Orange and Rum Punch
A filtered rum and orange punch with lemon-zest infusion, served without a flame.
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Orange and Saffron Rosolio
A sweet filtered orange-zest liqueur coloured with a small pinch of saffron.
Orange and Yogurt Cocoa Cake Bites
A cocoa cake base is topped with a light baked yogurt layer and orange pieces. Lemon zest adds a fresh note to the small chilled squares.
Orange, Plum and Oat Cake Bites
Small squares of vanilla oat cake carry pieces of orange and plum. A short oat soak and a measured amount of fruit keep the crumb tender enough to slice.
Orzata
Concentrated sweet almond syrup scented with orange-blossom water, for diluting into a cold drink.
Osso Buco
Veal shanks gently braised with vegetables and tomato, served with strained juices finished with finely cut lemon peel and parsley.
Oven-Baked Potato and Parmesan Balls
Soft mashed-potato balls with egg and a little flour, browned in the oven with Parmesan.
Overnight Rye Bread
Four loaves of mixed wheat and rye bread with caraway seed and an overnight sponge.
Overnight Spiced Beet Salad
Tender beet slices steeped overnight in red wine vinegar with bay, cloves and peppercorns.
Oyster Sauce
Thirty Bluepoint oysters in a lightly thickened oyster-liquor and milk sauce.
Oyster Stew Française
Thirty-six oysters in wine, herb, water and hot milk stew.
Oysters à la Toulonaise on Toast
Breaded large oysters browned in bacon fat and served on buttered toast with lemon and olives.
Pak Choi and Aubergine Cups
Roasted aubergine, softened mushrooms and wilted pak choi are folded with feta, cilantro and basil. Spoon into small cups over crisp toast pieces.
Pak Choi and Bean Sprout Rice Salad
Pak choi, cabbage, cold cooked bean sprouts and brown rice are tossed with ginger vinaigrette, with lime wedges alongside.
Pak Choi and Bean Sprout Toasts
Cooked bean sprouts, sautéed pak choi and firm tofu are folded with ricotta and spooned onto crisp toasts. Lemongrass infuses the sprout cooking water and is removed; lime wedges are served alongside.
Pak Choi and Choy Salad with Broccoli
Pak choi, choy and broccoli are mixed in a wide bowl with radish and coriander. Both white wine vinegar and an olive oil and red wine vinegar dressing are included.
Pak Choi and Choy Salad with Spring Onion
Pak choi, choy, cabbage and lettuce are finely shredded with spring onion, then tossed in one dressing of olive oil, white wine vinegar and red wine vinegar.
Pak Choi and Noodle Filo Bites
Stir-fried pak choi and cabbage are combined with short cooked noodles, radish, feta, sesame oil and light soy sauce. Serve the topping on golden baked filo.
Pak Choi and Salmon Noodle Soup
Salmon and pak choi simmer with ginger and onion. Cooked noodles are warmed in the broth and chives finish the soup.
Pale Pumpkin and Almond Cake Diamonds
Grated pumpkin squeezed dry and cooked in milk, combined with almonds and eggs and baked gently over a thin plain pastry base.
Pale Ricotta and Almond Cake Diamonds
A delicate pale ricotta and almond cake baked gently over a thin water-and-flour pastry base, then chilled and cut into diamonds.
Palermo-Style Baked Hake
A whole butterflied hake with anchovy oil and breadcrumbs, baked until lightly crisp and served with anchovy-butter crostini.
Pan-Charred Prawns and Spinach with Capers
Pan-cooked prawns and wilted spinach are combined with cannellini beans and red onion softened with reduced sherry. Serve over yogurt with capers and baked filo crisps.
Pan-Fried Chicken with Tomatoes
Small uncoated chicken pieces fried in lard, drained of excess fat and finished with chopped tomatoes.