Fish stock
Makes about 4 cups
2¼ pounds white fish bones and trimmings
2 tablespoons olive oil
1 small onion, roughly chopped
½ celery rib, roughly chopped
1 small fennel bulb, roughly chopped
1 small leek, sliced
1/3 cup dry white wine
If using fish heads, cut out the eyes and gills and remove any traces of blood. Heat the olive oil in a stockpot and add the vegetables and a little salt and pepper. Stir over medium heat until the vegetables begin to soften but not brown, 3–4 minutes. Add the fish bones and trimmings, the wine, and enough cold water to cover, about 4–5 cups. Bring to a boil and simmer for 20 minutes. Remove from the heat and let cool.
Ladle the stock into a fine sieve to strain. Refrigerate and use within 2 days, or freeze in convenient portions for up to 3 months.
Basic short pastry
Makes about 1 pound
12/3 cups all-purpose flour
1 teaspoon fine sea salt
6 tablespoons cold unsalted butter, diced
4–6 tablespoons ice water
Place the flour, salt, and butter in a food processor. Blitz until the mixture resembles coarse crumbs, about 10 seconds. Tip into a mixing bowl. Add 4 tablespoons of water and stir with a table knife until the dough just comes together. If it seems too dry, add 1–2 tablespoons more water. (Try not to make the dough too wet, because this results in a crumbly pastry.) Lightly knead the dough into a smooth ball, wrap in plastic wrap, and refrigerate for at least 30 minutes before using.
Sweet tart pastry
Makes about 1 pound
½ cup (1 stick) unsalted butter, softened to room temperature
7 tablespoons sugar
1 extra-large egg
1¾ cups all-purpose flour
Place the butter and sugar in a food processor and blitz until just combined. Add the egg and blitz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together. (Be careful not to over-process, or the dough will become tough.) Add a tablespoon of cold water if the dough seems too dry. Knead lightly on a floured surface and shape into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes before using.
Sweet walnut pastry
Makes about 1 pound
1½ cups plus 2 tablespoons all-purpose flour
1 cup finely ground walnuts
½ cup sugar
7 tablespoons cold unsalted butter, diced
1 large egg, lightly beaten
1–2 tablespoons whole milk
Put the flour, walnuts, and sugar into a food processor and pulse for a few seconds to mix. Add the cold butter and blitz into fine crumbs. Tip in the egg and pulse until the mixture comes together, adding a little milk, as necessary, to form a dough. Tip the dough onto a lightly floured surface and knead gently. Wrap in plastic wrap and refrigerate for 30 minutes before using.
Walnut and Parmesan pastry
Replace the sugar with scant ¼ cup finely grated Parmesan and a pinch of fine sea salt.
searchable terms
Note: Entries in this index, carried over verbatim from the print edition of this title, are unlikely to correspond to the pagination of any given e-book reader. However, entries in this index, and other terms, may be easily located by using the search feature of your e-book reader.
Page numbers in italic refer to recipes with finished-dish illustrations.
almonds: baked gooseberries with honey and almonds 211
Bakewell tart 221
coffee and almond crunch cake 252
herby rice pilaf with pistachios and almonds 77
pear and frangipane tart 200–1
Alnwick soup 31
anchovies, red mullet with tomatoes, olives, and 96
Angus beef olives 118–19
apples: autumn fruit salad with thyme and ginger 202
braised red cabbage with apple 189
caramelized apple pie 207
cider and honey roast leg of lamb 132
roast chestnut, parsnip, and apple soup 27
roast loin of pork with apple sauce 124–5
walnut, celery, endive, and apple salad 169
apricot compote, cinnamon rice pudding with 214
artichokes: artichoke, asparagus, and ham quiche 162
artichokes braised with onions and bacon 179
arugula: endive, goat cheese, and strawberry salad 182
mixed mushroom salad 188
asparagus: artichoke, asparagus, and ham quiche 162
asparagus velouté 28
autumn fruit salad with thyme and ginger 202
bacon: artichokes braised with onions and bacon 179
braised celery hearts with bacon 175
clams with bacon 93
classic mixed grill 117
farfalle with bacon, peas, and sage 52
lamb stew with bacon, sweet onions, and prunes 138
smoked haddock with white beans and parsley 67
stuffed bream wrapped with bacon 88
see also pancetta
baked potato soup with sour cream 44
Bakewell tart 221
bangers, homemade 113
barley: wild mushroom-barley risotto 75
beans: lamb shank cassoulet 134–5
beef: Angus beef olives 118–19
classic mixed grill 117
conchiglie with meaty tomato ragù 58
oxtail soup 38
roast rib-eye with caramelized shallot and red wine gravy 137
stock 259
beets: goat cheese, beet, and lentil salad 74
Belgian endive: endive, goat cheese, and strawberry salad 182
walnut, celery, endive, and apple salad 169
bell peppers see peppers, bell bisque, conger eel 34
Black Forest cake 246–7
blackberries: blackberry sorbet 230–1
