SERVES 4

170 g | 6 oz fresh green and white tagliatelle

170 g | 6 oz good-quality smoked salmon, cut into thin strips

Fresh dressing

To garnish

4 springs of fresh dill

1.      Cook the pasta in plenty of rapidly boiling water. When cooked, drain and rinse with cold water. leave to cool.

2.      Mix the pasta and smoked salmon with the dressing. Arrange on 4 individual serving plates and garnish each with a sprig of fresh dill.

wine: VERY DRY WHITE

4 – 6 soft-shelled clams per person, depending on size

1.      Clean the clams thoroughly with a brush under cold running water.

2.      Place the clams on a flat heatproof dish.

3.      Put the dish in a steamer and allow to steam for 7 – 8 minutes or until the shells open.

wine: DRY WHITE

Grape and Grapefruit Cocktail

SERVES 4

2 grapefruit

110 g | 4 oz white grapes

1 teaspoon sugar

1 tablespoon sunflower oil

1 tablespoon chopped fresh mint

Salt and freshly ground pepper

To garnish

30 g | 1 oz flaked almonds, toasted

To serve

Brown bread and butter

1. Halve the grapefruit and, using a grapefruit knife, remove all the segments, leaving the membranes attached to the shell. Put the segments, with the juice, into a bowl. Reserve the grapefruit shells.

2. Dip the grapes into boiling water for 4 seconds, then peel them. Cut them in half lengthways and discard any pips. Add the grapes to the grapefruit with the sugar, oil, mint, salt and pepper. Leave for at least 30 minutes.

3. Pull the membrane from the grapefruit shells and fill the shells with the grapes and grapefruit mixture.

4. Scatter the almonds on top. Serve with brown bread and butter.

NOTE: If the grapes are soft-skinned and nice looking do not bother to peel them.

Wine: MEDIUM WHITE

Mushroom à la Grecque

SERVES 4

290 ml | ½ pint water

1 tablespoon tomato purée

2 tablespoons olive oil

2 tablespoons dry white wine

2 shallots, finely chopped

1 clove of garlic, crushed

6 coriander seeds, well crushed

1 teaspoon dried fennel seed

freshly ground black pepper

a small pinch of salt

a pinch of caster sugar

a good squeeze of lemon juice

450 g | 1 lb button mushrooms, wiped and trimmed

2 teaspoons chopped fresh parsley

1.      Place all the ingredients except the mushrooms and parsley in a saucepan and simmer gently for 15 – 20 minutes.

2.      Add the mushrooms and simmer for 10 minutes then remove.

3.      Reduce the liquid by boiling to about 190 ml | 1/3 pint. Put the mushrooms back and allow to cool.

4.      Check the seasoning and tip into a shallow bowl or dish. Sprinkle with parsley.

Smoked Salmon and Pasta Salad

SERVES 4

170 g | 6 oz fresh green and white tagliatelle

170 g | 6 oz good-quality smoked salmon, cut into thin strips

French dessing

To garnish

4 springs of fresh dill

1. Cook the pasta in plenty of rapidly boiling water. When cooked, drain and rinse with cold water. Leave to cool.

2. Mix the pasta and smoked salmon with the dressing. Arrange on a 4 individual serving plates and garnish each with a sprig of fresh dill.

Chocolate Biscuit Cake

SERVES 4

85 g | 3 oz plain chocolate

85 g | 3 oz butter

45 g | 1 ½ oz caster sugar

4 tablespoons golden syrup

340 g | 12 oz plain biscuits, crushed

85 g | 3 oz glace cherries

85 g | 3 oz flaked almonds

1.      Chop the chocolate and melt it slowly with the butter, sugar and syrup in a heavy saucepan, stirring all the time.

