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A COLLECTION OF DELICIOUS SLOW-COOKED CASSEROLES,

SUPS, TERRINES, ROASTS, HO'EPOTS, DESSE.RIS AND DRINI(S
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EASY-TO.FOLLOW RECIPES FOR EVERY OCCASION, SHOWN
STEP BYSTEP IN OVER 17OO MOUTHWATERING PHOTOGRAPHS
G(,NTENTS
lntroduction 6
Slow cooker basics t0
Slow cooker equipment t2
One-pot equipment t4
Clay-pot equipment t6
Beef 20
Lamb/pork 11 The recipes
Poultry and game 24 Slow cooker soups 80
Fish and shellflsh 28
One-pot, clay-pot soups 98
Vegetables 30
Grains, pasta and beans 37 Slow cooker first courses and light meals il8
Fru its 34 One-pot, clay-pot first courses and
Herbs, spices and flavourings 36
light meals t34

Basic techniques Slow cooker fish and shellfish 162

Yaking stock 40 One-pot, clay-pot fish and shellfish r86

Yaking soups 42 Slow cooker poultry and game 212
Yaking marinades 44
One-pot, clay-pot poultry and game 240
Yaking stews and casseroles 46
3raising 50 Slow cooker meat 278
-oppings 5) one-pot, clay-pot meat 3t2
f,ct-roasting 54 Slow cooker vesetarian and side dishes 3s0
trcaching 55
5g One-pot, clay-pot vegetarian and
-sing the slow cooker as a bain-marie
'-laking steamed puddings and desserts 60 side dishes 370
'raking cakes 6) Slow cooker desserts and cakes 436
A4
''aking savoury sauces One-pot clay-pot desserts 466
'/aking sweet sauces Z,
''aking fondues 6g Slow cooker preserves and drinks 490

''a<ing preserves /U
S:,v cooker safety 7)
3-e-pot cooking techniques 74 Useful addresses s06
I a;v-pot cooking techniques 76 lndex 507
 INDEX
A mixed bean and aubergine
alcohol 37 tagine with mint yogurt 376-7
Calvados 326 moussaka 304 5
cider222 3,)47,298 9 320-l ratatouille 372
drunken chlcken 225 avgolemono 9 I
hot spiced wine 502-3 avocado 2 I I
Kirsch sauce 468 9
Yarsala 324 B buckwheat noodles with
oqtopus and red wine stew I 89 bacon
poached pears in red wine 440 breised phemnt with wild
rabbit with red wine and mushrcoms, chestnuts md
prunes 277 bacon 27 I
rum 446 lambi liver and bacon cmercle
stout275,3l7 t48
venison sausages with red wine sausage, bacon md potato
gravy 274 crserole,334
whiskey sauce 478 spring chicken slow-bmised in
wine 135, 155, 703, 263, 269 smoky bacon sauce 220-l
winter fruit poached in mulled banana and chocolate chip
wine 441 puddiog44T
anchovies I04 5, 164,168,201 banana md pumpkin cake 46 I
apples bananas with rum and raisins 446
apple pie 488 9 barley33, lll,3l0,34l
baked stuffed apples 442 baii 84
bcised sausages with onions, beans 33
ceieriac and apple 255 bean and pistou soup 107
cranberry and apple punch black bean chilli con cme 325
s02-3 Boston baked beans 29 I
moin apple cake 487 bulgur wheat, NpaEgus and
noiselres of pork with creamy broad bean pilatr 396 7
Calvados and apple sauce 325 guinea fowl whh beans md
pot ro6t loin of pork wlth cudy kale 270
apple 328 .lamaican black beo pot 379
roast farmyard duck with apples lamb shanks with bems and
and cider )47 herbs 338 9
spiced blackbery and apple mixed bean and aubergine
crumble 482 tagine with mint yogurt
tarte tatin 483 376 1
apdcots mushroom and bean pat6 120
apricot and almond stuffed pancetta and brcad bean
chlcken 2 I 6 risotto 327
apricot panettone pudding 480 rice with dill and brcad beans
braised lamb with apricots and 432
herb dumplings 342 roast lamb with beans and
butternut, apricot and almond green peppercorns 336
chutney 493 rosffiary risotto with borlotti
Aslan-styie duck consomm6 96 beans 350
asparagus 396-7 spicy hot mixed bean chilli with
aubergines 3 I cornbread topping 354
sweet and sour mixed bea
hot-pot 352
beef 2G-l
beef md mushroom pudding
784-5
beef carbonade 320
beef hotpot with herb
dumplings 322
boeufbourguignon 321
braised beef in a rich peanut
