Middle Eastern oranges with honey

Round off a heavy meal with this light, easy-to-put-together dessert.

Ingredients:

4 oranges, preferably seedless
1–2 tbsp honey
1–2 tbsp rose flower water, to taste
good pinch of ground cinnamon
seeds from 1 pomegranate
small handful of chopped, shelled, and
skinned pistachios (optional)
handful of small mint leaves, for garnish

Preparation:

1. Slice the top and bottom from each orange and place them on a cutting board. Carefully slice off the skin and pith, leaving as much flesh as possible, and following the curve of each orange so you maintain the shape of the fruit. Thinly slice the oranges crosswise, discarding any seeds as you come across them. Arrange the slices on a serving plate,and drizzle with any juices from the
cutting board.

2. Next, drizzle the orange slices with the honey and rose water,and sprinkle with the cinnamon.
Scatter the pomegranate seeds and pistachios over the top, then garnish with the mint leaves and serve.

Butterflied chicken with lemon, oregano and paprika

Dig into this succulent chicken laden with spices and the tangy hint of lemon.

Ingredients:

1 whole butterflied chicken,
preferably free-range (you can
ask your butcher to do this)
3 tsp olive oil
finely grated zest of 1 lemon, plus juice of 2
1 tsp paprika
1⁄2 tsp sea salt
1 tsp freshly ground black pepper
1 tbsp dried oregano

Preparation:

1. Combine the oil, lemon zest and juice, paprika, sea salt, and black pepper in a bowl, and mix well.
Add the chicken, making sure it is coated in the marinade. Allow to marinate in the refrigerator for
1 hour. (Put the chicken and its marinade in a plastic bag for better coverage, if you like.)
2. Heat the barbecue until hot.Sprinkle the chicken liberally all over with the oregano, and grill over

low heat for 40–50 minutes until golden and cooked through, turning frequently. Transfer to a plate, and leave to rest for 15 minutes.

Baby Romaine lettuce with blue cheese and beets

This colorful salad is a great way to begin a formal dinner.

Ingredients:

51⁄2oz (150g) Roquefort or Gorgonzola
cheese, crumbled (about 11⁄2 cups)
1 tsp paprika
3 tbsp plain yogurt
1 tbsp chopped fresh mint
sea salt and freshly ground black pepper
1 head Baby Romaine lettuce
3 small beets, sliced

Preparation:

1. Pulse half of the cheese, the paprika, yogurt, and mint in a food processor to make a paste. Move to a bowl, add the remaining cheese and season with salt and pepper.
2. Separate the lettuce leaves to create 8 “boats,” then fill each with beet slices and the cheese mixture.
Serve with bread and chorizo.

Knickerbocker glory

Make this dessert even more indulgent by drizzling over warm chocolate sauce before serving.

Ingredients:

half of a 1-pint (400-g) basket of
strawberries, stems removed
drizzle of strawberry liqueur or other
liqueur of choice
2⁄3 cup heavy whipping cream
2 slices plain sponge cake or pound cake,
cut into pieces if needed
1 pint (600ml) vanilla ice cream
1⁄4 cup blanched almonds, toasted and
coarsely chopped

Preparation:

1. Coarsely slice the strawberries,reserving 2 whole ones. Put the sliced berries in a bowl, drizzle
with the liqueur, then purée with an immersion blender. (Alternatively, pulse in a food processor.) Whip the cream with a whisk or electric mixer until soft peaks form.
2. Place 1 piece of cake in the bottom of each of two tall glasses, then spoon in 1 tbsp of strawberry
sauce. Add a scoop of ice cream then of whipped cream. Add another drizzle of strawberry sauce, then continue layering, ending with ice cream at the top. Sprinkle with the nuts and top with the reserved whole berries.

Chicken with Belgian endives and bacon

Try sprinkling Parmesan or Gruyère cheese over the Belgian endives once it’s in the roasting pan.

Ingredients:

1 tbsp butter
pinch of demerara (raw) sugar
3 heads Belgian endives, halved lengthwise
1 tbsp olive oil
4 large boneless chicken breast halves
(preferably free-range), skin on
6–12 bacon strips

Preparation:

1. Preheat the oven to 400°F (200°C).Put the butter and the sugar in a large frying pan over low heat. Cook until the sugar has dissolved and the butter has melted. Add the Belgian endives, and cook, turning, for 5–8 minutes until golden, then set aside.
2. Increase the heat to medium-high and add the olive oil to the same pan. When hot, add the chicken, skin-side down, and brown for 3–5 minutes on each side until golden all over. Transfer the chicken to a roasting pan.
3. Wrap 1 or 2 slices of bacon around each reserved Belgian endive portion to cover, and tuck them into the roasting pan between the chicken pieces. (Pack everything tightly in the pan, so the dish will produce plenty of juices.) Roast in the oven for 25 minutes until golden. Serve hot with roast potatoes.

