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5-8 + Gourmet recipes (88)

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Achiote Paste

Recipe by: AbsolutGillian

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This is a traditional paste that originated in the Yucatán region of Mexico. It is used in stews or as a rub for meats. Try it on pork, chicken, fish or seafood for a warm, spicy flavour.

Almond-Crusted Halibut

Recipe by: Susan W.

Reviews(3)

This dish melts in your mouth. The credit goes to my future mother-in-law. Not only does it taste gorgeous, but halibut is a sustainably sourced fish. Each halibut fillet should be approximately an inch thick. Substitute crème fraîche for the double cream for a lighter dish.

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Apple crumble tart

Recipe by: JJOHN32

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A great combination of desserts. If you like apple crumble, you'll love this - served with a delectable Marsala custard.

Asparagus quiche

Recipe by: Michele O'Sullivan

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A delectable combination of ingredients that result in a tasty quiche. Using a shop bought pastry case makes it unbelievably easy.

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.

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Banana Walnut Ice Cream

Recipe by: franklint99

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This decadent and uniquely flavoured ice cream is perfect for summer.

Beef bourguignon

Recipe by: AnneFrancoise

Reviews(1)

The secret to Beef bourguignon? Slow cooking and letting the flavours meld overnight.

Blackened tuna

Recipe by: Denys

Reviews(4)

Seared fish steaks are a Cajun tradition. This is such a simple yet delicious way to prepare tuna, and it's ready in minutes.

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Braised chicken breasts in mirepoix ragoût

Recipe by: Gordon

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Chicken breasts are stewed in a white wine and a simple but delicious stock. In French cooking, mirepoix is the traditional base of diced carrots, onion and celery sautéed in butter that is used to flavour a great many stews, soups and sauces.

Calamari in Red Wine and Tomato Sauce

Recipe by: NCANGELONE

Reviews(4)

This is an Italian Christmas Eve favourite. This recipe can be doubled or tripled easily. Serve as a side, starter or over pasta. Buon Natale!

Caribbean Crab Soufflé

Recipe by: Esmee

Reviews(4)

A spicy crab soufflé - it's equally delicious made with lobster. My dad always made this for us on Christmas Eve.

Champagne Sorbet with Berry Medley

Recipe by: TjB

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This light sorbet is served with a wonderful fresh berry medley.

Charlotte alla Milanese

Recipe by: Manuela

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This is my version of a delectable pud I had in Milan. You could chill this before serving, but I like it warm. The rum at the end is optional, but makes for a nice presentation at a dinner party.

Chicken with Figs in a Port Wine Sauce

Recipe by: AUSSIEBEAR

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This is a delicious dish, with hints of Middle Eastern flavours. Easy to make and a firm favourite when entertaining.

Chilled Tomato Soup with Parmesan Ice Cream

Recipe by: VICENÇ

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An impressive summertime dinner party starter. Use very ripe tomatoes, good quality olive oil and Parmesan for best flavour.

Chocolate pears bavarian

Recipe by: loveofcooking

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Easy Bavarian, very tasty.

Chocolate roulade with raspberry cream

Recipe by: Brenda Houghton

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This version of a classic rolled chocolate sponge can be transformed into an indulgent dessert when it envelops fresh raspberries and fromage frais.

Classic Cioppino

Recipe by: Beth

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This is an authentic recipe that originated in the 1800s with Italian fishermen who settled in San Francisco, California. Serve in large bowls with crusty sourdough bread on the side.

Classic Waldorf Salad

Recipe by: RyanGillam

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Classic Waldorf Salad. No twists, no turns just classicness. Measurements are in terms of cups.

Courgette cakes with minted yoghurt sauce

Recipe by: Brenda Houghton

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Chargrilled courgette cakes, served with a cool sauce, make a refreshing dish.