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contents
lntroduction

Party Planning

Organizing your Party Food

24

Party Themes

3B

Party Basics

66

Welcome Nibbles

94

Dips and Dippers

125

Finger Food and Light Bites

166

Brunches, Lunches and Fork Suppers

214

Sensational Soups

274

Di n

ner Party Appetizers

304

Dinner Party and Festive Main Courses

330

Stylish Salads

at6

Eating Outdoors

410

Diva Desserts

448

lndex

502

502

ndex

Greek aubergine and spinach

aduki beans: lemon, thyme

and bean stuffed
mushrooms,309

gr lled vegetable terrine, 254

aigrettes, cheese,
aioli, saffron,

pte,426
moussaka,349
peppers f led w th spiced

1 T3

vegetab es,336

72

alcohol-free drlnks, 84

roasted garl c and aubergine

custard,338

almonds: chocolate a mond

meringue p e, 499
cold lemon souff 6 with
almonds,462
pear and almond tart, 483
tapas of a monds, 99
amaretto: amaretto di

summer vegetab es with

yoqurl pesto, 41 B

avocados: avocado and smoked

avocado sa sa, I 28, 280
avocado soup, 29

cucumber and avocado

caramel zed app es, 368

sa sa, 71

pudd ngs, 496

aromatic t ger prawns, 1 14
artichokes, ciareed, 1 47

mousse, 3 1 2

tortllla wrap with tabbouleh

asparagus: asparagus and egg

and avocado, 41 7

terrine,257

tricolour salad, 386

dressing, 307
soup, 278
gr lled asparagus w th
salt-cured ham, 329
marinated asparagus and
langoustine, 32 1
aubergines: aubergine and
smoked mozzarella
rol s, 4'19
baba ganoush w th Lebanese

flatbread, 1 33
baked Mediterranean
vegetables, 2 I 7

flllet of beef with

ratatouil e. 374

sa ad, 392

koftas,

toast, 286

21 3

B6nedictlne, S8
bird's nests,

brochettes, salmon and

scalop,316

77

bitter chocolate mousse, 460

brown butter,318

black bean sauce,

brunches,54-5,214-72

93

black pasta w th ricotta, 272

rosemary, 171

sa

buckl fizz, 90
budgets,

ad,249

quiche Lorraine,235

wllted spinach and bacon

salad,409
baguette crootons, 69
bamboo shoots, red chicken
curry with, 346

banoffee pie,484
bantam eggs: cheese-crusted

buffets,22-3,33

blackforest gdteau, 47'l

blinis: buckwheat b in s with

flatbread,133
bacon: pork and bacon rilLettes

with onion

bruschetta, cannellini bean and

black velvet, 90

warm sabayon g aze, 488

baba ganoush wlth Lebanese

tortilla, 1 02
warm broad bean and feta
broccoli soup with garlic

cheeses, 352

blackberries: summer berries in

asparagus and orange

ch lled asparagus

broad beans: potato and onron

onion rings,447
lasagne w th three
sp cy

guacamole, 1 29
prawn, egg and avocado

steamed chocolate and fru t

garlic and chi li marinated

beef with corn-crusted

fish sa ad, 400

amaretto souffl6, 490

appetizers, 304-29
apples: roast goose with

salad, 382

i*-

tempura, 332
vegetable tarte tatin, 238
vegetable tempura, 1 43

Sarone, 88

asparagus with raspberry

l*':

cheese,78
d nnes, 46-7

mushroom cav ar, 1 69

flngerfood, l66-213
fork food, 44-5

bloody Mary, 90
blue cheese: mln -baked
potatoes with blue

butterf y prawn spied nl, 1 52

.6aa<c 11L

butters: butter sauce,

brown butter,3TS

tomato and b ue cheese soup

wth bacon,292

see a/so Stilton

b ueberries:

3 1

blueberry-hazelnut

cabbage: New York de

salad, 396

cheesecake,4T6
fresh berry pav ova, 478

Caesar sa ad, 399

bolognese sauce,352

cajun dip, 140

brandy, B8

canap6s, making, 41

safety, 61

brandy Alexander, 90

cannel lni bean and rosemary

vegetarian,6'1

bread,76-7
basic dough, 76-7

capers: basil and caper

party eggs, 148

barbecues,58-61

basil: basil and caper

dressing, 384
basil and lemon dip, 1 30

buy n9,77

dress

beef: beef carbonade, 351

beef satay with hot mango

dip, 1 6s

33

potato bread, 'l 20

savoury breads,77

beef satay with peanut

1

Lebanese flatbread,

56

beef We ington, 354

boeuf Bourguignonne, 355

fi let of beef with
ratatouille,3T4

serving, TT
shaping, T6
types, 76

brezeln,122
brioches, chlve scrambled eggs

in.221

ng, 384

Spanish salad w th olives and

garnishes and

decorations,34

batters, 3'l

sauce,

bruschetta, 1 71

capers,390
carame, cinnamon,464
carrots: baby carrot and fennel
soup, 285
garn shes and decorat ons,

34,35
New York de i salad, 396
vegetable tempura,
cassero es,

30

beef carbonade, 351

43

lndex 5O3

cauliflower: cardamon and

cauliflower florets, 69
caviar: eggs with caviar, 104
mushroom caviar, 169
celebration paella, 360
celeriac: celeriac fritters, 146
prosciutto with potato
rdmoulade, 327

walnut and sweet pepper

filling, 266
low fat options, 79
marinated, 69
mini baked potatoes with
blue cheese, 1 74
mini ciabatta pizzas, 2 1 0
Monte Cristo triangles, 211

celery: garnishes and

decorations,35
salmon rillettes,248

stuffed celery sticks,

centrepieces.33
ceviche, 430
champagne,88
chanterelles: tortellini

leek and onion tartlet, 237

leek roulade with cheese,

'l

06

chanterelle broth,296
Chartreuse, 38

79

risotto with four cheeses, 269

feta cheese, 41 3
stuffed celery sticks.

