Gourmet recipes (189)

Need to make canapés or an impressive main course? Need inspiration for a special meal? We have game, seafood and pastry recipes for the keen cook. Maybe you need an elaborate dessert like croquembouche or a recipe that uses exotic fruits.

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Apricot bavarois

Recipe by: Janet Mitchell

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This delicate Bavarian cream is made with evaporated milk rather than crème Anglaise, making it a lighter-tasting but still elegant dessert.

Apricot chocolate roll

Recipe by: Lynn Lewis and Joachim Wahnschaffe

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This combination of chocolate, cream and apricots is a sumptuous treat. The flavour of fresh summer apricots is hard to beat.

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Apricot Danish

Recipe by: Lynn Lewis and Joachim Wahnschaffe

Reviews(1)

Layers of filo pastry encase a cream cheese filling topped with apricot purée and nuts.

Asian Steamed Fish

Recipe by: Lynn Lewis

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Low-fat fish and vitamin-packed vegetables are cooked by one of the most healthy of all cooking techniques – steaming.

Asparagus rolls

Recipe by: Lynn Cole

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For a formal afternoon tea, offer these tasty little mouthfuls with a selection of cakes and a pot of tea. Make these delicate rolls 3–4 hours ahead.

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Asparagus salad with lemon and garlic mayonnaise

Recipe by: Lynn Lewis

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White asparagus and smoked ham make an easy, but elegant dish to serve on a special occasion.

Asparagus with lemon butter

Recipe by: Lynn Cole

Reviews(1)

Serve the dressed asparagus alone as a first course, or as a luxurious vegetable accompaniment.

Asparagus, snow pea & tomato salad with ginger dressing

Recipe by: Lynn Lewis

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This salad is an excellent source of folate, beta carotene and vitamin C, key nutrients for fighting cancer and heart disease.

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Avocado and crab salad

Recipe by: Zoë Harpham

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This is a salad that is ideal for a special summer occasion. Crabmeat is a good source of low-fat protein and goes beautifully with juicy papaya and creamy avocado. Serve with light rye bread.

Avocado and pear salad

Recipe by: Zoë Harpham

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Smooth, buttery avocado, juicy pears and warm goat's cheese croûtes are a winning combination.

Avocado and prawn cups

Recipe by: Ariana Klepac

Reviews(1)

Here, lettuce-lined bowls are filled with prawns and avocado, mixed with spiced new potatoes and topped with yogurt for a real hot and cold taste explosion. Serve for lunch with wholemeal or multigrain bread.

Baileys Chocolate Cheesecake

Recipe by: Elaine

Reviews(2)

Baileys and chocolate add a delightfully rich flavour to a classic cheesecake. This makes a delicious ending to any special meal.

Baked Fennel with Parmesan Cheese

Recipe by: RUPERTLSSMITH

Reviews(4)

A very simple but totally delicious vegetarian dish. Fennel is baked with cream, sour cream and Parmesan cheese. This is an ideal accompaniment to many tomato based Italian dishes as the creaminess balances very well with the tomato flavour.

Baked Lobster Pots

Recipe by: Gina Owens-Stanley

Reviews(4)

Individual ramekins of lobster baked with a breadcrumb topping make for an impressive dinner party starter.

Baked potato skins with smoked salmon and fresh dill

Recipe by: Elaine Russell

Reviews(1)

These potato skins make a really special and nutritious snack to enjoy with drinks.

Balsamic-Glazed Salmon Fillets

Recipe by: ISYBEL

Reviews(4)

A glaze featuring balsamic vinegar, garlic, honey, white wine and Dijon mustard makes baked salmon fillets extraordinary.

Barbecued calamari with tomato vinaigrette

Recipe by: Lynn Lewis

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Champagne vinegar is a light, mildly flavoured vinegar. It is sold in gourmet food stores. If not available, substitute white wine vinegar.

Barbecued prawns with mustard sauce

Recipe by: Ariana Klepac

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Next time you have a barbecue, treat yourself to a little luxury – skewers of juicy prawns in an exotically spiced marinade.

Barbecued sardines in vine leaves

Recipe by: Janet Mitchell

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In your quest for healthy foods, don't overlook the humble sardine, a rich source of protein, calcium (from the bones) and omega-3 fatty acids.

Barramundi baked with fennel

Recipe by: Patsy Jamieson, Diane Temple

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Fish and fennel are a perfect match in this exotic dish, which is surprisingly simple to make. It's flavoured with capers, olives and white wine, and is just as satisfying with any white fish fillet.