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As well as the list of recipes presented below you can also fetch Modern and Traditional meat recipes by meal type via these links:
| Starters | Fish Courses | Meat Courses |
| Vegetarian | Accompaniments to Main Courses | Desserts |
| Breads, Cakes and Pastries | Sauces and Jams | Snacks |
| Drinks | Spice Blends |
Alphabetical list of Starters recipes follow (limited to 100 recipes per page). There are 716 recipes in total:
| A Libyan Way with Couscous Origin: Libya | Azerbaijani Plav (Azerbaijani Pilaf) Origin: Azerbaijan | Belizean Potato Salad Origin: Belize |
| A Messe of Greens Origin: British | Bâton de Manioc (Cassava Sticks) Origin: Central Africa | Bell Peppers with Tomatoes Origin: British |
| Aadun Origin: Nigeria | Baby Carrots and Onions in Cream Origin: Ireland | Bengali Pilau Rice Origin: India |
| Acorn Flour Noodles (Acorn Flour Noodles) Origin: Fusion | Bacon Clapshot Origin: Scottish | Beninese Bouille Origin: Benin |
| Adalu (Bean and Sweetcorn Pottage) Origin: Nigeria | Baked Burdock Root Origin: British | Bessamel-ntymeno Teganismeno Kotopoylo (Béchamel-Coated Fried Chicken) Origin: Greece |
| Adjapsandali (Mixed Vegetable Sauté) Origin: Russia | Baked Parsnips Irish Style Origin: Ireland | Bhutanese Red Rice Origin: Bhutan |
| African Green Pepper and Spinach Origin: East Africa | Baked Potatoes Stuffed with Cranberry Sauce Origin: British | Bird Cherry Flour Noodles (Bird Cherry Flour Noodles) Origin: Fusion |
| Akassa Origin: Benin | Baked Potatoes with Cheese Origin: Bulgaria | Black Bean Salad Origin: American |
| Aleecha Origin: Ethiopia | Baked Salsify Origin: British | Black Beans Origin: Mexico |
| Alexanders à la Polonaise Origin: British | Baked Savoury Lentils Origin: Britain | Black Pudding, Potato and Yarrow Salad Origin: British |
| Alexanders Flowers Fritters Origin: British | Baked Savoury Rice Origin: Britain | Black-eyed Beans and Plantains in Palm Oil Origin: Nigeria |
| Algerian Cooked Carrot Salad Origin: Algeria | Baked, Stuffed Onions Origin: British | Blanched Asparagus with Herbed Butter Origin: British |
| Algerian Salad Origin: Algeria | Baklazhan (Babki with Custard Filling) Origin: Russia | Blanched Hogweed Shoots with Herbed Butter Origin: British |
| Algerian Spiced Potato Cakes Origin: Algeria | Bamia (Okra in Tomato Sauce) Origin: Egyptian | Blanched Hop Shoots with Herbed Butter Origin: British |
| Aloco Origin: Cote dIvoire | Banana Gratin Origin: Zanzibar | Bodebiremus - Kartoffelmus (Potato Mush) Origin: German |
| Aloha Wild Rice Origin: Hawaiian | Bananas with Split Green Peas Origin: Rwanda | Boiled Alexanders Shoots Origin: British |
| Aloo Anardana Origin: India | Banku Origin: Ghana | Boiled Hogweed Shoots Origin: British |
| Aloo Dhaniya (Balti Potatoes and Coriander) Origin: India | Banku II Origin: Ghana | Boiled Plantains Origin: West Africa |
| Amala Origin: Nigeria | Basil Pesto Dumplings Origin: British | Boiled Sea Kale Flowers Origin: British |
| Anardana Jheenga (Pomegranate-flavoured Prawns) Origin: India | Batabate Origin: Mayotte | Boiled Wintercress Greens Origin: British |
| Apfel Spaetzle (Apple Purée Spaetzle) Origin: Germany | Batinjaan Zalud (Aubergine Salad) Origin: Morocco | Boli Origin: Nigeria |
| Arran Potato Salad Origin: Scottish | Battered Alexanders Shoots Origin: English | Boo with Okra Origin: Uganda |
| Arroz de Coco e Papaia (Rice with Coconut and Papaya) Origin: Angola | Bavarian Potato Salad Origin: German | Boxty Origin: Irish |
| Arroz Español (Spanish Rice) Origin: Spain | Bavarian Red Cabbage Origin: German | Boxty (Potato Griddle Cakes) Origin: Northern Ireland |
| Arroz Integral com Mantiega de Amendoim e Bananas Origin: Angola | Bayerische Kraut (Pickeled Bavarian Cabbage) Origin: German | Brains on the Half-skull Origin: American |
| Arroz Verde (Green Rice) Origin: Angola | Bayrischer Kartoffelsalat (Barvarian Potato Salad) Origin: German | Braised Bell Peppers Origin: British |
| Asaro (Yam Stew) Origin: Nigeria | Bean Leaf Starters Origin: Zambia | Braised Bok Choy with St George's Mushroom Origin: Fusion |
| Aseeda Origin: Sudan | Beans and Bananas Origin: Burundi | Braised Celery Origin: Ireland |
| Asian Coconut Rice Origin: Asia | Beans and Rice Origin: West Africa | Braised Celery II Origin: British |
| Asparagus à la Polonaise Origin: British | Beet Salad Origin: Morocco | Braised Chicory Origin: British |
| Asparagus in Egg Sauce Origin: British | Beetroot Jelly Origin: British | Braised Savoy Cabbage Origin: British |
| Asperges Marinées à la Niçoise (Asparagus in Garlic, Lemon and Herbs) Origin: France | Beetroot, Apple and Potato Cakes Origin: English | Braune Bohnen (Green Beans in Gravy) Origin: German |
| Atklit (Vegetable Bowl) Origin: Ethiopia | Belgian Mashed Potatoes Origin: Belgium | |
| Αggonria poy Gemίzontai me Pheta (Cucumbers Stuffed with Feta) Origin: Greece | Belizean Fried Plantains Origin: Belize |
Not found what you're looking for? Search the web:
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
The traditional recipes of Wales are what might be thought of as 'peasant food' the kind of recipes made by the poor who want to make the most out of what little food they had. This, in some respects, has left Wales with a blank culinary slate where some very exciting modern foods, bringing together influences from all over the world have been created. Here I give an example of a traditional Welsh dish and an example of a recipe from the new breed of Welsh cookery...
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
Those obsessive about wild foods will source a whole meal from the wild. But this is not the way that it's best to start with or even to keep going with wild foods. It's far better to gather a few fruit, wild greens or mushrooms and to add these to your everyday cookery. This way you get an introduction to the range of wild foods available and you begin to extend your cookery by adding wild ingredients.