BEST RECIPES

Starters
see also Avocado mousse (MISCELLANY) Brandade of cod (FISH) Dips under Crudits, and Houriya (in SAUCES) Devilled whitebait (FISH) Cheese souffle (MISCELLANY) Chicken balls (CHICKEN) Devilled eggs (MISCELLANY) Duck pate (Duck breasts en crute (DUCK & GOOSE) Jacket potato mini snacks (VEGETABLES) Mitton of pork (PORK) Onion tart (VEGETABLES) Pasta plus (PASTA) Pizza (MISCELLANY) Salad Italienne (SALADS) Scottish herring (FISH) Whitebait (FISH)

Artichoke
Put in boiling salted water for 15 to 30 mins (depending on size) until bottoms are just tender. You can rub tops and bottoms with lemon to prevent discoloration. [ serve with hollandaise, melted butter or French dressing ]

Asparagus
with melted butter, mornay sauce or vinaigrette

Aubergine imam bayeldi

for 8 4 4 4 3 cloves 100 g 50 g 1 tspn (1 large aubergines large onions large tomatoes garlic raisins pine nuts OR oz blanched almonds cumin small green pepper) 6 tspn 300 ml 2 1 tspn juniper berries cinnamon olive oil large lemon sugar parsley nutmeg crumbs

Halve aubergines and scoop out the flesh, leaving 1/8 inch, and sprinkle shells with salt. Shred pulp fine. Fry finely-chopped onions for 5 mins than for another 10 mins with cumin, garlic, juniper, pepper, cinnamon, nutmeg, finely-chopped skinned tomatoes, and aubergine flesh, stirring often, till aubergine has fully softened. Take off heat and add nuts, raisins, parsley, a squeeze of lemon juice and some breadcrumbs. Remove salt from shells, pat

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the shells dry with kitchen paper, and slosh with a little olive oil). Fill shells with stuffing and cook covered in Mark 4 (165C 325F) oven for 30 mins, then uncover and cook 20 mins on Mark 6 (200C 400F). Cool before serving.

Aubergine farcies aux anchois

for 8 4 150 ml 2 cloves 1 250 g aubergines olive oil garlic medium onion tomatoes salt, pepper 8 8 fillets 2 slices 1 1 tblspn 1 tspn olives anchovy bread egg parsley thyme

Cut lengthwise and scoop out the flesh, leaving inch. Sprinkle the inside with salt, invert and allow to drain. Chop fine and fry the flesh with onion and garlic for 5 mins to soft. Add chopped tomatoes, finely-chopped olives, anchovies and bring to the boil. Simmer uncovered 7 mins to syrupy. Soak and crumble the bread, and add with herbs and lots of pepper. Rinse out the shells and fry with the flesh-side down, for 5 mins. Fill with mixture and bake 45 mins in Mark 4 (350F 180C) oven, till tender and stuffing browned.

Aubergine with emmenthal

for 8 3 large aubergines thyme 350 g emmenthaler pepper

Slice aubergine and fry quickly to brown on both sides. Put in a layer into an oven tray, cover with a layer of emmenthal, thyme and ground pepper, then with another of aubergine, and heat through in Mark 6 (200C 400F) oven till top is brown and cheese melting.

Avocado vinaigrette
for 8 4 avocados 200 ml vinaigrette

Halve avocado and fill the hole where the stone had been with mild vinaigrette.

Avocado Bristol
for 8 4 200 ml large avocados double cream cayenne paprika Chop cooked lobster meat finely and mix with finely-chopped flesh of the avocado (leaving only a tiny layer to contain the mixture). Add lemon juice, cream and cayenne. Pile the mixture back in the shells and sprinkle with paprika. 1 2 tblspn large lobster lemon juice salt

Avocado quai
for 8 4 200 g avocados smoked salmon 350 g 150 g spinach roquefort

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4 clove

garlic

Halve avocado, stuff with spinach, mushroom and salmon. Cover with a pastry lid and roquefort sauce with garlic and bake 10 mins in medium oven.