sauce 283
braised beef with horeemdish
)8G7
calf's liver with slow-cooked
c
cabbage
braised guinea fowl wlth red
cabbage 234
braised red cabbage 5 I
braised red cabbage with
beetroot 422
cabbage, potatoes and
cheese 406 7
cabbage, beetroot and tomato
borscht 92
cakes 52 3
onions, l'4areala and sage 324 canned vegetabies 3 I
citrusbeefcurry3I4 l5 cannelloni Sorrentina-siyle I 68
clay pot beefwith red peppers capers 208
3tB r9 cammel sauce 67
fillet of beef strcganotr I 49 caraway 354
Hungaria cholent 288 cardamoms 344 5,434
pot-rcast beef witi Guinness cardamom chicken mousselines
3t7 130
pot-rcast brisket 55 Caribbean peanut ch cken 226
Provengal beefstew 282 carrots
slow-baked beefwith a potato braised leela with carrots 42 I
crust 323 carrct and almond relish 496
spiced beef 289 carrot and coriander soup 83
steak and kidney pie with frosted carrot and parsnip cake
mustard grevy 2B0 l 456-7
beetrcot, cabbage and tomato lamb and carrot cmserole with
boncht 92 barley3l0,346
beetrcot, date ild omnge casseroles 46 9,74,75
preserue 495 cmsoulet 266-7
beetrcot, rcasted veet potatoes Catalan potato and broad bean
and onions in coconut and soup l00 l
ginger paste 417 cauliflower with tomatoes and
beetroot with lemon dressing 41 I cumin 412 l3
beure blanc 65 celeriac 265
blackberry and apple crumble 482 cheese
bluebery muffin pudding 462 baked scailoped potatoes with
bouillabaisse I I 2 feta cheese and olives 392
bouquet garni 36 buckwheat noodles with
baising 50 1,74 cabbage, potatoes and
Broilim pork and rice crserole cheese 406-7
329 cheese and vegetable pudding
bread 53 cheese fondue 58
bread and butter pudding 6 I , cheese stufled pears I 22
452-3 cheese-topped roast baby
bread and butter pudding fresh vegetables 385
cumnt 479 chocqlate cheesecake brownies
bread and butter pudding with 458
whiskey sauce 478 futtucine with butter and
brill in red wine sauce 203 Parmesan 406-7
brcccoli, anchovy and pasta soup French onion soup with cheese
I 04-5 cro0tes 82
buckwheat noodles with cabbage, moussaka 304-5
potatoes md cheese 406-7 onions stuffed with goat's
bulgur wheat, apamgus md cheese and sun-dried
brcad bean pllatr 396 7 tomatoes 353
butter 144-5,4O6-7 pan haggerty 38 I
buttemut apricot and almond pasla shells with tomatoes and
chutney 493 ricotta 405
butterscotch fondue 69 pasta with cheese and cream
butterecotch euce 67 449
508 lndex
red lentil and goat's cheese
pAtd I 2
spaghetti wth cheese and black
^^^^-" rllq
tagliate e baked with
mushrooms, Gorgonzola and
walnuts 403
tomato feta cheese and o ve
tarts 393
truffade 390-
cherry clafout s 484
chicken 24-5 75
apdcot and almond stuffed
chicken 2 I 6
caTdamom ch cken mousselines
30
Car bbean peanut ch cken 226
chicken and eek soup with
prunes and barley I
chlc<en and p stachio patd
ch cken and prawn iambalaya
258
chicken and sp it pea koresh 233
ch c<en baked wth shallots,
garlic and fennel 25
chicken b ryani 26 I
chicken casserole with winter
vegetables 262
ch c<en fr cass6e 2 I 8- I 9
ch cken gumbo wth okra, ham,
tomatoes and prawns 256-7
chicken in a cashew nut sauce
23t
ch cken korma 232
chicken p ri p ri 260
chicken soup with knaid ach 94
chicken with chickpeas and
almonds 242-3
ch cken wlth chlpotle sauce 224
chicken with forty cloves of
garlic 250
chicken with tomatoes and
6oney 24) 3
Ch nese chicken and ch lli soup
lr0
coq au vin 263
corn-fed chicken with w nter
vegetables 255
dorowat 229
drunken chlcken 225
fragrant chicken curry 230 clam, mushrcom and potato st r-fried crispy duck I 53
hen in a pot with parsley sauce chowder I I 5 dumplings 52, 94, 32V, 322,
217 clams and mussels with lemon 347,354
hunters chicken 244 grrs and coconut cream 154
lamaican jerk chicken 227 clay pot cookingI 9,76 9 E
ayered chicken and mushrcom equipment 15 19 eggs
