These soufflés are great served for breakfast or lunch, but the best thing about it is the rich Gruyère cheese flavour.
Slowly cooked caramelised onions, sherry-infused broth, toasted cheese on crusty bread – nothing beats a bowl of classic French onion soup.
As the pastry is ready-rolled, you can use it halved, quartered or cut into individual squares.
Neither a salad nor quite a side dish, this makes an earthy lunch served with fresh crusty bread.
This dish should be redolent with heady forest flavours, but feel free to include some cultivated mushrooms.
This dish looks impressive but is deceptively easy to make. Served with a sprinkling of goat’s cheese and rocket for a starter or a light meal to impress.
The saltines of the feta in this flatbread recipe works perfectly with the sharp sweetness of pomegranate juice; serve with a round of drinks or alongside another dish.
This traditional Sicilian dish is based on aubergines, a popular vegetable on this southern Italian island.
We always expect samosas to be savoury, but in this unusual recipe, a sugared sweetness breaks through the earthiness of the beetroot, while the ricotta cheese gives a lovely richness.
As an unusual starter, this soup is also wonderful chilled and served with a slug of vodka and some chopped chives scattered over the top.
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