Good Cook (28 page)

oxtail “nehari” & potatoes,
233
–
5

pancakes

délices d’Argenteuil,
165
–
7

smoked salmon & chive potato,
42
–
3

pancetta

coq au vin,
68
–
70

porcini & baked pappardelle,
91
–
3

panzanella,
77
–
9

Parma ham

délices d’Argenteuil,
165
–
7

wilted greens wrapped in,
82
–
3

Parmesan

biscuits,
60
–
1

buttered rice,
138
–
9

risotto alla parmigiana,
58
–
9

pasta, baked pappardelle, pancetta & porcini,
91
–
3

pastry

anchovy & onion tarts,
15
–
17

apricot & almond turnovers,
293

Lancashire cheese & onion pie,
55
–
6

pigeon & mushroom pie,
184
–
7

quiche Lorraine,
170
–
1

Roquefort tarts,
64
–
5

salmon in,
217
–
19

steak, kidney & potato pie,
228
–
9

suet,
283
–
4

pea

& ham soup,
272

risi e bisi,
140
–
1

pear, chicory salad & Roquefort with walnut oil,
62
–
3

pearl barley, carrots & lamb,
117
–
19

pepper

gazpacho,
86
–
7

piedmontese,
84
–
5

pies

Lancashire cheese & onion,
55
–
6

pigeon & mushroom,
184
–
7

steak, kidney & potato,
228
–
9

pigeon

& mushroom pie,
184
–
7

grilled squab, sweet sherry vinegar & shallot vinaigrette,
188
–
9

pilaf, smoked haddock,
105
–
6

pilau, chicken liver,
160
–
1

poached

chicken, saffron sauce & cucumber,
145
–
7

eggs, in coq au vin gravy,
71

eggs, with Lancashire cheese, leeks & chives,
57

pork

& chicken liver terrine,
157
–
9

braised shin, & saffron mashed potatoes,
172
–
4

chops, white wine, mustard & cheese,
67

pot-roast, & endives,
49
–
51

port jelly,
154
–
6

pot-roast

pork & endives,
49
–
51

quail, verjuice & grapes,
181
–
3

potato

& baked salt cod,
103
–
4

& olive oil purée,
96
–
7

& oxtail “nehari,”
233
–
5

aioli & rabbit,
194
–
7

best salad,
265
–
7

braised neck of lamb,
117
–
19

chive & smoked salmon pancakes,
42
–
3

gnocchi, butter, sage, garlic & pine nuts,
262
–
4

saffron mashed,
172
–
4

soup, sour cream & chives,
261
–
2

steak & kidney pie,
228
–
9

prawn

chopped, avocado & jalapeños, on toast,
204
–
5

warm salad, flageolet beans, onion, parsley & olive oil,
206
–
7

quail, pot-roast, verjuice & grapes,
181
–
3

quiche Lorraine,
170
–
1

rabbit, slow-cooked, in olive oil, with potatoes & aioli,
194
–
7

red wine, coq au vin,
68
–
70

relish, horseradish & beetroot,
44
–
5

rhubarb crumble & Guernsey cream,
290
–
1

rice

buttered, mozzarella, garlic & basil,
138
–
9

chicken liver pilau,
160
–
1

mussels & saffron,
135
–
7

pudding,
288
–
9

risi e bisi,
140
–
1

risotto alla parmigiana,
58
–
9

smoked haddock pilaf,
105
–
6

rich figgy pudding, a,
181
–
2

ricotta

& spinach croquettes,
18
–
19

olive oil, broad beans & smoked cod’s roe salad,
80
–
1

risi e bisi,
140
–
1

risotto alla parmigiana,
58
–
9

roast teal & orange gravy,
198
–
9

Roquefort

pear & chicory salad with walnut oil,
62
–
3

tart,
64
–
5

rum sauce,
181
–
2

saffron sauce,
145
–
7

salads

best potato,
265
–
7

of broad beans, smoked cod’s roe, ricotta & olive oil,
80
–
1

hot chicken,
148
–
9

lentil,
276
–
7

Roquefort, pear & chicory,
62
–
3

salade niçoise,
21
–
3

Tuscan tomato & bread,
77
–
9

warm prawn,
206
–
7

salmon

cooked in spinach,
216

gravadlax,
101
–
2

in pastry, currants, ginger & sauce messine,
217
–
19

smoked, & chive potato pancakes, & horseradish cream,
42
–
3

salt cod baked with potatoes & olive oil,
103
–
4

salt ox tongue, & horseradish & beetroot relish,
44
–
5

sandwiches, fried ham & cheese,
168
–
9

sardine, marinated fillets,
110
–
11

sauces

anchovy,
18
–
19

apple,
190
–
3

Asian green,
129
–
31

cheese,
47
–
8

chive butter,
107
–
9

hollandaise,
107
–
9
,
165
–
7

minted hollandaise,
126
–
8

mornay,
249
–
52

mustard,
101
–
2

rum,
181
–
2

saffron,
145
–
7

sauce messine,
217
–
19

white butter,
213
–
15

sausage, cotechino, lentils & mustard fruits,
175
–
7

scallop

& parsley soup,
253

& sea bass tartare,
247
–
8

mousses, & mornay sauce,
249
–
52

sea bass & scallop tartare,
247
–
8

shallot & sweet sherry vinaigrette,
188
–
9

shellfish

with a white butter sauce,
213
–
15

