Serves 6
Preparation time 25 minutes
1 long thin French stick
400g can butter beans, drained and rinsed
a small handful of fresh mint, shredded
zest and juice of ½ lemon
2 tbsp extra virgin olive oil, plus extra to garnish
seeds from ½ pomegranate
150g (5oz) cherry tomatoes, quartered
200g (7oz) mozzarella bocconcini, halved (see Cook’s Tips)
1 tbsp Fresh Pesto
2 tbsp freshly chopped basil, plus extra leaves to garnish
a small handful of rocket
6 slices bresaola
15g (½oz) freshly shaved Parmesan
75g (3oz) roasted red pepper, sliced
2 tbsp Tapenade
salt and ground black pepper
1 Cut the bread diagonally into 24 slices and toast in batches. Mash together the butter beans, mint, lemon zest and juice and oil. Season to taste with salt and pepper and stir through most of the pomegranate seeds. Set aside.
2 In a separate bowl, stir together the cherry tomatoes, mozzarella bocconcini, pesto and basil.
3 To assemble, spoon the bean mixture on to six toasts and garnish with the remaining pomegranate seeds. Top a further six with the mozzarella mixture and six with rocket, bresaola and Parmesan. Drizzle with the oil. For the final six bruschetta, put a few slices of roasted pepper on each toast. Add a little tapenade and garnish with a basil leaf.
NUTRITION PER SERVING 398 cals | 15g fat (7g sats) | 47g carbs | 2.5g salt
Serves 1
Preparation time 10 minutes
Cooking time 10 minutes
1 tsp unsalted butter
1 large flat mushroom
a small handful of chopped spinach
½ garlic clove, finely chopped
15g (½oz) breadcrumbs
15g (½oz) vegetarian Cheddar, grated (see Vegetarian Cheeses)
1 medium egg yolk
1 tbsp freshly chopped parsley
salt and ground black pepper
1 Heat the butter in a small frying pan until foamy. Meanwhile, pull out the stalk from the mushroom and finely chop the stalk.
2 Add the whole mushroom to the pan and fry for 5 minutes, turning once or until tender. Transfer to a small ovenproof dish, smooth side down.
3 Add the chopped mushroom stalk to the pan with the spinach and garlic. Season with salt and pepper. Fry for a few minutes until the spinach has wilted.
4 Meanwhile, stir together the breadcrumbs, grated cheese, egg yolk and parsley. Pile the spinach mixture on top of the mushroom and top with the breadcrumb mixture.
5 Grill for 2–3 minutes until golden and bubbling.
NUTRITION PER SERVING 243 cals | 16g fat (8g sats) | 12g carbs | 0.8g salt 
Serves 6
Preparation time 20 minutes
450g (1lb) cooked peeled king prawns
125g (4oz) iceberg lettuce, thinly shredded
6 tbsp Mayonnaise
3 tbsp tomato ketchup
finely grated zest of 1 lemon, plus lemon wedges to serve
a few dashes of Tabasco sauce to taste
a few large pinches of paprika (optional)
½ cucumber
salt and ground black pepper
Melba toast or bread to serve (optional)
1 Lay the prawns out on kitchen paper and pat dry. Put into a large bowl and add the shredded lettuce, mayonnaise, tomato ketchup, lemon zest, Tabasco and paprika, if you like. Stir to combine, then season with salt and pepper as necessary.
2 Slice the cucumber half into equal rounds, as thinly as possible.
3 Use the cucumber to line the glasses, then spoon in the prawn mixture. Garnish with some black pepper and a sprinkle of paprika, if you like. Serve with lemon wedges, and Melba Toast or bread, if you like.
NUTRITION PER SERVING 174 cals | 12g fat (2g sats) | 3g carbs | 0.8g salt
Serves 6
Preparation time 15 minutes
Cooking time 15 minutes
1 tbsp sunflower oil
150g (5oz) pancetta, diced
6 sage leaves, finely shredded
18 scallops (with or without the corals), cleaned
balsamic vinegar to garnish
1 punnet cress to garnish
salt and ground black pepper
1 Heat half the oil in a large frying pan over a medium heat and fry the pancetta for 8 minutes or until golden. Add the sage leaves and fry for a further 1 minute. Tip the mixture and any oil into a bowl. Cover with foil to keep it warm.
