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 9 Peppered Sardines with Sun-Blushed Tomatoes
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 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 28 Baked Eggs with Mushroom and Pepper Ragout
Page 29 Smoked Fish and Handmade Chips
Page 31 Sweetcorn Fritters with Ras el Hanout Yogurt and Tomato Salsa
Page 33 Potato and Spring Onion Soup
Page 34 Savoury Omelette and Mushroom Sauce
Page 35 Hugo’s Deconstructed Pizza
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 47 Minced Lamb (Shepard’s Pie)
Page 53 Small Shapes of Potatoes
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 75 Spring Salad with Buttermilk Dressing
Page 76 Chive Coriander and Spring Onion Tart
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 82 Beef Rissoles And Tomato Risotto
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 91 Potato Fried Egg and Prosciutto
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 102 Stuffed Aubergine with Salsa Sauce
Page 105 Baked Camembert with Mixed Leaf Salad
Page 106 Fried Little Gem Lettuce with Boiled Eggs and Hollandaise Sauce
Page 108 Tuna Tomatoes Basil and Mozzarella
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 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 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
Possums Pantry & the Taste Buds 