Anchovies on Toast with Egg and Parsley
Six small brown toast squares each topped with two halved oil-packed anchovies, chopped hard-boiled egg and parsley.
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Anchovy-Filled Fried Dough Lozenges
Thin fried dough made by rolling two layers together around small salted anchovy pieces, then cutting the sheet into lozenges.
Anchovy-Stuffed Eggs with Mayonnaise
Hard-boiled egg halves filled with yolk, anchovy, parsley, a little onion and butter, then covered with mayonnaise.
Artichoke Sformato
A delicate hot artichoke mould, enriched with eggs, Parmesan and a little buttery white sauce.
Artichoke and Rice with Mint
Roasted artichoke hearts and cooked rice are folded with Kalamata olives, mint and herbs. Serve with natural yogurt and crisp baked filo.
Baccalà Montebianco
A smooth cold emulsion of salt cod, olive oil and cream, served with fried bread crostini.
Baked Artichoke and Spinach with Dill
Baked artichoke hearts and wilted spinach are combined with tomato, Kalamata olives and dill. Serve over natural yogurt with crisp pita and lemon wedges.
Baked Courgette and Chickpeas with Feta
Baked courgette and chickpeas are folded with feta, dill, mint and natural yogurt and spooned into golden filo cups. A light scattering of toasted breadcrumbs finishes the filling.
Baked Lamb and Aubergine with Yogurt
Lamb is baked with oregano and black pepper and combined with roasted aubergine, chickpeas and tomato. Serve over natural yogurt with crisp baguette toasts.
Baked Mustard Cheese Rarebit
Hot buttered toast under a melted cheese, mustard and breadcrumb topping.
Baked Peas and Tofu with Coconut Milk
Tofu, peas and chickpeas bake with cardamom and coconut milk. Spoon the warm mixture with plain yogurt into golden filo cups and serve over the remaining yogurt.
Belgian Baked Egg Toasts with Anchovy and Ham
Round toast spread with anchovy and ham, crowned by whipped white and a baked yolk.
Black-Eyed Peas and Salmon with Yogurt
Roasted black-eyed peas and salmon are folded through yogurt with cheddar, Dijon mustard and cider. Serve warm with crisp baguette toasts.
Bolognese Veal and Brain Croquettes
Fine round croquettes of well-braised veal, cooked brain and prosciutto, bound with egg and balsamella and double-coated in fine breadcrumbs.
Breaded Liver, Tongue and Gruyere Skewers
Twelve small skewers of cooked chicken liver, salted tongue and Gruyere covered with thick balsamella, crumbed and fried.
Broiled Oysters on Toasts
Thirty-six fresh oysters broiled in oil and arranged over six fresh toasts.
Brown Rice and Bell Pepper with Yogurt
Cooked brown rice is folded with roasted pumpkin, bell pepper and natural yogurt, then spooned into warm pita pockets. Toasted breadcrumbs and fresh chives finish the filling.
Cabbage and Carrot with Lemongrass Yogurt
Tender cabbage, carrot and thoroughly cooked bean sprouts are lightly dressed with olive oil and spooned into baked filo cups with yogurt. Lemongrass flavours the cooking water and is removed, while thinly sliced fresh red chilli finishes the cups.
Cannellini Beans and Celeriac with Chives
Tender roasted celeriac and potato are combined with warm cannellini beans over natural yogurt. Crisp bread cubes, herbs and chives finish the small plates.
Cannellini Beans and Savoy Cabbage with Thyme
Softened celeriac and savoy cabbage are combined with warm cannellini beans, sage and thyme. Serve with natural yogurt, crisp pita and lemon wedges.
Cardoon Sformato
Small tender cardoon pieces cooked in butter and milk, bound with eggs, Parmesan and white sauce, then gently set and served hot.
Cashews and Potato with Ginger
Roasted potato and aubergine are seasoned with cumin and finished with toasted cashews. Serve over ginger yogurt with a light breadcrumb topping and baked filo crisps.
Cashews and Rice with Coriander Yogurt
Toasted cashews and cooked rice are folded with tomato and a gently simmered coconut sauce seasoned with coriander. Serve with natural yogurt and baked filo crisps.
Cauliflower Sformato
Small cauliflower pieces cooked in butter and milk, bound with white sauce, eggs and Parmesan, then gently set in a smooth mould.