Recipe book by Josceline Dimbleby. Third reprint (all recipes same as SA/PUB/1/2/13/1).
Contents:
Introduction 5
Herbs 8
Spices 10
First Courses and Light Meals 12
Leeks Cooked in Spiced Wine
Smoked Haddock Soup
Pea and Mint Soup
Carrot and Orange Soup
Creamed Chicory and Avocado Salad
Fish Rolls with Spanish Sauce
Little Chive Pies
Spiced Eggs with Cucumber
Chilled Almond and Chive Soup
Crusty Pork and Bacon Pie
Bhikoo’s Egg Dish
Buckling Pâté
Spiced Pilaff Rice
Cheese and Onion Custard
Avocados Mozzarella
Fresh Green Sauce
Minty Mushrooms
Smoked Mackerel Fillets in Soured Cream
Main Courses 41
Summer Chicken
Lamb’s Liver with Paprika and Cumin
Surprise Meatballs
Spiced Duck with Prune and Hazelnut Stuffing
Chicken and Mushroom Paprika
Lamb’s Liver with Parsley and Buttered Leeks
Joints of Duck with Olives and Cinnamon
Roast Pork and Spiced Apricot Stuffing
Marrakech Meatballs
Tandoori Chicken
Trout with Herb and Cream Stuffing
Chicken Roasted in Yoghurt
Pork Tenderloin Rolled with Cheese and Sage
Breast of Chicken Coriander
Green Chilli Veal
Spiced Lamb with Apricots
The Memsahib’s Curried Chicken
Sharp Steak and Mushroom Stew
Turkey in Puff Pastry
Spare Rib Pork Chops and Fresh Herb Sauce
Creamy Chicken Pasta
Pork Chops with Green Pepper and Garlic Sauce
Desserts and Gâteaux 81
Gooseberry and Mint Pie
Orange Butter Spice Biscuits
Apple Lattice Tart
Lemon Spice and Strawberry Delight
Strawberries in Ginger and Orange Cream
Raspberry and Walnut Spice Gâteau
Chocolate Cinnamon Gâteau
The Author 96
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