Good Food Generic Index

Double-baked gruyere souffle

Would you like to impress guests without any stress? Look no further than this recipe. There's one great advantage with a double-baked souffle - you can make the first stage in advance then just...

Cook | Jeremy and Jane Strode | Fri Apr 04 03:52:31 EST 2014

Mince pies

Leftover fruit mince can be used the following year or added to Christmas pudding and cake recipes.

Cook | Jeremy and Jane Strode | Wed Sep 19 09:59:04 EST 2012

Chicken and preserved lemons

Spices that can be used to add flavour to preserved lemons are cinnamon sticks, peppercorns, coriander seeds, star anise, bay leaves, fennel seeds, cumin seeds and cardamom.

Cook | Jeremy and Jane Strode | Wed Sep 19 09:56:45 EST 2012

Tamarillo chutney

Serve this tangy chutney with eggs, hard cheese, seafood and Asian-style curries.

Cook | Jeremy and Jane Strode | Wed Sep 19 09:44:42 EST 2012

Pea and sage custard with quail

The crisp, salty bacon is the perfect contrast for the sweet and creamy pea custard.

Cook | Jeremy and Jane Strode | Wed Sep 12 17:00:34 EST 2012

Fennel and anchovy gratin

You can cook this gratin in a large oven-proof dish and place on the table as a ''serve yourself'' side. A rocket salad and boiled potatoes make good additions.

Cook | Jeremy and Jane Strode | Wed Sep 12 16:54:45 EST 2012

Asparagus stir-fry

We serve this with steak but asparagus is a great garnish for chicken, pork, fish or on its own with rice or noodles.

Cook | Jeremy and Jane Strode | Wed Sep 12 16:49:16 EST 2012

Pavlova with dried strawberries

Dried strawberries are available from delis and food stores. They taste intense, with a chewy texture.

Cook | Jeremy and Jane Strode | Thu Aug 16 10:25:52 EST 2012

Buttermilk waffles, prunes and chocolate

This waffle batter makes lovely pancakes, too, if you don't have a waffle maker.

Cook | Jeremy and Jane Strode | Thu Aug 16 10:21:47 EST 2012

Apricot pie

The filling is quite sweet, so you should use a savoury pastry, without added sugar. Other dried fruits can be used, such as pear or peach, or a combination.

Cook | Jeremy and Jane Strode | Mon Aug 13 11:47:10 EST 2012

Moroccan lamb sausage rolls

The spicy lamb filling and zesty dipping sauce elevate this sausage roll above the average.

Cook | Jeremy and Jane Strode | Wed Jul 25 10:33:00 EST 2012

Smoked salmon and dill croquettes

Make sure you use hot-smoked salmon, not cold, as the texture is quite different.

Cook | Jeremy and Jane Strode | Wed Jul 25 10:14:32 EST 2012

Blue-eye trevalla and curry leaf

Chef Annemarie Rodrigo, who worked with us at Bistrode, has Sri Lankan heritage and gave me a curry leaf tree. I'm obsessed with the leaves, their flavour is so unique.

Cook | Jeremy and Jane Strode | Wed Jul 04 11:21:57 EST 2012

Classic fish'n'chips

Wonderfully moist flathead in a sinfully crispy beer batter.

Cook | Jeremy and Jane Strode | Wed Jul 04 11:19:42 EST 2012

Slimy mackerel with green sauce

A healthy tasty whole fish, doused with herbs and capers.

Cook | Jeremy and Jane Strode | Wed Jul 04 11:12:13 EST 2012

Poached pear and mascarpone cheesecake

Fluffy cheesecake rolled in nuts served with refreshing poached pears.

Cook | Jeremy and Jane Strode | Wed Jun 20 11:43:16 EST 2012

Chicken, pumpkin and sage pies

It's hard to beat the smell of a freshly baked pie coming out of the oven on a chilly evening. Individual pie dishes are handy to have on hand in the kitchen and are available from cooking stores but...

Cook | Jeremy and Jane Strode | Wed Jun 20 11:43:45 EST 2012