bake 215 cobblers 35 avgo emeno 9 I
mousseline pat6 59 coconut 154, l5B,4l7 baked egg custard 60 1
mustard baked chicken 246 coconut and seafood souP wth baked eggs with creamy Leek
oven roasted chicken with garlic chives I 14 124
lYediterranean vegetables coconut custard 438 dorawat 2)9
248 9 coconut rice pudding 472 lritrata with Leek, red pepper
poaching 56 coconutsalmon 17l and spinach 394
pot-roast chicken with lemon coconut, tomato and lentil dhal Hungadan cholent 288
and garlic 253 with toasted almonds 368 Lentil frttala 395
pot roasting 55 cod and prawn green coconut pan-fried ham and vegetab es
poussins and new potato pot- curry I 58 wth eggs 140
roasl 254 cod with caramelized onions I 80 tuna frittata 6 L
risotto with chicken 259 cofee equ Pment l0- 9
Seville chicken 245 Normandy coffee 504-5 essences/extradrs 37
spicy chicken jambalaya 228 petits pots de crdme au mocha
spring chicken slow-bmised in 445 F
smoky bacon sauce 22G- | sticlg cofee and pear pudding fennel 25 , 430
stoved chicken 252 449-9 baked fennel wrth a crumb
tarragon chicken in cider 272-3 comp6tes 35 crust4 8-19
chickpeas 24)-3, 349, 362 coq au vin 263 mushroom and fennel hot pot
lYoroccan braised chickpem 378 coriander and carrot souP 83 352
spicy tamarind chickpeas 367 com and potato chowder I 06 red muLlet braised on a bed of
ch lli corn-fed chicken with winter fenne 174-5
black bean chilli con came 325 vegetables 255 fettuc ne with butter and
chicken with chipotle sauce 224 cornbread topping with spicy hot 406-7
Parmesan
Chinese chicken and chilli soup mixed bean chilli with hazelnut ice
figs honey-baked
|0 courgette and mushroom lasagne (eam 474-5
Italian lamb meatballs with chilli 127 flsh 28-9
tomato sauce 343 courgettes in tomato sauce baked monkfish wth Potatoes
parsnips and chickpeas in garlic, 4t8-19 and garlic 205
onion, chilli and ginger paste couscous 347, 399 baked sard nes wth caPer and
362 couscous-stuffed sweet PePPers tomato stuffng 208
pork ribs with ginger and chilli 36t baked sea bass with lemon
147 cranberry and apple punch 502-3 grass and red onions 2 I 0
potato wedges with tomato cream 207 , 326, 386-8, 409, 425 baked sea bream wth
and chilli salsa I 37 penne with cream and smoked iomatoes 202
roast vegetables with fresh salmon 155 Bdque-style tuna 179
herbs and chilli sauce 4 I 2-l 3 cGme bnilde 6l bouilabaisse I l2
spicy hot mixed bean chilli with oumbles 35, 53 broccoli, anchovy and pasta
cornbread topping cucumber wilh salmon risotto soup 04-5
Chinese chicken and chilli soup t65 canne onl Sorrentina-style 168
|0 cumin 412 l3 coconut salmon l7
chocolate custard 66 cod and prawn green coconut
chocolate cheesecake brownies curry 58
458 D cod wlth careme zed onions I 80
chocolate chip and banana date, beetroot and orange creamy anchovy and potato
pudding 447 preserue 495 bake I 64
chocolate chip mlnut cake 455 date puddings with tofee sauce fillets of br ll in red wine sauce
chocolate fondue 69 45t 203
chocolate sauces 67 dippers 68, 69 fish plaki 193
dark chocolate cake 62 doromt 229 f sh stew wth lemon grass 159
lYexican hot chocolate 50'+ 5 drunken chicken 225 fshterrine l3l
rich chocolate cake 454 duck 25, 26 fishwith fregola 199
steamed chocolate and fruit ' Asian style duck consomm6 96 fsh with spinach and lime 198
puddings 450 crsoulet 266 7 Goan fish casserole l90 l
Christm6 mincemeat 498 duck stew with olives 235 green fish curry l85
chutneys 70, 497, 493, 494 Meditermnem duck with haddock and smoked salmon
ciderglzed gmmon 298 9 harissa and saffrcn 264 terrine I 32-3
citrus and caamel custards 473 rcast famfard duck with apples hok balls in tomato sauce 173
citrus beef curry 3 I 4- I 5 aod cider )47 Lta ian flsh stew I 88
 lndex 509

lansson's temptation 207 hare pot pies 239 braised shoulder of lamb with