Bean puree
750 ml 2 3 tspn 1 dried canellini (or other white bean) onions sweet paprika lemon 2 tspn 2 tblspn olive oil salt, pepper ground cumin

Saute chopped onions and garlic to translucent, add cumin. Add cooked beans a about half litre of its cooking water, juice of the lemaon, salt and pepper, Blend/puree. [serve with pitta bread]

Buckling with horseradish

for 8 4 6 tspn 2 tspn 2 pinch large buckling lemon juice tarragon vinegar caster sugar 1 4 tblspn 4 tblspn double cream horseradish salt, pepper cucumber

Blend cream with lemon juice, horseradish, vinegar, salt, pepper, and sugar. Line small serving dishes with thinly-sliced cucumber. Mix flaked buckling with dressing and pile into dishes. [ serve with brown bread and a little lemon ]

Ceviche
for 8 1 kg 2 tblspn 300 g 12 5 tblsn haddock fillets (or other firm white fish) coriander seed cucumber spring onions chopped coriander 2 8 3 4 drops chillis limes small avocados Tabasco salt and pepper

Mix chopped chilli (minus seeds), lots of pepper, crushed coriander seeds, juice of the limes and salt and pour over the raw haddock which has been cut into strips. Cover and refrigerate for 24 hours. Remove fish from marinade and cover with a mixture of sliced cucumber, thickly-sliced avocados, spring onions cut into strips. Tabasco, chopped coriander leaves, salt and pepper.

Charcuterie
eg Hungarian salami, Italian bressaola, Spanish chorizo

Cheese and ham bake

for 8 8 balls 16 slices 4 buffalo mozzarella Parma ham medium tomatoes 8 fillets anchovy vinegar parsley

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Grind pepper on mozzarella and then wrap each ball in two slices of ham covering the cheese. Lightly fry, then bake in Mark 6 (200C) over about 10 mins when cheese is beginning to melt. Mix tomatoes, parsley and anchovy in food processor with a bit of oil and vinegar and pepper. Serve cheese in a puddle of sauce.

Chicken liver pate

for 8 1 kg kg 2 tblsn kg 3 tblspn chicken livers onions dripping butter paprika 3 3 slices eggs bread mustard salt, pepper

Fry chopped onions to straw coloured, add liver, paprika and simmer with a little water for 5 mins. Mince very fine with soaked slice of bread and hard boiled eggs. Mix with butter, add salt, pepper and mustard.

Claqueret
for 8 600 g 2 tblspn 60 ml 4 tblspn mild goats cheese wine vinegar olive oil parsley pepper Mash ingredients together thoroughly, and refrigerate for a day. [ serve with crudits ] 180 ml 2 tblspn 4 cloves 4 tblspn creme fraiche dry white wine garlic chives

Corn on the cob

for 8 8 cobs 200 g butter

Boil for 10 to 20 mins in salted water with some of the leaves in the pan. Serve melted butter in sauceboat.

Courgettes la Grecque
for 8 1 kg 2 6 courgette lemon coriander tomatoes olive oil bay thyme pepper

Slice courgettes thickly, sprinkle with salt and leave for an hour or so. Bring other ingredients to the boil, add tomatoes and courgettes. Cook high for 20 mins. Allow to cool.

Crudits
for 8

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Strips of raw carrot, green and yellow peppers, radishes, florets of cauliflower, mushrooms, chicory and cucumber. Make dips (instead of raw vegetables the dips can be accompanied by pitta bread) of aioli, anchovy butter, herbed cheese, tzaziki, hummus, taramasalata, avocado, etc: Herbed cheese 350 g 60 ml 3 tblspn Tzaziki 1 20 ml 2 cloves Hummus 800 g 150 ml 2 cloves chick peas tahini garlic 2 60 ml lemons olive oil cucumber olive oil garlic 300 ml 2 tblspn yoghurt mint salt pepper full-fat soft cheese mayonnaise parsley 1 clove 3 tblspn chives salt pepper garlic

Beat ingredients together.

