Dairy

Ingredients

25 g (1 oz) butter | 2 shallots or small onions, finely chopped | 125 g (4 oz) chestnut mushrooms, chopped | 300 ml (1/2 pint) dry white wine | 250 g (8 oz) Gruyere cheese, grated | 250 g (8 oz) Jarlsberg cheese, grated | 3 teaspoons cornflour | 4 tablespoons single cream | pinch of mustard powder | freshly ground black pepper

Ingredients

250 g (8 oz) frozen chopped spinach, thawed, or 500 g (7 lb) fresh spinach | knob of butter | 4 eggs, separated | 25 g (7 oz) Parmesan cheese, grated | salt and freshly ground black pepper | oak leaf lettuce, to garnish | Filling: | 15 g (1/2 oz) butter | 175 g (6 oz) closed cup mushrooms, sliced | 1 tablespoon plain flour | 150 ml (1/4 pint) milk | pinch of nutmeg

Ingredients

1/2 x 275 g (9 oz) packet bread mix | Topping: | 500 g (1 lb) lean minced beef | 1 garlic clove, crushed | 1 small onion, grated | 2 tablespoons tomato puree | 1 teaspoon paprika | 125 g (4 oz) button mushrooms, sliced | 1 red pepper, cored, deseeded and sliced into rings | 1 green pepper, cored, deseeded and sliced into rings | 250 g (8 oz) mozzareila cheese, thinly sliced | 50 g (2 oz) can anchovy fillets, cut in half lengthways | a few black olives | salt and freshly ground black pepper

Ingredients

1/2 x 560 g (20 oz) packet bread mix | Filling: | 2 tablespoons olive oil | 2 garlic cloves, crushed | 1 large onion, chopped | 500 g (1 lb) lean minced beef | 2 tablespoons ground coriander | 1 tablespoon chilli powder | 325 g (11 oz) can sweetcorn, drained | 375 g (12 oz) mozzareila cheese, sliced | 1 teaspoon dried marjoram | 1/2 teaspoon chopped dried thyme | salt and freshly ground black pepper

Ingredients

75 g (3 oz) cornmeal | 25 g (1 oz) plain flour | 2 eggs | 300-450 ml (1/2-3/4 pint) milk | oil or butter, for cooking | salt and freshly ground black pepper | Filling: | 1 green pepper, cored, deseeded and diced | 1 large onion, finely chopped | 1 garlic clove, crushed | 2 tablespoons peanut oil | 250 g (8 oz) lean minced beef | 250 g (8 oz) lean minced pork | 150 ml (1/4 pint) boiling beef stock | 400 g (13 oz) can chopped tomatoes | 1 teaspoon chilli powder (optional) | Topping: | 2 large ripe avocado pears, peeled, stoned and diced | juice of 1/2 lemon | 1 gariic clove, crushed | 150 ml (1/4 pint) soured cream | 2 tablespoons chopped coriander leaves

Ingredients

125 g (4 oz) plain flour | 75 g (3 oz) butter or margarine | 125 g (4 oz) mashed potato | 1 tablespoon sunflower oil | 1 onion, chopped | 250 g (8 oz) lean minced beef | 1 teaspoon dried mixed herbs | 1 tablespoon Worcestershire sauce | 250 g (8 oz) can chopped tomatoes | 1 tablespoon tomato puree | salt and freshly ground black pepper

Ingredients

10 sheets filo pastry | 5 tablespoons olive oil | 1 onion, finely chopped | 250 g (8 oz) lean minced lamb | 1 teaspoon ground cumin | 1 teaspoon ground coriander | 2 teaspoons peeled and chopped fresh root ginger | 125 g (4 oz) no-soak dried apricots, chopped | 1 egg, beaten | 75 ml (3 fl oz) Greek-style yogurt | salt and freshly ground black pepper

Ingredients

1 kg (2 lb) minced pork | 1 onion, finely chopped | 2 tablespoons chopped fresh sage | 1 tablespoon juniper berries, finely crushed | 4 tablespoons brandy or dry sherry | beaten egg, to glaze | salt and freshly ground black pepper | Hot-water crust pastry: | 500 g (1 lb) plain flour | 1/2 teaspoon salt | 175 g (6 oz) lard or block margarine | 5 tablespoons milk | 5 tablespoons water

Ingredients

Dough: | 150 ml (1/4 pint) lukewarm water | 1 teaspoon sugar | 3 teaspoons dried yeast | 250 g (8 oz) strong plain flour | 50 g (2 oz) butter, diced | 1/2 teaspoon salt | Filling: | 2 tablespoons olive oil | 1 large green pepper, cored, deseeded and diced | 1 green chilli, deseeded and chopped | 2 garlic cloves, crushed | 1 Spanish onion, chopped | 175 g (6 oz) chorizo (spicy Spanish sausage), thinly sliced | 500 g (1 lb) lean minced beef | 50 g (2 oz) raisins | 425 g (14 oz) can chopped tomatoes | 4 hard-boiled eggs | salt and freshly ground black pepper

Ingredients

Fry Light, for spraying | 852ml/172 pt stock made with Vecon | 3 leeks, chopped | salt & ground black pepper | 908g/2 lb butternut squash, peeled, deseeded & flesh cut into 1" cubes | 1 tbsp freshly chopped coriander | 284ml / 1/2 pt skimmed milk | large pinch of ground allspice | very low fat natural yogurt, to serve | large pinch of freshly grated nutmeg | fresh coriander, to garnish

Ingredients

Fry Light, for spraying | 852ml/172 pt stock made with Vecon | 3 leeks, chopped | salt & ground black pepper | 908g/2 lb butternut squash, peeled, deseeded & flesh cut into 1" cubes | 1 tbsp freshly chopped coriander | 284ml / 1/2 pt skimmed milk | large pinch of ground allspice | very low fat natural yogurt, to serve | large pinch of freshly grated nutmeg | fresh coriander, to garnish