2.      Add the crushed biscuits, cherries and almonds.

3.      Grease a sheet of greaseproof paper and the inside of a 20 cm | 8 in flan ring.

4.      Press the mixture on to the paper and flatten it, using the flan ring to get a round shape.

5.      Allow to cool until set hard.

6.      Cut into small wedges.

Wine: Liquer Muscat

Mushroom à la Grecque

SERVES 4

290 ml | ½ pint water

1 tablespoon tomato purée

2 tablespoons olive oil

2 tablespoons dry white wine

2 shallots, finely chopped

1 clove of garlic, crushed

6 coriander seeds, well crushed

1 teaspoon dried fennel seed

freshly ground black pepper

a small pinch of salt

a pinch of caster sugar

a good squeeze of lemon juice

450 g | 1 lb button mushrooms, wiped and trimmed

2 teaspoons chopped fresh parsley

1.      Place all the ingredients except the mushrooms and parsley in a saucepan and simmer gently for 15 – 20 minutes.

2.      Add the mushrooms and simmer for 10 minutes then remove.

3.      Reduce the liquid by boiling to about 190 ml | 1/3 pint. Put the mushrooms back and allow to cool.

4.      Check the seasoning and tip into a shallow bowl or dish. Sprinkle with parsley.

Lemon Sorbet

SERVES 4

thinly pared zest and juice of 3 lemons

140 g | 5 oz granulated sugar

570 ml | 1 pint water

½ egg white

1.      Place the lemon zest, sugar and water in a heavy saucepan. Dissolve the sugar over a low heat and, when completely dissolved, boil rapidly to the short thread stage.

2.      Remove from the heat and allow to cool completely. When the syrup is cold, add the lemon juice and strain.

3.      Freeze for 30 minutes, or until beginning to solidify.

4.      Whisk egg white until stiff and fold into the mixture.

5.      Return to the freezer until firm.

NOTE: If you have a food processor, allow the lemon syrup to freeze and the process until soft. Pour in the egg white through the funnel, with the motor running. Freeze until firm.

This ice cream is made with a mousse base.

SERVES 4

70 g | 2 ½ oz granulated sugar

8 tablespoons water

1 vanilla pod, split lengthways

3 egg yolks

425 ml | ¾ pint double cream

1.      Put the sugar, water and vanilla pod into a heavy saucepan and dissolve the sugar over a low heat, stirring.

2.      Beat the egg yolks well. Half whip the cream.

3.      When the sugar has dissolved completely, boil rapidly to 120°C | 248°F. Remove the vanilla pod. Scrape out the seed and add to the syrup.

4.      Whisk the egg yolks and gradually pour in the sugar syrup. Whisk until the mixture is very thick and will leave a trail when the whisk is lifted.

5.      Cool, whisking occasionally. Fold in the cream, pour into a freezer container and freeze.

6.      When the ice cream is half-frozen, whisk again and return to the freezer.

This ice cream is made with a mousse base.

SERVES 6

85g | 3 oz granulated sugar

150 ml | 1/4 pint water

4 egg yolks

2 teaspoons ground ginger

570 ml | 1 pint double cream, lightly whipped

4 pieces of preserved stem ginger, cut into slivers

1.      Put the sugar and water into a small heavy saucepan. Dissolve over low heat. Then boil until 120°C | 248°F.

2.      Put the egg yolk into a large bowl with the ground ginger, whisk lightly and pour on to the warm sugar syrup. Do not allow the syrup to touch the whisk if doing this in a machine as it cools fast against the cold metal and can harden and stick to the whisk.

3.      Fold in the cream and pour into an ice tray.

4.      Freeze until half-frozen, then fold in the stem ginger. Freeze again.

5.      Remove from the freezer 30 minutes before it is to be eaten and scoop into a glass bowl.

1 x 18cm | 7 in Victoria sandwich

150 ml | ¼ pint sugar syrup

choice of 340 g | 12 oz fresh fruits, such as peaches, strawberries, ect.

1.14 liters | 2 pints vanilla, chocolate or strawberry ice cream

4 egg whites

225 g | 8 oz caster sugar

3 tablespoons brandy

1. Put the sponge cake on a plate with a good lip and sprinkle with a little of the sugar syrup.
2. Arrange the fruit on top of the cake and cover with ice cream.
3. Preheat the oven to 230°C| 450°F | gas mark 8.
4. Meanwhile, make the meringue: whisk the egg whites to stiff peaks. Gradually whisk in half the sugar. Fold in the remaining sugar with a large metal spoon.
5. Place the meringue in a piping bag fitted with a star nozzle and pipe it over the cake and ice cream.
6. Place the pudding in the oven for about 10 minutes until it has turned golden-brown.
7. Meanwhile heat the brandy. When the meringue is browned, light the brandy and pour it flaming over the meringue. Serve immediately.

