Starter Recipes
63 recipes found
Bouyiourdi – The Greek Way of Cheese Fondue!
Cheese and roasted peppers baked with olive oil and herbs, golden and bubbling.
Mont d'Or Rôti aux Figues (Roasted Mont d'Or with Figs)
Roasted Mont d'Or with figs, shallot, thyme and walnuts, drizzled with honey and olive oil.
Ajo Blanco with Grape Tartare and Sea Bass
The ajo blanco was silky smooth with a really complex flavour. The grapes added a nice sweet note that the dish really n…
Croquetas de Pollo y Jamón
Croquetas de pollo y jamón, crispy outside, ridiculously creamy inside.
Salmon Crudo Over Pomegranate & Rose
Fresh salmon on pomegranate seeds with rosewater and olive oil, finished with mint and sumac.
Halibut & Nectarines Tartare
Fresh halibut and nectarine tartare with lime, chilli and herbs, gently mixed and chilled.
Tomatillo Chile Gazpacho with Roasted Baby Zucchini, Figs & Microgreens
Fresh tomatillo and zucchini gazpacho with roasted figs and herbs, lightly spiced and brightened with lime.
Tuna & Avocado Tartare with Spicy Fennel & Poblano Gazpacho
Fresh cilantro, picked Furikake
Smoked Beef & Pepperoni Tartare with Black Pepper & Mustard Aïoli
Smoky beef and pepperoni with crisp gherkins in a zesty mustard aïoli, finely chopped for texture.
Tropical Red Rock Cod Crudo with Mango, Habanero & Passion Fruit
Fresh red rock cod with zesty mango, habanero and passion fruit, served with crisp skin.
Yellowtail Crudo with Pickled Beetroot, Gooseberries, and Green Apple Tiger’s Milk
A gorgeous and tasty composition of yellowtail tuna, produce, and a lovely sauce 🐟
Salmon Crudo with Pineapple & Habanero Tiger’s Milk
Fresh salmon with zesty pineapple and chilli tiger’s milk, served chilled and vibrant.
Fried Feta with Sesame and Honey
Crispy fried feta coated in sesame seeds, drizzled with honey for sweet and savoury contrast.
Gambas al Ajillo (Garlic Shrimp)
Gambas al ajillo pairs tender shrimp with a generous olive oil sauce flavoured with chopped garlic, red pepper flakes, a…
Beef Cheek Bon Bons
A rich and indulgent appetiser made with slow-cooked beef cheeks, rolled into bite-sized balls, coated in breadcrumbs, a…
Tartare Beurre Blanc
Creamy beurre blanc with sharp shallots, capers and lemon zest, gently whisked to a smooth finish.
Creamy-Ish of Mushroom Soup
Creamy mushroom soup with golden mushrooms, garlic, and white wine, gently simmered to rich depth.
Coconut and Lemongrass Steak Skewers
Grilled steak skewers marinated in coconut, lemongrass and lime, with a zesty, aromatic finish.
French Onion Garlic Bread
Caramelised onions and roasted garlic on toasted bread with melted cheeses and herbs.
Welsh Rarebit
Creamy cheddar sauce with mustard and ale on toasted sourdough, grilled until golden.
Maultaschen
Savoury pork and beef parcels with spinach and herbs, wrapped in homemade pasta and gently boiled.
Traditional Welsh Rarebit
Toasted bread topped with a smooth, cheesy ale sauce, richly flavoured and golden.
Brown Butter Sage Garlic Bread
Crisp garlic and sage-infused bread with nutty brown butter, golden and aromatic.
Balsamic Bacon Wrapped Brussels Sprouts
Bacon-wrapped Brussels sprouts glazed with balsamic and mustard, roasted until crisp and sweet.
Tomato Crostini
Crisp toasted bread topped with creamy ricotta, garlicky tomatoes and tender beef, finished with arugula.
Tarte Flambée (Flammekeuche)
Creamy crème fraîche and yoghurt base with caramelised onions and smoky bacon on a crisp crust.
