Recipes

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Vegetarian Nut Roast recipe

Vegetarian Nut Roast

A classic nut roast recipe. view >

Mussel and Saffron Pilaff recipe

Mussel and Saffron Pilaff

A fresh rice and seafood dish. view >

Classic Roast British Turkey recipe

Classic Roast British Turkey

with all the trimmings. view >

Pork & Apple Sausages recipe

Pork & Apple Sausages

served with Parmesan & Bacon Potato Cakes and Caramelised Apple. view >

Sausage and Three Tomato Tartlet recipe

Sausage and Three Tomato Tartlet

Something different to try with chipolatas. view >

Italian Partridge Sandwich recipe

Italian Partridge Sandwich

With pancetta, tomatoes and olives. view >

Sticky Spiced Mushroom Skewers recipe

Sticky Spiced Mushroom Skewers

A great Chinese-style recipe, served with noodles. view >

Roasted Partridge with Game Chips recipe

Roasted Partridge with Game Chips

An alternative to the usual roast. view >

Endive Tarte Tatin with Goat's Cheese recipe

Endive Tarte Tatin with Goat's Cheese

with Fresh Goat's Cheese, Coriander and Grand Marnier® view >

Hot Scallops recipe

Hot Scallops

with Roasted Red Pepper & Courvoisier VS Cognac Dressing view >

Baked Sea Bass recipe

Baked Sea Bass

With roasted whole garlic, rosemary and chilli. view >

Lobster with minted mayonnaise recipe

Lobster with minted mayonnaise

An alternative seafood recipe. view >

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Essentially Catering Issue 12

Mediterranean food, rosé and sparkling wines, flavourings, money matters, cheper cuts of meat, food from Nottingham, 2010 Licensee of the Year, seasonal produce, chocolate week, Scottish Food & Drink Fortnight and more...
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