MasterChef Cookbook

CONTENTS......Page 7
JOHN TORODE......Page 10
GREGG WALLACE......Page 12
MICHEL ROUX JR......Page 14
MONICA GALETTI......Page 15
STARTERS......Page 17
FRESH PEA SOUP WITH WHITE TRUFFLE OIL AND PARMESAN CRISPS......Page 18
POTATO SOUP WITH PARSLEY PESTO......Page 20
SORREL SOUP WITH EGG......Page 21
DORSET APPLE SOUP WITH WALNUT SCONES......Page 22
JERUSALEM ARTICHOKE SOUP......Page 24
GAZPACHO WITH MEDITERRANEAN SCONES......Page 25
SPICED SQUASH SOUP WITH PARMESAN CROUTONS......Page 26
CURRIED BUTTERNUT SQUASH SOUP......Page 27
GARLIC SOUP WITH SCALLOP TARTARE, CROUTES, AND PANCETTA......Page 28
INDONESIAN NOODLE SOUP......Page 29
THAI PRAWN SOUP WITH LEMONGRASS......Page 31
EMERALD AND WHITE JADE SOUP AND BARBECUED SPARE RIBS IN HONEY SAUCE......Page 32
MOZZARELLA AND ROASTED VEGETABLES WITH SWEET BASIL DRESSING......Page 33
ROAST FIGS WITH GORGONZOLA AND HONEY VINEGAR SAUCE......Page 34
ROSEWATER BLINIS WITH CREAMY LEMON SAUCE......Page 36
BAKED ASPARAGUS WRAPPED IN PARMA HAM......Page 37
SEASONAL SALAD OF BROAD BEANS, COURGETTES, FETA, AND MINT......Page 38
SALAD OF MARINATED BEETROOT WITH TRUFFLE HONEY AND GOAT’S CHEESE MASH......Page 40
GOAT’S CHEESE FRITTERS WITH SPINACH AND APPLE SALAD......Page 41
WATERCRESS, PEAR, AND GOAT’S CHEESE SALAD WITH HONEY AND MUSTARD DRESSING......Page 42
WARMED GOAT’S CHEESE SALAD WITH WALNUTS AND POMEGRANATE DRESSING......Page 43
GLAZED GOAT’S CHEESE AND BEETROOT WITH PEA SHOOTS SALAD......Page 45
WARM MEDITERRANEAN SALAD WITH BRAISED FENNEL AND PANCETTA CROUTONS......Page 46
BAKED GOAT’S CHEESE SALAD......Page 48
WILD MUSHROOM BRUSCHETTA......Page 49
RISOTTO WITH CHANTERELLES AND ROCKET PESTO......Page 50
RICOTTA AND LEMON RAVIOLI......Page 52
SMOKED MOZZARELLA RAVIOLI WITH CHERRY TOMATO SAUCE AND BASIL CREAM......Page 54
USHKA WITH BEETROOT AND SOURED CREAM......Page 56
LEEK AND WILD MUSHROOM VOL AU VENT......Page 57
WARM ROQUEFORT CHEESECAKE WITH OVEN-ROASTED VINE TOMATOES......Page 59
FIG TART WITH RED ONION JAM......Page 60
MUSSELS À LA PROVENÇALE......Page 61
MUSSELS WITH CHIPOTLES AND CORIANDER......Page 62
SCALLOPS ON AN APPLE AND WALNUT SAUCE......Page 64
CARAMELIZED SCALLOPS ON CELERIAC PURÉE WITH GARLIC BACON LARDONS......Page 65
ROASTED SCALLOPS, CAULIFLOWER PURÉE, VEGETABLES À LA GRECQUE......Page 66
ASPARAGUS AND CRAB TARTLET WITH AVOCADO SORBET......Page 67
TIAN OF CRAB WITH CORIANDER-INFUSED OIL......Page 68
LOBSTER RAVIOLI WITH A TARRAGON BUTTER SAUCE......Page 70
CRISPY SQUID WITH GREEN PEPPERCORN AND CHILLI DRESSING......Page 72
STUFFED SQUID WITH SPICY TOMATO SAUCE......Page 74
THAI FISH CAKES WITH SWEET CHILLI SAUCE......Page 76
CRISPY BUTTERFLY PRAWNS WITH GINGER AND LIME......Page 77
OPEN RAVIOLI OF SQUASH AND LANGOUSTINES IN A LANGOUSTINE AND BROAD BEAN SAUCE......Page 79