Dice cucumber and mix with other ingredients.

Put ingredients into a blender to create a smooth paste. Taramasalata 350 g 75 g 1 smoked cods roe crumbs lemons 2 cloves 1 200 ml garlic small onion olive oil

Blend, leaving oil to last which is added slowly, and add 1 l of hot water to adjust consistency. Chill for 1 hr.

Oeufs Arlesienne
for 8 3 3 cloves 1 tspn 2 tblspn 8 tomatoes garlic ground basil bouquet garni tomato paste eggs 2 3 tblspn 2 large onion olive oil bay leaf lemon peel sugar salt, pepper

Fry finely-chopped onions on low heat for 10 mins. Add crushed garlic, finely-chopped tomatoes from which pips have been removed, basil, bay leaf, bouquet garni, chopped lemon peel, tomato paste, pinch of sugar, salt and pepper. Simmer 30 mins or until it reduces to thick paste. Put 2 tablespoons of mixture into ramekins, making a hollow in centre into which an egg is broken. Bake about 10 mins till just set, in centre of 190C (375F) Mark 5 oven. [ serve with crusty French bread ]

Oeufs Florentine
for 8 600 g 80 ml 100 g 50 g 50 g spinach double cream butter flour parmesan 300 ml 150 g 8 eggs nutmeg, salt, pepper milk cheese (Lancashire)

Spread cooked spinach over buttered large ramekins, sprinkle with ground pepper, salt and grated nutmeg, plus a little cream. Put in bottom of Mark 5 (190C 375F) oven for a few minutes. Whisk milk, flour and the butter over low heat to make a smooth sauce. Stir in grated cheese and cook 5 mins over low heat. Add the other half of the cream at the end. Make dents in the spinach and break eggs into them, sprinkle with a little salt and pepper, and cover with the sauce. Sprinkle grated parmesan and bake on high shelf in Mark 7 (215C 425F) for 15 mins.

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OR Make Mornay sauce: Slowly fry 50 g flour without colouring it then slowly add warmed milk. Simmer 30 mins then ad grated cheese and yolk and reheat without boiling. Put poached eggs on bed of cooked spinach, cover with sauce and a little grated parmesan and brown under the grill.

Oueufs Provenale
for 8 8 50 g 50 g 50 g 50 g eggs black olives tuna anchovy fillet capers 2 tspn 8 tbslspn glass mustard olive oil brandy lemon juice pepper

Make smooth paste of olives, tuna, anchovies, capers, mustard, olive oil and brandy with the yolks of the hard-boiled eggs. Add a little lemon juice and fill the hollows of the halved eggs.

Fish pate
for 8 450 g 100 g 2 glass 1 pinch 2 tspn 2 kippers (smoked mackerel etc) butter dry sherry cayenne lemon juice egg 125 g 3 tblspn tub 100 ml cream tomato ketchup nutmeg pepper anchovy paste (or anchovy fillets) horseradish sauce

Remove skin and small bones and flake the fish. Add other ingredients and mash with fork till blended, or if you prefer smoother texture, liquidise. Smoked trout, smoked eel and smoked salmon scraps can also be used as part of the fish mixture. Refrigerate. [ serve with wholemeal toast ]

Streaky fish terrine

for 8 750 g 2 tblspn 300 ml 500 g whiting/sole/plaice/hake salt pepper dill double cream salmon 3 15 ml 2 tblspn 25 g 1 tblspn egg whites lemon juice tarragon butter green peppercorns in brine

Remove bones from white fish and cream in blender. Add egg whites and pepper and blend and chill. Add lemon juice, dill, tarragon, and process slowly adding cream. Chill for 30 mins and add green peppercorns. Cover the base of dish and cover with a layer of chunky salmon strips, leaving a 1 cm border all the way round. Cover with another layer of the white-fish mixture and add another layer of salmon, covering the top with white fish. Cover with buttered foil, stand in roasting tin of boiling water and bake at Mark 4 (350F 180C) oven for 45 mins. It is done when a skewer comes out clean. Chill. Turn out onto dish and wipe with absorbent kitchen paper.