see also specific shellfish

sherry, sweet, vinegar & shallot vinaigrette,
188
–
9

shrimp, Irish creamed, on butter-grilled toast,
203

slow-cooked rabbit in olive oil, potatoes & aioli,
194
–
7

small dishes of kipper & tomato baked in cream,
113

small meringues & whipped cream,
308
–
11

smoked haddock

& spinach with chive butter sauce,
107
–
9

pilaf, with ginger & coriander,
105
–
6

smoked salmon, chive & potato pancakes & horseradish cream,
42
–
3

soups

crab & sweetcorn,
273
–
5

gazpacho,
86
–
7

mushroom broth & tarragon cream,
94
–
5

pea & ham,
272

potato, sour cream & chives,
261
–
2

scallop & parsley,
253

spinach

& ricotta croquettes & anchovy sauce,
18
–
19

& smoked haddock,
107
–
9

mussels “Rockefeller” style,
256
–
7

salmon cooked in,
216

split pea

& ham hock,
269
–
71

& ham soup,
272

steak

Carpaccio,
225
–
7

kidney & potato pie,
228
–
9

steamed ginger sponge,
294
–
5

sticky toffee pudding,
285
–
7

suet pudding, apple & mincemeat,
283
–
4

sweetcorn & crab soup,
273
–
5

tandoori chicken,
150
–
1

tarragon cream,
94
–
5

tartare, scallop & sea bass,
247
–
8

tarts

anchovy & onion,
15
–
17

Roquefort,
64
–
5

teal, roast, & orange gravy,
198
–
99

terrine, chicken liver & pork,
157
–
9

the original Carpaccio,
225
–
7

toast

chicken liver & mushrooms on,
153

chopped prawns, avocado & jalapeños on,
204
–
5

Irish creamed shrimps on butter-grilled,
203

toffee, sticky, pudding,
285
–
7

tomato

& aubergines,
29
–
31

& bread Tuscan salad,
77
–
9

& kipper baked in cream,
113

aubergine parmigiana,
27
–
8

gazpacho,
86
–
7

piedmontese pepper,
84
–
5

traditional English roast duck, with apple sauce,
190
–
3

tripe, beef, spring onions, ginger, chillies & coriander,
230
–
2

trout, baked, with Chablis, cream & tarragon,
72
–
3

turnovers, apricot & almond,
293

Tuscan tomato & bread salad,
77
–
9

tzatziki,
38
–
9

veal

fillet, anchovy mayonnaise & asparagus,
237
–
9

grilled chop, ceps, parsley & garlic,
240
–
1

verjuice & pot-roast quail,
181
–
3

vinaigrette, sweet sherry & shallot,
188
–
9

walnut oil,
62
–
3

warm prawn salad, flageolet beans, onion, parsley & olive oil,
206
–
7

white butter sauce,
213
–
15

white wine

baked trout, Chablis, cream & tarragon,
72
–
3

mackerel in,
220
–
1

mussels with Gewürztraminer & cream,
255

mustard, cheese & pork chops,
67

poached chicken & saffron sauce,
145
–
7

wilted greens wrapped in Parma ham,
82
–
3

yogurt, tzatziki,
38
–
9

This book would not have been possible without the encouragement and help from those at BBC Books: Muna Reyal, Will Webb, Ed Griffiths, Annie Lee, Helen Everson and, of course, Fiona MacIntyre.

It was a pleasure to be given the time and opportunity to write a cookery book with them.

Jason Lowe helped a bit too, I guess, taking lots of pictures in my home for some reason, while also generally getting in the way while I attempted to cook some nice food.

So much thanks, also, to those frankly bonkers folk at BBC Bristol who bravely took me on almost unseen. I would further like to praise their encouragement, help, patience and their downright good fun as genial folk to be around. Here they are …

Production: Pete Lawrence, Simon “Swarthy” Knight, Simon Kerfoot, Michelle Crowley, Maria Norman, James Thompson, Richard Hanmer and Helen Shields.

Crew: Richard Hill, Conor Connolly, Billy Harron, Robbie Johnson, Sheree Jewell, Cheryl Martin, Gary Nagle and Peter Gordon. And Gavin.

Also, my admiration knows no bounds in consideration of Gary Skipton and Angela Maddick, who worked their magic in the editing suite.

At David Higham, I would like to say a big thank you to Georgina Ruffhead, who held my hand so warmly with my first television contract. Also, to Georgia Glover, who has always been a special, constant presence when any important matters arise.

And, finally, blessings to Jay Hunt and Ian Blandford who, each in differing ways, introduced me to the possibility of the small screen. I must introduce them to each other sometime…