LANGOUSTINES WITH GREEN CURRY SAUCE AND MANGO PURÉE......Page 80
WARM SALAD OF LANGOUSTINES AND FENNEL......Page 81
SMOKED HADDOCK RISOTTO WITH A POACHED HEN’S EGG......Page 82
PAN-FRIED FILLET OF RED MULLET WITH SCALLOP TARTARE AND CELERIAC PURÉE......Page 84
PAN-FRIED SEA BREAM WITH ROASTED TOMATOES AND A FENNEL SALAD......Page 85
PANCETTA-WRAPPED MONKFISH WITH SAFFRON CHIPS AND TARTARE SAUCE......Page 86
STEAMED FILLET OF SEA BASS WITH GARLIC CONFIT AND VANILLA CREAM SAUCE......Page 89
HOT SMOKED WILTSHIRE TROUT WITH CELERIAC AND APPLE REMOULADE AND GRAIN MUSTARD DRESSING......Page 90
TAGLIATELLE OF BEETROOT JUICE WITH APPLE AND MINT CREAM......Page 91
PAVÉ OF SALMON, VEGETABLE TERRINE, CONSOMMÉ OF SAN MARZANO AND QUAIL’S EGG JELLY......Page 93
SALMON CARPACCIO AND SPRING ONION PANCAKES......Page 94
SESAME CRUSTED TUNA WITH HORSERADISH MOUSSE......Page 95
SEARED TUNA WITH CHIPOTLE MAYONNAISE......Page 96
SEARED MACKEREL FILLET WITH RED ONION MARMALADE......Page 97
SMOKED MACKEREL PÂTÉ......Page 98
CHICKEN AND ASPARAGUS TORTELLINI WITH POACHED QUAIL’S EGGS......Page 100
DUCK BREAST ON ASIAN SALAD......Page 102
LAMB SAMOSAS......Page 103
SEARED BEEF WITH CUCUMBER AND POPPY SEED SALAD......Page 104
WINTER SALAD OF PIGEON AND JERUSALEM ARTICHOKES......Page 105
SPICED QUAIL SALAD WITH POMEGRANATE SEEDS AND PISTACHIOS......Page 106
GRILLED QUAIL WITH A PISTACHIO AND ORANGE BLOSSOM SAUCE, SERVED ON HOME-MADE FLAT BREAD......Page 107
ROAST QUAIL WITH SCOTCH EGG, MORELS, AND ASPARAGUS......Page 108
CARPACCIO OF VENISON WITH WATERCRESS SALAD AND A RASPBERRY VINAIGRETTE......Page 111
TRIO OF WILD RABBIT WITH PANCETTA CRISPS AND FOIE GRAS SAUCE......Page 112
BRAISED WILD HARE WITH PEARL BARLEY RISOTTO......Page 113
VEGETABLES & FISH......Page 115
SPINACH AND RICOTTA RAVIOLI WITH WALNUT PESTO, AND A CREAM AND BASIL SAUCE......Page 116
WILD MUSHROOM RISOTTO WITH TRUFFLED BRIE......Page 118
BAKED RICOTTA CAKE WITH ROASTED CARDAMOM VEGETABLES......Page 119
GNOCCHI WITH BLUE CHEESE, GREEK YOGURT, AND PINE NUT SAUCE......Page 120
MUSHROOM, LEEK, AND ALE PIE......Page 122
CAULIFLOWER AND BROCCOLI FLAN......Page 123
SEAFOOD TAGINE WITH FLAT BREAD......Page 124
ROASTED COD WITH MASH AND CURLY KALE......Page 126
ROAST COD AND CLAMS WITH BACON MASH, CREAMY SHALLOT SAUCE, AND SPINACH......Page 128
COD FILLET IN HERB CRUST WITH SABAYON OF WHOLEGRAIN MUSTARD......Page 130
HARISSA PAN-FRIED COD WITH ROASTED ROOTS AND A FRESH CORIANDER SAUCE......Page 131
SAUTÉED COD WITH COD CAKES AND CLAM CHOWDER......Page 132
STEAMED SEA BASS WITH SPICED BROTH......Page 133
SEA BASS WITH A TAHINI SAUCE, CARROT AND ONION SEED SALAD, AND SAFFRON RICE......Page 134
SEA BASS IN A FENNEL VANILLA SAUCE WITH FONDANT POTATO......Page 136
STEAMED SEA BASS AND RICE WRAPPED IN LOTUS LEAF......Page 137