lemon sole and prcsciutto harissa 764, 399 pearl barley and baby
roulades 178 heat diflusers 76 vegetables 34 I

lYed tetranean leek and fish
soup with tomatoes I I 3
mixed fish jambalap 172
monkfish with rocket pesto,
peppers and onions 2015
l4oroccan fish tagine I 92
northern Thai fish curry I 84
penne with cream and smoked
salmon 156
poached fish in spicy tomato
poaching 57
red mullet braised on a bed of
fennel 174-5
sa mon baked with potatoes
and thyme 209
salmon risotto with cucumber
t65
seafood chowder I 16 17
seafood pie with rosti topping
945
skate with tomato and olive
sauce 177
smoked trcut cannelloni I 67
special ish pie 156
spinach and nut stuffed herings
B2-3
wordfsh in barbecue sauce
swordfish steak with mango
and avocado sals 2 I I
tunafrittata l5l
tuna lasagne 169
fondues 68 9
French onion soup with cheese
cro0tes 82
lrittata with leek red pepper and
sp nach 394
frozen vegetables 3 I
fru t 3+-5
Chr stmas mincemeat 498
dried fruit sauce 56
fresh curant bread and butter
pudding 479
fresh fruit bread and butter
pudding 452-3
fresh fruit coulis 68
fru t curd 70-l
I ght fruit cake 459
poaching 57
spicy pork casserole with dried
lruit 296-7
sp cy tamarind chickpeas 367
steamed chocolate and fruit
puddings 450
sweet and hot dried fruit
chutney 494
winter fruit poached in mulled
wne 441
G rou ades 78
Galician broth 89
game 26-7
gammon 57
garic 55,206 251,253,31 I,
362, 365, 386-7, 4)4, 430
ch cken baked wth shallots,
gar ic and fennel 25
ch cken with forty cloves of
gar c 250
lentil dha with roasted garlic
and who e spices 43 I
prawns with baked garlic and
roasted tomatoes I 57
roasted potatoes with garlic
and onions 427
spaghetti with gar ic and oil 143
Spanlsh potato and gar ic soup
I 00,1
I I gar c chves 4 I
garlic chive rce with
mushrooms 435
Genoese minestrone 88
gnger 47,362,4)7,443
gingered seafood stFfry I60
moilr go den g nger cake 454
globe art choke salad 4 I 0
5
Goan fsh cassero e I 9O- |
goose 25
grains 32
Greek meatba s n rch tomato
sauce 30
grouse wth orchard fruit stuffing
272
guinea fow
bra sed gu nea fowl with red
cabbage 234
gu nea fow and spring
vegetable stew 235
guinea fowl wth beans and
cury kale 270
H soup with tomatoes I I 3
haddock and smoked sa mon
terdne I 32-3
haddock with sp cy Puy lentils I 76
ham
chicken gumbo with okra, ham,
tomatoes and prawns 256-7
glu)ng 57
emon sole and prosciutto
pan fried ham and vegetables
with eggs 140
hare )7
herbs 36, 83, 84,307,2)2 3,360 devilled kidneys on brioche '
beef hotpot with herb cro0tes 146
dumplings 322 fragrant lamb curry with
braised lamb with apricots and cardamom spiced rice 344-5
herb dumplings 342 Greek meatballs in rich tomato
dilt 307, 432 sauce 301
lamb shanks with beans and rsh new 316
herbs 338-9 with ch lli
Italian lamb meatballs
mint 152,376-7, 420 tomato sauce 343
parsley 217, 320-l lamb and carot cdsercle with
roast vegetables wth fresh barley 3 10, 345
herbs and chilli sauce 4 I 2-l 3 lamb and pumpkin couscous 347
sage 324 lamb in dill sauce 307
spaghetti with butter and herbs lamb pie with mustard thatch
t44-5 303
$yme2A9,429 amb shank with beans and '
herrings I 82-3 herbs 338-9
hoki balls in tomato sauce I 73 amb stewed with tomatoes
hollandaise sauce 64-5 andgarlic3ll
honey )42 3,346, 474-5 lamb's liver and bacon cassero e
horseradish 286-7 t48
Hungarian cho ent 2BB Lancahire hot pot 302
l4iddle Eastern roast lamb and
I potatoes 337
ice cream 474-5 minted lamb stitrfry 152
icing 63 l"lorcccan lamb with honey and
lrishstew3l5 prunes 306
halian furmhouse soup i 03 IYoroccm spiced lmb soup 109
Italian fish stew i 88 moussaka 304 5
Italian lmb meatba s wtth ch roast lmb with beans and
tomato sauce 3,13 green peppercoms 336
Italian pork sausage stew 292 sp ced lamb with tomatoes and
