Main course recipes

Adele’s Gruyere Sformato

A light savoury Gruyere ring made with folded egg whites, filled after baking with chicken giblets and sweetbreads in a delicate jus.

• 180 min

Almond Griddle Cakes

Golden griddle cakes with toasted almonds folded into the batter.

Arezzo-Style Pappardelle with Duck Gravy

Wide crimp-edged egg noodles dressed with duck braising juices, liver, spleen and Parmesan; the duck is served separately.

• 180 min

Arezzo-Style Spit-Roasted Lamb

Lamb leg marinated with oil, vinegar, salt and pepper, then spit-roasted and basted with rosemary.

• 390 min

Artichoke Slices Gently Set in Eggs

Thin floured artichokes browned in olive oil in a shallow pan, then covered with beaten eggs and gently cooked until just set.

• 40 min

Artichoke and Courgette with Basil Potatoes

Artichoke hearts, courgette and aubergine are cooked with potato, onion and rosemary. Fresh basil is added before serving.

• 35 min

Artichoke and Feta Rice

Artichoke hearts, sweet bell pepper and olives are warmed with onion and oregano. Brown rice and crumbled feta complete the dish.

• 65 min

Artichoke and Pea Pie with Sweet Shortcrust

Artichokes and peas layered with Parmesan and a meat-jus white sauce, beneath a golden sweet shortcrust lid.

• 150 min

Asparagus Purée Omelette

Large folded milk omelette with a third of asparagus purée inside and remainder alongside.

Aubergine and Lamb Rice Bake

Aubergine, lamb and courgette cook with onion and cumin, then bake with brown rice. Mint is divided between the filling and the finish.

• 95 min

Aubergine and Spinach Couscous

Aubergine and tomato simmer with onion and oregano until tender. Chickpeas, spinach, couscous and mint are folded through.

• 40 min

Austrian Baked Eggs with Cream and Tomato

Poached eggs gratinéed with cheese, cream sauce and crumbs, served with separate tomato sauce.

• 60 min

Bacon and Fried Eggs

Six hot breakfast plates, each with two fried eggs and one slice of broiled bacon.

Baden Lentils with Onion Gravy and Sausages

Tender whole lentils in a lightly vinegared browned-onion gravy, served with small boiled sausages and butter-fried breadcrumbs.

• 65 min

Baked Bluefish au Paprika

Boneless bluefish baked with paprika butter and white wine.

Baked Bluefish with Tomatoes

Whole boned bluefish baked under sliced tomatoes and anchovy-lemon butter.

• 65 min

Baked Codfish Newfoundland

Baked cod with anchovy butter, tomato ketchup, Worcestershire sauce and a breadcrumb topping.

Baked Eggs on Swiss Cheese and Cream

Six eggs baked over thin Swiss cheese slices with cream and a small grated-cheese top until delicately brown.

• 35 min

Baked Eggs with Brown Butter and Vinegar

Eggs baked in individual dishes and finished with browned butter sharpened with vinegar.

Baked Eggs with Shallot Tomatoes

Individual baked eggs topped with gently cooked tomato, shallot and parsley.

• 45 min

Baked Eggs, Lucernoise.

Hard-boiled eggs cut into four even longitudinal slices each, layered with Swiss cheese white sauce and browned breadcrumbs.

Baked Kippered Herrings on Toast

Three warm kippered herrings baked with butter, served on toast with lemon quarters.

Baked Sausages with Apples

Fresh pork sausages baked over thinly sliced apples with butter, white wine and white pepper.

Baked Shad, Sauce Soubise

Half baked shad under golden onion-white sauce and Parmesan.