06

Swiss cheese

tapas cheese, 99

cheese and leek

tortilla cones with smoked

salmon and soft

sausages,242
cheese and potato bread

twists, 120

tarts.236

cheese-crusted party
1

48

cheese savouries, T9

dinner parties, TS
75

Greek aubergine and spinach

pie,426
grilled squid stuffed with

feta, 433
halloumi and qrape
salad. 392
lasagne with three
cheeses,352

sauce,

56

chicken with Iemon and

garlic, 205

raspberry and white chocolate

cheesecake,4T4
cherries: blackforest

garcau,471
cherry pancakes, 494
chocolate and cherry polenta

cake,475
fresh cherry and hazelnut

strudel, 479

pie,499
cake,475
chocolate and chestnut

chicken wontons with spicy

pots,459

mango spice, 160

qlazed poussin,370

chocolate and orange Scotch

pancakes, 493

golden Parmesan

chocolate chestnut

ch cken, 203

roulade.480

red chicken curry with

chocolate chip and banana

barnboo shoots, 346

smoked chicken with peach

chocolate crepes with plums

mayonnaise, 205
Tunisian brik,202
yak tori chicken, 1 58

cheesecakes: bluebery-

chocolate: bitter chocolate

mousse, 460
chocolate almond meringue
chocolate and cherry polenta

see a/so individual cheeses

lime cheesecake, 467

1

gadic,42o
chicken parcels.20l
chicken satay with peanut

Tandoorl chicken sticks,

hazelnut cheesecake, 476

fondues,50-l

onions,230

wine with, 82
eg feta; mozzarella; Stilton

chilli cheese tortilla, 228

Glamorgan sausages,

cheese, 23'l

wild mushroom and fontina

cheese boards, 78-9

eggs,

fondue with

vegetables, 333
13

chicken bitki, 200

chicken liver p6t6 with

summer herb ricotta flan, 422

celebration paella, 360

chicken and potk,262

presentation, TS
prosciutto and mozzarella

bite-size cheese brioches, '121

buffets, 44, 78

chicken skewers,442
barbecued chicken,443

chicken croquettes. 204

apricots and, 79

cheese algrettes,

roulade,480
chicken: barbecue-glazed

chicken fajitas with grilled

salad with watermelon and

cheese: accompaniments,

chestnut pots,459
chocolate chestnut

panzanella salad, 395

polpettes, 243

parcels, 206
quesadillas, 229

charred artichokes,'147

chestnuts: chocolate and

59

childrenb parties, 56-7

chilled asparagus soup, 278

pudding, 497
and port, 492
chocolate hazelnut
galettes, 458
chocolate layer cake, 473
chocolate mandarin fii|)e, 456
chocolate truffles, 451

chilled tomato and sweet

pepper soup, 279

garnishes and

chillies: chilii and raspberry

Greek chocolate mousse

dip, '152
chilli and tomato sauce,242

chilli bean dip, 138

chilli cheese tortilla, 228
chilll dip, 141
chili jam,224
chllli vinegar dip, 149

decorations.36 7
tartlets, 485
hot chocolate cake, 498
hot chocolate
zabaglione,4S9
marbled Swiss roll, 472
mint chocolate meringues, 450

clams with chilli and yellow

mocha cream pots, 461

pears in chocolate fudge

bean sauce,439
garlic and chilli marinated

raspberry and white chocolate

beef with corn-crusted

onion rings, 447
hot-and-sour soup, 283
quesadillas,229
sweet tomato and chilli

salsa,433
Chinese dipping sauces, 108
chives: chive scrambled eggs in
brioches, 22

onion and chive dip.71

blankets,487
cheesecake, 474
steamed chocolate and frult

puddings,496
white chocolate parfait, 468
chowder, salmon, 302
Christmas pudding, 500
Christmas torte, 470
chutneys, T9

ciabatta: mini ciabatta

pizzas,210

504 lndex

crab: crab and ricotta

tartlets,

crab cakes with tartare

sauce,244
crab egg rolls, 196
crab salad with rocket, 403

hot crab souffl6s, 264

creme br0l6e, 455

crab egg rolls, 1 96

decanting wine,83

egg and fennel

mussels and clams with

buffets,45

dipped physalis,454
crdme de cacao, 88
crdme de cassis, 88
crdme de menthe, 88
plums and port. 492
see a/so pancakes

clementines: clementines in

crisp-fried crab claws,

cinnamon caramel,464
port and clementine
sundaes,453

egg crostini with rouil e, 21 8

eggs Benedict, 220

appetizers, 304-29

eggs mimosa, 109

buffet dinners, 46-7

eggs wlth caviar, 104

cheese courses, 78

garlic and green peppercorn

desserts,448-501
main courses,330-77
menus, 48
planning,4S 9
quantities.49

crepes: chocolate crepes with

lemon grass,326

egg and salmon puff

parcels, 223

wine with, 82
dinner parties,4&9

crdme caramels with

yellow bean sauce,439

tabbouleh with nuts, 416

deep-fried lamb patties, 21 2

desserts,448-501

crdme caramel: passion fruit

mixed seafood salad, 406

in brioches, 22'l

dates stuffed with chorizo. 1 00

crisp-fried crab claws, '149

ciams: clams with chilli and

chive scrambled eggs

daiquiri,90

97

eggs,

04

hard-boiled eggs with

tuna sauce, 310

fritters, 225
nutty devilled eggs, 1 04
Kansas City

partyeggs,104

style guide.48

Peruvlan salads, 41 4

crisps, vegetable, 69

dippers, 70-'1 , 'l 24-65

dips, 3'l ,1o-'l , 124-65

crispy spring rolls, 178

drinks.40

poached eggs Flotefiine, 222

49

pick ed quailS eggs, 108

alcohol-free, 84,93
beer,84
cocktails, 86-91
glasses, 85
quantities,85

potato salad with egg,

equipment, 86-7
frostlng glasses, 88

croquettes: chicken
croquettes,204
paella croquettes, 1 87
Stilton croquettes, 1 12
turkey croquettes, 246

87

crostini: egg crostini with

wine,80-3

prawn, egg and

cocktail-stick snacks, 42
cocktails, 36-9'l

g asses,

ice, 88-9

rouille, 218
goatb cheese crostini, 297
croustades,35
cro0tes, 35, 77

ingredients, 88

tradit onal, 90-1

cod: Parmesan fish
goujons, 1 50

cro0tons,35,69,73,77

coffee: hot mocha rum

souffl6es, 491
mocha cream pots, 461

Cointreau, SS
cold cucumber and yogurt
soup, 281

cucumber: chilled prawn and

cucumber soup, 282
cold cucumber and yogurt
soup, 281

horseradish, 371
E

coleslaw New York deli, 396

cooking plan, 28

cucumber relish, 1 80

coquilles St .lacques, 31 7

salade Nigoise, 40 l

bird's nests,

coriander yogurt,

smoked salmon and rice salad

chese-crusted party eggs, 148

59

country pasta salad, 41 2

courgettes: baked Mediterranean

vegetables,2lT
courgette fritters with chilli

jam,224
courgette soup,288
fillet of beef with
ratatouille, 374
grilled vegetable tetrine, 254
summer vegetables with
yogurt pesto, 41 8
tomato and courgette
timbales, 308
vegetable tempura, 1 43
couscous,350