Foie gras
1 1 tblspn goose liver goose fat salt 150 ml 1 milk small onion

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Soak liver in salted water 1 hr. Bake in covered pan with fat, milk and halved onion at Mark 3 (165C 325F) for 10 mins or until milk evaporates, Uncover, turn up heat to Mark 6 (200C 400F) for two or three minutes to brown the top.

Garlic bread
Cut baguette into thick slices without cutting all the way through. Spread all the cut slices with a garlic and butter creamed together in a blender. Wrap in foil and bake in Mark 4 (350F 180C) oven for 20 mins.

Grapefruit
for 8 4 50 g grapefruit sugar nutmeg Halve and segment, add little sherry, brown sugar (or honey), cinnamon or nutmeg and grill just before serving. 100 ml sherry cinnamon

Ham mousse
for 8 400 g 1 tblspn 1 dash 120 ml ham tomato puree Tabasco double cream 1 tspn 250 ml 1 tspn 3 mustard mayonnaise tarragon egg whites

Mince ham, add tomato, mayonnaise, mustard etc. Lightly whip cream, beat egg whites stiff, and fold both in.

Herring in oil
for 8 8 12 2 salted herrings peppercorns lemons 4 4 onions bay leaves olive oil

Wash raw salted herring fillets and remove skins. Soak for 24 hrs, changing water intermittently then dry and lay out in serving dish. Cover with thinlysliced onions separated into rings, bay leaves, peppercorns, and thin slices of lemon on top. Just-cover with olive oil. Cover dish with foil and leave in fridge for 48 hours.

Hareng la Portugaise
for 8 25 g 1 kg 3 cloves 10 dl onions herrings garlic dry white wine parsley Soften chopped onion and garlic in oil. Add wine, chopped tomatoes and tomato pure, bay, thyme, celery, salt and pepper, and simmer 10 mins. Pour over fish chopped into 2cm chunks, cover with oiled paper and bake in Mark 3 (325F 165C) oven for 30 mins. {Can also be made with mackerel, grey mullet, red mullet, and white fish.} 750 g 5 tblspns 4 tomatoes tomato pure bay leaves thyme

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Kaymeralised onion
for 8 10 1 tblspn 1 leaf medium onion balsamic vinegar bay 1 tblspn 3 berries muscovado sugar juniper oil and butter

Fry ingredients covered in a mixture of oil and butter on the lowest heat until it has turned mid-brown then uncover to get rid of surplus moisture. [ serve tepid or cold on slices of crisp toast ]

Melon
for 8 2 ( large honeydew or cantaloup ground ginger) 8 slices Parma ham

Champignons la Grecque
for 8 5 750 g tomatoes button mushrooms thyme bay In 6 tablespoon of oil and 6 of water cook skinned chopped tomatoes with pepper, coriander, thyme, bay and salt for 5 mins. Add mushrooms and a little lemon juice. Cook gently for 5 mins. Remove mushrooms, reduce sauce and pour over. Serve cold. 1 12 coriander seeds olive oil lemon

Onions la Grecque
for 8 1 kg 750 ml 8 tblspn 12 small onions dry white wine olive oil juniper berries basil Add ingredients to 500 ml water and salt and pepper and simmer 20 mins. Remove onions and boil rest 15 mins. Strain over onions and chill 2 2 150 g lemon bayleaf tomato paste parsley

Onion pie
for 8 1 kg 1 tblspn 50 g 6 sprigs 200 g 2 red onions olive oil butter thyme (1 tspn dried) strong cheddar (or gruyere) eggs 340 g 1 tspn 1 tspn 130 ml 1 tspn plain flour baking powder salt milk English mustard