Bread salad with Gorgonzola cheese

This crunchy salad is a great way to begin a meal.

Ingredients:

3 thick slices ciabatta or other rustic
country-style bread, toasted and cut into
bite-sized chunks
2–3 tbsp olive oil
handful of fresh basil leaves, torn
1⁄2 x 7oz (200g) jar roasted red peppers,
drained and sliced
4 tomatoes, coarsely chopped
handful of toasted pine nuts
4oz (115g) Gorgonzola, Dolcelatte, or blue
cheese, cut into small cubes
sea salt and freshly ground black pepper

Preparation:

1. Put the bread in a large bowl,and drizzle with the olive oil. Add the basil, and season with salt and
pepper. Toss together; then let stand for about 10 minutes to develop all of the flavors.
2. Add the peppers, tomatoes, pine nuts, and cheese, and toss gently to mix. Serve on its own or with cold cooked meats.

Athenian Stuffed Peppers

Ingredients:

1 pound ground beef
1 cup rice
2 onions, ground
1 clove garlic, minced
1/2 cup vegetable oil
1 (6 ounce) can tomato paste, divided
1 1/2 tablespoons salt, divided
3/4 teaspoon pepper, divided
1/2 teaspoon oregano
1 egg, well beaten
8 green bell peppers
6 cups water
5 medium potatoes, sliced

Preparation:

Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon
pepper, oregano and egg. Wash green peppers; cut and remove seeds. Fill peppers with meat mixture;
place open side down in circle in roasting pan.
Combine remaining ingredients except potatoes; pour over peppers. Place potatoes in center of pan.
Bake for 1 hour and 15 minutes at 400 degrees F.

Lemon and lime syllabub

A light and frothy dessert with a tangy, zesty taste.

Ingredients:

juice of 1 lemon
juice of 1⁄2 lime
1 tbsp gin or vodka
4–5 tbsp granulated sugar
11⁄4 cups heavy whipping cream
finely grated lemon zest and lime zest,
for garnish (optional)

Preparation:

1. Mix the lemon juice and lime juice in a bowl, add the gin or vodka and sugar, and stir until the sugar dissolves. Pour in the cream and beat with a balloon whisk until the mixture forms soft peaks.
2. Spoon into 4 serving glasses, then refrigerate for 30 minutes. Decorate with lemon zest and lime zest, if using, and serve with small wafers or little shortbread cookies.

Chinese-style salt and pepper chicken drumsticks

This dish infused with Asian flavors is great for a meal with friends.

Ingredients:

8 chicken drumsticks
2 tbsp all-purpose flour
1 tbsp sea salt
1 tbsp freshly cracked black pepper
about 2 tbsp vegetable oil
3 fresh hot red chile peppers, seeded and
sliced into strips lengthwise
bunch of scallions (green onions), sliced on
the diagonal
lemon wedges, for serving

Preparation:

1. Preheat the oven to 400°F (200°C).Lay the chicken in a bamboo or other steamer basket. Place the steamer over a pan of boiling water, cover, and steam for 10–15 minutes.
Remove the chicken from the pan, and let cool slightly.
2. In a bowl, combine the flour, salt, and pepper. Use to coat the chicken. Then place the drumsticks
in a roasting pan with 1 tbsp of vegetable oil, and cook for 10–15 minutes until completely
crispy and golden. 
3. Meanwhile, heat 1 tbsp of vegetable oil in a wok or frying pan over high heat. Add the chiles and
scallions, and cook for about 5 minutes until lightly browned at the edges. Remove with a slotted spoon, and drain on paper towels. To serve, sprinkle the scallion mixture over the hot drumsticks, and garnish with lemon wedges for squeezing.

Grilled asparagus and Gorgonzola cheese

These succulent spears are delicious when paired with the cheese.

Ingredients:

16 fresh asparagus spears,
ends trimmed
4 tbsp extra virgin olive oil
51⁄2oz (150g) Gorgonzola cheese
freshly ground black pepper

Preparation:

1. Heat the barbecue or charcoal grill until hot. Cook the asparagus in boiling salted water for 2–3 minutes. Drain, and immediately place on the barbecue or grill. Grill over medium heat for about 5 minutes or so, brushing the spears with a little of the oil as they are cooking and turning them as they char.
2. To serve, divide the asparagus among 4 serving plates. Gently slice or crumble the Gorgonzola cheese over the asparagus. Sprinkle with black pepper, and drizzle with the remaining extra virgin olive oil.
Serve immediately.