pram and cucumber eggs, 104

parcels,247
smoked trout mousse in

cucumber cups. 1 I9
tzatziki, 'l 35
yogurt with garlic, cucumber
and mint dip, 126
curacao, 88

curried parsnip soup, 290

curries: red chicken curry with

bamboo shoots. 346

red curry paste, 346

tofu and vegetable Thai

cutry,342
curry plant mayonnaise, 394
custards, auberqine, 338

prawn and cucumber

eggs, 104

see a/so individual drinks

dry martini, 90
duck: duck with plum
sauce,366
duck wontons with spicy
mango spice, 1 60
wild duck with olives. 367
dumplings, herby

cucumber and avocado

salsa, 71

mayonnaise and
olives, 396

avocado mousse, 31 2

quails e99s in aspic wlth

Parma ham, 241
quail s eggs with herbs,

77

44

salmon,218
son-in-law eggs, 1 76
stuffed devilled eggs, 1 06
Thai fish and egg cakes, 1 81
empanadillas, spinach, 1 88
equipment, 18 19

eggs: asparagus and egg

IeTine,257

scrambled eggs with smoked

fajitas: chicken fajitas with

grilled onions, 230

lndex

gar ic and chilLi marinated

beef wlth corn-crusted

tartlets. 485
green beans: country pasta

onion rlngs,447

salad, 412

gar ic and qreen pepper

eggs,

04

garllc prawns in

fio

pastry 324
garllc toast, 286

green bean and sweet pepper

salad, 387
qriddled tomatoes on soda
bread, 2 1 6
grilled polenla with

hurnmus bi tahina, 132

roasted garlic and
aubergine custard, 338
roasted vegetable and

kebabs,431
tuna in rol ed red peppers,

falafel, sesame seedcoated, l45

fennel: baby carrot and fennel
soup, 285
egg and fennel tabbouleh

with nuts, 416

smoked trout pasta salad, 402
summer vegetables with

see a/so individual types

18

of

fish eg haddock; salmon

foie gras pate in filo cups, 1 98
fondues, 50-3
fondue bourguignonne, 52
fondue chinois, 52

yogurt pesto,4'18

safety, 52

feta: apricots and feta, 79

feta cheese with capers, 98

sweet,52
Swiss cheese

fondue with

vegetab es, 333

Greek aubergine and spinach

forkfood, 44-5,214-72

pie,426
grilled squid stutfed with
feta, 433
polpettes, 243
salad with watermelon and
feta cheese, 41 3
smoked salmon and rice salad

freezing,30-1
French beans: salade

Nicoise,40l
French onion and morel

fried rice balls stuffed with

mozzarella, lT3

warm broad bean and feta

salad,392
filo paslry, 42
garnishes and decorations, 36

fingerfood, l66-212

frittata: potato and red pepper

tri1lala,226
risotto frittata. 227
fritters: celeriac fritters, 'l 46
courgette fritters with chilli

jam,224

fish: avocado and smoked fish

salad,400
ceviche, 430
deep-frled whitebait, 'l 15
fish soup with rouille, 301
lvloroccan grilled fish

brochettes,432
Parmesan fish goujons,

50

seafood pancakes,232
seafood spring onion
1

53

smoked fish and asparagus

mousse, 267
striped fish terrines, 260
taramasalata,

l34

Thai fish and egg

cakes,181
Thai fish cakes with cucumber
relish. 1 80
three-coloured fish

herby plaice fr tters,

Kansas City

salsa

verde, 126

saut6ed mussels with garlic

and herbs. 325

Spanish gar ic soup, 295
Stilton-stuffed mushrooms

with garlic
breadcrumbs, I 42

stuffed garlic mushrooms

wlth prosciutto, 328
Thai prawn sa ad with garlic
dresslng, 404
walnut and garlic dip. 126
yogurt with garlic, cucumber

90

fritters, 225

fruit salad, trop cal scented red

and orange, 452
fudge: pears in chocolate fudge
blankets, 487
futo maki, 182
G
galettes, chocolate
hazelnut, 458
game: rich game pie, 372

wine with game birds, 81

gammon: split pea
soup, 287
garlic: chicken liver pate with

gatlic,420
chicken with lemon and
garlic, 205

Gorgonzola, 1 68
grilled vegetable tetrine, 254

grilling, barbecue food, 60

Gruyere: risotto with four
cheeses, 269
twice-baked Gruyere and
potato souffl, 265
guacamole, 1 29
H

haddock: haddock and smoked

salmon,258
Moroccan grilled fish
brochettes,432
Parmesan fish gou]ons, 1 50
seafood pancakes,232
smoked haddock

p4t6,251

and mint dip, 126

garnishes,32 3,34-5

halibut: ceviche,430
Moroccan grilled fish

gateau, blackforest, 471

brochettes, 432
halloumi and grape
salad, 392

gazpacho with avocado

soup,294

parcels,24l

skewers,

garlic sausage loaf, 428

1

salsa,280

5O5

gin, 88

halls, hiring,15

Glamorgan sausages, I 75

ham: cidetrglazed ham, 376

glazes, barbecues,59

Gluhwein. 92
goats cheese: and figs, 79
crostini,297
goat's cheese salad, 398
goat's cheese souffl6, 337
red onion and goatb
cheese pastles, 422
golden Parmesan
ch cken,