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Fry onions cut into eight segments on medium heat for 30 mins. Add salt, pepper and thyme, and place in pie dish, sprinkling with a third of the grated cheese. Mix flour, baking powder, salt and rest of the cheese and add milk, melted butter, mustard, and beaten egg. Mix well into dough and press into a circle the size of the pie dish and cover the onions with it, pressing the edges sealed. Cook in Mark 6 (200C) oven for 15 mins, then Mark 4 (180C) for 10 mins to golden and crisp. Let it stand a few minutes, cover with a large plate and turn upside down to remove pie.

Pear rocket
for 8 4 tblspn 4 bulbs 100 g lemon juice fennel wild rocket pepper Mix lemon, oil and pepper. Add finely-sliced fennel and sliced pear and then the rocket. Put on plates and scatter slivers and curls of pamesan over the top. 4 tblspn 8 80 g olive oil pears parmesan

Peppers Chiswick
for 8 8 2 green peppers olive oil bay leaves 100 g 4 cloves mozarella garlic pepper

Slice off bottom with stem and stuff green pepper with a mixture of quartered tomato, mozzarella, olive oil, garlic, bay and pepper, and bake till the cheese has melted and the top of the pepper is turning brown about 20 mins in 180C oven.

Potted salmon
for 8 1 kg 4 1 tspn 2 tblspn salmon shallots mace rosemary 2 tblspn 1 clove butter garlic salt, pepper tarragon

Lightly fry chopped shallots a few minutes, add mace, crushed garlic, salt and pepper, and cubed salmon. Stir gently over low heat for 5 to 6 mins until salmon a light opaque. Add chopped parsley and tarragon. Spoon into ramekins, cover with a little melted butter, and chill. Turn out onto plates. [ serve with toast ]

Potted shrimps
for 8 140g 2 pinch 800 ml butter cayenne pepper peeled brown shrimps 6 tbsp 2 blades mace grated nutmeg clarified butter

Gently fry mace, cayenne and a little grated nutmeg in the butter. Add shrimps and stir over the heat for a couple of minutes until heated through, but do not let the mixture boil. Remove the mace and divide the shrimps and mixture in 8 ramekins. Level the tops and then leave them to set in the fridge. Spoon over a thin layer of clarified butter and leave to set once more. [ serve with brown toast or crusty brown bread ]

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Potted smokies
for 8 5 3 pinch 1 tspn 2 tblspn 1 tblspn Arbroath smokies mace pepper Tabasco tomato ketchup anchovy paste ( 200 g 3 pinches 3 2 butter cayenne lemons eggs nutmeg dry sherry)

Blend the ingredients and refrigerate.

Prawn cocktail
for 8 500g 500 ml 2 tspn 1 prawns mayonnaise Worcester sauce lemon 250 ml 3 tblspn 4 drops 1 tomato ketchup (or chutney) horseradish Tabasco lettuce

Mix ketchuup, mayonnaise grated horseradish, Worcester, Tabasco and lemon juice. Shred enough of the lettuce to cover the bottom of the serving bowls, cover with prawns and then the sauce, and refrigerate. To make it look nice hang one prawn off one side of the bowl and a slice of lemon stuck edge-on on the other.

Quiche Lorraine
for 8 white bread (short pastry) 100 g 3 200 g gruyere/cheddar eggs ham or bacon 150 g 4 tblspn 1 glass butter flour cream

Line pot with white buttered bread or short pastry. Fill with chopped ham and cheese. Make bechamel sauce with butter, flour, cream: cook flour in butter till creamy, slowly stir in cream and cook very slowly 15 mins, stirring continuously - do not boil. Cool, add yolks and whipped whites, Pour over dish and put in hot over 20 mins.