HALIBUT WITH A WALNUT CRUST ON LEEKS AND COCKLE SAUCE......Page 138
ROAST HALIBUT WITH CRAB AND A TOMATO AND SAFFRON VINAIGRETTE......Page 142
TURBOT WITH FENNEL HOLLANDAISE......Page 143
ROAST TURBOT WITH LOBSTER AND LOBSTER CREAM SAUCE......Page 144
TURBOT WITH PETIT POIS BONNE FEMME AND SAUTÉED POTATOES......Page 146
TILAPIA WITH MANGO SALSA AND CORN SHAK......Page 147
DOVER SOLE SERVED WITH TOMATO CHUTNEY, BASIL CRISPS, AND LEMONGRASS VELOUTÉ......Page 148
RED MULLET WITH PURPLE SPROUTING BROCCOLI AND COURGETTE GRATIN......Page 150
SALMON EN PAPILLOTTE WITH BRAISED FENNEL AND A CREAMY CAPER SAUCE......Page 152
HERB-MARINATED SALMON IN COCONUT CURRY SAUCE......Page 154
POACHED SALMON IN AN ASIAN BROTH......Page 155
SEARED TUNA WITH AN ASIAN GLAZE......Page 157
POACHED SEA TROUT WITH ASPARAGUS, MASHED POTATO, AND SORREL SAUCE......Page 158
MACKEREL FILLETS ON SALT COD AND BUTTERBEAN SALAD WITH SALSA VERDE......Page 159
POULTRY......Page 161
PAN-FRIED CHICKEN BREAST WITH SESAME SEEDS AND A MANGO HOLLANDAISE......Page 162
CHICKEN BREAST FILLED WITH LIVER SERVED WITH MADEIRA CREAM SAUCE......Page 164
CHICKEN WITH AUBERGINE STUFFING......Page 167
CHICKEN BREAST STUFFED WITH PESTO AND MOZZARELLA ON A BED OF MUSHROOMS......Page 168
CHICKEN WITH A MEDITERRANEAN STUFFING AND A ROSEMARY VERMOUTH QUINCE SAUCE......Page 169
CHICKEN STUFFED WITH WILD MUSHROOMS AND HAZELNUTS WITH PAN HAGGERTY......Page 170
POACHED POUSSINS WITH SWISS CHARD AND BALSAMIC-GLAZED BABY ONIONS......Page 173
CHICKEN SUKKA WITH SWEET RICE......Page 174
SPICED BLACKENED POUSSIN WITH AUBERGINE RAITA AND WHOLEWHEAT PUFFS......Page 176
ROAST POUSSIN WITH WILD MUSHROOMS AND CARAMELIZED SHALLOT SAUCE......Page 178
POACHED QUAIL’S EGGS WITH DUCK SAUSAGE......Page 179
ORANGE AND MAPLE-GLAZED DUCK BREAST WITH VANILLA CELERIAC PURÉE......Page 180
PAN-FRIED DUCK WITH SALSA VERDE......Page 181
SLOW-ROASTED DUCK WITH CABBAGE AND GOOSEBERRY JAM......Page 182
PAN-ROASTED BREAST OF GRESSINGHAM DUCK WITH PORT SAUCE, ARTICHOKE FOUR WAYS, AND WILTED GREENS......Page 184
DUCK BREAST WITH BUTTERED BABY TURNIPS AND DUCK JUS......Page 186
DUCK BREASTS WITH SWEET POTATO MASH......Page 188
DUCK WITH CHERRY SAUCE AND PARSNIP PURÉE......Page 189
SPICED MAGRET OF DUCK WITH ROASTED ROOT VEGETABLES......Page 190
GLAZED DUCK BREAST WITH DUCK LEG RAVIOLI AND EXOTIC MUSHROOMS......Page 192
TEA-SMOKED DUCK BREAST ON EGG NOODLES......Page 194
ROASTED DUCK BREAST ON POTATO AND APPLE R0STI......Page 195
MEAT......Page 197
LAMB CUTLETS WITH SMOKED MASHED POTATOES AND PAN-FRIED VEGETABLES......Page 198
LAMB CUTLETS WITH BUTTER-MASHED POTATOES, SAVOY CABBAGE, LEEKS, AND WORCESTERSHIRE SAUCE......Page 199
NEW SEASON LAMB WITH ROSEMARY AND LEMON ZEST CRUST, SHERRY SAUCE, SAUTÉED NEW POTATOES, AND CAPONATA......Page 200
