Table of Contents

Introduction 6; Brilliant Brunches 14; Prawns with Piri Piri; Piperade with Pastrami; Eggs en Cocotte; Moroccan Baked Eggs; Baked Courgette Frittatas; Sauteed Kidneys with Tomatoes and Marsala; Buckwheat Crepes with Ricotta, Smoked Salmon and Artichokes; Oatmeal and Mustard Crusted Herring; Citrus Asparagus with Smoked Salmon and Quail Eggs; Roasted Goats' Cheese; Baked Figs with Minted Picon Cheese; Maple Glazed Granola; Melon Trio with Green Tea; Crannachan with Scottish Raspberries; Cinnamon-Spiced Camargue Risotto; Scintillating Starters and Sizzling Side Dishes 36; Mixed Leaf and Pomegranate Salad; Warm Courgette and Lime Salad; Creamy Celeriac Dauphinoise; Baked Autumn Roots; Baby Carrots with Lime and Cardamom Butter; Sesame Greens with Black Bean Sauce; Purple Sprouting Broccoli with Avgolemono Sauce; Neep Bree; Watercress Soup with Frazzled Prosciutto; Du Barry Soup with Parmesan Thins; Crab and Ginger Bisque; Miso Broth with Prawns; Lettuce Wrappers; Chilli and Melon Sorbet with Serrano Ham; Seared Scallops with Lemon-dressed Lentils; Ginger Scallops with Asparagus; Tea-infused Duck with Flamed Pak Choi Salad; Chicken Tikka Sticks with Fennel Raita; Jambon Persille; Peppered Beef; Red Pepper Rouille; Griddled Artichokes and Fennel; Bloody Mary Jellies; Majestic Mains 68; Seared Salmon with Vietnamese Salad; Grilled Salmon with Leek and Pancetta Confetti; Monkfish and Prawn Fire Pot; Zarzuela; Grilled Sea Bass with Tomato and Saffron Sauce; Baked Trout and Proscuitto Crowns; Creamy Baked Lobster with Shallots and Vermouth; Sauteed Prawns with Tamarind and Lime; Thai Mussel Curry; Basque-style Clams with Hot Chorizo and Pimenton; Daube of Beef; Fillet Steak with Roquefort and Walnut Sauce; Moroccan Lamb; Rack of Lamb with Baba Ghanoush; Lambs' Liver with Campari and Orange; Venison Medallions with Red Onion and Cranberry Confit; Pot Roast Chicken with Tarragon and Lime; Flaming Chicken Normande; Roasted Guinea Fowl; Tea-smoked Duck with Roasted Squash; Braised Pheasant; Sizzling Tofu with Bitter Gingered Greens; Chicory Gratinee; Mixed Vegetable Tempura; Aubergine and Almond Roulades; Wild Mushroom Stroganoff; Baked Camembert Souffle; Vietnamese Vegetable Rolls; Barley Risotto; Red Pepper Timbale; Delightful Desserts 110; Coconut and Cardamom Syllabub; Rhubarb and Ginger Parfait; Petites Cremetes; Seared Pineapple; Coconut Ice Cream; Champagne Granita; Mango Sorbet; Minted Blueberry Zabaglione; Floating Islands; Pimms Jellies; Coffee Panna Cotta; Chocolate Mousse Cake; Bitter Chocolate Mousse; Brulee Vanilla Cheesecake; Orchard Fruits; Tea Creams; Tipsy Blueberry Pots; Iced Banana and Yogurt Torte; Grilled Honey Pears; Ricotta, Plum and Almond Cake; Almond Angel Cakes; Lists 140; Index 142; Acknowledgments 144.

About the Author

Sara Lewis was the cookery editor of Practical Parenting Magazine for over 12 years. She is the author of Veggie Food for Kids, Kids in the Kitchen, Good Food for Mums and The Bread Book, all published by Hamlyn.