Avocado and Sweetcorn Grain Salad
Chilled quinoa and brown rice are tossed with avocado, sweetcorn and sweet pepper in a cumin and cilantro vinaigrette.
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Avocado and Sweetcorn Salad with Coconut Milk
Avocado, sweetcorn, cabbage and rocket are coated with a coconut milk and ginger dressing.
Avocado and Sweetcorn Salad with Ginger
Avocado, sweetcorn, cabbage, lettuce and radish are dressed with ginger vinaigrette. Lime wedges accompany the salad.
Azaroles in Syrup
Small peeled azaroles kept whole with their stalks, cooked in a thick clear syrup.
Babà with Raisins
A tall fluted yeasted cake with two kinds of raisins, candied peel, Marsala and rum mixed into the dough, served cold with icing sugar.
Baccalà Montebianco
A smooth cold emulsion of salt cod, olive oil and cream, served with fried bread crostini.
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.
Baked Apples
Six cored apples baked soft with sugar, with cold cream or milk offered separately.
Baked Artichoke and Spinach with Dill
Baked artichoke hearts and wilted spinach are combined with tomato, Kalamata olives and dill. Serve over natural yogurt with crisp pita and lemon wedges.
Baked Bluefish with Tomatoes
Whole boned bluefish baked under sliced tomatoes and anchovy-lemon butter.
Baked Courgette and Chickpeas with Feta
Baked courgette and chickpeas are folded with feta, dill, mint and natural yogurt and spooned into golden filo cups. A light scattering of toasted breadcrumbs finishes the filling.
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.
Baked Eggs with Shallot Tomatoes
Individual baked eggs topped with gently cooked tomato, shallot and parsley.
Baked Eggs, Lucernoise.
Hard-boiled eggs cut into four even longitudinal slices each, layered with Swiss cheese white sauce and browned breadcrumbs.
Baked Lamb and Aubergine with Yogurt
Lamb is baked with oregano and black pepper and combined with roasted aubergine, chickpeas and tomato. Serve over natural yogurt with crisp baguette toasts.
Baked Matzo, Raisin and Egg Pudding
Soft matzo and raisin pudding with cinnamon and separated eggs, baked until set.
Baked Mustard Cheese Rarebit
Hot buttered toast under a melted cheese, mustard and breadcrumb topping.
Baked Pears
Twelve baked pear halves with their own basting liquor; rum, Cognac or kirsch is an optional historic variation.
Baked Peas and Tofu with Coconut Milk
Tofu, peas and chickpeas bake with cardamom and coconut milk. Spoon the warm mixture with plain yogurt into golden filo cups and serve over the remaining yogurt.
Baked Potatoes
Six intact baked potatoes in skins.
Baked Semolina Gnocchi Lozenges
Milk-cooked semolina enriched with egg, butter and Parmesan, cooled, cut into lozenges and baked in overlapping layers.
Baked Spaghetti with Melted Cheese and Milk
Tender spaghetti coated in a simple buttery milk-and-cheese sauce, topped with more grated cheese and baked until bubbling.
Baked Sweet Potato Purée
Smooth mashed sweet potatoes enriched with egg, milk, brown sugar and cinnamon, baked until browned.
Baked Sweet Potatoes
Whole sweet potatoes roasted until tender and served hot without garnish.