203

goose: roast goose with

caramel zed apples, 368

Gorgonzola: Gorgonzola and

parsley dip, 71
gril ed polenta with
Gorgonzola, 1 68
paglia e fieno with walnuts
and Goryonzola,2l2
rlsotto with four cheeses, 269
Grand lvlarnier, 88

frozen Grand Marnier

souffl6s,466
gravies, 31, 362
Greek chocolate mousse

grilled asparagus with

salt-cured ham, 329
melon and Parma ham
salad, 383
mini ciabatta pizzas, 21 0
Monte Cristo
triangles, 21

mushroom salad and

Parma ham,408
quailS eggs in aspic with
Parma ham, 241

506 lndex

iced melon with melon and

scallops wrapped in

mint sorbet, 277

Parma ham,434

split pea soup, 287

Haruey wal banger, 90
hazelnuts: blueberry-hazelnut
cheesecake,4T6

chocolate hazelnut
galettes, 458
fresh cherry and hazelnut

ices, 31

lndian mee goreng. 271

invitations, 16 17
Italian prawn skewers, 435
K

Kahlia.88

strudel,479

Kansas City

herbs: bread, 76

kebabs, 42
scallop and mussel

garnishes and decorations, 34

herb-crusted rack of lamb

with

348
herb ricotta flan, 422
herbed Greek pies,424
Puy lentils,

herbed liver p5t6 pie, 421

herby horseradish

kebabs, 31 5

three-coloured fish
kebabs,431
yakitori chicken, 'l 58
kibbeh.212
kidney beans: chilli bean
dip. 1 38

dumplings,37l
herby plaice fritters,

90

mixed herb salad with

toasted seeds, 388

quails eggs with
herbs,

fritters, 225

king prawns: butterfly prawn

spiedini, 1 52
grilled king prawns with
romesco sauce, 438
king prawns in crispy
batter, 1 55
king prawns in sherry, 436
king prawns with spicy
dip, 1 54
seafood spring onion

44

salads,72
saut6ed mussels wlth garlic
and herbs, 323
summer herb ricotta Ilan, 422

individual herbs
eg chives; mint
hiring equipment, 18
honey Gluhwein, 92
hot-and-sour soup, 283
hot mango dip, 165
hot mocha rum souffl6es,491
hotel pafties. 14
hummus bi tahina, 132
see a/so

skewers, '153

koftas, spicy,

21

decorative cubes,89
ice bowls,37

chilled asparagus soup, 278

Glamorgan sausages,'l 75

Long lsland ice tea.90

lunches,

patties,212
herb-crusted rack of lamb
Puy lentils,

348

and tomato relish, 445

Iamb satay with peanut
sauce,

'i

56

ice cream soda,93

lamb tikka, 440

lced Christmas torte. 470

Mongolian firepot, 334

moussaka,349
skewered lamb with red

onion salsa, 446

spicy koftas, 21 3
stock, 334

tagine of lamb with

couscous,350
langoustine, marinated
asparagus and, 321
lasagne with three cheeses. 352
Iayer cake, chocolate, 473
leaves, salads.72 3
Lebanese

flatbread, '1 33

54 5,214-72

walnut and sweet pepper

filling,266
leek, saffron and mussel

mackerel: avocado and smoked

fish salad, 400

tartlets, 234

main courses,330 77

pancakes with leek.

chicory and squash

l\,4alaysian

prawn laksa, 345

Malaysian seafood stew, 343

stuffing, 270
potato and leek filo

mandarins: chocolate mandarin

trifle, 456

pie,340

mangoes: beef satay with hot

salmon rillettes,248

mango dip, 1 65
mango and lime

smoothie, 93

lemons: basil and lemon

lamb: deep-fried lamb

lentils, lobster and

tarragon, 303
lobster thermidor, 357

leek roulade with cheese,

leftovers, 29
laksa, Malayan prawn, 345

lobsters: cappuccino of Puy

leek and onion tartlets, 237

cream,2l6

with
ice: crushing, SS

cheese and leek sausages, 242

vichyssoise with watercress

lamb burgers with red onion

leeks: birdt nests, 177

spicy mango sauce,

cold lemon souffl6

with almonds,462
lemon and coconut dhal

salad ingredients, T3

dip, 1 36

marquees,

lemon, thyme and bean

materials. 18-1 9

stuffed mushrooms.309
tarte au citron, 482

mayonnaise, T4-5

lentils: cappuccino of Puy

lentils, lobster and

basil and lemon dip, 130

curry plant, 394

potato salad with egg,

mayonnaise and

tarragon,303
herb-crusted rack of lamb
Puy lentils,

60

margarita, 90
marinades,60-1
barbecue food, 60-1

lemon oil dip, 147

with

l\,4anhattan,90

dip.130

348

lettuce, salads, 72-3

lightmeals,2l4 72
limes: lime cheesecake, 467
lime sherbet,465

mango and lime

smoothie, 93
liver: chicken liver pate with

gailic,42o
herbed liver pet6 pie,421

Mongolian firepot, 334

olives,396
smoked chicken with peach

mayonnaise,206
meat: casseroles,30
see a/so individual types,

eg beef; chicken
mee goreng, lndian,271
melons: iced melon with
melon and mint

sotbel,277
melon and Parma ham
salad, 383

Index

menus: buffet dinners, 47

dinner parties,43
fork buffets, 45
menu cards,27
plcn cs,

64

fried rice balls stuffed with

mozzarela,113
lasagne wlth three

meringue pie, 499

m nt choco ate meringues, 450

milk bread, 76
mlni baked potatoes with blue
cheese, 1 74
1 1

mini ciabatta pizzas, 21 A

mozzarella and red onion
salad with basil and caper

ced me on with melon and

1 1

roasted tomato and

yogurt with garlic, cucumber

and mint dip, 126

trico our salad, 386

mozzare la salad, 388

mocha cream pots, 461

mu ed wine, 92

monkfish: monkflsh

mul et: taramasalata,

34

mushrooms: cream of
mushroom soup with

goatl cheese crostini, 297

53

emon, thyme and bean

three-coloured fish
kebabs,43l
l\,4onte Crlsto tr ang es, 21 1
morels: French onlon and morel
saup,294

mushroom cavlar, 1 69

Moroccan grilled fish

orange, onion and

o lve salad, 384

mousse,460
Greek chocolate mousse
tart ets, 485
prawn, egg and avocado
31 3

smoked fish and asparaqus

mousse,267
smoked trout mousse in

cucumbercups,

ham, 408

with gar

ll9

New York deli coleslaw 396

1

14

cheeseagrettes, ll3
cheese and potato br,"ad
twists, 120
cherry tomatoes with pesto,
dates stuffed with
chor zo, 1 00
deep-fried whltebait, 1 T 5

