Possum’s Recipe Book

Photography by J C Hugo Richardson

Contents Page

Page 2 Leek and two Potato Tart

Page 3 Chicken and Sun-Blushed Tomato Couscous

Page 4 Baked Butternut Squash Soup

Page 5 Carrot Chives and Parsley Fritters

Page 6 Chickpea and Parsley Dip

Page 7 Whole Rainbow Trout with Mediterranean Vegetables

Page 8 Hugo’s Shepard’s Pie

Page 9 Peppered Sardines with Sun-Blushed Tomatoes

Page 10 Noodles with Leeks

Page 11 Tapenade

Page 12 Baked Sweet Potato Soup

Page 13 Leek and Smoked Salmon Pie

Page 14 Ras el Hanout Chicken Pilaf

Page 15 Hake with Spinach Sauce

Page 16 Beef and Ale Stew

Page 17 Chicken and Pearl Barley Paella

Page 18 Bacon Cashews and Tomato Baked Peppers

Page 19 Pearl Barley and Hot Smoked Salmon Risotto with Garden Greens

Page 20 Roast Vegetable Salad with Smoked Salmon and Tortillas

Page 21 Potato Chorizo and Baked Egg with Rocket

Page 22 Smoked Mackerel and Hot Smoked Salmon with Crushed Potatoes

Page 23 Maple Syrup and Slow Cooked Beef

Page 24 Scallops with Chorizo and Rosemary

Page 25 Butternut Squash Stew

Page 26 Gorgonzola Tarts

Page 27 Possum’s Paella

Page 28 Baked Eggs with Mushroom and Pepper Ragout

Page 29 Smoked Fish and Handmade Chips

Page 30 Chicken Cassoulet

Page 31 Sweetcorn Fritters with Ras el Hanout Yogurt and Tomato Salsa

Page 32 Vegetable Moussaka

Page 33 Potato and Spring Onion Soup

Page 34 Savoury Omelette and Mushroom Sauce

Page 35  Hugo’s Deconstructed Pizza   

Page 36 Sea Food Risotto

Page 37 Chicken Wellington

Page 38 Leek Onion and Mozzarella Quiche

Page 39 Baked Sweet Potato Soup

Page 40 Goats Cheese Asparagus and Tarragon Tart

Page 41 Sweet and Sour Stuffed Peppers

Page 42 Lamb Chops with Bean Stew and Unleavened Bread

Page 43 Asparagus and Smoked Tuna

Page 44 Potato and Chorizo Tortilla

Page 45 Leg of Lamb with Baked Root Vegetables and Cumin Potatoes

Page 46 Unleavened Bread

Page 47 Minced Lamb (Shepard’s Pie)

Page 48 Mushroom Ketchup

Page 49 Potato Omelet

Page 50 Carrots German Style

Page 51 Spring Soup

Page 52 Vegetables Ragout

Page 53 Small Shapes of Potatoes

Page 54 Brown Sauce (Rich)

Page 55 Baked Halibut

Page 56 Roast Chicken and Baked Potatoes

Page 57 Individual Mushroom and Chicken Pie

Page 58 Asparagus & Tarragon Tart

Page 59 Vegetable and Bread Soup (Ribollita)

