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Index
TITLE PAGE ABOUT THE AUTHOR DEDICATION INTRODUCTION FRY-UPS
DEVIL’S NEST AUBERGINE KUKU WITH POMEGRANATE AND FETA SMOKED MACKEREL CROQUETTES WITH BEETROOT PURéE FLAT PEAS AND SOLE, LIME AND GINGER STIR-FRY POACHED SAUSAGES, CELERY AND POTATOES CHICKEN AND CHORIZO BULGUR WITH BROAD BEANS SALAMI AND MUSHROOM HASH MOORISH MEATBALLS WITH MINTED PEAS
SALADS
BELUGA LENTILS, BEETROOT, SAMPHIRE AND ANCHOVY ASPARAGUS, POTATO, PEA AND QUINOA SALAD WATERCRESS TABBOULEH WITH CHICKEN KEBABS HORIATIKI GREEK SALAD WITH AGED FETA GINGER PRAWNS WITH VIETNAMESE NOODLE SALAD POTATO SALAD WITH HERBS GRILLED HALLOUMI SALAD WITH AVOCADO AND LIME WARM PUY LENTILS WITH POACHED SALMON AND LEEKS SZECHUAN CHICKEN SALAD WITH PEANUT AND SESAME BAVETTE, ARTICHOKE AND HARICOT SALAD
BAKES
SLIPPER AUBERGINE, TOMATO AND GOAT’S CHEESE CINTY’S FRENCH FISH PIE BAKED PROVENçAL SEA BASS WITH POTATOES STICKY PORK RIBS WITH POTATOES GARLIC CHICKEN BOULANGÈRE GREEK SPRING CHICKEN WITH LEMON POTATOES BRAISED CHICKEN, TOULOUSE SAUSAGES AND WHITE BEANS HAM AND SPINACH STRATA WITH GREEN SAUCE PULLED BELLY PORK SLIDERS WITH APPLE SAUCE LANCASHIRE HOTPOT CUMIN SLOW-ROASTED SHOULDER OF LAMB WITH COUSCOUS STEAK AND MUSHROOM COBBLER PIE ROAST MEATBALLS, SWEET POTATO AND LEMON COUSCOUS
BIG SOUPS
GREEN MINESTRONE WITH WATERCRESS PESTO GAZPACHO ANDALUZ WITH ALL THE TRIMMINGS CAVOLO NERO, LENTIL, BEETROOT AND LEMON SOUP COD AND PRAWN TOM YAM PRAWN, FENNEL, NEW POTATOES AND PEAS JAPANESE FISH BROTH WITH BARLEY MOULES À LA PROVENÇALE LAST NIGHT’S ROAST CHICKEN DINNER SOUP DUCK, PANCETTA AND HARICOT BEANS WITH GREMOLATA PORK, CHORIZO AND PEAS POACHED FRANKFURTERS WITH CARAWAY SAUERKRAUT MOROCCAN HARIRA BEETROOT SOUP WITH CUMIN LAMB MEATBALLS
STEWS
CORNISH FISH STEW WITH ROUILLE SQUID, CHORIZO AND CHICKPEA COCIDO SPRING CHICKEN STEW WITH CARROTS AND PEAS ARMENIAN CHICKEN AND AUBERGINE STEW MOROCCAN CHICKEN AND BUTTERNUT SQUASH TAGINE WINTER NAVARIN OF LAMB KOREAN CHICKEN WITH PEAR SAUCE PORK STIFADO SAUSAGE AND LENTIL STEW BEEF STEW WITH PARSLEY, CARROTS AND THYME DUMPLINGS VEAL SPEZZATINO
CURRIES
COCONUT EGG MASALA WITH NAAN AROMATIC HINDU LAMB CURRY WITH TOMATOES AUBERGINE CURRY LEEK AND POTATO CURRY WITH SMOKED FISH MUMBAI PRAWN PASTA SALMON AND TOMATO CURRY SAFFRON CHICKEN WITH APRICOTS AND CARDAMOM THAI TOMATO CHICKEN CURRY WITH NOODLES SRI LANKAN CHICKEN CURRY WITH SWEET POTATO AND SPINACH THAI DUCK AND POTATO CURRY WITH CUCUMBER RELISH
PASTA
ARTICHOKE LINGUINE WITH GREEN OLIVES AND PARMESAN ROCKET AND FETA PASTA WITH FRESH TOMATO SAUCE RED ORZO RISOTTO WITH GOAT’S CHEESE BLACK PASTA WITH GARLIC OLIVE OIL AND CHILLI SPINACH TAGLIATELLE WITH ASPARAGUS, GOAT’S CHEESE AND SAN DANIELE SPAGHETTI ALLE VONGOLE BIANCO CONCHIGLIE WITH CRAB, CHILLI AND CUCUMBER DUCK RAGÙ WITH CASARECCE FRESH SPAGHETTI WITH LEEKS, PARMA HAM AND HAZELNUTS FIDEUA CON ALLIOLI
NOODLES
SEAFOOD LAKSA PAD THAI SINGAPORE NOODLES SALMON CONFIT, BROWN SHRIMP AND SAMPHIRE NOODLES HOT AND SOUR PRAWN NOODLES BEEF CHAP CHAE ASIAN NOODLES WITH CHICKEN AND LIME CHINESE BELLY PORK NOODLES POMEGRANATE AND GINGER LAMB NOODLES VIETNAMESE BO PHO
RICE
SUMMER KEDGEREE WITH LIME COSTAS’ MUSSELS LOUISIANA JAMBALAYA MOROCCAN LEMON AND CHICKEN PILAFF PAELLA BIANCO RISI E BISI SAFFRON ONION RICE WITH CHICKEN AND PEAS RISOTTO WITH SAUSAGE, BEANS AND RED WINE
PUDDINGS
LYCHEES, MELON AND STEM GINGER FRUIT SALAD BLACK SWAN PAVLOVA RHUBARB SYLLABUB TRIFLE GOOSEBERRY AND ELDERFLOWER ALMOND CRUMBLE CHRISTIAN’S BELGIAN APPLE TART VENETIAN RICE PUDDING WITH MADAGASCAN BLACK CHOCOLATE PINEAPPLE TARTE TATIN WITH SWEET CHILLI MALVA PUDDING PEAR AND GINGER CHEESECAKE CHOCOLATE RASPBERRY SPONGE SANDWICH
ACKNOWLEDGEMENTS FOLLOW PENGUIN COPYRIGHT PAGE
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