Mushroom and Haddock Pita Bites
Roasted haddock and softened mushrooms and leek are folded with ricotta, parsley, thyme and herbs. Spoon the topping onto crisp pita triangles just before serving.
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Mushroom and Leek Baguette Bites
Softened mushrooms and leek are folded with finely grated celeriac, cucumber, feta and tarragon. Serve on grilled baguette with lemon wedges.
Mushroom and Mango Soup
Mushrooms and cabbage simmer in a coconut milk broth infused with lemongrass. Mango is warmed through near the end.
Mushroom and Pak Choi Rice Salad
Cold brown rice, raw button mushrooms, pak choi and sweetcorn are dressed with ginger and basil vinaigrette, with lemon wedges alongside.
Mushroom and Pak Choi Salad with Brown Rice
Cold brown rice and cooked bean sprouts are tossed with raw button mushrooms, pak choi and lettuce in soy and mint vinaigrette.
Mushroom and Potato Sauce with Horseradish
Freshly grated horseradish dominates this pungent mushroom condiment, with cider and red wine vinegar sharpening it. Roasted mushrooms are blended first, boiled potato is folded in by hand, and water loosens the sauce to the desired pouring consistency.
Mushroom and Tofu Couscous with Salmon
Mushrooms and tofu cook with ginger, chilli and onion. Salmon cooks gently in the pan before couscous is folded in.
Mushroom, Cheddar and Kale Salad
Mushrooms, cheddar and kale are gently combined with radish and chives, then dressed with olive oil and red wine vinegar. Reserved kale finishes the bowl.
Mushroom, Pine Nut and Anchovy Pasta Sauce
Strained tomato sauce enriched with butter-toasted pine nuts, thin mushroom slices and anchovies, with spaghetti serving instructions.
Mushroom-Stuffed Eggs on Mashed Potatoes
Hard-boiled egg halves filled with yolk, cooked mushrooms, butter, bread and Parmesan, warmed over smooth mashed potatoes.
Mushrooms à la Bordelaise on Toast
Chopped canned mushrooms and shallots sautéed with parsley, bay and sherry, served hot on crisp French toast.
Mustard and Swiss Cheese Biscuits
Small savoury butter biscuits with grated Swiss cheese and prepared mustard.
Mutton Broth
Mutton-neck broth with diced meat and vegetables.
Mutton Chops with Mashed Potatoes
Six broiled mutton chops around one measured No178 potato pyramid.
Mutton Loin Chops alla Finanziera
Mutton loin chops braised with chicken giblets, sweetbreads and mushrooms, finished with separately reduced white wine and strained, defatted juices.
Mutton Loin Stuffed with Veal and Prosciutto
Mutton loin wrapped around a finely minced veal, prosciutto, Parmesan and egg filling, then braised with Marsala and vegetables.
Mutton Shoulder Braised with Brandy and Clove
A tightly rolled mutton shoulder cooked slowly with a clove-studded onion, butter, broth and brandy, served with its strained pan juices.
Mutton Spleen and Anchovy Crostini
Gently dried buttered bread with finely chopped mutton spleen and anchovy, moistened with meat jus.
Neapolitan Custard Layer Cake
Thin sponge layers filled with vanilla custard, coated in white lemon-sugar glaze containing almond slivers and crowned with upright almond halves.
Neapolitan Macaroni with Braised Beef Sauce
Long pasta dressed with tomato and beef-braising juices and sharp cheese, with the larded beef served separately.
Neapolitan Macaroni with Tomato and Butter
Long pasta in a rich tomato and basil sauce, made with onion-infused fat and finished with butter and Parmesan.
Neapolitan Poultry and Beet Salad
Cold diced poultry, potato, beet and celery on lettuce with mayonnaise, egg and capers.
Neapolitan Ricotta and Almond Pie
A covered shortcrust pie filled with ricotta, finely ground sweet almonds and lemon-scented custard, served cold.
Neapolitan Semolina and Preserve Pie
A closed sweet shortcrust pie filled with three layers of soft semolina and small pockets of mixed fruit preserves, served cold with icing sugar.