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3-4 + Starters recipes (295)

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Apulian Sautéed Mushrooms and Spinach

Recipe by: Salvatore

Reviews(1)

This recipe is a typical recipe of Southern Italy, precisely the region of Apulia. Spinach and mushrooms are sautéed with onion, garlic, vinegar and white wine. Serve with crusty bread.

Asian Pork and Ginger Soup

Recipe by: CORWYNN DARKHOLME

Reviews(4)

Made from thinly sliced pork fillet, fresh ginger, spring onions and Chinese noodles. It is quick and easy to prepare, and makes a great first course for a dinner party.

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Asparagus and Goat Cheese Quesadillas

Recipe by: Linnea Land

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Easy and elegant quesadillas made with fresh asparagus and soft goat cheese. Perfect for easy family meals and fancy enough for guests. Delicious!

Asparagus and Parma ham bruschetta

Recipe by: Maggie Pannell

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Why are the simplest dishes often the best? Here, a few fine ingredients lift this sandwich from the 'something on toast' category to a special treat. It makes a delightful, balanced light lunch when fresh asparagus is in season.

Asparagus on the Barbecue

Recipe by: Larry Lampert

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The special thing about this recipe is that it's so simple. Fresh asparagus with a little olive oil, salt and pepper is cooked quickly over high heat on the barbecue. This is best made with sweet British asparagus that's in season. Enjoy the natural flavour of your veg!

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Asparagus with anchovy eggs

Recipe by: Chrissie Lloyd

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The best asparagus grows nearest home and reaches you without air miles, for a few short weeks in late May and June. It is so good it demands only the simplest of treatments, and is a natural partner to scrambled eggs.

Asparagus with Gorgonzola and Roasted Walnuts

Recipe by: Jen in da Northwoods

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This recipe for asparagus lovers is easy to make but tastes gourmet! I was given this recipe by my stepmother.

Asparagus Wrapped in Prosciutto and Goat's Cheese

Recipe by: Trish

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My husband taught me this elegant yet easy starter. Always a hit at parties.

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Aubergine and Red Pepper Parmesan Sandwiches

Recipe by: Marlena

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Smoky roasted vegetables, rich tapenade and tangy goats' cheese make these sandwiches hearty and satisfying. A friend of mine made these and I loved them. By the following week, I was craving one of these delicious sandwiches.

Aubergine Crisps

Recipe by: Michele O'Sullivan

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Makes crunchy aubergine crisps, perfect for a tasty snack or party nibbles.

Aubergine rolls

Recipe by: Norma MacMillan

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Unlike many aubergine recipes which swim in oil, this one has just enough extra virgin olive oil to enrich and enhance the vegetables in a dish that goes down well with both vegetarians and meat-eaters. This is a great cook-ahead dish, and it is delicious with crusty bread or baked potatoes and salad.

Avocado and Tuna Tapas

Recipe by: La Cocina de Redondita

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Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crusty bread. This recipe is great for experimenting with a variety of different vegetables, spices and vinegars.

Avocado with Sweet Piquanté Peppers and crab

Recipe by: Peppadew

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This makes a beautiful presentation for a starter or light weekend lunch. Avocados are filled with a fresh combination of Peppadew™ Sweet Piquanté Peppers and crab meat, tossed in a light dressing and garnished with chives.

Bacon and black pudding salad with walnuts and mozzarella

Recipe by: bert

Reviews(2)

A lovely light supper, dinner party starter or weekend lunch!

Bacon and mushroom kebabs

Recipe by: Norma MacMillan

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In this dish, three favourite breakfast ingredients – bacon, mushrooms and tomatoes – are cooked on skewers with new potatoes and patty pan squash. The kebabs are served on toasted ciabatta with a refreshing citrus salad. Enjoy them for brunch at the weekend or as a mid-week supper.

Bacon Wrapped Scallops

Recipe by: JOELLEFLYNN

Reviews(2)

Scallops wrapped in bacon and cooked until crispy. A simple but lovely combination.

Baked aubergines with yogurt

Recipe by: Norma MacMillan

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In this delicious supper dish, grilled slices of aubergine and courgette are layered with a rich tomato sauce and cumin-flavoured yogurt, then baked. Thick slices of Greek daktyla bread – topped with sesame, black onion and anise seeds – and a crisp green salad are perfect accompaniments.

Baked Courgette Chips

Recipe by: KRISRIZZIO

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I like to serve these crispy baked courgette chips as a starter with a little fresh lemon juice squeezed over the top. You could also serve with aïoli for dipping.

Baked mixed mushrooms with ciabatta

Recipe by: Brenda Houghton

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A mix of olive oil, garlic and rosemary releases a wonderful Mediterranean aroma while the mushrooms are cooking.

Banana and Bacon Barbeque Bites

Recipe by: cianmaria

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Great as an appetiser on barbeque days. The sweet and salty mix goes down a treat!