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telegraph.co.uk

23.01.2021 / 09:16

Even though this is a sweet dough, you can make savoury buns with it. These are wonderful – soft and fluffy and great with soup or with a roast chicken, a green salad and a pot of Dijon mustard.

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Prawns with herb mayonnaise and Richard Corrigan’s soda bread recipe

Just about the simplest starter in the world and a good choice if you don’t feel like smoked salmon. Unless I can get hold of cold-water prawns that I can cook and peel myself – that isn’t always easy – I buy Marks & Spencer Atlantic Peeled Prawns (they’re already cooked).

Richard Corrigan Show more Baking recipes Starter recipes and

Zucchine alla scapece (marinated courgettes) recipe

Meaning courgettes in the ‘escabeche’ style. The term is borrowed from the Spanish  and is used to describe a dish – usually fish – that has been marinated in an  acidic liquid.

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Pomodoro ripieni (tomatoes stuffed with rice) recipe

I use beef tomatoes for this as our vine tomatoes are too small (falling apart before the stuffing cooks). But look out for large vine tomatoes; I’ve given an approximate weight. These are  easy to make but take a little care.

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Artichoke hearts with mozzarella, currants and mint pesto recipe

This is based on a dish in ‘The Mozza Cookbook’, the book of Osteria Mozza in LA, by Nancy Silverton.Prep time: 30 minutes | Cooking time: 20 minutesFour to six as part of a spread, or four as a starterFor the pestoFor the relishWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Crostini with ricotta and peperonata recipe

If you can, get good  ricotta for this, it will  make all the difference.Prep time: 15 minutes | Cooking time: 65 minutesFour as part of a spread, or as a starterWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page.

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Baked devilled crab recipe

This is incredibly rich  but absolutely lovely.  I’d only ever serve smallish portions for a starter or a lunch or supper.

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Provençal anchovy and almond dip with radishes recipe

Lou saussoun is an old Provençal purée. It’s good with raw vegetables or spread on bread or toast. Leave out the fennel if you don’t have it, and use basil or parsley instead of mint

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Smoked salmon tarts with horseradish and watercress recipe

These little tarts aren’t a traditional Irish dish at all, but all the elements work brilliantly together and show off Irish smoked salmon. I sometimes like a tart that isn’t based on a custard filling – they’re much less work and allow the ingredients to sing.

Ireland Show more Baking recipes Starter recipes and

Pondicherry prawn puffs recipe

When it comes to Indian cookery, France doesn’t normally spring to mind, but the cultural remnants of France’s colonial empire have left their mark on Pondicherry’s architecture, language, design and food. Imagine a rich French sauce tinged with turmeric, mottled with spices and finished with coconut milk instead of cream – that is typical of the food of this southern Indian enclave.

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