SERVES 4 85 g | 3 oz unsalted butter 1 large onion, finely chopped 400 g | 14 oz risotto (arborio) rice 150 ml | ¼ pint dry white wine 1.75 litres | 3 pints white stock about 15 saffron …

SERVES 4 AS A MAIN COURSE OR 8 AS A FIRST COURSE 30 g | 1 oz butter 1 large onion, chopped 1.2 litres | 2 pints boiling vegetable stock a large pinch of saffron strands (optional) 110 g | …

SERVES 4-6 225 g | 8 oz brown rice 1 small onion, finely chopped 30 g | 1 oz butter 720 ml | 1 ¼ pints white or vegetable stock salt and freshly ground pepper 3 tablespoons sesame seeds, toasted …

SERVES 4-6 110g | 4oz Gorgonzola cheese, rind removed 110g | 4oz Mozzarella cheese 110g | 4oz Parmesan cheese, freshly grated 150 ml | ¼ pint warm milk 85 g | 3 oz butter 1 tablespoon olive oil 450 g …

Any firm white fish such as halibut, haddock, monkfish or turbot can be used for this recipe – the firmer the fish, the easier it is to cook. SERVES 3-4 450 g | 1 lb turbot fillet sesame oil for …

SERVES 6 340 g | 12 oz flour quantity puff pastry 900 g | 2 lb fresh spinach, cooked and chopped Freshly grated nutmeg Freshly ground black pepper 900 g | 2 lb smoked eel, skinned and boned For the …

SERVES 6 900 g | 2 lb haddock, whiting or cod fillet or a Mixture of any of them 425 ml | ¾ pint milk ½ onion, sliced 6 black peppercorns 1 bay leaf Salt and freshly ground black pepper …