Athenian Salad

Ingredients:

1 medium head lettuce
1 bunch romaine
10 radishes, sliced
1 medium cucumber, sliced
6 scallions (with tops), cut into 1/2−inch pieces
1/2 cup olive or vegetable oil
1/3 cup wine vinegar
1 teaspoon salt
1 teaspoon dried oregano leaves
24 Greek or ripe green olives
1/4 cup crumbled feta cheese
1 (2 ounce) can rolled anchovies with capers, drained

Preparation:

Tear lettuce and romaine into bite−size pieces. Place lettuce, romaine, radishes, cucumber and scallions
in large plastic bag. Close bag tightly and refrigerate. Shake oil, vinegar, salt and oregano in tightly
covered jar; refrigerate.
Just before serving, shake dressing. Add dressing and olives to vegetables in bag. Close bag tightly and
shake until ingredients are well coated. Pour salad into large bowl; top with cheese and anchovies.

Artichoke−Parmesan Phyllo Bites

Ingredients:

3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed

Preparation:

Drain artichoke hearts, reserving marinade; set marinade aside. Position knife blade in food processor
bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely
chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil
portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo
sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each
half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a
heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over
filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with
remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes
or until golden. Serve immediately.

Fresh figs with cassis cream

Serve this dessert when figs are in season and at their best.

Ingredients:

12 plump fresh figs, stems removed
generous drizzle of crème de cassis
7oz (200g) mascarpone cheese

Preparation:

1. Cut a cross on the stem-end of each fig, cutting down about 3⁄4 of the length, then squeeze gently to open. Place 3 figs in each of 4 dishes, and drizzle with crème de cassis.
2. Mix the mascarpone with a drizzle of cassis and stir gently until lightly marbled. Add a spoonful of the mascarpone mixture and serve.

Chicken breasts in cilantro yogurt

Take a traditional chicken dish and give it a twist with a refreshing marinade.

Ingredients:

8oz (225g) Greek-style plain yogurt
handful of fresh cilantro leaves, finely
chopped, plus extra for garnish
2 tbsp medium-hot curry powder,
preferably Madras
4 large skinless boneless chicken breast
halves (preferably free-range), about
7oz (200g) each
8oz (225g) baby new potatoes,
halved if large
1 tbsp olive oil
sea salt and freshly ground black pepper
1 lemon, cut into wedges

Preparation:

1. Preheat the oven to 400°F (200°C).Combine the yogurt, cilantro, and 1 tbsp of the curry powder in a large bowl. Season with salt and pepper, and mix well. Add the chicken pieces, and leave to marinate for a few minutes.
2. Arrange the coated chicken pieces in a shallow roasting pan without crowding, and roast in the oven for about 30 minutes until cooked through and lightly charred.

3. Meanwhile, put the potatoes into a separate roasting pan. Drizzle with  the oil, and add the remaining curry powder. Mix together using your hands until the potatoes are evenly
coated; then roast in the oven for 20 minutes or until golden.
4. Serve the chicken and potatoes together with a sprinkling of cilantro and the lemon wedges on the side.

Grilled mushrooms with croutons, cherry tomatoes, and feta cheese

A great outdoorsy salad perfect for barbecues.

Ingredients:

1lb 2oz (500g) small cremini mushrooms
grated zest and juice of 1 lemon
2⁄3 cup olive oil
sea salt and freshly ground black pepper
1⁄2 loaf ciabatta
2 garlic cloves, crushed
2 anchovies in oil, drained and chopped
1 tbsp fresh thyme leaves
1 tsp finely chopped rosemary leaves
9oz (250g) cherry tomatoes, halved
31⁄2oz (100g) feta cheese, crumbled
flat-leaf parsley leaves, to garnish
extra virgin olive oil, to drizzle

Preparation:

1. Preheat the oven to 400°F (200°C),and heat the barbecue or charcoal grill until hot. Put the mushrooms, lemon zest and juice, and half of the olive oil in a bowl, and stir to combine. Season with salt and pepper. Grill the mushrooms on both sides over high heat for 10–15 minutes. Set aside.
2. To make the croutons, tear the bread into bite-sized pieces and put on a baking tray. Toss with the  garlic, anchovies, thyme, rosemary,remaining olive oil, and lots of pepper. Spread out over the tray, and bake for about 15 minutes until the bread is golden and crisp.
3. To serve, combine the mushrooms and broken bread in a bowl, and divide among 4 serving plates. Arrange the tomatoes over the top. Top with the feta, garnish with the parsley.

Meringue and mango mess

A no-cook dessert that is infused with the essence of the tropics.