Roast pepper
for 8 4 8 red peppers anchovy fillets olive oil

Halve and de-seed peppers and put an anchovy fillet and a little oil in the cavity. Roast in Mark 5 (190C 375F) oven till the peppers are just beginning to char.

Salade Nioise
for 8 200 g 200 g 200 g tuna ham chicken/prawns 250 g green vegetables (eg french beans etc) cucumber anchovy

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olives french dressing

500 g

tomatoes (waxy salad potatoes)

Chop fish and meat into chunks small enough for eaters not to need a knife, mix and serve.

Salmon a la Russe
for 8 8 thickslice smoked salmon 2 2 cloves 1 onions garlic bay leaf 6 tblspn 4 tblspn 4 tblspn corn oil olive oil wine vinegar

Layer dish alternately with salmon and sliced onion in rings. Mix oil, vinegar, crushed garlic, bay, salt, pepper and cover salmon. Cover tightly and leave in dridge for a week to ten days. [ serve with rye or wholemeal bread ]

Scallop and celery salad

for 8 8 40 4 slices large scallops celery leaves bread 150 ml milk ( pint) salt, pepper sesame seeds

Cover diced bread with oil, sprinkle with sesame seed and bake in Mark 4 oven (180C 350F) for 20 to 30 mins until golden and crunchy. Poach scallop corals gently in milk for 30 seconds, drain and cut up. Cut scallops in discs and sear to golden. Fry celery leaves a few seconds, cover in salad dressing and put on plates with scallops on top plus corals and croutons.

Searcys starter
8 boiling potatoes (waxy) creme fraiche (or mild mayonnaise) chives To make potato salad, boil potatoes till just done and allow to cool till warm. Peel, dice and mix into vinaigrette and allow to stand for at least an hour. Mix with creme fraiche or a couple of large dollops of the mayonnaise and chopped onions. Vinaigrette: Dijon mustard, olive oil, mild vinegar. Fill eggpoaching ring with potato salad and cover with a layer or two of smoked salmon, a dab of creme fraiche and a sprig of chives or coriander. Remove ring and serve. 2 mild onions (or 3 shallots) smoked salmon

Semolina gnocchi
300 ml 300 ml milk stock 3 tblspn semolina grated cheese

Simmer milk and stock. Add semolina and bubble gently until thick as porridge. Pour onto buttered tray and let it set. Cut into circle with wineglass. Sprinkle with grated cheese and pepper, and cook in middle of Mark 6 (200C 400F) oven 15 mins [ serve with hot tomato sauce spiked with garlic]

Shrimp in soured cream

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for 8 500 g 300 ml peeled shrimp soured cream butter Put two tablespoon shrimps in buttered ramekin, add salt and pepper and cover with soured cream then with a layer of breadcrumbs and dot with butter. Bake in centre of Mark 5 (375F) oven for 10 mins and then finish for 5 mins under grill to brown crumbs. [ serve with sprigs of parsley and chunks of warm wholemeal bread ] pepper crumbs

Spinach and ricotta terrine

for 8 800 g 10 1 tblspn 3 cloves 500 g spinach spring onions olive oil garlic ricotta 250 g 4 200 ml eggs double cream salt, pepper tomatoes

Fry finely-chopped onions and crushed garlic 2 to 3 minutes. Add coarsely-chopped spinach leaves and cook till leaves have wilted and water evaporated. Blend ricotta, eggs, double cream, salt and pepper till smooth. Pour most of it into baking tin lined with greased baking parchment, float spinach on top and pour a thin layer of the ricotta mixture on top to cover. Cover with foil. Stand tin in water in Mark 4 (180C 350F) oven for 2 hours, the last 30 mins without the foil to allow the top be browned - skewer should come out clean. Pour off liquid and chill. Turn out onto dish, slice thick. [ serve with tomatoes pureed with a little oil, pepper and vinegar ]

Terrine de campagne
for 8 225 g 225 g 225 g 125 g 1 2 cloves 1 2 pie veal pig liver pork belly streaky bacon large onion garlic egg gherkins 2 slices 4 1 tspn sage thyme bay leaves oregano juniper berries mace bread

Coarsely mince together veal, liver, pork, with lightly fried onion. Add bread soaked in a little milk, egg, diced bacon, diced gherkins, crushed garlic and herbs with salt and pepper. Put in earthenware dish and stand that in a dish of water in the centre of Mark 3 to 4 oven (175C 340F) for 1 to 2 hours. When meat juices are clear it is done, and the top should be browned. Weight top to compress and leave overnight.

