Pan-Fried Clove and Lemon Halibut
Flour-dusted halibut slices seasoned with a little clove, lemon and parsley, fried in olive oil until browned.
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Pan-Roasted Beef Steak with Potatoes
A large beef steak gently cooked with whole garlic and rosemary, with potato chunks finished in its strained pan juices.
Pan-Roasted Lamb with Garlic and Rosemary
Lamb leg gently roasted with a whole garlic clove and rosemary in the pan, served with its strained reduced juices.
Pan-Roasted Turkey with Potatoes
Turkey hindquarters studded lightly with garlic and rosemary, cooked with cured pork, butter and tomato, with potatoes in the same juices.
Pan-Roasted Veal Loin with Kidney
Veal loin rolled around its attached kidney, browned in a little oil and butter and gently finished with scant broth.
Pan-Seared Tomato and Chickpeas with Ginger
Pan-seared tomato is combined with chickpeas and tender peas, seasoned with ginger and turmeric. Serve the warm mixture over natural yogurt with crisp toast.
Panata
Soft clusters of bread, egg and Parmesan gently set in clear broth, with a little nutmeg.
Pane Angelico Dumpling Soup
Small soft bread dumplings with prosciutto, marrow and Parmesan, simmered in clear broth.
Papaya and Lime Dessert Bites
Papaya and peeled lime flesh give these cocoa bites a pronounced citrus character. Honey is mixed into the egg-rich batter before the fruit; bake the small portions fully and allow them to cool.
Pappardelle with Hare and Rich Meat Jus
Wide egg noodles with small diced hare, kidneys and pancetta in a rich meat-jus sauce finished with butter and nutmeg.
Pappardelle with Hare and Tomato Gravy
Wide pasta with coarsely chopped braised hare and kidneys in a buttery tomato gravy thickened with a pale roux.
Pappardelle with Rabbit Braising Sauce
Wide noodles dressed with the tomato-rich juices of rabbit braised with liver, pancetta and vegetables; the rabbit is served separately.
Paprika Beef and Potato Stew
Tender beef and diced potatoes in a paprika sauce lightly finished with milk and flour.
Parboiled Rabbit in Lemon and Tomato Sauce
Jointed rabbit parboiled, lightly floured and fried in lard, then finished in a lemon, tomato, onion and red-pepper sauce with boiled rice.
Parisian Chicken with Mushrooms and Cream
Browned spring chicken simmered with mushrooms and wine, finished with hot cream and croutons.
Parisian Egg Punch
A warm foamy punch of egg yolk, sugar, cognac and hot water.
Parmesan Rice with Tomato Sauce
Soft boiled rice steamed under Parmesan and finished with a seasoned tomato sauce.
Parmesan and Artichoke Pita Bites
Grated Parmesan and ricotta bind finely chopped artichoke, shaved fennel, cucumber, oregano and basil. Serve the topping on crisp pita triangles.
Parmesan and Courgette Rice Bake
White and brown rice are combined with courgette, onion, garlic and balsamic vinegar, then baked with Parmesan.
Parmesan and mushroom fettuccini
Parsley Butter Potatoes
Quartered boiled potatoes gently warmed in butter and parsley.
Parsley Potato Balls
Fried mashed-potato balls with parsley, chervil and nutmeg.
Parsley and Anchovy Crostini
Small buttered white-bread shapes decorated with parsley leaves and curved anchovy strips.
Parsnip and Cabbage Pita Bites
Finely grated parsnip, celeriac and radish are mixed with shredded savoy cabbage, herbs and a mustard dressing. Small spoonfuls of the slaw are served on crisp pita.