peppers 340
I Tuscan pot-roasted shoulder of
Jamaicm black bean pot 379 lamb 308 9
Jamaican jerk ch cken 227 Lancashire hot pot 302
janssonl temptation 207 leek 30
juniper 238 baked eggs with creamy leek
24
K braised baby leeks in red wine
kale 270 with aromatics 136
kidneys on brioche cro0tes 46 braised leeks with carrots 42 I
chicken and leek soup with
L prunes and barley I I I
lamtt 22 country-sty e terrine with leek
bmised lamb shanG 50 173
braised lamb with apr cots and frittata with leek, red pepper
herb dump ngs 342 and spinach 394
leeks in cream sauce 425
Yediterrunean leek and llsh
lemon 253,41 1,429
fresh lemon curd 500
emon surprise pudding 485
papaya and lemon relish 497
emon grcs 154,210,366
emon sole ad prosciutto
roulades 178
lentils
coconut, tomato and lentil dhal
with toasted almonds 368
haddock with spicy Puy lentils
76
5 I 0 lndex

layered ch cken and mushroom French onion soup with cheese tagliatelle baked with
bake2l5 croOtes 82 mushrcoms, Gorgonzo a and
mushroom and bean pdt6 I 20 onions stuffed with goat's Mlnuts 403
mushroom and courgette cheese and sun-dried tuna lmgne I 69
lragne 127 tomatoes 353 Pat6s 58, 59, l7O, l2), l7B 9
mushrcom and fennel hot pot oven roaired red onions 4l 5 peaE
35) pan haggerty 38 blushing pem 50 I

pasta wth
mushrcoms 125
wild mushroom and sun-dried
tomato souffl6s 14
wild mushroom soup 87
mussels and clams wlth lemon
gr6s and coconut cream I 54
musels with white wine and
entl and pasta soup 102 garlic 155
ent dhal with roasted garlic mu(ard 245,280-1,303
and whole spices 43 I
ent frittata 395 N 348
pork tenderloin with spinach nectarines baked with almonds
and Puy lenti s 332-3 and pistachio nuts 477
potage of lentils 93 Nomandy coffee 504-5
red lent and goatl cheese North African spiced soup 90
patd l2l nuts
lettuce and peas with mint 420 almonds 2 I 6, 242-3, 368, 477,
lime 198, 356 48t,493,496
linguine with rocket 142 baked mapie and pecan
liver 48,324 croisunt pudding 470-l
bomati rice and nut pilaff
M 398
mango and avocado salsa 2l I crhews 23 , 358, 369
mango chutney 493 chestnuts 27 l
maple 444,470-l chicken korma 232
marinades 44 5 coconuts I 14, 54, 158, l7l,
marmalade 7l 4t7,438, 47)
lYediterranean baked vegetables hzelnuts 383,474-5
382 peanuts 226, 283, 356
lYediterranean duck with harissa pistachios 128-9,477
and saffron 264 savoury nut loaf 25
lYediterranean leek and fsh soup spiced pears with nut crumble
withtomatoes l13 4/6
lYediteranean sausage and pesto spinach and nut stuffed herrings
soup 08 I B2-3
l'aediterranean vegetables baked mlnuts 359, 403, 455
in a golden batter 389
lYexican hot chocolate 504-5 o lentil and pasta soup 102
mlcrowave cooking 78 octopus and red w ne hew I 89
l'liddle Eastern roast lamb and okn)56 / mushroom and courgette
potatoes 337 okra and tomato tagine 380
m ncemeat 498 olive
potato, onion and garlic gmtin cheese stuffed pears I 22
355 pea6 almond and ground rice
saflron rice wlth onion and pie 481
cardamom 434 poached pears in red wine 440
slow-cooked sp ced onions 4 I 5 spiced peare with nut crumble
orange candied sweet potatoes 476
364 sticky cofee and pear pudding
orange, date and beetroot 448 9
preserve 495 pe6
osso bucco with rsotto lYilanese braised lettuce and peas wlth
mint 420
ostrich ilew with sweet polatoes chicken md split pea koresh 233
and ch ckpeas 349 chickper 242 3, 349, 352, 367,
318
P pasta squares and peas in broth
paeila 200, 400- I 04-5
pan haggerty 38 I spicy tamarind chickpeas 367
pancetra and broad bean risotto penne with cream and smoked
327 salmon 156
pan frying 75 pepper 144-5
papaya and emon relish 497 peppercoms 336
papaya cooked with ginger 443 peppeE see ryeet peppers
pappardelle with nbbil )37 peno 108, )04 5,4AB
parsnips and carrot cake 456 7 Mediteranean sausage and