2'l

o
olives: Moroccan orange,

onion and olive salad, 384

1 1

feta cheese with capers, 98

little onions cooked with
wine, cor ander and
olive oil, 103
minl-sausage rolls,

1 '16

mozzarella and tomato

skewers,

nuts,68
olives,68

'1

42

08

smoked trout mousse in

marlnated musse s, 194

mixed seafood salad, 406
mussels and c ams with
lemon grass,326

tart,424
w ld duck wlth olives, 367
onigar , 1 86
onions: corn-crusted on on

cucumbercups,
spicy peanut balls,

ll9
1

01

Stilton croquettes, 1 12
stuffed celery sticks, 1 06
tapas of almonds olives
and cheese, 99

tortllla chips,96
tuna in ro led red
1 1

Nonya pork satay, 1 64

nood es: lndian mee

gorcng,271
prawn laksa, 345
nuts: egg and fennel tabbouleh
with nuts, 416
garnishes and decoratlons, 36
l\4a ayan

nibbles, 68

nutty devi led eggs, 1 04

salads,73
see a/so lndividual nuts
eg almonds

w ne, coriander and olive

oiL,

'103

lVoroccan orange, on on

ptetzels, 122

peppers,

ves

litt e on ons cooked with

p ckled quaii s eggs,

wi d mushroom and fontina

tartLets, 234

and capers, 390

tapas of olives, 99
tomato and black ol ve

leek and onion tartlets, 237

potato and onion tort lla, 1 02

mussels: celebration pael a,360

mayonnaise and olives, 396

Spanish sa ad with

soup, 294

23

04-5

stuffed garl c mushrooms

with prosciutto, 328

tarts,236

potato sa ad with egg,

t ngs,447

Parmesan thins,
party eggs,

nibb es, 68

French onion and morel

pepitas, 96

leek. saffron and mussel

mousse, 31 2

trout mousse,

mushroom salad and Parma

breadcrurnbs,

mousses: bitter chocolate

sea

stuffed mushrooms, 309

sotto fr ttata, 227

Stilton-stuffed mushrooms

brochettes, 432
I\,4oroccan

parcels, 206

mint chocolate meringues, 450

m nted peanut sauce, 1 63

packages, 3 1 3

kebabs, 3 1 5

b te-size cheese brioches,

panzanella salad,395

seafood spr ng onion

and herbs,325
scallop and musse

aromatic tlger prawns,

prosciutto and mozzarel

mint sorbet, 277

93

nibb es, 68-9, 94-1 22

dressing,384
mozzarella and tomato
skewers,

mustard dips, 146, 429

cheeses,352

m nt: d ll and lime, 322

skewers,

sauce,

saut6ed mussels with garlic

rolls, 419

meringues: chocolate almond

m ni-sausage rolls,

mussels ln black bean

mozzarella: aubergine and

smoked mozzarella

5O7

and olive salad, 384

rnozzarella and red onion
salad with bas I and caper
dressing, 384
onion and chive dip,71
onion sa ad, 249
orange and red onion sa ad
w th cumln, 390
potato and onion
tortil a, 1 02
red onion and goat's cheese
pasties, 422
red onion and tomato
relish, 445
red onion salsa, 356, 446
see a/so sprinq onions

oranges: asparagus and orange

salad, 382
chocolate and orange
Scotch pancakes. 493

chocolate mandarin
trifle, 456

508 lndex

passion fruit: passion fruit

clementines in cinnamon

caramel,464
Moroccan orange, onion
and olive salad, 384
orange and red onion salad

with cumin,390

paella: celebration paella, 360

paella croquettes, 187
pancakes: buckwheat blinis

with mushroom caviar, 169

cherry pancakes, 494

garnishes and decorations, 36

pancakes with leek chicory
and squash stuffing, 270
potato pancakes, 1 70
seafood pancakes,232

parfait, white chocolate, 468

Parma ham: melon and
Parma ham salad,383
mushroom salad and Parma
ham, 408
scallops wrapped in Parma

han,434

garnishes and decorations, 36

individual pastries
eg pies; tarts
pat6s, 30
see a/so

gaiic,42o

cheeses,352

50

Parmesan thins, 123

pear and Parmesan
salad, 380
risotto with four cheeses, 269

physalis,454
pickled quail5 eggs,

08

pickles, 79

picnic,

'15,

62-5

pies: herbed Greek pies,424

herbed liver p6t6 pie. 42'1

potato and leek filo pie, 340
rich game pie,372
svoury pork pies,208

herbed liver pat6 pie,42'l

pina colada,9l

rich game pie, 372

pink gin, 91

smoked haddock pat6, 251

pistachio nuts,79

smoked salmon pat6, 250

plaice: herby plaice

peaches: smoked chicken with

sauce,
1

caramels with dipped

turkey and cranberry pie, 364

pigeon: rich game pie, 372

peanuts: minted peanut

lasagne with three

port and clementine

sundaes,453
portobello mushrooms: lemon,
thyme and bean stuffed
mushrooms,309
portions. 41
potatoes: cheese and potato

physalis: passion fruit crdme

foie gras pat6 in filo cups, 1 98

peach mayonnaise,206

chicken. 203

soup. 290

wine with, 82
pastries, 31, 42
fillings, 43

pavlova, fresh berry, 478

Parmesan: golden Parmesan

decorations,34

broth,296

chicken liver pat6 with

panzanella salad,395

parsnips: curried parsnip

ricofia,272
country pasta salad, 4'l 2
lasagne wiih three
cheeses,352
paglia e fieno with walnuts
and Gorgonzola,2T2
smoked irout pasta salad,4O2
tortellini chanterelle
vermicelli soup,299

chocolate and orange Scoich

pancakes,493

parsley, garnishes and

dipped physalis,454
tropical scented red and
orange fruit salad, 452
pasta: black pasta with

tropical scented red and

orange fruit salad, 452
outdoor eating, 4'l 0-47

Parmesan fish goujons,

crdme Gramels with

'l

63

peanut sauce, 'l 56

pork and peanut
wontons, I 62
spicy peanut balls, 1 01
pears: pear and almond
tart, 483
pear and Parmesan salad, 380
pear and Roquefort
salad. 381
pear and watercress

soup,284
pears aod Stilton,306
pears in chocolate fudge

blankets,487
poached pears in red

wine,486
pepitas,96
pesto: cherry tomatoes with

pesto, 1 'l 1
yogurt pesto,418
pheasant: rich game

pie,372

'190

fritte6,

Parmesan fish goujons.

bread twists, 120

coquilles St lacques, 31 7

deep-fried new potatoes with

saffron aioli, 172
mini baked potatoes with
blue cheese. 1 74
peppers filled with spiced
vegetables, 336
polpettes, 243
potato and leek filo pie, 340
potato and red pepper

ftiltala,226

50

potato pancakes, 170

potato salad with curry plant
mayonnaise,394
potato salad with egg,

planning: food, 26-9

parties, 10 23
plums: chocolate crepes with
plums and port, 492
duck with plum sauce, 366

mayonnaise and olives, 396

plum sauce, 1 62
poached eg gs Florenline, 222

polenta: chocolate and cherry

polenta cake,475
grilled polenta with
Gorgonzola. 1 68
polpettes, 243
pork: chicken and pork, 262
herbed liver pat6 pie,421
Nonya pork satay, 1 64
pork and bacon rilletes with
onion salad, 249
pork and peanutwontons,

