaves
Mango, Tomato And Red Onion Salad
1 firm under-ripe mango 2 large tomatoes or 1 beefsteak tomato, sliced ½ red onion, sliced into rings ½ cucumber, peeled and thinly sliced 30ml/2 tbsp sunflower or vegetable oil 15ml/1 tbsp
Pasta Salad - With Truffle Oil, Parmesan And Trompettes De La Mori
50 g/2 oz fresh or 7 g/ ¼ oz dried trompettes de la mort (horn of plenty mushrooms) ½ lemon 2 tablespoons truffle oil 1-2 tablespoons grape seed oil Salt and pepper 150 g/5 oz dried farfalle
Salt Cod Omelettes
450 g/ 1 lb salt cod 2 onions, peeled and finely chopped 2 tbsp butter 2 garlic cloves, peeled and finely chopped 2 eggs,
Spinach Salad With Bacon And Prawns
105ml/7 tbsp olive oil 30ml/2 tbsp sherry vinegar 2 garlic cloves, finely chopped 5ml/1 tsp Dijon mustard 12 cooked king prawns 115g/4oz streaky bacon, rinded and cut into strips About
Spinach, Pine Nut And Currant Pasties
Pastry: 300 g/ 10 oz flour 100 g/ 3½ oz butter, melted 1 sachet of dried yeast 1 tbsp oil 1-2 tbsp water Salt Oil for frying Stuffing: 400 g/ 14 oz spinach 2 egg yolks 150 ml/ 5
Stuffed Eggs
4 hard-boiled eggs, shelled 60 g/ 2 oz ham, e.g. Serrano, finely diced 1 small can tuna, crumbled 450 g/ 1 lb whole spinach leaves, blanched 4 tbsp light
Stuffed Tomatoes
4 medium tomatoes 1 onion, peeled and finely chopped 30 g/1 oz butter 15 g/½ oz sliced bread 100 ml/ 3½ fl oz milk 1 egg, beaten 100 g/3½ oz cheese, grated 1 tsp finely chopped parsley ½
Summer Tuna Salad
175g/6oz radishes 1 cucumber 3 celery sticks 1 yellow pepper 175g/6oz cherry tomatoes, halved 4 Spring onions, thinly sliced 45ml/3 tbsp lemon juice 45ml/3 tbsp olive oil 2 x 200g/7oz cans
Tuna Croquettes
60 g/ 2 oz butter 200 g/ 7oz flour 225 ml/ 8 fl oz milk 2 medium cans tuna Salt ¼ tsp grated nutmeg 120 g/ 4 oz dried breadcrumbs 150 ml/ 5 fl oz vegetable oil 1

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