parsnips and chickpeas in garlic, pesto soup 108
onion, chilli and ginger paste 352 petits pots de crdme au mocha
parsnips and potatoes baked with 445
garlic and cream 386-7 pheent with wild mushrooms,
pasta 33 chestnuts and bacon 27
broccoli, anchor4u and pasta pigeons 26
soup 104-5 marinated pigeon in red wlne
cannelloni Sorrentina-style I 68 259
fettuclne with butter and pigeons in stout 268
Parmesan 406 7 pilaffwith safrcn and pickled
fsh with fregola I 99 wdnuts 359
Genoese mlnestrone 88 pistou and bea soup I 07
taian farmhouse soup 103 plum charlottes with foamy Kirsch
sauce 468 9
llnguine wth rocket 142 poaching 56-7
polenta 53
lmagne 27 pork 23
pappardelle with rabbft )37 Boston baked beans 29 I

mrnestrone 88
monkfish 204-5, 206
l"loroccan braised chickper 378
IYorcccan fish tagine 192
l"loroccan lamb witi honey and
prunes 305
llorcccan spiced lamb soup 109
moussaka 304-5
mushrooms 30,27 I, 4O3
beef and mushroom pudding
284 5 onions 30, 204-5, 21 0, 265, 324,
clam, mushroom and potato
chowder I I 5
field mushrooms with hzelnuts
383
garlic chive rice with
mushrooms 435
baked scalloped potatoes wth
feta cheese and olives 392
duck stew with o ives 236
skate with tomato and olive
sauce 177
spaghetti wlth garlic and oil 143
tomalo, feta cheese and o ve
tarts 393
one pot cooking 7-9, 74-5
equipment l4-15
362,4t7,430
cod with caramelized onlons
tB0
confrt of slow-cooked on ons
499
lish plaki 193
pa$a shells wlth tomatoes and Broilian pork and rice
ricotta 405 cosercle 329
pagra squares and pe6 in broth c6$ulet 266-7
I 04-5
pasa twists with pesto 408
pasta with cheese and crem
449
pasta with mushrooms 126
penne with cream and smoked
salmon 156
smoked trout cannelloni I 57
spagheti with butter and herbs
t44 5
spaghelri with cheese and black
pepper I 44 5
spagheti with garlic and oil 143
spaghelri with rocket pesto 404
 lndex 5 I I

cider-g ued gammon 298 9 buLgur wheat, asparagus and bra sed sausages wth on ons,
Galic an broth 89 broad bean p|1aff396-7 ce eriac and apple 265
hot and sour pork 290 c ay pot risotto wth spinach cassou et 265 7
ta ian pork sausage stew 292 and saffron 402 lYediterranean sausage and
emon so e and prosclutto coconut rce pudd ng 472 pesto soup 0B
roulades I 78 garlic chive rice wth potato and sausage cmserole 294
lYed terranean sausage and mushrooms 435 sausage, bacon and potato
pesto soup 08 osso bucco with risotto casseroLe 334
noisettes of pork wth creamy Milanese 348 toad-ln-the-ho e 335
Cavados and app e sauce pancetta and broad bean venison sausages wth red '
326 risoho 327 wine gravy 274
pear almond and Sround rice sea bass 210
pork and potato hot-Pot 293 pe 481 sea bream with tomatoes 202
pork chow mein 5 I pilaffwth saffron and pcked seafood chowder 6-17 I
por< coo<ed in c der wth poussins and new potato Pot- wa nuts 359 Sev ie chicken 245
parsley dumplings 320- roan254 rice pudding 6 I shel fish 29

f
pork ets wth prune stuffng
795
pork r bs wlth g nger and chi
t47
por< tenderloin wth spinach
and Puy lent s 332 3
roasted potatoes with gar c rlce wth dil and broad beans
and on ons 427 432
salmon ba<ed wth potatoes r sotto with chicken 259
and thyme 209 rcasted squash with rce stuffng
sausage, bacon and potato 384
casserole 334 Tosemary rsotto wlth borlott
bouilabasse 2 I
ch cken and prawn jamba aya
258
chicken gumbo with okra, ham,
tomatoes and prawns 256-7
c am mushroom and potato

pot roast oin of pork with seafood pie wth rosti topp ng beans 360 chowder l5
apple 328 t94-5 saffron rce with on on and coconut and seafood soup wth
spicy chicken jamba aya 228 slow ba<ed beef wth a Potato cardamom 434 gar c chves 14
spicy pork cassercle wth dr ed crust 323 salmon r sotto with cucumber cod and prawn green coconut
frut 295 7 truffade 390 t65 curry I 58