62

pork balls with minted peanut

sauce,

63

pork satay with peanut

sauce, 1 56
savoury pork pies, 208
porL chocolate crepes with
plums and port, 492

potato skewers with mustard

dtp,429
potato skins, 140
potato wedges, 70
prosciutto with potato
r6moulade. 327
spicy potato wedges, 1 41

twice-baked Gruydre and

potato souffl6, 265
potted prawns, 253
potted salmon with lemon
and dill, 252
poultry: casseroles,30

se

a/so individual types

eg chicken. turkey

poussin, glazed. 370

prawns: aromatic tiger

prawns, 1 14
butterfly prawn spiedini, 1 52
celebration paella, 360

lndex

chrlled prawn and cucumber

king prawns with spicy

dip, 1 54
lvlalaysian prawn laksa, 345
mixed seafood salad, 406
potted prawns, 253
prawn and cucumber
eggs,

green bean and sweet pepper

Puy lentils lobster and

garlic prawns in filo

pastry,324
grilled king prawns with
romesco sauce, 438
Italian prawn skewer5, 435
king prawns in crispy
batter, 1 55
king prawns in sherry,436

of

Puy lentils: cappuccino

soup, 282

salad, 387
grilled vegetable terine, 254

tarragon, 303
herb-crusted rack of lamb

with

Puy lentils,

348

New York deli coleslaw, 396

peppers filled with spiced

48
Peruvian salads, 414
1

pickled quail s eggs,

vegetables, 336
1

08

Peruvian salads, 414

quailS e99s in aspic with

Parma ham,241
quailS eggs with herbs.
quesadillas, 229

44

quiche Lorraine, 235

04

prawn cocktail, 323

prawn, egg and avocado
mousse, 312

prawn toasts, 1 92
seafood spring onion
skewers, '153

rabbit: rich game pie, 372

radishes, garnishes and
decorations, 35
raspberries: chilli and raspberry

dip. 1 s2
fresh berry pavlova,478

Thai prawn salad with garlic

raspberry and white chocolate

and lime, 322

presentation, 22-3, 32 3

cheesecake,4T4
raspberry dressings, 307
summer berries in warm
sabayon glaze, 488

Welzds,122
prosciutto: prosciutto and
nozzarella parcels, 206
prosciutto with potato

ratatouille, fillet of beef

16moulade, 327
stuffed garlic mushrooms
with prosciutto, 328
puddings: chocolate chip and

shoots. 346
red (bell) peppers: baked

banana pudding, 497

potato and red pepper

frittata, 226
red onion and lomato
relish,445
red pepper dressing, 338
risotto frittata, 227

sizzling prawns,436
dressing, 404
tiger prawns with mint, dill

leek roulade with cheese,

walnut and sweet pepper

filling, 266
mini ciabatta pizzas, 21 0

quail s eggs: cheese-crusted

party eggs.

with,314

roast pepper terrine, 256

scallop-stuffed roast peppers
with pesto, 320

roasl pepper terrine, 256

romesco sauce,438

Roquefort: pear and Roquefort

salad,381
rosemary: cannellini bean and
rosemary bruschetta, 171
rouille, 299

summer vegetables with

yogurt pesto, 4i I
tempura, 332
tuna in rolled red peppeB, 1 18
vegetable tarte tatin, 238

egg crostini with rouille, 21 8

roulades: chocolate chestnut

roulade,480
leek roulade with cheese,

walnut and sweet pepper

filling,266

red salsa,70-'1
relishes. 74-5

beetroot relish,75
cucumber relish, '180
red onion and tomato
relish,445

marbled Swiss roll, 472

rum,88
rusty nail,91
rye bread. 76

recipes, selecting,27

r6moulade: prosciutto with

red chicken curry with bamboo

potato r6moulade, 327

restaurant parties, 1 4

saffron aioli, 172

rice: celebration paella, 360

salads, 72-3,

Mediterranean
vegetables,2lT

Christmas pudding, 500

chilled tomato and sweet

pepper soup, 279

steamed chocolate and fruit

crab salad with rocket, 403

puddin9s,496
puff pastry 42

fillet of beef with

ratatouille, 374

garnishes and decoratlons, 36

punches, 92-3

gazpacho with avocado

salsa,

280

5O9

St Clements, 93

318409

fried rice balls stuffed with

mozzarella, 173

asparagus and orange

Peruvian salads, 414

avocado and smoked fish

triangles, 186
risotto alla Milanese, 268
risotto frittata, 227
risotto with four cheeses, 269
smoked salmon and rice salad
parcels,247
rice

spinach and rice soup, 298

ricotta, 79
black pasta with rico:la,272
crab and ricotta tarllets, '197
lasagne with three
cheeses, 352
summer herb ricolla flan, 422
rillettes: pork and bacon
rillettes. 249
salmon rillettes,248
risotto: risotto alla Milanese, 268
risotto frittata, 227
risotto with four cheeses, 269

salad, 382

salad,400
Caesar salad, 399

country pasta salad,412

crab salad with rocket,403
dressings, 75
finishes, T3
garnishes and decorations, 34

goats cheese salad, 398

green bean and sweet pepper
salad, 387
halloumi and grape
salad, 392
melon and Parma ham
salad, 383
mixed herb salad with toasted

seeds,388
mixed seafood salad, 406
Moroccan orange, onion and
olive salad. 384

510 lndex

mushroom salad and Parma

ham, 408

salmon and scallop

brochettes,316

New York deli salad, 396

salmon chowder, 302

onion salad, 249

orange and red onion salad

salmon rillettes,248

with cumin,390
panzanella salad,395
pear and Parmesan salad, 380
pear and Roquefort

scrambled eggs with smoked

salmon,2l8
smoked salmon and rice
salad parcels, 247
smoked salmon pat6, 250
striped fish terines, 260

salad, 38'1
Peruvian salads,414

three-coloured fish

portions, 73
potato salad with curry plant
mayonnaise,394
potato salad with egg,

kebabs,43l
tortilla cones with smoked
salmon and soft

mayonnaise and olives, 396

roasted tomato and
mozzarella sa ad, 388
salad with watermelon and

feta cheese, 41 3
salade Nigoise, 401
smoked trout pasta salad,402
Span sh salad

with olives and

capers,390
Thai prawn salad with garlic
dressing, 404

tomato, rnozzarella and red

onion sa ad with basil and
caper dressing, 384
tr co our salad, 386
warm broad bean and feta
salad,392
wilted spinach and bacon
salad, 409
sa mon: baked sa mon w th
watercress sauce,358
ceviche,430
egg and salmon puff
parcels, 223
haddock and smoked