 Wine: RICH SWEET WHITE

SERVES 4

120 ml | 4 fl oz oil
1 tablespoon yellow mustard seeds
1 teaspoon ground mace
2 green chillies, chopped
5 cloves garlic, crushed
30 g | 1 oz fresh root ginger, peeled and sliced
2 onions, peeled and sliced
225 g | 8 oz sweet potatoes, sliced
225 g | 8 oz parsnips, sliced
450 g | 1 lb tomatoes chopped or 1x 400 g | 14 oz can
1 tablespoon garam masala
Lemon juice to taste
salt and freshly ground pepper

1. Heat the oil in a large pan, add the mustard seeds and mace and cook until seeds pop.
2. Reduce the heat, add the onion and cook until soft. Add the chilli, garlic, ginger and onion, and cook for a further minute.
3. Add the sweet potato, parsnip and tomatoes. Cover and simmer very gently until the vegetables soften. Add the garam masala. Season to taste with lemon juice, salt and pepper.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 6
For the meringue
3 egg whites
170 g| 6 oz caster sugar
Icing sugar, sifted

For the filling
1 x 440 g | 15 oz can of sweetened chestnut purée
150 ml | ¼ pint double cream, lightly whipped

To decorate
Chocolate caraque or coarsely grated chocolate

1. Preheat the over to 110°C | 225°F | gas mark ½. Line a baking sheet with non-stick baking parchment.
2. Whisk the egg whites until stiff but not dry. Gradually add half of the caster sugar and whisk again until very stiff and shiny. Fold in the remaining sugar.
3. Place the meringue in a piping bag with a fitted 1 cm| 1 ½ in plain nozzle. Pipe the mixture into an 18 cm | 7 in circle on the prepared baking sheet, starting from the centre and spiraling outwards. Pipe a rim 3 cm | 1 ½ in deep. Dust lightly with icing sugar.
4. Bake in the oven for 2 hours, until the meringue is dry and crisp. When cooked, remove from the oven, and leave to cool completely on a wire rack. Carefully peel off the lining paper.
5. Beat the chestnut purée until soft. Pile into the meringue case, cover with the cream and sprinkle the chocolate on top.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

SERVES 6
4 egg whites
225 g| 8 oz caster sugar
140 g| 5 oz walnuts, roughly chopped
290 ml| ½ pint double cream
4 tablespoons lemon curd
2 tablespoons icing sugar

1. Preheat the oven to 190°C | 375°F | gas mark 5.
2. Line 2 x 20 cm| 8 in cake tins with lightly oiled kitchen foil or simply line the base with non-stick baking parchment and oil the sides of the tin.
3. Whisk the egg whites until stiff, then gradually whisk in half of the sugar. Whisk again until very stiff and shiny.
4. Fold the remaining sugar with the walnuts. Then fold into the meringue.
5. Divide the mixture between the 2 tins, smoothing the tops slightly.
6. Bake for 40 minutes. Turn the cakes out on to a wire rack, peel off the lining paper and leave to cool completely.
7. Whip the cream and mix the lemon curd. Sandwich the cakes with this mixture.
8. Sift the icing sugar over the top to decorate.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

20 g | ¾ oz butter
20 g | ¾ oz plain flour
pinch of dry English mustard
a pinch of cayenne pepper
290 ml | ½ pint milk
55 g | 2 oz Gruyere or strong cheddar cheese, finely grated
15 g | ½ oz parmesan cheese, freshly grated (optional)
salt and freshly ground black pepper

1. Melt the butter in a heavy saucepan and stir in the flour, mustard and cayenne pepper. Cook, stirring for 1 minute.
2. Remove the pan to the heat and stir until boiling. Simmer, stirring well, for 2 minutes. Remove from heat.
3. Add all the cheese, and mix it well, but do not reboil.
4. Season to taste with salt and pepper.

________________________________________

Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]