Ingredients

Sardines in Vine Leaves

Sardines-in-Vine-LeavesIngredients:
* 24 small sardines, about 1.5 kg (3 lb), thawed if frozen
* 175 ml (6 fl oz) olive oil
* 4 tablespoons lemon juice
* 3 garlic cloves, crushed
* 6 thyme sprigs, finely chopped
* 2 shallots, finely chopped
* 1/2 teaspoon dried oregano
* 24 large vine leaves
* salt and pepper
* lemon wedges, to serve

Bacon_scallop Skewers

Bacon-scallop-Skewers_cIngredients:
* 8 scallops
* 8 rashers of streaky bacon, rinded
* juice of 1 lemon
* 50 g (2 oz) butter, melted
* 1 tablespoon chopped parsley

Smoked fish lasagne

Smoked-fish-lasagneIngredients:
* 500 g (1 lb) smoked fish fillets, such as haddock
* 625 ml (20 fl oz / 2 1/2 cups) milk
* 4 carrots, cut into small dice
* 4 sticks celery, cut into small dice
* 90 g (3 oz / 1/2 cup) butter
* 6 sheets lasagne verde
* 3 teaspoons chopped fresh parsley
* salt and pepper
* 60 g (2 oz / 1/2 cup) plain flour
* freshly grated nutmeg
* 30 g (1 oz/6 teaspoons) grated Parmesan cheese
* lime twist and sprig of parsley, to garnish

Fish & pasta ring

Fish--pasta-ringIngredients:
* 185g (6oz) tagliatelle verde
* 30g (1oz/6 teaspoons) butter
* 4 eggs, beaten
* 315ml (10 fl oz / 1 1/4cups) milk
* salt and pepper
* freshly grated nutmeg
* 500 g (1 lb) white fish fillets, such as cod
* 1 quantity Tomato Sauce
* bay leaves, to garnish

Spinach pasta roll

Spinach-pasta-rollIngredients:
* 3 teaspoons vegetable oil
* 1 onion, finely chopped
* 500g (1 lb) frozen spinach, thawed and drained
* 125g (4oz / 2/3 cup) cottage cheese
* 125 g (4 oz/1 cup) grated Parmesan cheese
* 1 egg yolk
* salt and pepper
* 1 quantity Pasta Dough
* 60g (2oz / 1/4 cup) butter
* sprigs of watercress, to garnish

Smoky Chillied Prawns

Smoky-Chillied-PrawnsIngredients:
* 10 small green chillies
* 20 cooked jumbo prawns, peeled
* 5 tablespoons olive oil
* coarsely ground sea salt
* lemon wedges, to serve

Barbecued Scallops

Barbecued-Scallops_cIngredients:
* 12 scallops
* 4 cherry tomatoes
* 4 bay leaves (optional)
* 25 g (1 oz) butter, melted
* lemon wedges, to serve

Marinade:
* 150 ml (1/4 pint) white wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stalk, chopped
* 1 parsley sprig
* 1 thyme sprig
* 1 bay leaf
* 6 black peppercorns, slightly crushed
* 2-4 tablespoons oil

Lasagne 2

LasagneIngredients:
* 250 g (8 oz) lasagne
* 1 quantity Bechamel Sauce
* 125 g (4 oz) Mozzarella cheese, cubed
* 1 quantity Bolognese Sauce
* 6 teaspoons grated Parmesan cheese

Four cheese bucatini

Four-cheese-bucatiniIngredients:
* 185 g (6 oz) bucatini
* 315 ml (10 fl oz / 1 1/4 cups) single (light) cream
* 60 g (2 oz / 1/2 cup) grated Parmesan cheese
* 90 g (3 oz) Gruyere cheese, diced
* 90 g (3 oz / 3/4 cup) soft goat's cheese
* 90 g (3 oz) Mozzarella cheese, diced
* pepper
* chopped Parma ham and chives, to garnish

Vermicelli flan

Vermicelli-flanIngredients:
* 30 g (1 oz/6 teaspoons) butter
* 2 small leeks, sliced
* 6 rashers bacon, rinds removed, chopped
* 25 g (4 oz) fine vermicelli
* 60 g (2 oz / 1/2 cup) grated Cheddar cheese
* 155 ml (5 fl oz / 2/3 cup) natural yogurt
* 155 ml (5 fl oz / 2/3 cup) single (light) cream
* 2 eggs, beaten
* salt and pepper
* 1 tomato, sliced
* leek leaves, to garnish

Tortellini & tomato

Tortellini--tomatoIngredients:
* 315 g (10 oz) cooked chicken
* 125g (4oz / 1/2 cup) mortadella
* 2eggs
* 60g (2 oz / 1/2 cup) grated Parmesan cheese
* salt and pepper
* freshly grated nutmeg
* 3-eggquantity Pasta Dough
* 1 quantity Tomato Sauce
* Parmesan cheese for sprinkling

Ravioli with sage

Ravioli-with-sageIngredients:
* 90g (3 oz / 1/3 cup) butter
* 1 onion, peeled and chopped
* 250 g (8 oz) minced pork
* 250g (8oz) minced veal
* 2 tablespoons tomato puree (paste)
* salt and pepper
* freshly grated nutmeg
* 30g (1 oz / 1/2 cup) breadcrumbs
* 2 egg yolks
* 125 g(4oz/1 cup) grated Parmesan cheese
* 3-egg quantity Pasta Dough
* fresh sage leaves

Pasta & ricotta

Pasta--ricottaIngredients:
* 500g (1 lb) spinach, washed and trimmed
* 250g (8oz/2 cups) Ricotta cheese
* 60g (2 oz / 1/2 cup) grated Parmesan cheese
* 1 egg yolk
* salt and pepper
* freshly grated nutmeg
* 3-egg quantity Pasta Dough
* 90g (3oz / 1/3 cup) butter
* 5 teaspoons chopped fresh mixed herbs
* 2 teaspoons lemon juice

Barbecued Lobster

Barbecued-LobsterIngredients:
* 1 freshly boiled lobster, about 750 g (1 1/2 lb)
* 50 g (2 oz) butter
* 2 tablespoons brandy
* 4 tablespoons double cream
* salt and pepper
* shredded lettuce, to serve

Red Trout with Fennel Mayonnaise

Red-Trout-with-Fennel-MayonnaiseIngredients:
* 175 g (6 oz) butter, softened
* 1 teaspoon lemon juice
* 4 red trout, about 250 g (8 oz) cleaned weight, heads and tails left on
* pepper
* dried fennel stalks, for cooking
* lemon wedges, to garnish

Fennel Mayonnaise:
* 3 egg yolks
* finely ground sea salt
* 300 ml (1/2 pint) olive oil, at room temperature
* 1-2 teaspoons tarragon vinegar
* 1 small bulb fresh fennel
* pepper

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