salmon,258
potted salmon with lemon
and dill,252
r ce

trlangles, 1 86

sauteed mussels with garlic and

herbs, 325

cheese,231

with butter sauce,

31

salsas.70-l
avocado salsa. 'l 28, 280

Jacques. 31 7

verde, 125

salsa, 43

kebabs, 3'15
scallop-stuffed roast

peppers with pesto, 320

scallops wrapped in Parma

79

satay: beef satay with hot

mango dip, 165
chicken satay with peanut
sauce,

and orange,493

black bean sauce,

'1

brown butter,3l8
butter sauce. 3'l 1

gravies,3l,362
mayonnaise, T4-5
minted peanut
sauce,

63

peanut sauce,

smoked salmon pat6, 250

brioches,22'l

tortilla cones with smoked

salmon and soft

scrambled eggs with smoked

salmon,2l8

cheese, 23

sea bass: ceviche, 430

Moroccan grilled fish

brochettes,432
sea bream: fillets of sea bream
in filo pastry.344

trout mousse,

sea

see a/so dips

sesame seed-coated

sausage rolls: minisausage

rolls, 1 16
sausages: cheese and leek
sausages,242
Glamorgan sausages,'l 75

salad parcels, 247

scrambled eggs in

56
plum sauce, 162, 366
romesco sauce, 438
spicy mango sauce, 1 60
tartare sauce, 1 53, 244
tomato sauce, 74
tomatoes, chilli and tomato
sauce,242
tuna sauce, 31 0
watercress sauce, 358
1

smoked salmon,2l8
smoked salmon and rlce

scrambled eggs: chive

93

bolognese, 352

and smoked fish salad,400

smoked salmon: haddock and
scrambled eggs with

Scotch pancakes, chocolate

30, 31, 74 5

smoked mackerel: avocado

smoked salmon, 258

ham,434
scheduling, 1 3

56

Nonya pork satay, 'l 64

sauces.

onion salsa,446
smoked haddock pat6, 251

scallop and mussel

tomato salsa, 228

1

skewered lamb with red

brochettes,3l6

sweet tomato and chilli

tomato skewers, 1 10
potato skewers with
mustard dlp,429

salmon and scallop

356,446

samosas,

mozzarella and

butter,318

red onion salsa, 70-1,

chicken skewers,442
Italian prawn skewers, 435

grilled scallops with brown

salsa, 71

salsa

skewers: barbecue-glazed

savoury pork pies, 208

scallops: coquilles 5t

cucumber and avocado

shrimp see prawn

31

seafood: Malaysian seafood

stew 343
mixed seafood salad, 406
seafood pancakes, 232
see a/so individual sea{ood,

e9 clams; prawns
seeds: garnishes and
decorations, 36

salads,73

falafel,145
settings,2G-'l
shallots. frizzled, 404
sherry, king prawns in,436

shopping lists,28

smoked trout: smoked fish and

asparagus mousse, 267
smoked trout pasta salad, 402
snacks, seruing,40
snapper: Moroccan grilled fish
brochettes, 432
sole: breaded sole batons, 1 91
Parmevan fish goujons,

50

striped fish terrines, 260

son-in-law eggs, 1 76
sorbet, iced melon with melon
and mint, 277
lime sorbet, 465
souffl6s: amaretto souffl6, 490
cold lemon souffl6 with
almonds,462
frozen Grand Marnier
souffl6s,466
goat's cheese souffl6, 337
hot crab souffl6s, 264
hot mocha rum souffl6es.491

twice-baked Gruydre and

potato souffl6, 265
soups, 30, 274-303

Spanish garlic soup, 295

strudel, fresh cherry and

Spanish salad with olives and

hazelnul,479
stuffed celery sticks, 1 06
stuffed devilled eggs, 106
stuffings, 31
turkey, 362

capers, 390

avocado soup, 291

spicy potato wedges, 141

babycrrct and jennel sup, 285

spiedini, butterfly prawn, 1 52

broccoli soup with garlic

spinach: Greek auberqine and

toast,286
cappuccino of

spinach pie,426
Puy lentils

obster and tarragon, 303

chilled asparagus soup, 278

chilled prawn and cucumber

soup,282
chilled tomato and sweet
pepper soup, 279
cold cucumber and yogurt
soup,281
courgette soup,288
cream of mushroom soup with
goatb cheese crostini, 297

curried parsnip soup, 290

fish soup w th rouille, 301
French onion and morel
soup, 294
fresh tomato soup, 293
gazpacho with avocado

salsa,280
hot-and-sour soup, 283
iced melon with melon and

mint sorbet. 277

pear and watercress soup, 284
salmon chowder,302
Spanish garlic soup, 295
spinach and rice soup,298
spinach and tofu soup, 300

split pea soup, 287

sweetcorn soup,288
tomato and blue cheese
soup with bacon,292
tortellini chanterelle
broth, 296
vermicelli soup,299
vichyssoise with watercress

ctean,276
Southern Comfort. 88

decorations,36 7
sugar syrup, 89

88

wilted spinach and bacon

salad, 409
split pea soup,287

summer berries in warm

spring onions: garnishes and

clementine,453
sushi,43
futo maki, 182
sushi-style tuna cubes, 1 84
sweet tomato and chilli

decorations, 35
seafood spring onion
1

53

tzatziki,135
spring rolls, 178
squashes: pancakes with leek,
chicory and squash

stuffing, 270
squid: fried squid, 3'18
grilled squid stuffed with

sabayon glaze, 488

sundaes, port and

sweetcorn: Kansas City

fritters, 225
sweetcorn soup.288

with garlic
42
strawberries: elderflower
strawberry cup, 92
1

strawberry banana shake, 93

summer berries in warm
sabayon glaze. 488
tropical scented red and
orange fruit salad, 452
striped fish tetrines, 260

mayonnaise,206
summer herb rlcotta

flan,422

iaft,424
wild mushroom and fontina

Swiss roll, marbled, 472

tarts,236

swordf ish : three-coloured

tempeh: Thai tempeh

cakes,

mixed seafood salad, 408

Stilton croquettes, 'l 1 2

Stilton stuffed mushrooms

smoked chicken with peach

vegetable tarte tatin, 238

fish kebabs, 431

tempura, 332
starters. dinner party,304 29
steaks: seared tuna steaks with
red onion salsa,356
stew Malaysian seafood, 343
Stilton: pears and Stilton, 306

quiche Lorralne, 235

tarte au citron,482
tomato and black olive

salsa, 431

feta,433

breadcrumbs,

sugar: garnishes and

spinach and tofu soup. 300

skewers,

51

style,40

spinach and rice soup,298

spinach empanadillas,

ndex

T
tabbouleh: egg and fennel
tabbouleh with nuts, 416
tortilla wrap with tabbouleh
and avocado, 41 7

