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Aïoli
Serve as a dip with raw vegetables or with cold fish. The original and traditional form of garlic mayonnaise (the history of which stretches back many centuries and which rather muddlingly gives it's..... more
Almond Sauce
An excellent sauce to serve with fish fillets such as plaice and sole. more
Anchovy Sauce
Delicious with grilled fish and "Spinach Mousse" (q.v.) more
Angels on Horseback
Oysters wrapped in a piece of bacon and grilled. A very popular Victorian savoury more
Apple Charlotte
An apple cake, probably created by Marc-Antoine Carême (Careme), and named in honour of Queen Charlotte (1744-1818), the consort of George 111. A large mould or individual moulds are lined with pieces..... more
Apple Crisps
These are easy to make, and make a good accompaniment to ice cream and similar desserts - in the style of tuilles more
Apple Crumble
Although we've given the recipe for apple, the same crumble topping can be put on top of slightly-sweetened rhubarb, in the same manner. Cooking apples tend to collapse, so if you like more 'texture'..... more
Apple Jelly
This makes an excellent accompaniment to roast meat - the herb flavouring changing with the meat being offered; so rosemary for lamb, sage for pork or perhaps cinnamon for mixed cold meats. It's an..... more
Apple Pandowdy
A Pennsylvania Dutch speciality of the 19th century. It's made with sliced apples. Flavoured with cinnamon and molasses - covered with a biscuit dough more
Apple Pie
There are many variations of Apple Pie, probably one per family. This is one of our favourites. Both the cinnamon and cloves can be left out, but they do give the pie a real lift. more
Apple Sauce
The traditional accompaniment for roast pork, but also excellent with white pudding or French Boudin Blanc more
Apple Strudel
A dessert/pastry, originating in Austria, made by rolling paper-thin layers of pastry, filled with a lightly-spiced apple mixture. Traditionally, a special pastry is made, but we find that bought filo..... more
Apple Tart; Thin
Very quick to make, as long as you have your tart assembled and the oven heated before your meal more
Apricot Sauce
A multi-purpose dessert sauce – good with dishes as far apart as Ice Cream to Apple Charlotte. The quality of the jam used makes all the difference – Tiptree’s is hard to beat. Jam with a low fruit..... more
Artichokes Nissarda
We first tried this delicious starter, many years ago, at Langan's Brasserie in London, where it had been introduced by the chef Richard Shepherd, based on a recipe he had found in Nice. Here is our..... more