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RECOMMENDATIONS
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Strawberry jam omelette soufflé
Jun Tanaka whisks egg whites and egg yolks separately to achieve a super-light omelette, flavoured with lemon zest, vanilla and jam
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Spicy sausages with Bombay mash potato
Spice up your bangers 'n' mash with this perky recipe - serve with mango chutney and a crunchy salad of radishes, cucumber and coriander
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Herby baked scallops
Scallops baked with a herb crust make a delightful starter or weekend lunch - serve with a salad and lemon wedges.
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Moroccan lamb stew with pumpkin and preserved lemon
Harissa and pickled lemons are an integral part of North African cooking and a perfect foil for lamb in Antony Worrall Thompson’s satisfying dish
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Jellied bacon and parsley with potato salad
Matt Tebbutt plays with texture in this sensational starter of savoury bacon and creamy Jersey Royal potatoes
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Pumpkin soup
A sweet and creamy soup from James Martin to warm up the winter months
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Passion fruit curd tart
Crisp golden pastry with a gorgeous passion fruit filling makes this a dream of a dessert from Tamasin Day-Lewis
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Roast haddock with potato salad
Inject a bit of Italian sunshine into your potato salad with lemons and basil in Rachel Allen’s simple starter recipe
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Rolled pork with basil, pine nuts and parsley
Paul Rankin makes an impressive stuffed herby pork centrepiece, served with a potato, pea and horseradish salad
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Lemongrass and ginger cake
The winner from our summer, 2008, baking competition, Catherine Hudspith, shares her winning cake recipe with the fresh flavours of lemongrass and ginger.

