Lunch + Gourmet recipes (12)

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Cucumber and Avocado Sushi

Recipe by: Lexi S.

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These vegetarian maki rolls are easy to make, and you can add either crabmeat or smoked salmon if you prefer. Serve with soy sauce and wasabi!

Devil's Tom Yum Soup

Recipe by: FAIQAH

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You can easily get the ingredients in any Asian supermarket. But be careful, this is super spicy - which is the best way to eat Tom Yum! You can use chicken instead of fish if you prefer.

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Duck salad with mushrooms and oranges

Recipe by: Maggie Pannell

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In this attractive salad, full-flavoured shiitake and chestnut mushrooms are combined with slices of tender griddled duck, juicy orange segments, crunchy water chestnuts and rice, with a fresh ginger and honey dressing. Duck meat is in fact very lean, once the thick layer of fat and skin has been removed.

Javanese Fried Noodle (Bakmi Goreng Jawa)

Recipe by: iragnw

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Delicious Indonesian style fried noodles from Java island.

Mussel soup

Recipe by: Maggie Pannell

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Mussels are a real bargain and make a superb soup that looks impressive for entertaining. Reserve the prettiest shells to float on top of the soup as a garnish.

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Pears grilled with pecorino

Recipe by: Azmina Govindji

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Many cuisines have long traditions of combining fruit with cheese. This recipe stems from the Tuscan combination of juicy pears with salty ewe's milk called pecorino. With some of the cheese melted over the pears and the rest combined with cool grapes and salad leaves, this makes a stylish first course, or light main dish for two.

Rich and Creamy Sweet Potato Soup

Recipe by: DOLPHIN

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A lovely combination of chesse and sweet poatoes makes this a rich, smooth, comforting soup! A lovely starter for a dinner party during autumn or winter.

Roasted Garlic Soup

Recipe by: Marian

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Four entire bulbs of garlic, roasted to make them deliciously sweet, then blended with leeks in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

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Salmon Puffs with Tzatziki

Recipe by: Jan Cutler

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These scrumptious cut-and-fold pastries are irresistible dunked in tzatziki, the Greek-style cucumber and yoghurt dip. Serve with boiled new potatoes and crunchy salad leaves.

Smoked haddock tartlets

Recipe by: Norma MacMillan

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These tartlets make a very pretty starter, perfect for a dinner party. Or serve them as a light lunch dish for 2, with a tomato, basil and cos lettuce salad and chunks of French bread.

Smoked trout Niçoise

Recipe by: Maggie Pannell

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A variation on a colourful Provençal favourite, this hearty salad is just perfect for an early summer lunch, making the most of baby new potatoes and asparagus at the peak of their season.

Turkey and pomegranate salad

Recipe by: Jan Cutler

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Wondering what to do with all that leftover Christmas turkey and ham? Mix your leftovers with a basalmic vinegar dressing and some fruits, nuts and cheese for a gourmet salad.