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Lisa8GG
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RECOMMENDATIONS
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Roasted shrimp cocktail
Ina Garten has improved the classic shrimp cocktail by roasting the shrimps first and serving them with a spicy cocktail dipping sauce
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Moroccan lamb with harissa-spiced couscous and chickpea salsa
Alan Murchison spends time developing the hot and piquant north African flavours in this delicious recipe, and the result is worth the work
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Cheesecake with strawberries and balsamic vinegar
Strawberries and balsamic vinegar were made for each other, as Frank Bordoni's irresistible cheesecake reveals
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Meatballs with thyme
Trina Hahnemann's flavoursome meatballs are made with a combination of veal and pork
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Hot and sour broth
Paul Merret looks to the piquant flavours of Thailand as inspiration for this seafood soup
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Raspberry and elderflower trifle
Paul Rankin is proud of his trifle combination; however feel free to use up what you have in the house: biscuits instead of Madeira cake, raspberries instead of blackberries… After all isn’t that just how trifles came about in the first place?
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Barbecue sauce spare ribs
A salty-sweet glaze, with a chilli kick, makes these spare ribs from James Martin taste finger-lickin' good!
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Maple-roasted mushroom burgers
The sweetness of pure maple syrup is a tasty match for a meaty Portobello mushroom burger by Celia Brooks Brown
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Rice pudding with boozy prunes
Stewed in tea and Armagnac, prunes add a kick to Diane Johnson's traditional rice pudding
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Fusion-style west coast salmon
Dr Rhys Evans marinates this succulent organic fish with a rich teriyaki sauce for a dish full of the flavours of Japan
