TiramisuTiramisu's history is relatively recent - most sources cite its origin in the 1970s to Treviso.
Sauces
Saffron & Lemon-Scented Seafood Broth
The method of cooking vegetables and meat at the table in a broth is common to a few cultures - Chinese steamboat, Swiss fondue Chinoise and Mongolian fire pot, to name a few.
Chicken wings with spinach & peanut sauce
The sauce here is based on a recipe from Emi Kazuko's excellent book Japanese Cooking which not only gives a comprehensive guide to Japanese ingredients, equipment and methods but also traditional and contemporary interpretations of Japanese food.
Nuoc cham
A small bowl of nuoc cham, a dipping sauce, seems to be on every table at every meal in Vietnam. Like salt and pepper are to us, it is a ubiquitous seasoning.
Veal rack, jerusalem artichoke cream & sorrel sauce
Racks are wonderful to cook - simple, elegant and always tender. I've paired them with a delicate purée and a sorrel sauce with a sharp bite.
Stuffed chicken thighs with mushroom sauce
Garlic, thyme and lemon all go well with mushrooms and the addition of yoghurt gives an added lemony flavour.
Snapper ceviche with wasabi tobiko, thai basil & vanilla coconut sauce
I absolutely love the clean, light flavour of New Zealand snapper and what better way to showcase beautiful fish than a refreshing ceviche?
Tamarind chicken shish (sis) with tahini & yoghurt sauce
The most common form of shish (sword or skewer) is the shish kebab, which is skewered cubes of tender lamb.
Manti (turkish ravioli with yoghurt & poached garlic sauce)
When I ate this dish in Turkey, the lamb or beef-filled envelopes were so tiny I felt exhausted at the thought of the labour needed to produce them.
Roasted eye fillet with tomato chermoula
Quick smart ideas from Ray McVinnie
Rhubarb vinegar
The old-fashioned way to use this kind of fruit vinegar is with soda water as a refreshing drink.
Strawberries, orange & pecans with egg & rum sauce
Egg and rum sauce, a Norwegian speciality, is reminiscent of egg-nog and very Christmassy.
Juniper-rubbed venison with tomato, prune & red wine sauce
Venison Denver leg medallions are very quick to cook.
Spatchcocked chicken with potato salad & tarragon bread sauce
To spatchcock a bird, the backbone is removed and the bird flattened. You can also remove the rib cage. This is a great way of cooking a chicken quickly, as it takes far less time and also works deliciously on a grill or barbecue.
Sheila's tomato sauce
The mother of a friend, Sheila Lethbridge, makes a terrific fresh tomato sauce each year to make the most of the bumper tomato harvest.
Seared sirloin, corn & fennel cakes with tomato & anchovy butter sauce
Simple yet impressive ideas from Genevieve McGough
Roasted parsnip & cumin skordalia with pork sausages
Skordalia is a thick garlicky sauce from Greece that is traditionally made using either potato or walnuts and bread.
Braised white veal shanks with lemon, hazelnuts & cream
White veal shanks are mild yet distinctly savoury. This nutty cream sauce makes a most luxurious dressing for the meat, and the chopped herbs and lemon rind add layers of fresh flavour.
Sheep's cheese & artichoke lahmacun with grilled tomato & capsicum salsa
On a recent visit to Istanbul I ate a wonderful lahmacun - a thin-based Turkish pizza - in a tiny restaurant just outside the Grand Bazaar, sitting by the roadside with the wood-fire oven blazing.
Tuna kebabs with olive & caper salsa
There are several ways of making skordalia. Some like to make it with potato, but I prefer to use ground almonds - I like the creaminess it adds to the flavour.
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Warming winter puddings
Big winter soups
Mother's day
Seafood
Salads
Weeknight
Desserts
Barbecue
