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Machas a la Parmesana
Razor clams baked on the half shell with wine, butter and Parmesan.
Recipes that can usually reach the table in about 30 minutes.
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Razor clams baked on the half shell with wine, butter and Parmesan.
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Curried chicken with a creamy, fruity dressing created for the 1953 coronation era.
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Toasted bread covered with a sharp ale-and-cheese sauce, browned until bubbling.
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Cold prawns, crisp lettuce and tangy Marie Rose sauce in a classic British starter.
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A creamy savoury spread enriched with roasted pumpkin seeds and dark green pumpkin seed oil.
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Pickled herring with apple, onion, gherkin and a cool sour-cream dressing.
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Paprika-rich soft cheese spread with capers, onion and caraway.
Dessert
Dessert
Dessert
Soft white bread spread with butter and covered in colourful hundreds and thousands.
Dessert
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Cold prawns, crisp lettuce and avocado dressed with a tangy pink cocktail sauce.
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Crisp squid seasoned with salt, pepper and chilli, served with lemon and a fresh dipping sauce.
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Briny native oysters served chilled with bright finger-lime pearls that burst like citrus caviar.
Dessert
A simple pairing of semi-firm cheese with quince or sweet-potato paste.
Dessert
Chocolate biscuits layered with a dulce de leche and cream-cheese filling, then chilled until sliceable.
Starter
Smoky grilled chorizo in crusty bread with bright chimichurri or salsa criolla.
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A thick round of provolone grilled until blistered outside and molten within, finished with oregano and chimichurri.
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A sharp, creamy Southern pimento cheese served with crisp sesame-rich benne crackers.
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Golden Southern cornmeal fritters with crisp edges, a tender centre and gentle onion flavour.
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Gambas al Ajillo is a distinctive Spanish recipe known for prawns sizzling in olive oil with garlic and dried chilli.
Dessert
Madeleines is a distinctive French recipe known for small shell-shaped sponge cakes scented with butter and lemon.