Ingredients:

1 cup heavy whipping cream
1 cup Greek-style plain yogurt
2 tbsp confectioner’s sugar,
or to taste, sifted
4 bakery-bought meringue nests, crushed
1 medium mango, peeled and sliced
or chopped
2 passion fruit
mint leaves, for garnish (optional)

Preparation:

1. Place the cream in a large bowl and beat with an electric mixer until soft peaks form. Fold in the Greek yogurt and confectioner’s sugar, then the meringues and mango. Divide the mixture between 4 glasses.
2. Scoop out the flesh and seeds from the passion fruit and drizzle over each serving, then cover and refrigerate for 1 hour. Garnish with mint leaves, if you’d like, and serve.

Chicken with cider and cream

The cider in this dish brings with it a delectable autumnal flavor.

Ingredients:

about 1 tbsp olive oil
2 onions, cut into 8 wedges
2 garlic cloves, finely chopped
8 chicken thighs (preferably free-range)
11⁄4 cups hard cider, apple cider,
or unsweetened apple juice
11⁄4 cups heavy whipping cream
a few sprigs of fresh rosemary
sea salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 400°F  (200°C). Heat 1 tbsp olive oil in a casserole over medium-low heat.
Add the onion and salt, and cook for 5 minutes until soft. Now add the garlic, and cook for 10 seconds.
2. Push the onions to one side of the casserole, and increase the heat to medium-high. Add a little more oil if needed, and add the chicken, skin-side down. Brown for about 10 minutes, turning once, until golden.

3. Increase the heat slightly and pour in the cider. Let bubble for a few minutes, then reduce the heat to a simmer, and add the cream. Add the rosemary sprigs, and season well with
salt and pepper.
4. Cover, and transfer to the oven to cook for about 40 minutes. If it is becoming too dry, add a little hot water or stock. Serve hot.

Goat cheese, beet, and pistachio salad

A salad that offers a colorful assortment of ingredients.

Ingredients:

For the dressing
3 tbsp extra virgin olive oil
1 tbsp white wine vinegar
2 shallots, finely chopped
1 tsp coarse-grain mustard
pinch of sugar
sea salt and freshly ground black pepper
2 handfuls of arugula (rocket) leaves
5–6oz (175g) goat cheese, cut into slices
4–6 large beets, cooked, peeled,
and coarsely chopped
handful of shelled pistachio nuts, chopped

Preparation:

1. First, make the dressing. In a small bowl, whisk together the oil and vinegar until well blended. Whisk in the shallots, mustard, and sugar, and season well with salt and pepper. Let
the dressing stand for a few minutes to develop the flavors, then taste and adjust the seasonings as needed.
2. Arrange the arugula leaves on a large serving platter or 4 individual plates, then top with the beets and goat cheese. Drizzle with a little of the dressing, then sprinkle with the pistachios. Drizzle on more dressing, if desired. Serve with fresh crusty pieces of bread.

Mixed berry cake

Bring in a flavor of summer with this combination of mixed berries.

Ingredients:

3–4 scoops soft chocolate ice cream
3–4 scoops soft vanilla ice cream
8in round plain sponge cake
1lb 2oz (500g) mixed summer berries, such
as raspberries, blackberries, strawberries,
and red currants
drizzle of crème de cassis or other liqueur
of your choice (optional)

Preparation:

1. Spoon the ice cream on to the sponge cake, then pile on the fruit.
2. Drizzle over the crème de cassis or other liqueur (if using), and serve.

Five-spice and honey chicken with peppered greens

There is a definite hot and sweet note to this Asian-inspired main course.

Ingredients:

2 handfuls of Chinese greens, such as
bok choy, sliced
splash of soy sauce
1in (2.5cm) piece of fresh ginger,
finely grated
pinch of hot red pepper flakes
1–2 tbsp honey
juice of 2 limes
3 tbsp olive oil
2 tbsp five-spice paste or powder
8 chicken pieces (a mixture of thighs
and drumsticks, preferably free-range)
sea salt and freshly ground black pepper

Preparation:

1. Preheat the oven to 400°F (200°C).Put the greens in a large bowl. Add the soy sauce, ginger, and pepper flakes, and season well with salt and pepper. Set aside.
2. Combine the honey, lime juice, 1 tbsp of the oil, and the five-spice paste. Coat the chicken well, season with salt and pepper, and marinate.
3. Heat 1 more tbsp of the oil in a large frying pan over medium-high heat. Working in batches, add the chicken pieces, skin-side down. Cook for 5–8 minutes on each side until golden and crispy, then transfer to a roasting pan. Roast for about 40 minutes until beginning to char.
4. Wipe out the frying pan, reduce the heat slightly, and add the greens. Drizzle in the remaining oil, and stir-fry for about 5 minutes until beginning to wilt. Serve hot with the crispy-skinned chicken.