RACK OF LAMB WITH A CABBAGE PARCEL, SHALLOT PURÉE, AND RED WINE JUS......Page 202
RACK OF LAMB WITH WILD MUSHROOMS AND BUTTERBEAN MASH......Page 204
RACK OF LAMB WITH PARSNIP MASH AND A RED WINE SAUCE......Page 205
ROAST LAMB WITH SPINACH MOUSSE, WILD GARLIC PURÉE, MUSHROOM DUXELLES, FONDANT POTATO, AND BALSAMIC JUS......Page 206
LOIN OF LAMB WITH POMMES ANNA AND SHALLOT PURÉE......Page 209
CANNON OF LAMB WITH ROASTED AUBERGINE, WILD GARLIC, AND THYME JUS......Page 210
LAMB WITH FENNEL AND A MADEIRA JUS......Page 211
ROAST MOROCCAN LAMB WITH COUSCOUS AND HARISSA SAUCE......Page 212
ROASTED CROWN OF LAMB WITH MINTED PEA PURÉE......Page 214
SPICED BEST END OF LAMB ON A BED OF WILD RICE WITH THYME JUS......Page 215
FILLET STEAK WITH WASABI SAUCE AND PAK CHOI......Page 216
MUSTARD AND CUMIN SEED CRUSTED FILLET STEAK WITH BEETROOT RELISH AND POTATO GRATIN......Page 217
FILLET STEAK WITH BEETROOT ROSTI AND RED WINE JUS......Page 218
FILLET OF BEEF WITH HONEYED PARSNIPS AND HORSERADISH, MUSHROOM, AND MARSALA SAUCE......Page 220
FILLET OF BEEF WITH HORSERADISH MASH, COURGETTES, AND GRAVY......Page 221
FILLET OF BEEF WITH TOMATO AND GARLIC CRUST, ASPARAGUS, FONDANT POTATO, AND HORSERADISH SAUCE WITH A RED WINE JUS......Page 222
FILLET OF BEEF IN A RED WINE JUS WITH COLCANNON, CARROTS, AND BROCCOLI......Page 224
ROASTED FILLET OF BEEF WITH TROMPETTES NOIRES, CELERIAC, AND FONDANT POTATO......Page 225
BEEF WELLINGTON WITH MASH, CREAMED SAVOY CABBAGE, AND AN OXTAIL JUS......Page 227
STEAK AND KIDNEY PIE WITH MASH AND BROCCOLI......Page 228
THAI BEEF MASSAMAN CURRY WITH JASMINE RICE......Page 230
VEAL ROULLES STUFFED WITH SPINACH AND GRUYÈRE......Page 232
FILLET OF VEAL WITH A CREAMY TRUFFLE SAUCE, MUSHROOMS, AND ASPARAGUS......Page 233
VEAL AND THYME BOUDIN BLANC, WITH VEAL SWEETBREADS, SERVED WITH CORN-FED CHICKEN TORTELLINI......Page 234
LOIN OF PORK STUFFED WITH SWEET PEPPERS WITH AUBERGINE PURÉE, CHOI SUM, AND STAR ANISE AND GINGER SAUCE......Page 236
PORK TENDERLOIN ON PARSNIP MASH WITH CARAMELIZED APPLES AND WATERCRESS SALAD......Page 239
PORK TENDERLOIN ON A BED OF FENNEL......Page 240
PORK FILLET WITH PANCETTA, MACERATED SWEDE, AND MARSALA SAUCE......Page 241
PORK BAFAT WITH OKRA PACHADI AND RICE BREAD......Page 242
STUFFED LOIN OF PORK WITH BUBBLE AND SQUEAK AND A CIDER SAUCE......Page 244
ROAST PORK WITH CARAMELIZED APPLES AND ROSEMARY......Page 245
PORK AND TARRAGON TART WITH CABBAGE AND SMOKED BACON......Page 246
ROAST BELLY OF PORK WITH BUBBLE AND SQUEAK CAKE, AND CLAMS IN A CREAM CALVADOS SAUCE......Page 248
PAN-FRIED CALF’S LIVER WITH MUSTARD POTATO AND MARSALA SAUCE......Page 249
HONEYED CALF’S LIVER WITH GLAZED SNAPS AND DAUPHINOISE POTATO......Page 250
PAN-FRIED LAMB’S LIVER WITH PANCETTA AND HORSERADISH MASH......Page 251