Page 60 Risotto with Mushrooms

Page 61 Potatoes and Spring Salad

Page 62 Salmon Prawn & Parma Ham

Page 63 Homemade Pizza with Prosciutto

Page 64 One-pot Beef Stew and Couscous

Page 65 Spinach & Asparagus Salad

Page 66 Salami, Parma Ham and Mushroom Pizza

Page 67 Green Leaf Salad with Spiced Goats Cheese

Page 68 Sea Bass Fillets with Spinach, Chilli & Lemon Dressing

Page 69 Maple Syrup Chicken with Minted Yogurt Sauce

Page 70 Baked Salmon with Fennel & Pernod

Page 71 Aubergine Tomato and Cheese Bake

Page 72 White Chocolate and Raspberry Jam Drops

Page 73 Caramel Meringue Cake

Page 74 Quick Caramel Sauce

Page 75 Spring Salad with Buttermilk Dressing

Page 76 Chive Coriander and Spring Onion Tart

Page 77 Green Pea Soup

Page 78 Sweet Potato Salad with Ginger and Soy Dressing

Page 79 Roast Salmon with Chive Butter and Courgettes

Page 80 Haricot Bean and Root vegetable Chilli

Page 81 Eggs a La Dreux

Page 82 Beef Rissoles And Tomato Risotto

Page 83 Homemade Tomato Sauce

Page 84 Carrot And Chive Soup

Page 85 Kedgeree With Paprika

Page 86 Runner Beans, Mozzarella Parsley & Lemon Pizza With Fennel Sauce

Page 87 Rainbow Trout With Spinach Chilli & Lemon

Page 88 Lamb Chops With Roast Carrots Beetroot And Salsa Verde

Page 89 Asparagus Mozzarella & Prosciutto Salad

Page 90 Pizza Dough

Page 91 Potato Fried Egg and Prosciutto  

Page 92 Meat Sauce (Il Ragu)

Page 93 How to Cook Pasta

Page 94 How to Cook Rice

Page 95 Shallots Leek and Halloumi Tart

Page 96 How to Make Shortcrust Pastry

Page 97 Carrot Coriander and Parsnip Soup

Page 98 Asparagus Wrapped In Prosciutto With Roast Vegetables And Suffolk Mud

Page 99 Vinaigrette – Suffolk Mud – Salad Dressing

Page 100 Trout with Anchovy Sauce

Page 101 Bouquet Garni

Page 102 Stuffed Aubergine with Salsa Sauce

Page 103 Salsa Sauce

Page 104 Aromatic Salt

Page 105 Baked Camembert with Mixed Leaf Salad

Page 106 Fried Little Gem Lettuce with Boiled Eggs and Hollandaise Sauce

Page 107 Hollandaise Sauce

Page 108 Tuna Tomatoes Basil and Mozzarella

Page 109 Leek Frittata

Page 110 White Fish Fillets with Spinach Sauce

Page 111 Sweet and Sour Peppers

Page 112 Lamb Chops with Herb Chilli Tapenade

Page 113 Herb and Chilli Tapenade

Page 114 Selection of Italian Cold Meat Rolls with Cream Cheese

Page 115 Potato Salad

Page 116 Homemade Mayonnaise

Page 117 Upside Down Pie with Ricotta Cheese

Page 118 Lamb in Bread Crust with Herbs & Salad Leaves

Page 119 Spinach Bacon and Stilton Salad

Page 120 Broad Beans and Mozzarella Quiche

Page 221 Salmon & Asparagus with Gnocchi

Page 122 Aubergine with Roast Peppers

Page 123 Crepes with Asparagus Sauce

Page 124 Courgette Frittata

Page 125 Bechamel Sauce

Page 126 How to Make Crepes

Page 127 Crepes with Sucre and Jus de Citron

Page 128 Cherry Tomatoes Halloumi and Lentil Salad

Page 129 Bell Peppers Stuffed with Tapenade and Vine Cherry Tomatoes

Page 130 New potatoes with Goats Cheese and Elderflower Dressing

Page 131 Tomatoes Stuffed with Mushrooms on Sourdough 

Page 132 Risotto with Red Onions and Mushrooms

Page 133 Croquettes of Chicken and Carrots with Parsley Sauce & Spinach

Page 134 Vegetable Muffins with a Selection of Cold Meats, Cheeses and Mixed Salad

Page 135 Tuna with Homemade Tomato Sauce and Gnocchi

Page 136 Chicken Schnitzels with New Potatoes and Mozzarella Cheese

Page 137 Rosemary Flatbread with Chickpea and Parsley Dip and Roasted Vine Tomatoes

Page 138 Peach and Rocket Mixed Salad Leaves with Suffolk Mud

Page 139 Halibut (fish of your choice) with Cream and Parsley Sauce

Page 140 Sausages and Portobello Mushroom Salad

Page 141 Cheese-filled Focaccia with Mixed Salad Leaves

Page 142 Asparagus Frittata with Warm Courgette

Page 143 Barbecue Bream with Onion Lemon and Runner Bean Salad

Page 144 Courgette and Summer Green Salad

Page 145 Strawberry and Goats Cheese Flan

Page 146 Smoked Mackerel with Orange and Beetroot Salad

Page 146 Slow Roast Shallot Tomato and Spinach

Page 147 Crab Lemon and Paprika Risotto