51

91

terrjnes: asparagus and egg

'l

table etiquette,20
tagine of lamb with
couscous, 350
tahini: baba ganoush with
Lebanese flatbread, 1 33
tahini dip, 145
taleggio, risotto with four
cheeses, 269
Tandoori chicken sticks,

tempura, 332
vegetable, 1 43
tequila. 88
tequila sunrise,

59

|efi ne,257
chicken and pork,262
grilled vegetable tetrine, 254
haddock and smoked

salmon,258
roast pepper terrine, 256
striped fish tetrines, 260
turkey, juniper and
peppercorn terrine, 263

tankards, 85

Thai fish and egg cakes, 181

tapas: almonds,99

Thai flsh cakes with cucumber

cheese,99
olives,99
1 34
tarragon: cappuccino of Puy

taramasalata,

lentils lobster and

tarragon, 303
tartare sauce. 'l 53, 244
tarts: crab and ricotta

tartlets,197
Greek chocolate mousse

tartlets, 485
leek and onion ta.tlets, 237
leek, saffron and mussel

tartlets,234
pear and almond tart, 483

relish, 180
Thai prawn salad with garllc
dressing, 404
Thal-style seafood pasties,
Thai tempeh cakes,

thawing, safe,

89

51

31

themes, 40-65

childrenb parties, 56
three-coloured fish kebabs, 431

tiger prawns: aromatic tiger

prawns, 1 14
tiger prawns with mint, dill
and llme, 322
see a/so prawns

tikka, lamb,440

512 lnclex

timbales, tomato and

courgette, 308
tofu: spinach and tofu soup, 300

tofu and vegetable Thai

cvry,342
tomatoes: cherry tomatoes
with pesto, 111
chilled tomato and sweet
pepper soup, 279

tortilla: chilli cheese

tortilla, 228
potato and onion
tortilla, I 02
tortilla chips,96
tortilla cones with smoked
salmon and soft
cheese,23l
tortilla wrap with tabbouleh

chilli and tomato

sauce,242
country pasta salad, 41 2
fillet of beef with
ratatouille, 374
fresh tomato soup, 293
gazpacho with avocado
salsa,

and avocado, 41 7

trifle, chocolate mandarin, 456

tropical scented red and orange
fruit salad, 452
trout: sea trout mousse, 31 3
smoked fish and asparagus
mousse, 267

280

griddled tomatoes on
soda bread,216
mozzarella and red onion
salad with basil and caper
dressing, 384
mozzarella and tomato
skewers, I 10
panzanella salad, 395
red onion and tomato
relish, 445

smoked trout mousse in

cucumber cups, I
smoked trout pasta

mozzarella salad, 388

5panish salad with olives
and capers, 390
sweet tomato and chilli
salsa, 43

tuna: salade Nieoise, 401

seared tuna steaks with red
onion salsa,355
sushi-style tuna cubes, 'l 84
tuna in rolled red
peppers, 118

tuna sauce, 310

Tunislan brik, 202
turbot: ceviche, 430
turkey: Monte Cristo

tomato and black olive

tafi,424
tomato and blue cheese
soup with bacon, 292

tomato and courgette

timbales, 308
tomato flowers, 35
tomato salsa, 228
tomato sauce, 74
tricolour salad, 386
vegetable tarte tatin, 238

sausage loaf,428
salads, 73
summer vegetables with

l9

salad,402
truffles, chocolate, 451
tumblers, S5

roasted tomato and

roasted vegetable and garlic

yogurt pesto,418
fondue
with vegetables, 333
vegetable crisps, 69
Swiss cheese

vegetable tempura, 143

eg carrots, celery
vegetarian food, barbecues, 6 l
venison: medallions of venison

rich game pie, 372

venues,

Tunisian brik.202

vichyssoise with watercress

turkey and cranberry

pie, 364
turkey croquettes, 246
turkey, juniper and

cteam,276
vine leaves: dolmades, 240
vodka, 88

decorations,35
vegetables: baked

Mediterranean
vegetables, 2'l 7
garnishes and decorations, 34
grilled vegetable

terrine,254
peppers filled with spiced
vegetables, 336

spicy mango spice, 1 60

pork and peanut
wontons, 162

Y
yakitori chicken, 1 58
yellow (bell) peppers: baked

N4editerranean

walnuts: and cheese,79

vegetables. 2 1 7

leek roulade with cheese,

paglia e fieno with walnuts

and Gorgonzola. 272
walnut and garlic dip, 126

Vandyke garnishes and

sruing, 83

temperature, 83
white wine cup, 92
with different foods, 81-2
wontons: duck wontons with

vermouth, SS

walnut and weet

pepper filling, 266

grilled vegetable
terrine, 254
roast pepper terrine, 256
yogurt: cajun dip, 140
cold cucumber and yogurt

soup,28l
coriander yogurt,

watercress: pear and watercress

soup,284
vichyssoise with watercress
ueam,276

59

tahini dip, 145

tzatziki, 1 35
yogurt pesto, 41 8
yogurt with garlic, cucumber
and mint dip, 126

watercress sauce, 358

watermelon: salad with
watermelon and feta
cheese, 41 3

15

breathing,83
decanting, 83
glasses, 85
honey G[ihwein, 92
mulled wine, 92
opening, 83
parti wines, 8O-1
quantities, S5

see a/so individual vegetables

with herby horseradish

dumplings,37l

wine,80-3.

vegetable tarte tatin, 238

vermicelli soup, 299

whitebait, deep-fried,
wholemeal bread, 76

vegetable dishes,31

triangles, 21 1
roasted stuffed turkey, 362

peppercorn terrine, 263

turkey patties, 444
wine with, 81
twice-baked Gruydre and
potato souffl6, 265
tzatziki, 135

whisky sour, 91
white choco ate
parfait, 468

Welsh eggs. 177

zabaglione, hot chocolate, 489

whisky,88

zucchini see courgettes