Indeholder "Conversion Tables", "Introduction", "Chapter one. Warming Up - the Soup Collection", " Quick Vegetable Stock", " Chicken Giblet Stock", " Croûtons", " Garlic Croûtons", " Parmesan Croûtons", " Chickpea, Chilli and Coriander Soup", " Roasted Pumpkin Soup with Melting Cheese", " Polish Beetroot Soup", " Curried Parsnip and Apple Soup with Parsnip Crisps", " Parsnip Crisps", " Black Bean Soup with Black Bean Salsa", " Black Bean Salsa", " Smoked Haddock Chowder with Poached Eggs", " Tuscan White Bean Soup With Frizzled Shallots and Pancetta", " Frizzled Shallots and Pancetta Garnish", " Libyan Soup with Couscous", " French Onion Soup", "Chapter two. Warm Salads, Hot Starters and Supper Dishes", " Pan-roasted Italian Onions with San Daniele Ham and Shaved Pecorino", " Baked Eggs in Wild Mushroom Tartlets", " Spaghetti Alla Carbonara", " Warm Lentil Salad with Walnuts and Goats' Cheese", " Blinis with Smoked Salmon, Crème Fraîche and Dill", " Camembert Croquettes with Fresh Date and Apple Chutney", " Fresh Date and Apple Chutney", " Apple, Cider Salad with Melted Camembert Dressing", " Rillettes of Duck with Confit of Cranberries", " Confit of Cranberries", " Home-Made Mayonnaise", " Prawn Cocktail 2000", " Warm Poached Egg Salad with Frizzled Chorizo", "Chapter three. Seafood in Winter", " Fillets of Sole Véronique", " Luxury Fish Pie with Rösti Caper Topping", " Fried Herring Fillets with a Lime Pepper Crust", " Roasted Fish Topped with Sun-Dried Tomato Tapenade", " Pepper-Crusted Monkfish with Red Pepper Relish", " Smoked Haddock with Spinach and Chive Butter Sauce", " Hollandaise Sauce", " Parmesan-Coated Fish with Walnut Romesco Sauce", " Romesco Sauce", " Oven-Baked Mackerel Stuffed with Pesto Mash", " Seared Spiced Salmon Steaks with Black Bean Salsa", " Black Bean Salsa", " Salmon Coulibiac", " Foaming Hollandaise", " Foil-Baked Salmon Served with English Parsley Sauce", " Gratin of Mussels with Melted Camembert", " Melted Camembert", " Linguini with Mussels and Walnut Parsley Pesto", " Walnut Parsley Pesto", "Chapter four. Poultry and the Game Season", " Roast Duck with Sour Cherry Sauce", " Chicken Breasts with Wild Mushroom and Bacon Stuffing and Marsala Sauce", " Marsala Sauce", " Moroccan Baked Chicken with Chickpeas and Rice", " Traditional Roast Stuffed Chicken with Cranberry, Sage and Balsamic Sauce", " Poached Pheasant with Celery", " Venison Steaks with Cranberry Cumberland Sauce", " Cranberry Cumberland Sauce", " Grilled Chicken with Lemon, Garlic and Rosemary, Served with Puy Lentils", " Puy Lentils", " Pot-Roasted Venison with Shrewsbury Sauce", " Pot-Roast of Pheasant with Shallots and Caramelized Apples", " Terrine of Venison with Juniper and Pistachio Nuts", " Venison Sausages Braised in Red Wine", "Chapter five. The Winter Vegetarian", " Pancake Cannelloni with Spinach and Four Cheeses", " Broccoli Soufflé with Three Cheeses", " Warm Roquefort Cheesecake with Pears in Balsamic Vinaigrette", " Pears in Balsamic Vinaigrette", " Red Onion Tarte Tatin", " Italian Stuffed Aubergines", " Roasted and Sun-Dried Tomato Risotto", " Oven-Baked Wild Mushroom Risotto", " Vegetarian Moussaka with Ricotta Topping", " Mashed Black-Eyed Beancakes with Ginger Onion Marmalade", " Ginger Onion Marmalade", " Gorgonzola Cheese and Apple Strudel with Spiced Pickled Pears", " Spiced Pickled Pears", "Chapter six. The Top Ten Casseroles and Braised Dishes", " Pork Braised in Cider Vinegar Sauce", " Braised Lamb with Flageolet Beans", " A Bit of the Irish Stew with Crusted Dumplings", " Pot-Roasted Beef in Red Wine with Red Onion Marmalade", " Meatballs in Goulash Sauce", " Goulash Sauce", " Braised Steak in Madeira with Five Kinds of Mushrooms", " Braised Steak au Poivre in Red Wine", " Oxtail Braised in Guinness with Cannellini