Warm-Whisked Almond Sponge
A plain almond sponge made by gently warming nine yolks with sugar, then folding in flour, ground almonds and nine whipped whites.
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Water-Based Hot Chocolate
A rich drinking chocolate made with water and whisked between two brief boils.
Watercress and Cheddar Salad with Horseradish
Watercress, cheddar, mushrooms and cucumber are arranged with rocket and dressed with grated horseradish, thyme, olive oil and red wine vinegar.
Watercress and Cheddar Salad with Radish
Watercress, cheddar, mushrooms and radishes are tossed with thyme, chives and vinaigrette. Lemon wedges are served alongside.
Watercress and Haddock with Cider
Roasted haddock and celeriac are combined with lightly wilted watercress, yogurt, cider and black pepper. Serve with crisp pita wedges.
Watercress and Pea Pasta Bake
Celeriac and onion soften with cider before peas, watercress and cooked pasta are added. The covered dish finishes in the oven.
Whipped Ricotta and Polenta Filo Bites
Smooth ricotta is folded with warm polenta, Parmesan, feta, sage and parsley. Spoon the creamy topping onto golden baked filo squares just before serving.
Whipped Vanilla Custard Mould
A light whipped yolk-and-water custard set with gelatine in a decorative mould.
White Bean Purée
Private documentary adaptation of printed No1892; not physically cooked, measured or tasted.
White Beans Bretonne
Dried white beans simmered with salt pork, then dressed in onion-flour sauce.
White Cabbage Wedges in Prosciutto Jus
Small cabbage wedges gently braised in strained onion and prosciutto juices, served without visible ham pieces.
White Chicory Salad
Fresh white chicory lightly dressed with four tablespoons of Filippini’s spiced vinaigrette.
White House Consommé with Rice and Tapioca
Clear beef consommé carrying separately boiled rice, tapioca, peas and sherry.
White Onion Frittata
A gently cooked frittata with large white onion strips soaked in cold water, dried and lightly browned before adding the eggs.
White Truffles with Parmesan, Bolognese Style
Very thin alternating layers of white truffle and Parmesan, briefly warmed in olive oil and finished immediately with lemon juice.
White rice with vegetables
Whole Apples with Redcurrant Jelly
Whole poached apples filled with redcurrant jelly and served cold in a kirsch-scented syrup.
Whole Cabbage Stuffed with Braised Veal
A whole cabbage filled with finely chopped braised veal, balsamella, Parmesan and egg yolk, then cooked gently in the veal juices.
Whole Lentils with Butter and Meat Jus
Whole lentils boiled until tender, drained and gently finished in butter and meat jus.
Whole Sausages with Grapes
Whole sausages cooked in a little butter before a modest quantity of whole grapes is added and softened into their juices.
Whole Zucchini Stuffed with Tuna
Whole zucchini filled with finely chopped tuna, egg, Parmesan and a little of their own flesh, gently cooked in butter and smooth tomato sauce.
Whole Zucchini Stuffed with Veal
Whole hollowed zucchini filled with finely chopped braised veal, egg, Parmesan and softened bread, browned in butter and finished in the reserved meat juices.
Whole-Lemon and Almond Pudding
A light almond pudding made with a whole boiled lemon and whipped egg whites, served warm or cold.
Wild Boar Braised under Pork Fatback
A whole piece of wild boar marinated with shallots and bay, then gently oven-braised between thin layers of pork fatback with white wine and broth.