mixed berry tartlets 228–9
blood sausage: classic mixed grill 117
blueberries: mixed berry tartlets 228–9
bok choy, braised 140
brandy: orange-brandy sauce 240
bread: melba toasts 86
bream: stuffed bream wrapped with bacon 88
broccoli: broccoli, Stilton, and pear soup 32
spaghetti with broccoli, garlic, and chili 62
Brussels sprouts with chestnuts and pancetta 171
butter, cilantro-chili 106
cabbage: braised red cabbage with apple 189
cakes: Black Forest cake 246–7
coffee and almond crunch cake 252
cannelloni: spinach, mushroom, and ricotta 71
capers: sauce gribiche 85
caramelized apple pie 207
caramelized fennel and red onions 177
carrots: roasted winter vegetables 170
cassoulet, lamb shank 134–5
cauliflower: curried cauliflower and Cheddar soup 26
spicy cauliflower stir-fry 174
piccalilli 193
celery: braised celery hearts with bacon 175
walnut, celery, endive, and apple salad 169
celery root: roasted winter vegetables 170
champagne: strawberry and champagne granita 205
cheese: artichoke, asparagus, and ham quiche 162
broccoli, Stilton, and pear soup 32
curried cauliflower and Cheddar soup 26
endive, goat cheese, and strawberry salad 182
fresh tagliatelle with Stilton and mushrooms 53
goat cheese, beet, and lentil salad 74
grilled eggplant with balsamic, feta, and mint 187
grilled vegetable lasagne 56–7
lemon, leek, and Dolcelatte tart 163
linguine with lemon, feta, and basil 64
spinach, feta, and pine nut tart 158
spinach, mushroom, and ricotta cannelloni 71
&n
bsp; walnut and Parmesan pastry 263
wild mushroom tart with Parmesan and walnut pastry 165
cheesecake, chocolate swirl 235
cherries: Black Forest cake 246–7
duck breasts with port and cherry sauce 140
chestnuts: chocolate roulade with chocolate-chestnut cream 254–5
glazed Brussels sprouts with chestnuts and pancetta 171
roast chestnut, parsnip, and apple soup 27
chicken: braised chicken legs with honey and five-spice 139
chicken legs with braised peas and onions 120
deep-dish chicken pie 152–3
stock 258
chili peppers: broiled herring with harissa 95
goat curry 122
fish curry with lime and coconut rice 80–1
grilled scallop and shrimp brochettes 106
spaghetti with broccoli, garlic, and chili 62
spicy cauliflower stir-fry 174
Thai-style fishcakes with sweet chili sauce 90–1
chocolate: Black Forest cake 246–7
chocolate and coffee pots 243
chocolate chip pancakes with orange-brandy sauce 240
chocolate roulade with chocolate-chestnut cream 254–5
chocolate swirl cheesecake 235
dark chocolate marquise 250–1
double chocolate parfait 236
sticky date and chocolate pudding 241
chorizo, fava bean, and mint couscous 63
chowder, crayfish 40–1
cider and honey roast leg of lamb 132
cider vinegar: braised red cabbage with apple 189
piccalilli 193
cilantro-chili butter 106
cinnamon rice pudding with apricot compote 214
clams: clams with bacon 93
fisherman’s stew 99
classic mixed grill 117
coconut milk: fish curry with lime and coconut rice 80–1
Thai-style fishcakes with sweet chili sauce 90–1
coffee: chocolate and coffee pots 243
coffee and almond crunch cake 252
conchiglie with meaty tomato ragù 58
conger eel bisque 34
cookies: shortbread fingers 230–1
corn: crayfish chowder 40–1
Cornish crab soup 36
couscous: chorizo, fava bean, and mint 63
crab: Cornish crab soup 36
crab and tarragon tart 159
fisherman’s stew 99
cranberries: Cumberland sauce 130–1
crayfish chowder 40–1
cream, vanilla and peach 228–9
crumble: peach, raspberry, and ginger 210
cucumber soup, chilled 23
Cumberland sauce 130–1
curries: curried cauliflower and Cheddar soup 26
fish curry with lime and coconut rice 80–1
goat curry 122
Thai-style fishcakes with sweet chili sauce 90–1
custards: chocolate and coffee pots 243
custard tart 215
summer berry trifle 208
dates: sticky date and chocolate pudding 241
deep-dish chicken pie 152–3
deviled mackerel with tomato and fennel salad 102–3
Dolcelatte cheese: lemon, leek, and Dolcelatte tart 163
duck: duck breasts with port and cherry sauce 140
sweet potato and duck rösti with fried duck eggs 127
eel: conger eel bisque 34
eggplant: grilled eggplant with balsamic, feta, and mint 187
grilled vegetable lasagne 56–7
eggs: Gordon’s posh kedgeree 68
sauce gribiche 85
sweet potato and duck rösti with fried duck eggs 127
farfalle with bacon, peas, and sage 52
fava beans: chorizo, fava bean, and mint couscous 63
new potato, pea, and fava bean salad 185
feta cheese: grilled eggplant with balsamic, feta, and mint 187
linguine with lemon, feta, and basil 64
spinach, feta, and pine nut tart 158
fennel: caramelized fennel and red onions 177
deviled mackerel with tomato and fennel salad 102–3
fisherman’s stew 99
sea bass with olives, tomatoes, and fennel 94
fig ice cream 213
fish and shellfish 78–107
fish curry with lime and coconut rice 80–1
fish pie with oysters and scallops 157
fisherman’s stew 99
stock 262
Thai-style fishcakes with sweet chili sauce 90–1
see also halibut, mackerel, etc.
