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- Chicken Korma
1.5 kg (3-3½ lb) chicken, cut into 8 pieces and skinned 150 g (5.3 oz) carton natural yogurt 2 cloves garlic, crushed 2 teaspoons turmeric 40 g (1½ oz) butter 1 large onion, sliced 5 cm (2 _T.jpg "Gammon With Green Pepper Sauce")
Gammon With Green Pepper Sauce
1-1.5 kg (2-3 lb) smoked gammon joint, soaked overnight 25 g (1 oz) butter 25 g (1 oz) plain flour 142 ml (5 fl oz) carton single cream 1 tablespoon green peppercorns_T.jpg "Lamb In Red Wine")
Lamb In Red Wine
1 kg (2 lb) best end of neck of lamb or 8 noisettes of lamb, each 2.5 cm (1 inch) thick 250 ml (8 fl oz) red wine 1 clove garlic, crushed Few rosemary sprigs 1 tablespoon tomato purée 15 g (½_T.jpg "Paella")
Paella
4 tablespoons olive oil 1 kg (2 lb) chicken, cut into 6 pieces 125 g (4 oz) pork fillet, cut into small cubes 1 onion, chopped finely 2 cloves garlic, chopped finely 1 red pepper, cored, seeded_T.jpg "Pork Saté")
Pork Saté
625 g (1¼ lb) pork tenderloin, cut into 2.5 cm (1 inch) cubes ½ teaspoon chilli powder ½ teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1½ teaspoons salt 2 tablespoons_T.jpg "Poussins Champenoise")
Poussins Champenoise
4 poussins 75 g (3 oz) butter 300 ml (½ pint) dry sparkling white wine 1 chicken stock cube 250 g (8 oz) seedless grapes 2 tablespoons plain flour Salt and pepper to_T.jpg "Salmon With Dill Sauce")
Salmon With Dill Sauce
4 salmon steaks, about 2.5 cm (1 inch) thick 4 tablespoons water Juice of ½ lemon 2 egg yolks 125 g (4 oz) butter 1 tablespoon chopped dill Salt and pepper to taste Dill sprigs to garnish_T.jpg "Seafood And Watercress Soufflé")
Seafood And Watercress Soufflé
500 g (1 lb) whitefish, e.g. plaice fillets, lemon sole, skinned 2 tablespoons dry white wine 2 teaspoons cornflour 3 tablespoons double cream 6 eggs, separated 125 g (4 oz) peeled prawns 40 g- Sweet And Sour Pork
227g (8 oz) can pineapple slices in natural juice 2 tablespoons soy sauce 3 tablespoons pure orange juice 1 tablespoon lemon juice 2 tablespoons tomato ketchup 2 tablespoons olive oil 1 _T.jpg "Tarragon Trout")
Tarragon Trout
50 g (2 oz) butter 1 small onion, chopped 250 g (8 oz) button mushrooms, chopped 1 tablespoon chopped tarragon 4 trout, cleaned 2 tablespoons dry white wine Salt and pepper to taste To_T.jpg "Veal Chops With Red Pepper Sauce")
Veal Chops With Red Pepper Sauce
4 veal chops Microwave seasoning 1 small onion, chopped 2 red peppers, cored, seeded and chopped 1 clove garlic, chopped 150 ml (¼ pint) light stock 2 tablespoons oil Salt and pepper to