GAME......Page 253
ROAST SQUAB PIGEON WITH RAVIOLI OF WILD MUSHROOM, CELERIAC PURÉE, AND SPINACH......Page 254
PAN-FRIED BREAST OF WOOD PIGEON WITH A FRICASSÉE OF WILD MUSHROOMS, PANCETTA, AND GARDEN PEAS......Page 255
ROAST TEAL WITH SWEET POTATO MASH AND CHILLI AND CHOCOLATE GRAVY......Page 256
QUAIL PARCELS OF CHICKEN LIVER WITH ONION SOUBISE AND SPINACH AND PEAR PURÉE......Page 259
GUINEA FOWL WITH A BALLOTINE OF THE LEG, MADEIRA JUS, BABY LEEKS, MASHED POTATO, AND SUMMER TRUFFLE......Page 260
GUINEA FOWL WITH BRAISED PEARL BARLEY AND LEMON AND THYME SAUCE......Page 262
POT-ROASTED PARTRIDGE WITH SPICED PEAR, CABBAGE PARCELS, AND CHESTNUTS......Page 263
ROAST PARTRIDGE WITH GAME JUS......Page 264
ROAST GROUSE WITH PARSNIP CRISPS AND A RICH RED WINE SAUCE......Page 266
POT ROAST PHEASANT, PARSNIP FRITTER, AND BEER SAUCE......Page 269
TEA-INFUSED VENISON WITH PICKLED RED CABBAGE, ROAST POTATOES, AND A RICH PORT SAUCE......Page 270
ROASTED RACK OF VENISON WITH GRAND VENEUR SAUCE AND ROOT VEGETABLES......Page 272
FALLOW VENISON, WITH ROAST SQUASH, POTATOES, AND BABY TURNIPS IN GRAVY......Page 274
VENISON WITH A PINK PEPPERCORN SAUCE, CAVALO NERO, AND DAUPHINOISE POTATOES......Page 275
VENISON LOIN WITH ROSTIS, WATERCRESS PURÉE, AND ROASTED BEETROOT......Page 276
SEARED SADDLE OF VENISON WITH A PORT AND BALSAMIC REDUCTION......Page 278
ROAST SADDLE OF WILD VENISON, SAVOY CABBAGE, ROAST POTATOES, CELERIAC, AND A BEETROOT JUS......Page 280
RABBIT SADDLE AND LANGOUSTINE MOUSSELINE WITH A CARROT, LEMONGRASS, AND GINGER PURÉE......Page 282
DESSERTS......Page 285
CRANACHAN......Page 286
RASPBERRY AND POMEGRANATES WITH RASPBERRY SABAYON SAUCE......Page 287
HAZELNUT AND RASPBERRY MERINGUE......Page 288
SUMMER FRUIT COMPOTE WITH SCENTED CREAM......Page 290
SUMMER PUDDING KIR ROYALE......Page 291
BLACK AND REDCURRANT FOOL WITH GINGER BISCUITS......Page 292
MARBLED WINTER FRUIT FOOL......Page 294
STRAWBERRY MOUSSE WITH SHORTBREAD......Page 295
STRAWBERRIES WITH SABLÉ BISCUITS AND ORANGE AND LEMON SYLLABUB......Page 296
WHITE PEACHES WITH RASPBERRIES ENCASED IN A SPUN SUGAR BASKET......Page 298
PEACH PANACOTTA AND PINK CHAMPAGNE SORBET......Page 299
PEARS BELLE HÉLÈNE......Page 300
MANGO AND PASSION FRUIT SUNDAE......Page 302
ELDERFLOWER SORBET WITH MARINATED BERRIES......Page 303
LAVENDER MOUSSE WITH HOKEY POKEY AND A BLACKBERRY SAUCE......Page 304
SPARKLING CRANBERRY JELLIES WITH ORANGE LANGUES DE CHAT BISCUITS......Page 306
APRICOT AND CARDAMOM TRIFLE......Page 308
SUMMER FRUIT TRIFLE......Page 310
CARIBBEAN TRIFLE GLORIES......Page 312
TIRAMISU......Page 313
RAS MALAI......Page 314
LYCHEES AND TOFFEE APPLES WITH SESAME SEEDS......Page 316
BAKED PEACHES AND RASPBERRIES WITH VANILLA MASCARPONE CREAM......Page 317