forcemeat: stuffed bream wrapped with bacon 88
frangipane: pear and frangipane tart 200–1
fruit: autumn fruit salad with thyme and ginger 202
mixed berry tartlets with vanilla and peach cream 228–9
see also apples, strawberries, etc.
game pie, raised 144–5
garlic: poached rabbit legs with gremolata 110
smoked haddock with white beans and parsley 67
spaghetti with broccoli, garlic, and chili 62
ginger: autumn fruit salad with thyme and ginger 202
ginger ice cream 224–5
peach, raspberry, and ginger crumble 210
globe artichokes see artichokes
gnocchi: baked potato soup with sour cream 44
goat curry 122
goat cheese: endive, goat cheese, and strawberry salad 182
goat cheese, beet, and lentil salad 74
gooseberries with honey and almonds 211
Gordon’s posh kedgeree 68
granita, strawberry and champagne 205
gravy, caramelized shallot and red wine 137
gremolata, poached rabbit legs with 110
guinea fowl: raised game pie 144–5
halibut with creamy white wine and tarragon sauce 100
ham: Alnwick soup 31
artichoke, asparagus, and ham quiche 162
honey-roast ham 130–1
harissa, broiled herring with 95
herring with harissa 95
honey: baked gooseberries with honey and almonds 211
braised chicken legs with honey and five-spice 139
cider and honey roast leg of lamb 132
honey-roast ham 130–1
horseradish: horseradish potatoes 102–3
smoked salmon and horseradish cream tartlets 154–5
smoked trout pâté with horseradish cream 86
hot-water-crust pastry 144–5
ice cream: fig ice cream 213
ginger ice cream 224–5
Italian-style turnip soup 35
jam: Bakewell tart 221
kedgeree, Gordon’s posh 68
kidneys: classic mixed grill 117
kohlrabi: roasted winter vegetables 170
lamb: cider and honey roast leg of lamb 132
classic mixed grill 117
lamb shank cassoulet 134–5
lamb stew with bacon, sweet onions, and prunes 138
shepherd’s pie 148–9
stock 262
lasagne, grilled vegetable 56–7
leeks: fisherman’s stew 99
lemon, leek, and Dolcelatte tart 163
lemon meringue tart 218–19
lentils: goat cheese, beet, and lentil salad 74
lettuce: chicken legs with braised peas and onions 120
summer soup 39
lime: fish curry with lime and coconut rice 80–1
linguine with lemon, feta, and basil 64
mackerel: deviled mackerel with tomato and fennel salad 102–3
marjoram, roasted tomatoes with 172
mayonnaise 258
meat and poultry 108–41
see also beef, lamb, etc.
melba toasts 86
meringue: lemon meringue tart 218–19
mixed berry tartlets 228–9
mixed grill 11
7
monkfish: fish curry with lime and coconut rice 80–1
mushrooms: classic mixed grill 117
deep-dish chicken pie 152–3
fresh tagliatelle with Stilton and mushrooms 53
mixed mushroom salad 188
pork tenderloin stroganoff 112
spinach, mushroom, and ricotta cannelloni 71
wild mushroom-barley risotto 75
wild mushroom tart with Parmesan and walnut pastry 165
mussels: fish curry with lime and coconut rice 80–1
fisherman’s stew 99
mustard dressing 185
olives: red mullet with tomatoes, olives, and anchovies 96