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Yam Bruschetta

Chef Mick-161-HR

Ever wondered what to do with the beautiful yams you see at your local grocer? Well, wonder no more, international TV chef Mick Élysée shows us how to use the versatile vegetable instead of bread. With the publication of his new recipe book Not Guilty, Mick is bringing his gourmet take on African cuisine to the UK. Mick’s cooking style is ...

Ham and Cheese Potato Croquettes

Croquettes LS (cut) re

Right, we’re almost in the height of canape season when every host in the country wishes they had booked a holiday abroad instead. Stay calm and carry on with this great croquette recipe from Crisp n’ Dry oil… You’ll need a deep fat fryer for this recipe – the Crisp ‘n Dry oil helps to give a delicious crunchy texture ...

Lobster Bisque with Cognac

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Lobster becomes more affordable as Christmas deals start to come into the supermarkets (for example, check out the luxury shell-less lobster that won Iceland the Christmas Q for fish) and so there is plenty of scope for cooking with this decadent ingredient… This recipe comes from Chamberlain’s of London, the restaurant owned by fourth generation fishmongers from Billingsgate Market. Located ...

Haunting Witches’ Halloumi Fingers

Halloumi fries with Frank’s RedHot® 1

In what we hope will be our last Halloween-themed recipe (just put the ketchup fake blood down, guys… enough already), we offer you Frank’s RedHot Original Sauce Haunting Witches’ Halloumi Fingers –digits never tasted so good! Makes 24 chunky chips Prep time: 10 minutes Cook time: 5 minutes Ingredients: 2 tbsp flour 2 tbsp za’atar 2 tbsp Frank’s RedHot Original ...

Devilled Eggs

Devilled eggs with Frank’s RedHot®

This time of year you should only be making food with ‘devil’ in its name and these hot devilled beauties are more nice than they are naughty… Makes 8 Prep time 10 minutes Cook time 15 minutes Ingredients: 4 eggs 3 tbsp mayonnaise 2 tsp softened butter 4 tsp Frank’s RedHot Original sauce 1 tsp French’s Classic Yellow Mustard 1 tbsp ...

Portobello Mushroom & Toasted Chestnut Soup Made With Plenish Hazelnut M*lk

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I don’t think we can deny it any longer… we are officially in autumn. Despair not, however, as this season has many delights, not least among them hearty soups and stews.  This tasty mushroom soup is made using Plenish’s hazelnut m*lk, making it suitable for vegans as well. This recipe serves 2 people. Ingredients: 180g mushrooms, sliced 50g whole chestnuts 500ml ...

Prawn Courgetti & Sweetcorn Fritters

prawn_courgetti_fritters

You can buy courgetti (spiralized stands of courgette) in most supermarkets now – or spiralize your own to make these yummy prawn fritters. It’s a great way of getting some veg into reluctant young mouths as well… Preparation: 10 minutes Cooking: 15 minutes Serves: 4 Ingredients: 4tbsp Pura Coconut Oil 100g plain flour 1/2tsp salt 1 large egg 100ml milk ...

Parma Ham, Goat’s Cheese, Avocado & Fresh Herb Bruschetta

BRUSCHETTA

We’re slapbang in the middle of a heatwave in the UK so why not make these light, summery bruschetta as part of a tapas supper. The delicious saltiness of the ham pairs beautifully with the tang of goat’s cheese and creamy texture of avocado – a future firm favourite! Makes 10 bruschettas 10 thin slices of ciabatta bread Olive oil ...

Parma Ham Wrapped Scallops & Prawn Skewers

Parma-Ham-Scallop-King-Prawn-Skewers

Scallops are now in season and we adore Dublin Bay prawns so why not combine the two with deliciously salty Parma ham to make this elegant, delicious dish? We’re sold on this ‘surf n’ turf’ devised by the Consorzio di Prosciutto di Parma. Serves 4 as a starter or 2 as a main Ingredients: 4 long stems of fresh rosemary ...

Baked stuffing egg cups with chorizo

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Love baked egg muffins, but don’t want to overload on bread? Try using stuffing instead in this marvellous recipe from Mr Crumb. To celebrate the three-day weekend, here’s a breakfast recipe to set you up right for the bank holiday. Makes 10 Ingredients 1 tsp olive oil, plus extra for greasing 80g chorizo, finely chopped ½ a green pepper, deseeded and finely ...