POACHED PEAR WITH SAFFRON MASCARPONE......Page 318
HONEY FIGS WITH MASCARPONE ICE CREAM......Page 319
CRÊPES SUZETTE COYOACÁN STYLE......Page 320
SPICED SEMOLINA VERMICELLI......Page 321
BAKED GINGER PEAR CRUMBLE......Page 322
APPLE CRUMBLE AND CUSTARD......Page 324
VANILLA SOUFFLÉ WITH RASPBERRY AND PASSION FRUIT COULIS......Page 325
PEAR AND ROQUEFORT SOUFFLÉ......Page 326
TANGERINE SOUFFLÉ......Page 327
STICKY TOFFEE PUDDING......Page 329
BLUEBERRY SPONGE PUDDING WITH VANILLA ICE CREAM......Page 330
ROSE-SCENTED RICE PUDDING WITH RASPBERRY COULIS AND PISTACHIOS......Page 331
CHOCOLATE CAPPUCCINO CUPS......Page 332
WHITE CHOCOLATE BRULÉE......Page 334
CHOCOLATE AND AMARETTO TRUFFLE MOUSSE WITH A VANILLA CREAM......Page 335
WHITE CHOCOLATE TOWER WITH DARK CHOCOLATE MOUSSE......Page 336
CHOCOLATE AND ORANGE ROULADE......Page 338
CHOCOLATE AND PAPRIKA SORBET WITH MARSHMALLOWS, TRUFFLE AND PINE NUT SUGAR, AND PASSION FRUIT SYRUP......Page 340
MARBLED CHOCOLATE FONDANT WITH ORANGE AND MINT SYRUP......Page 342
WARM CHOCOLATE FONDANT WITH PISTACHIO ICE CREAM......Page 343
CHOCOLATE SOUFFLÉ WITH WINTER BERRIES......Page 346
SOFT-CENTRED CHOCOLATE PUDDING WITH GREENGAGE COMPOTE......Page 347
HOT CHOCOLATE PUDDING WITH VANILLA ICE CREAM AND CARAMELIZED BANANA......Page 348
CHOCOLATE TARTLET WITH SESAME SEED SNAP AND CRÈME FRAÎCHE......Page 350
WHITE CHOCOLATE, BLUEBERRY, AND AMARETTO MASCARPONE CHEESECAKE......Page 352
DATE AND CHOCOLATE FILO SWEETS WITH VANILLA CRÈME FRAÎCHE......Page 353
HOT CHOCOLATE CAKE WITH WHISKY VANILLA CREAM AND CARAMEL SAUCE......Page 354
ST EMILION AU CHOCOLAT......Page 355
GOOEY CHOCOLATE CAKE WITH SPICED PLUM COULIS......Page 357
GRASS AND MUD PIE WITH RASPBERRIES......Page 358
MILLEFEUILLE OF RASPBERRIES AND BITTER CHOCOLATE WITH LAVENDER AND HONEY ICE CREAM......Page 360
RHUBARB MILLEFEUILLE......Page 362
PINEAPPLE TARTE TATIN WITH COCONUT CARAMEL......Page 363
RHUBARB TARTE TATIN SERVED WITH MASCARPONE......Page 364
FIG TARTE TATIN WITH CLOTTED CREAM AND PISTACHIOS......Page 366
PEAR, APPLE, AND PISTACHIO TART WITH CLOTTED CREAM ICE CREAM......Page 368
APPLE AND PEAR TORTE......Page 369
PEAR AND ORANGE FRANGIPANE TART WITH GRAND MARNIER SYRUP......Page 370
PEAR AND BUTTERSCOTCH FRANGIPANE TART......Page 372
PEAR AND ALMOND TART WITH CINNAMON AND MASCARPONE ICE CREAM......Page 374
CITRUS TART WITH CUCUMBER SORBET......Page 375
BAKED LIME CHEESECAKE WITH RUM CREAM......Page 376
MASCARPONE CHEESECAKE WITH RASPBERRY COULIS......Page 378
RHUBARB AND ORANGE CAKE WITH FLAKED ALMONDS......Page 379
RHUBARB AND SHORTBREAD WITH ELDERFLOWER CREAM......Page 380
ALMOND SHORTBREAD WITH A LAVENDER CREAM AND BALSAMIC STRAWBERRIES, SERVED WITH A STRAWBERRY SAUCE......Page 382
ANISEED TUILE BISCUITS WITH ROSEWATER ICE CREAM......Page 383
INDEX......Page 386