Roasted Peaches and Orange Whipped Greek Yoghurt Crostini
Roasted peaches with zesty yoghurt on toasted crostini, topped with pecans and honey.
Calamari with Garlic Lime Sauce
Succulent calamari rings sautéed with garlic, lime and herbs in olive oil and butter.
Stuffed Grape Leaves (Dolmas)
Stuffed grape leaves with spiced rice, beef, and herbs, gently cooked in broth and lemon juice.
Greek Baked Chicken Wings
Baked chicken wings marinated in lemon, garlic and oregano, served with feta and tzatziki.
Mediterranean Tomato Salad
Fresh tomatoes and red onion tossed with herbs, lemon and olive oil, finished with feta.
Traditional Greek Salad
Fresh tomatoes, cucumber, onion and bell pepper with olives and feta, dressed in olive oil and vinegar.
Mediterranean Watermelon Salad with Feta and Cucumber
Sweet watermelon and crisp cucumber with herbs and feta, dressed in olive oil and lime.
Sheet Pan Phyllo Dough Pizza with Vegetables (Crispy Pizza Dough)
Crispy phyllo layers with melted cheese and roasted vegetables, brushed with olive oil.
Greek Salmon Salad
Baked salmon with lemon, mint and olive oil served over fresh salad with feta and olives.
Béarnaise Sauce
Creamy sauce with tangy shallot and tarragon, gently emulsified with melted butter.
Strawberry and Goat Cheese Bruschetta
Toasted baguette topped with creamy goat cheese, sweet strawberries and fresh basil, drizzled with olive oil and balsami…
Grilled Shrimp Tacos with Avocado Salsa
Grilled shrimp in spicy salsa served in warm tortillas with fresh avocado and lime.
French Onion Soup
Caramelised onions in beef broth, topped with toasted baguette and melted Gruyère cheese.
Guides
19 guides in the collection
Frying: Oil, Heat and Crisp Batter
Choosing the oil, keeping it at the right heat, and batter and crumbs that stay crisp.
Emulsions: Dressings, Mayonnaise and Split Sauces
Getting oil and water to mix, keeping them mixed, and bringing back a sauce that has split.
Meat: Temperatures, Resting and Carving
When meat is done, why it needs to rest, and how to slice it so it stays tender.
Knife Skills
Holding the knife, guarding your fingers, keeping an edge, and cutting an onion without tears.
Seasoning to Taste
Salt, acid, fat and heat: what "season to taste" means and how to put a flat dish right.
Sugar and Caramel
How sugar behaves as it heats, dry and wet caramel, and keeping it from crystallising or burning.
Eggs: Gentle Heat
Why eggs want low heat, timings for boiled eggs, poaching tips, and saving a custard.
Jam: Getting a Set
Pectin, acid and sugar, which fruits need help, and the wrinkle test that tells you when to stop.
Browning: Colour Is Flavour
Why browned food tastes better, and the dry surface, hot pan and patience that get it there.
Cakes: What Each Step Does
Room-temperature ingredients, creaming, folding and a closed oven door, and what goes wrong without them.
Thickening Sauces
Roux, cornflour, reduction and butter: how each thickens, when to use it, and rescuing lumps.
Bread: Reading the Dough
What kneading, proving and shaping are for, and the signs that tell you each is done.
Pasta and Rice: Managing Starch
When to rinse and when to keep the starch, for fluffy rice, creamy risotto and pasta that holds its sauce.
Stock and Soup: Building Flavour
What goes in a good stock and what to leave out, keeping it clear, and giving soup depth.
Roasting: Crisp Edges, Soft Middles
Dry surfaces, hot fat and room on the tray, for roast potatoes and vegetables that crunch.
Pastry: Keeping It Short
Why pastry wants cold fat, little water and a rest, and how to avoid shrinking and soggy bottoms.
Oven Temperatures and Gas Marks
Celsius, fan, Fahrenheit and gas mark side by side, and how to get to know your own oven.
