List of Recipes
Barbecue
Barbecued Loin of Lamb, Three Ways
Barbecued Sea Bass with Preserved Lemons
Coconut and Chilli Salmon Kebabs
Grilled Sardines with Lemon Salsa
Grilled Tuna with Wasabi Butter Sauce
Red Mullet with Sweet and Sour Shredded Salad
Salmon Kebabs with Pomegranate Molasses and Honey
Beef
Cold Roast Beef with Lemon Salad
Thai Crumbled Beef in Lettuce Wraps
Bread
Dips
Cheese
Baked Pasta Shells Stuffed with Spinach and Ricotta
Baked Ricotta with Grilled Radicchio
Griddled Aubergines with Feta, Mint and Chilli
Puy Lentil, Goat’s Cheese and Mint Salad
Watermelon, Feta and Black Olive Salad
Chocolate
Caramelised Pineapple with Hot Chocolate Sauce
White Chocolate and Passionfruit Mousse
White Chocolate Ice Cream with Hot Blackberry Sauce
Curries
Keralan Fish Curry with Lemon Rice
Desserts
Arabian Pancakes with Orange-Flower Syrup
Banana and Butterscotch Upside-Down Tart
Caramelised Pineapple with Hot Chocolate Sauce
Chilled Caramelised Oranges with Greek Yoghurt
Eastern Mediterranean Cheesecake
Figs for a Thousand and One Nights
Gingered and Minty Fruit Salad
Slut-Red Raspberries in Chardonnay Jelly
Strawberry Meringue Layer Cake
White Chocolate and Passionfruit Mousse
Drinks
Elderflower and Passionfruit Cooler
Eggs
Fish and Seafood
Barbecued Sea Bass with Preserved Lemons
Coconut and Chilli Salmon Kebabs
Grilled Sardines with Lemon Salsa
Grilled Tuna with Wasabi Butter Sauce
Keralan Fish Curry with Lemon Rice
Linguine with Chilli, Crab and Watercress
Marinated Salmon with Capers and Gherkins
Prawn and Black Rice Salad with Vietnamese Dressing
Red Mullet with Sweet and Sour Shredded Salad
Salmon Kebabs with Pomegranate Molasses and Honey
Sea Bass with Saffron, Sherry and Pine Nuts
Squid Salad with Lime, Coriander, Mint and Mizuna
Three Fishes with Three-Herb Salsa
Fruit
Banana and Butterscotch Upside-Down Tart
Caramelised Pineapple with Hot Chocolate Sauce
Chilled Caramelised Oranges with Greek Yoghurt
Coconut and Chilli Salmon Kebabs
Elderflower and Passionfruit Cooler
Figs for a Thousand and One Nights
Gingered and Minty Fruit Salad
Gooseberry and Elderflower Ice Cream
Slut-Red Raspberries in Chardonnay Jelly
Strawberry Meringue Layer Cake
Watermelon, Feta and Black Olive Salad
White Chocolate and Passionfruit Mousse
Ice Creams and Sorbets
Gooseberry and Elderflower Ice Cream
Vin Santo Ice Cream with Cantuccini
White Chocolate Ice Cream with Hot Blackberry Sauce
Lamb
Barbecued Loin of Lamb, Three Ways
Bulgar Wheat Salad with Pink-Seared Lamb
Lamb Cutlets with Yoghurt and Cumin
Lamb Patties with Hummus and Pitta
Nuts and Pulses
Chicken, Almond and Parsley Salad
Double Courgette and Bean Salad
Lamb Patties with Hummus and Pitta
Pappardelle with Courgettes, Sultanas and Pine Nuts
Puy Lentil, Goat’s Cheese and Mint Salad
Sea Bass with Saffron, Sherry and Pine Nuts
Summer Minestrone Alla Genovese
The Rainbow Room’s Carrot and Peanut Salad
Pasta
Baked Pasta Shells Stuffed with Spinach and Ricotta
Linguine with Chilli, Crab and Watercress
Pappardelle with Courgettes, Sultanas and Pine Nuts
Rigatoni al Pomodoro e Prezzemolo
Short Pasta with Asparagus, Lemon, Garlic and Parsley
Spaghetti Aglio Olio Peperoncino
Pork
Potatoes
Poultry
Chicken, Almond and Parsley Salad
Chicken Salad with Spinach and Lardons
Gingery Duck with Red Onion and Orange Salad
Slow-Roasted Garlic and Lemon Chicken
Spatchcock Chicken with Lemon and Rosemary
Rice and Noodles
Prawn and Black Rice Salad with Vietnamese Dressing
Soba Noodles with Sesame Seeds
Salads, Snacks and Sides
Bulgar Wheat Salad with Pink-Seared Lamb
Chicken, Almond and Parsley Salad
Chicken Salad with Spinach and Lardons
Cold Roast Beef with Lemon Salad
Double Courgette and Bean Salad
Griddled Aubergines with Feta, Mint and Chilli
Prawn and Black Rice Salad with Vietnamese Dressing
Puy Lentil, Goat’s Cheese and Mint Salad
Raw Beetroot, Dill and Mustard Seed Salad
Roasted New Season’s Vegetables
Squid Salad with Lime, Coriander, Mint and Mizuna
The Rainbow Room’s Carrot and Peanut Salad
Watermelon, Feta and Black Olive Salad
Soups and Stews
Summer Minestrone alla Genovese
Vegetarian
Baked Pasta Shells Stuffed with Spinach and Ricotta
Baked Ricotta with Grilled Radicchio
Griddled Aubergines with Feta, Mint and Chilli
Pappardelle with Courgettes, Sultanas and Pine Nuts
Rigatoni al Pomodoro e Prezzemolo
Short Pasta with Asparagus, Lemon, Garlic and Parsley
Soba Noodles with Sesame Seeds