weet-and sour pork stirfry 150 pou try 24-5, 75 seafood r sotto 20 I gingered seafood stirfry 160
pot roast ng 54-5, 74 poussins and new potato pot spiced ndian rce with sp nach, hot and sour prawn soup 97
potage of lent ls 93 roast )54 tomatoes and cashew nuts fsh stew I BB
Ita ian
potatoes 52-3 prawns 29, 58,256 7,258 369 mxed fsh jambaaya 72
baked monkfsh wth potatoes hot and sour prawn soup 97 rocket 142, 744-5,444 mussels and clams wlth emon
and garlic 206 prawns wth baked garlic and rosemary risotto wth borlotti cream I 54
grass and coconut
baked scalloped potatoes wth roasted tomatoes 57 beans 360 octopus and red wine icew I 89
feta cheese and olives 392 preserves 70 1, 490 50 L prawns with ba<ed gar c and
buchvheat nood es with Provengal beef ltew 282 s roasted tomatoes 57
cabbage, potatoes and prunes 1 1 1, 777, 295 sabayon sauce 55 saffron mussels with whte wine
cheese 406 7 pumpkins 3 saffron 264,359,399, 442, 434 and gar c 155
c am, mushroom and potato Lamb and pumpkin couscous safFron mussels with wh te wine seafoodchowderl 7 6
chowder I 5 347 andgarlc 155 seafood paeL a 200
corn and potato chowder 106 pump<in and banana cake 463 saffron rce with on on and seafood p e wth rost topping
creamy anchog, and potato sp cy pumpk n soup 86 cardamom 434 945
bake 54 sweet pumpkin and peanut salmon 32 3, 156, 65, 7 seafood risotto 201
grlddle potatoes 425 curry 356 salmon baked with potatoes she fsh tagine 96 7
and thyme 209 shrimp see prawns
lansson's temptat on 207
lY ddle Eastern roast amb and R sa mon risotto with cucumber skate with tomato and olive sauce
potatoes 337 rabbt 27 65 177
new potatoes and vegetab es braised rabbit 276 sardines 208 slow cookers 0-l l
baked Turkish-style 388 papparde e wth rabblt237 sauces additional equlpment l2 l3
new potatoes with thyme and rabbt crusero e with iuniPer 238 savoury 37, 54-5 bain-marie 58-9
lemon 429 rabbit wth red wine and sweet 66-7
pan haggerty 38 prunes 277 sausaSes slow cook ng 6-9
pork and potato hot-pot 293 rasins 446 soups 42-3, 80 1 7
potato and sausage cassero e ratatoul e 372 spaghettl with butter and herbs
294 red mullet bra sed on a bed of l4+5
potato gratin 428 fennel 74-5 spaghett with cheese and black
reheat ng 5 ^-^^-" 11 q
potato, onion and garlic grat n P!YPg
365 relishes 496, 497 spaghetti wth garlic and 143 o
potalo wedges with tomato rce32 spaghetti wth rccket pesto 404
and ch salsa 37 avgo emono 9 I Spanish potato and gar c soup
potatoes and parsn ps baked basmal rce and nut p aff 398 I 00-
wth gar c and cream 386 7 basmatl rce wth vegetabes 433 spces 35 7
potatoes baked wth fenne, Brazilian porl< and rice fragrant Lamb curry with
onions, garl c and saffron 430 casserole 329 cardamom sp ced rice 344-5
potatoes baked with tomatoes brown ricewth me and haddock with spicy Puy lentils
390 lemon grass 366 76
5 I 2 lndex
hot sp ced wine 502 3
lent I dhalwth roasted garlic
and whole spices 43 I
marb ed sp ce cake 460-l
Morcccan spiced mb soup 109
North African spiced soup 90
poached fsh n spicy tomato
sauce 170
root vegetable gratin with
lndian sp ces 424
s ow-cooked spiced onions 4 I 5
spiced beef 289
spiced b ackberry and apple
crumble 482
spiced lndian rice with spinach,
tomatoes and cashew nuts
369
sp ced lamb with tomatoes and
peppers 340
sp ced pears wth nut crumble
476
splcy ch cken lambalaya 228
spicy hot mixed ben chilli with
cornbread topping 354
spicy pork casserole with dried
fruil)96 7
spicy pumpkn soup 86
sp cy tamarind chickper 367
sp cy ven son caserole 273
spinach 98, 230, 369,394,40
pork tenderloin with spinach
and Puy lentils 332 3
splnach and nut stuffed herrings
r82 3 cau Jlower wth tomatoes and
spinach and root vegetable
soup 95
spinach bra sed with sweet
potatoes 423
squash 493
roasted squash with rice stuffng