2 Pat the scallops dry with kitchen paper and season well with salt and pepper. Heat the remaining oil in the pancetta pan, turn up the heat to high and fry the scallops for 4 minutes, turning halfway through or until they are lightly golden and feel springy when pressed.
3 Divide the scallops among small serving plates, then spoon the pancetta mixture and any oil around them. Dot with balsamic vinegar and scatter the cress over the top to serve.
You can fry the scallops as close together as you like – it helps them stay straight rather than tipping over.
NUTRITION PER SERVING 175 cals | 10g fat (1g sats) | 3g carbs | 1.0g salt
Serves 4
Preparation time 10 minutes
900g (2lb) cantaloupe melon, chilled
8 thin slices Parma ham
juice of 1 lemon
ground black pepper
1 Cut the melon in half lengthways and scoop out the seeds. Cut each half into four wedges.
2 With a sharp knife and a sawing action, separate the flesh from the skin, keeping the flesh in position on the crescent of skin.
3 Cut across the flesh into thick, bite-sized slices, then push them alternately in opposite directions to make an attractive pattern.
4 Roll up each slice of ham into a cigar shape. Put on serving dishes with the melon wedges, and sprinkle with lemon juice and pepper.
Prosciutto is Italian dry-cured ham. It is available from Italian delis and most supermarkets. Parma ham is a type of prosciutto, but other types are less expensive.
NUTRITION PER SERVING 83 cals | 1g fat (0.4g sats) | 12g carbs | 0.7g salt
Serves 8
Preparation time 35 minutes
Cooking time 5–6 minutes
8 large scallops or 16 small queen scallops with corals attached, about 300g (11oz) total weight
2 large ripe avocados, peeled and stones removed
1 large garlic clove, crushed
6 small spring onions, finely chopped
1 green chilli, seeded and chopped (see Cook’s Tips)
1½ tbsp grapeseed oil
grated zest and juice of 1 lime, plus extra to squeeze
8 large slices smoked salmon, about 400g (14oz) total weight and 23cm (9in) in length
salt and ground black pepper
rocket leaves and lime wedges to garnish
For the coriander dressing
25g (1oz) fresh coriander sprigs
1 small garlic clove, crushed
50ml (2fl oz) grapeseed oil
1 tbsp lime juice
1 To make the coriander dressing, put all the ingredients in a blender and process until smooth.
2 To make the parcels, remove any tough membranes from the scallops and season with salt and pepper. Put them in a steamer and cook for about 5 minutes or until the flesh is just white. (Alternatively, put the scallops on a heatproof plate, cover with another plate and steam over a pan of simmering water for about 3 minutes on each side. Drain and set on kitchen paper to cool.)
3 Put the avocados, garlic, spring onions, chilli, oil and lime zest and juice in a bowl. Mash the avocado with a fork, mix well and season with salt and pepper.
4 Lay the salmon on a worksurface, put a large scallop or two small ones on each slice and spoon some avocado mixture on top. Roll the salmon around the filling. Put the parcels on serving plates and squeeze over a little lime juice. Drizzle with the coriander dressing and serve with rocket and lime wedges.
NUTRITION PER SERVING 209 cals | 12g fat (2g sats) | 3g carbs | 2.3g salt
Serves 4
Preparation time 15 minutes, plus chilling
225g (8oz) cooked peeled prawns
75g (3oz) butter, softened
2 tsp lemon juice
4 tsp freshly chopped parsley
salt and ground black pepper
cooked peeled prawns and lemon slices to garnish
French bread to serve
1 Finely chop the prawns. Beat them into 50g (2oz) butter with the lemon juice, parsley, salt and pepper.
2 Spoon into a serving dish and level the surface. Melt the remaining butter and pour over the prawn mixture. Chill in the fridge for 1 hour. Garnish with prawns and lemon slices. Serve with French bread.