Chicken liver parfait

for 8 800 g 10 sprigs 400 ml 3 tspn 800 g chicken liver thyme port salt butter 2 cloves 300 ml 100 ml 8 200 g garlic madeira brandy eggs shallots

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Soak livers in milk overnight to reduce bitterness. Boil thyme, and finely-chopped garlic and shallots in half the alcoholic drinks until only damp. Remove thyme and liquidise with the eggs and the livers. With blender running gradually add melted butter and process to smooth. Mix in the rest of the booze. Bake covered with aluminium foil at Mark 2 (150C 300F) with dish in a bed of water about 20 mins. Edges should be set and centre slightly wobbly (internal temperature should be about 65C.). Refrigerate.

Tomatoes on toast
for 8 500 ml 12 12 leaves double cream plum tomatoes basil 8 slices 4 cloves garlic salt and pepper crusty bread

Toast bread and brush with a little olive oil. Simmer the cream with the crushed garlic to reduce by a third. Remove garlic and torn-up basil leaves. Pour over tomatoes which have been cut lengthways and with pips removed, cut-side up and bake in Mark 5 (190C 375F) oven for 20 to 25 mins when cream should have become thick and tomatoes are starting to blister. Put tomatoes on the toast and spoon over any excess cream.

Tricolor terrine
for 8 450g 3 25ml tsp sauce 4 2 tspn 6 drops yolks Dijon mustard tarragon vinegar 2 tblspn 2 tblspn 120g watercress chervil butter cod eggs double cream cayenne salt 600g 50g 5 handfuls 2 tblspn carrots butter watercress creme fraiche pepper

Finely chop /liquidise cod with an egg plus an egg white, cream, salt, pepper and cayenne. Cook and liquidise carrots with butter and salt and pepper. Blanch chopped watercress, wash in cold water and dry. Add yolk and creme fraiche and liquidise (if too runny pour off a bit of the liquid). Fill the bottom of a greased terrine with the carrot, spread the fish on top and then the watercress. Cover with foil, put in a dish of water in Mk 1 (275F 140C) over for 2 hours. Allow to cool for an hour and then turn out. sauce Stir together yolks, salt, pepper, mustard and a few drops of vinegar. Add cress and chervil and slowly the melted butter. Pour over each portion of the terrine.

Taramasalata
for 8 300 g 2 clove 100 g 1 cod roe garlic crumbs onion 1 200 ml lemon olive oil pepper

Pree roe, add crushed garlic, crumbs (or soaked slices of white bread), grated rind and juice of the lemon, and blend. Gradually blend in oil, then 6 tblspn hot water, and add pepper. Chill before serving. [ serve with warm pitta bread or toast ]

Tomates la Monegasque

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for 8 8 300 g 3 tblspn tomatoes tunny parsley Dijon mustard 3 tblspn 3 2 eggs onions tarragon mayonnaise

Cut top off tomatoes, scoop out flesh and sprinkle inside with olive oil and add a little salt and pepper. Let stand about 1 hours. Overfill with a mixture in equal portions of finely-chopped tunny and hard-boiled egg, plus coarsely-chopped onion, parsley, tarragon, chervil, mustard and mayonnaise.

Waldorf salad
On large leaves of lettuce arrange two parts of julienne of raw celery, two parts julienne of Bramley apple, one part walnuts, with mayonnaise.

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