English-Style Currant Cake
A rich cake with dried currants and candied peel, using the weight of five whole eggs to measure its flour and sugar.
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Escarole Salad with Eggs
Escarole and six cold hard-boiled eggs in four tablespoons No863 dressing.
Fallow Deer Chops with Sage and Marsala
Thin fallow-deer loin chops cooked quickly with butter, olive oil, a whole garlic clove, sage and Marsala.
Family Milk Biscuits
Thin grooved milk biscuits made with baker’s ammonia and baked until dry and crisp.
Farina Porridge with Milk
Hot farina cooked in milk and sugar, finished with egg yolk and served with cold milk separately.
Fave dei Morti Almond Biscuits
Small bean-shaped almond biscuits scented with lemon, with two further versions giving a higher proportion of almonds or a fine almond-and-egg-white dough.
Fennel Braised with Broth and Parmesan
Blanched fennel wedges sautéed in butter, finished in broth and lightly bound with flour and Parmesan.
Fennel Sformato
Tender fennel pieces in a light egg and Parmesan mould, served hot after gentle cooking in a water bath.
Fennel and Artichoke Salad
Fennel, artichoke hearts and mushrooms are tossed with rosemary, parsley and a balsamic vinaigrette. Lemon wedges are served alongside.
Fennel and Cannellini Sauce
Fully cooked cannellini beans give this fennel sauce a thick, creamy body without dairy. Raw fennel and shallot are blended into the cooled beans with dried oregano and both balsamic and red wine vinegars.
Fennel and Carrot Salad with Ginger
Fennel, grated carrot, courgette and lettuce are tossed with a ginger and saffron vinaigrette.
Fennel and Courgette Sauce with Cinnamon
Tender simmered fennel is blended with raw courgette and shallot into a thick vegetable sauce. Ground cinnamon and coriander give it a warm spice profile, while red wine vinegar adds acidity.
Fennel and Mushroom Salad with Basil
Fennel, mushrooms and tomato are distributed over a serving dish with rocket and lettuce. Basil and oregano are included, with dressing spooned around the plate at the finish.
Fennel and Tomato Sauce with Saffron
Simmered fennel is puréed with raw tomato and a warm saffron-thread infusion. A little paprika and chopped parsley season the sauce, with the remaining water stirred in only if a looser texture is wanted.
Fennel with Balsamella
Tender fennel wedges cooked in butter and milk, then covered with Parmesan and balsamella and browned on top.
Feta and Chickpea Rice Bake
Brown rice, chickpeas, couscous and courgette are baked with crumbled feta. Fresh mint is divided between the filling and the finish.
Feta and Chickpea Rice with Couscous
Chickpeas, brown rice and couscous are heated with onion and garlic. Yogurt, feta and mint are folded in off the heat.
Feta and Courgette Salad with Mint and Dill
Feta, courgette and spinach are layered with a mint and dill vinaigrette. Lemon wedges are served alongside.
Feta and Courgette Salad with Tomato
Feta, courgette and tomato are gently mixed with rocket and lettuce. Parsley and black pepper are included, and the dressed salad is served on a shallow platter.
Feta and Courgette Soup
Courgette and tomato simmer with onion, cumin and tomato purée. Feta and dill are added after cooking.
Feta and Fennel Toast Bites
Fluffy couscous is mixed with feta, finely sliced fennel, radish, cucumber, olives and balsamic vinegar. Serve on crisp olive-oil toasts.
Feta and Lentil Toast Bites
Pan-cooked lamb is folded with lentils, crumbled feta, finely diced radish and mint. Spoon onto crisp toast squares and serve with lemon wedges.
Feta and Pepper Salad
Feta, sweet bell pepper, tomato and rocket are tossed with parsley and balsamic vinaigrette. Lemon wedges are served alongside.
Feta and Spinach Salad with Cumin
Feta, spinach and thinly sliced raw courgette are dressed with cumin and parsley vinaigrette, with lemon wedges alongside.