NUTRITION PER SERVING
195 cals | 16g fat (10g sats) | 0.1g carbs | 3.1g salt
Serves 4
Preparation time 15 minutes
Cooking time 10 minutes, plus chilling
700g (1½lb) chicken livers
75g (3oz) butter
1 onion, finely chopped
1 large garlic clove, crushed
1 tbsp double cream
2 tbsp tomato purée
3 tbsp dry sherry or brandy
4 bay leaves to garnish (optional)
hot toast fingers or French bread to serve
1 Trim away any sinews and fat from the livers, then rinse and pat dry. Melt the butter in a frying pan over a low heat, then increase the heat and fry the livers for 5 minutes or until just coloured; do not overcook or they will toughen.
2 Reduce the heat and add the onion and garlic. Cover the pan and cook the mixture for 5 minutes. Tip the contents of the pan into a bowl and cool.
3 Transfer to a food processor or blender with the cream, tomato purée and sherry or brandy, and whiz until smooth.
4 Pack the pâté into four 150ml (¼ pint) individual dishes and cool until firm. Top with bay leaves, if you like. Chill the pâté for at least 2 hours, or even better overnight.
5 Serve with hot toast fingers or French bread.
Pack the pâté into a 450g (1lb) loaf tin. After chilling, cut it into chunky slices to serve.
NUTRITION PER SERVING
420 cals | 28g fat (14g sats) | 6g carbs | 0.7g salt
Serves 6
Preparation time 10 minutes, plus chilling
275g (10oz) smoked mackerel
50g (2oz) butter, softened
3 tbsp creamed horseradish sauce
2 tbsp single cream
ground black pepper
fresh parsley sprig to garnish
1 The day before you want to serve, skin the mackerel and discard the bones. Mash the flesh in a bowl.
2 Mix the butter with the fish and add the horseradish sauce and cream. Season with pepper. Salt is not usually needed as the fish is quite salty.
3 Spoon the mixture into a serving dish, cover tightly and chill until required.
4 Leave the pâté at room temperature for 30 minutes before serving. Decorate the surface of the pâté with indentations made using a blunt-edged knife and garnish with a parsley sprig.
Herby Mackerel Pâté Cream together 125g (4oz) butter, 2 tbsp freshly chopped parsley and 1 tsp lemon juice and beat well. In a 600ml (1 pint) dish, layer the mackerel mixture and parsley butter, beginning and ending with a thick layer of mackerel.
NUTRITION PER SERVING
249 cals | 23g fat (8g sats) | 2g carbs | 1.2g salt
Serves 8
Preparation time 25 minutes, plus setting
Cooking time about 1½ hours, plus cooling
350g (12oz) boneless belly pork, rind removed, roughly chopped
1 large skinless chicken breast, about 150g (5oz)
225g (8oz) chicken livers, trimmed
1 large duck breast, about 200g (7oz), skinned and chopped into small pieces
125g (4oz) rindless streaky bacon rashers, diced
3 tbsp port or brandy
1 tbsp freshly chopped rosemary
2 tbsp green peppercorns
salt and ground black pepper
crusty bread to serve
To finish
a few bay leaves
2 tsp powdered gelatine
150ml (¼ pint) white port or sherry
1 Preheat the oven to 170°C (150°C fan oven) mark 3. Coarsely mince the belly pork in a food processor, retaining some small chunks. Mince the chicken breast in the processor, then mince the chicken livers.
2 Mix all the meats together in a large bowl with the port or brandy, 1 tsp salt, some pepper, the chopped rosemary and green peppercorns.
3 Pack the mixture into a 1.1 litre (2 pint) terrine and stand it in a roasting tin containing 2.5cm (1in) boiling water. Cover with foil and cook in the oven for 1 hour.
4 Remove the foil and arrange a few bay leaves on top of the pâté. Cook for a further 30 minutes or until the juices run clear when the pâté is pierced in the centre with a sharp knife or skewer.
5 Drain the meat juices into a small bowl and leave to cool. Skim off any fat, then sprinkle over the gelatine and leave until softened. Stand the bowl in a pan of gently simmering water until the gelatine has dissolved. Stir in the port or sherry. Make up to 450ml (¾ pint) with water, if necessary.
6 Pour the jellied liquid over the pâté and chill until set. Store the pâté in the fridge for up to two days. Serve with crusty bread.
