Kleftiko (Greek Slow-Roasted Lamb with Potatoes and Onion)
Greek slow-roasted lamb with lemon, oregano and potatoes
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Linguine allo Scoglio (Italian Seafood Pasta)
Seafood linguine with mussels, clams and prawns
Lapin à la Moutarde (Rabbit in Dijon Mustard Sauce)
French rabbit stew with Dijon mustard and double cream
Pork Tenderloin with Dijon and Tarragon Sauce
Seared pork tenderloin with Dijon and tarragon cream sauce
Christmas Seafood Zarzuela (Catalan Fish Stew with Monkfish, Mussels and Prawns)
Catalan fish stew with monkfish, mussels and prawns
Porchetta Arrosto (Italian Rolled Pork Roast)
Italian rolled pork roast with fennel, rosemary and lemon
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Tsipoura sto Fourno (Baked Gilt-Head Bream with Fennel)
Gilt-head bream baked with fennel and lemon, finished with a light white wine sauce
Involtini di Pollo con Spinaci e Ricotta (Chicken Rolls with Spinach and Ricotta)
Seared chicken involtini filled with spinach and ricotta, finished in tomato sauce
Poulet Rôti with Tarragon Butter
French-style poulet rôti roasted with tarragon butter, lemon and garlic until crisp
Poulet à l’Estragon (Creamy Tarragon Chicken)
Browned chicken simmered in white wine and cream, finished with fresh tarragon
Spanish-Style Shrimp and Chorizo Skillet
Prawn and chorizo cooked with tomatoes, roasted peppers, white wine and smoked paprika
Merluza en Salsa Verde (Hake in Parsley and Garlic Green Sauce)
Basque-style hake gently poached in parsley and garlic green sauce with clams
Suppli al Telefono (Roman Fried Rice Balls)
Fried suppli with tomato risotto rice, a mozzarella centre, and a crisp coating
Tagliatelle al Ragù Bianco di Coniglio (Tagliatelle with White Rabbit Ragù)
Tagliatelle tossed with rabbit ragù simmered in white wine and stock
Zuppa di Pesce alla Siciliana (Sicilian Fish Soup)
Tomato and white wine fish soup with mussels, prawns and parsley
Ensopado de Borrego (Portuguese Lamb Stew with Potatoes)
Lamb shoulder stew simmered with white wine, tomatoes and potatoes, finished with coriander
Modern Fish Pie with Leeks
Fish pie with leeks in a mustard sauce, topped with mashed potatoes
Pestiños (Honey-Glazed Anise Pastries)
Fried Andalusian pestiños scented with anise and orange, finished with warm honey