Beans", " Black Bean Chilli with Avocado Salsa", " Avocado Salsa", " Beef in Designer Beer", "Autumn and Winter Entertaining", "Chapter seven. A Sunday Lunch Revival and other Meat Dishes", " Roast Gammon with Blackened Crackling with Citrus, Rum and Raisin Sauce", " Pork Stroganoff with Three Mustards", " Autumn Lamb Braised in Beaujolais", " Classic Roast Pork with Crackling and Roasted Stuffed Apples with Thyme and Parsley", " Roasted Stuffed Apples with Thyme and Parsley", " Steak and Kidney Pudding", " Steak and Kidney Gravy", " Roast Ribs of Traditional Beef with Yorkshire Pudding and Horseradish, Crème Fraîche and Mustard Sauce", " Traditional Yorkshire Pudding", " An Authentic Ragù Bolognese", " Pancake Cannelloni with Ragù", "Timings for One O'Clock Lunches for Eight", "Chapter eight. Winter Vegetable Selection", " Perfect Roast Potatoes", " Fluffy Mashed Potatoes", " Mashed Potato with Garlic-Infused Olive Oil", " Pesto Mash", " Colcannon Potatoes", " Potato and Apple Rösti", " Spiced Sautéed Red Cabbage with Cranberries", " Celery Baked in Vinaigrette with Pancetta and Shallots", " Sautéed Caramelized Fennel", " Oven-Roasted Cauliflower and Broccoli with Garlic and Coriander", " Compote of Glazed Shallots", " Roasted Roots with Herbs", " Roasted Swede with Parmesan", " Parsnips with a Mustard and Maple Glaze", "Chapter nine. Stars of the East", " Chinese Crispy Beef Stir-Fry", " Thai Green Curry with Chicken", " Hung Shao Pork with Stir-Fry Greens", " Marinated Cucumber and Sesame Salad", " Singapore Stir-Fried Noodles", " Teriyaki Steak", " Thai Prawn Curry with Pineapple", "Chapter ten. Autumn, Winter and Party Desserts", " Grilled Autumn Fruits with Sabayon Cider Sauce", " Spiced Lambrusco Jellies with Brandy Cream and Frosted Black Grapes", " Basic Pancakes with Sugar and Lemon", " Pears Baked in Marsala Wine", " Iced Apple Soufflé with Caramelized Apple", " Lime and Mango Ice Cream", " Banoffee Cheesecake with Toffee Pecan Sauce", " Fallen Chocolate Soufflé with Armagnac Prunes and Crème Fraîche Sauce", " Spiced Cranberry and Orange Jellies", " Lemon Ricotta Cheesecake with a Confit of Lemons", " Confit of Lemons", " Mascarpone Creams and Caramel Sauce with Caramelized Hazelnuts", " Tiramisu", " Apple Crêpes with Calvados", " Classic Crêpes Suzette", " Chocolate Mascarpone Cheesecake with Fruit and Nuts Served with Crème Fraîche", "Chapter eleven. Proper Puddings", " Steamed Treacle Sponge Pudding", " Sticky Gingerbread Puddings with Ginger Wine and Brandy Sauce", " Apple Sponge Puddings with Mincemeat Topping and Real Custard", " Real Custard Sauce", " Chocolate Bread and Butter Pudding", " Hot Citrus Pudding in Its Own Juices", " Chunky Marmalade Bread and Butter Pudding", "Chapter twelve. Back to Home Baking", " American One-Crust Pie with Spiced Apples and Raisins", " Traditional Apple Pie with a Cheddar Crust and Mascarpone Nutmeg Ice Cream", " Mascarpone Nutmeg Ice Cream", " Hot Cross Buns", " Cranberry and Orange One-Crust Pies", " Quick Apricot, Apple and Pecan Loaf Cake", " A Return to the Black Forest", " Four Nut Chocolate Brownies", " Deep Lemon Tart", " Prune, Apple and Armagnac Cake with Almond Streusel Topping", " Iced Lemon Curd Layer Cake", " Polenta and Ricotta Cake with Dates and Pecans", " Rich Fruit Buttermilk Scones", " Feta, Olive and Sun-Dried Tomato Scones", "Ingredients Update", "Chapter thirteen. Marmalades and other Preserves", " Spiced Cranberry Chutney", " Mango Chutney", " Lemon and Lime Marmalade", " Dark Chunky Marmalade", " Suntina Marmalade", " Home-Made Christmas Mincemeat with Cranberries", " Fresh and Sun-Dried Tomato Chutney", "Equipment Update", "Stockists and Suppliers of Oriental Ingredients", "Index".

"Black Bean Chilli with Avocado Salsa" er en supergod chili con carne opskrift. ( )