NUTRITION PER SERVING 344 cals | 22g fat (8g sats) | 3g carbs | 0.7g salt
Serves 8
Preparation time 20 minutes, plus chilling
350g (12oz) smoked salmon, in long slices
200g (7oz) full-fat cream cheese
125g (4oz) hot-smoked mackerel, skinned and flaked
finely grated zest of 1–2 lemons to taste
2 tbsp freshly chopped dill
25g (1oz) cornichons, finely chopped
300ml (½ pint) double cream
salt and ground black pepper
lemon wedges and bread or Melba toasts to serve
1 Line a 900g (2lb) loaf tin with clingfilm, allowing the excess to hang over the edges. Then line the tin with some of the salmon slices so there are no gaps.
2 Put the cream cheese and mackerel into a food processor and whiz until well combined. Empty into a bowl and stir in the lemon zest, dill, cornichons, a little salt and plenty of pepper.
3 In a separate bowl, lightly whip the cream until it just holds its shape, then fold through the fish mixture.
4 Spoon the filling into the lined tin and press down. Fold over any overhanging salmon, then cover the filling with the remaining salmon. Fold over the clingfilm, then wrap the whole tin well in clingfilm. Chill for at least 4 hours or ideally overnight.
5 To serve, peel off the clingfilm to expose the top layer of salmon. Put a serving plate over the terrine, then invert. Lift off the tin and peel off the clingfilm. Serve in slices with lemon wedges and bread or Melba toasts.
NUTRITION PER SERVING 413 cals | 39g fat (18g sats) | 0.5g carbs | 2.1g salt
Serves 8
Preparation time 40 minutes, plus chilling
Cooking time 1 hour 2 minutes, plus chilling
900g (2lb) chicken joints
1 small slice of white bread, crusts removed
450ml (¾ pint) double cream, chilled
1 small bunch of watercress, trimmed
125g (4oz) small young carrots
125g (4oz) French beans, trimmed and stringed
275g (10oz) peas in the pod, shelled
75g (3oz) small even-sized button mushrooms
200g (7oz) can artichoke hearts, drained
butter to grease
salt and ground black pepper
rocket leaves to garnish (optional)
For the sauce
225g (8oz) ripe tomatoes, skinned and quartered (see here)
125ml (4fl oz) vegetable oil
50ml (2fl oz) white wine vinegar
75ml (2½fl oz) tomato purée
1 Cut all the chicken flesh away from the chicken bones; discard the bones, skin and fat. Finely mince the chicken and the bread. Chill for 30 minutes. Stir the cream into the chicken mixture with salt and pepper to taste.
2 Mix one-third of the chicken mixture with the watercress. Cover both bowls and chill for 2 hours.
3 Preheat the oven to 170°C (150°C fan oven) mark 3. Cut the carrots and beans into neat matchstick pieces, 2.5cm (1in) by 3mm (⅛in). Blanch the carrots, beans and peas for 2 minutes in separate pans of boiling water. Drain.
4 Trim the mushroom stalks level with the caps. Cut the mushrooms across into slices 5mm (¼in) thick. Dice the artichoke hearts into 5mm (¼in) pieces.
5 Grease and base line a 1.1 litre (2 pint) lidded terrine dish. Spread half the watercress and chicken mixture over the base of the terrine. Arrange the carrots in neat crossways lines over the top, then spread one-quarter of the chicken mixture carefully over the carrots.
6 Lightly seasoning the vegetables as they are layered, sprinkle the peas over the chicken mixture in the dish and put another thin layer of chicken mixture on top. Next, put the mushrooms in crossways lines and top with the remaining watercress and chicken mixture. Arrange the artichokes on top, cover with half the remaining chicken mixture, arrange the beans in crossways lines, and cover with the remaining chicken mixture.
7 Put a double sheet of greased greaseproof paper on top and cover tightly with the lid. Put the terrine in a roasting tin with water to come halfway up the side. Cook in the oven for 1 hour or until firm.
8 Cool a little, drain off any juices, then invert the terrine on to a serving plate. Cool, then chill for 1 hour.
9 Meanwhile, to make the sauce. Purée the tomatoes with the oil, vinegar, tomato purée and seasoning. Rub through a sieve. Chill lightly before serving, then garnish with some rocket leaves, if you like.
NUTRITION PER SERVING 616 cals | 54g fat (23g sats) | 8g carbs | 0.6g salt