384
squid 29
irea< and kdney p e with mustard
8ra\4/ 280 i courgettes in tomato sauce
steamed pudd ngs 60 1 4t8
*ews 46 9 74
stinfrying 75
stock 38-4
strawberry oat crunch 485
sweet peppers 3 I
chilled tomato and sweet
PePPer souP 85
cay-pot beefwth red peppers
3 8-r9
couscous-duffed sweet peppers
361
frittata with leek red pepper
and sp nach 394
monkfsh with rocket pesto,
peppers and onions 204_5
ratatouille 372
sp ced lamb with tomatoes and
peppers 340
sweet potatoes
orange candled sweet potatoes
364
ostr ch stew with sweet veal stew wf,: :oratoes 300
potatoes and ch ckpeas 349 vegetables 30
roasted sweet potatoes, onions brmati rice wiih vegelab e;
and beetroot in coconut and 433
g nger Paste 4 I 7 braised shoulder of lamo 'ar
spinach braised with sweet pearl barley and baby
potatoes 423 vegetables 34 I
sweet pumpkn and peanut curry cheese-topped roai baby
356 vegetables 385
swordfsh n bartecue sauce l8 chicken casserole wth winter
swordfsh steaks with mango and vegetables 262
avocado sa sa 2 I corn-fed chicken with winter
vegetab es 255
T Genoese m nelcrone 88
tagliate e baked with mushrooms, guinea fowl and spring
Gorgonzola and walnuts 403 vegetable stew 235
tamarind chickpeas 367 hok balls in tomato sauce 173 Italian farmhouse soup 03
tapioca pudding 439 Italan amb meatba s with chilli lYediteranean baked
tarragon chicken n cider 222 3 tomato sauce 343 vegetables 382
tarte tatin 483 amb stewed wth tomatoes lYediterranean vegetab es
ierrines 59, 23 I 3 l, I 32 3 and garrc 3 I baked in a golden
Thai fsh curry 184 [']ed terranean eek and fish batter 389
toad-ln-the ho e 335 soup with tomaloes I I l mixed vegetable soup 42
toffee sauce 45 I okra and tomato tagine 380 new potatoes and vegetables
tofu and vegelable Thal curry on ons Yruffed wth goat's baked Turkish stye 3BB
374 5 cheese and sun dred North Afdcan spiced soup 90
tomatoes 3 tomatoes 363 oven-roasted chicken wth
baked sard nes with caper and pasta she s wth tomatoes and N'lediterranean vegetab es
tomato stuffng 208 r cotta 405 )48 9
baked sea bream with poached flsh n spicy tomato pan-fried ham and vegetab es
tomatoes 202 sauce 70 with eggs 140
cabbage, beetroot and tomato potato wedges wth tomato roast vegetables with fresh
borscht 92 and chi li saisa I 37 herbs and chilli sauce 4 2 13
potatoes baked wth tomatoes root vegetab e casserole
cumn4l2-13 390 with caraway dump ngs
chicken gumbo with okra, ham, prawns with baked garlic and 354
tomatoes and prawns 256 7 roasted tomatoes 57 rcot vegetable gratin wth
chicken with tomatoes and ratatouille 372 lndian sp ces 424
honey 242-3 roasied tomatoes and garlic 4 I 4 spinach and root vegetable
chilled tomato and sweet skate with tomato and olive souP 95
pepper soup 85 sarce 177 tofu and vegetab e Tha curry
coconut, tomato and lent dhal sp ced lndian rice wth spinach, 314-5
with toasted a monds 368 tomatoes and cashew nuts vegetable and cashew nut
369 biryani 358
9 spiced lamb wth tomatoes and vegetable couscous wth saffron
lish pak 193 PePPers 340 and harissa 399
fresh tomato sauce 54 tomato and fresh bas I soup 84 vegetable kashm ri 357
Greek meatballs in rch tomato tomato, feta cheese and olive vegetable korma 373
sauce 30 I tarts 393 vegetable paella 400- |
turkey and tomato hot-pot 2 I 4 venison 27
veal irew with tomatoes 300 venison casserole 273
w d mushroom and sun-dried venison casseroled with
tomato soufflds l4l nout 275
toPp ngs 52-3, 354 venison sausages with red wlne
troutcanne on 167 grxy 274
truffade 390- | Vermont baked maple
tuna 6 169, 79 ctnatd 444
turkey 25 vine leaves, brased 38 9
turkey and tomato hot pot 2 I 4
Tuscan pot roasted shou der of w
amb 308 9 white sauce 64
winter fruit poached in mulled
v wine 44 I
veal
osso bucco wth risotto Y
[Y anese 348 yogun 376-1