The MasterChef cookbook : 250 of the best recipes from the MasterChef series

CONTENTS......Page 7 JOHN TORODE......Page 10 GREGG WALLACE......Page 12 MICHEL ROUX JR......Page 14 MONICA GALETTI......Page 15 STARTERS......Page 17 FRESH PEA SOUP WITH WHITE TRUFFLE OIL AND PARMESAN CRISPS......Page 18 POTATO SOUP WITH PARSLEY PESTO......Page 20 SORREL SOUP WITH EGG......Page 21 DORSET APPLE SOUP WITH WALNUT SCONES......Page 22 JERUSALEM ARTICHOKE SOUP......Page 24 GAZPACHO WITH MEDITERRANEAN SCONES......Page 25 SPICED SQUASH SOUP WITH PARMESAN CROUTONS......Page 26 CURRIED BUTTERNUT SQUASH SOUP......Page 27 GARLIC SOUP WITH SCALLOP TARTARE, CROUTES, AND PANCETTA......Page 28 INDONESIAN NOODLE SOUP......Page 29 THAI PRAWN SOUP WITH LEMONGRASS......Page 31 EMERALD AND WHITE JADE SOUP AND BARBECUED SPARE RIBS IN HONEY SAUCE......Page 32 MOZZARELLA AND ROASTED VEGETABLES WITH SWEET BASIL DRESSING......Page 33 ROAST FIGS WITH GORGONZOLA AND HONEY VINEGAR SAUCE......Page 34 ROSEWATER BLINIS WITH CREAMY LEMON SAUCE......Page 36 BAKED ASPARAGUS WRAPPED IN PARMA HAM......Page 37 SEASONAL SALAD OF BROAD BEANS, COURGETTES, FETA, AND MINT......Page 38 SALAD OF MARINATED BEETROOT WITH TRUFFLE HONEY AND GOAT’S CHEESE MASH......Page 40 GOAT’S CHEESE FRITTERS WITH SPINACH AND APPLE SALAD......Page 41 WATERCRESS, PEAR, AND GOAT’S CHEESE SALAD WITH HONEY AND MUSTARD DRESSING......Page 42 WARMED GOAT’S CHEESE SALAD WITH WALNUTS AND POMEGRANATE DRESSING......Page 43 GLAZED GOAT’S CHEESE AND BEETROOT WITH PEA SHOOTS SALAD......Page 45 WARM MEDITERRANEAN SALAD WITH BRAISED FENNEL AND PANCETTA CROUTONS......Page 46 BAKED GOAT’S CHEESE SALAD......Page 48 WILD MUSHROOM BRUSCHETTA......Page 49 RISOTTO WITH CHANTERELLES AND ROCKET PESTO......Page 50 RICOTTA AND LEMON RAVIOLI......Page 52 SMOKED MOZZARELLA RAVIOLI WITH CHERRY TOMATO SAUCE AND BASIL CREAM......Page 54 USHKA WITH BEETROOT AND SOURED CREAM......Page 56 LEEK AND WILD MUSHROOM VOL AU VENT......Page 57 WARM ROQUEFORT CHEESECAKE WITH OVEN-ROASTED VINE TOMATOES......Page 59 FIG TART WITH RED ONION JAM......Page 60 MUSSELS À LA PROVENÇALE......Page 61 MUSSELS WITH CHIPOTLES AND CORIANDER......Page 62 SCALLOPS ON AN APPLE AND WALNUT SAUCE......Page 64 CARAMELIZED SCALLOPS ON CELERIAC PURÉE WITH GARLIC BACON LARDONS......Page 65 ROASTED SCALLOPS, CAULIFLOWER PURÉE, VEGETABLES À LA GRECQUE......Page 66 ASPARAGUS AND CRAB TARTLET WITH AVOCADO SORBET......Page 67 TIAN OF CRAB WITH CORIANDER-INFUSED OIL......Page 68 LOBSTER RAVIOLI WITH A TARRAGON BUTTER SAUCE......Page 70 CRISPY SQUID WITH GREEN PEPPERCORN AND CHILLI DRESSING......Page 72 STUFFED SQUID WITH SPICY TOMATO SAUCE......Page 74 THAI FISH CAKES WITH SWEET CHILLI SAUCE......Page 76 CRISPY BUTTERFLY PRAWNS WITH GINGER AND LIME......Page 77 OPEN RAVIOLI OF SQUASH AND LANGOUSTINES IN A LANGOUSTINE AND BROAD BEAN SAUCE......Page 79 LANGOUSTINES WITH GREEN CURRY SAUCE AND MANGO PURÉE......Page 80 WARM SALAD OF LANGOUSTINES AND FENNEL......Page 81 SMOKED HADDOCK RISOTTO WITH A POACHED HEN’S EGG......Page 82 PAN-FRIED FILLET OF RED MULLET WITH SCALLOP TARTARE AND CELERIAC PURÉE......Page 84 PAN-FRIED SEA BREAM WITH ROASTED TOMATOES AND A FENNEL SALAD......Page 85 PANCETTA-WRAPPED MONKFISH WITH SAFFRON CHIPS AND TARTARE SAUCE......Page 86 STEAMED FILLET OF SEA BASS WITH GARLIC CONFIT AND VANILLA CREAM SAUCE......Page 89 HOT SMOKED WILTSHIRE TROUT WITH CELERIAC AND APPLE REMOULADE AND GRAIN MUSTARD DRESSING......Page 90 TAGLIATELLE OF BEETROOT JUICE WITH APPLE AND MINT CREAM......Page 91 PAVÉ OF SALMON, VEGETABLE TERRINE, CONSOMMÉ OF SAN MARZANO AND QUAIL’S EGG JELLY......Page 93 SALMON CARPACCIO AND SPRING ONION PANCAKES......Page 94 SESAME CRUSTED TUNA WITH HORSERADISH MOUSSE......Page 95 SEARED TUNA WITH CHIPOTLE MAYONNAISE......Page 96 SEARED MACKEREL FILLET WITH RED ONION MARMALADE......Page 97 SMOKED MACKEREL PÂTÉ......Page 98 CHICKEN AND ASPARAGUS TORTELLINI WITH POACHED QUAIL’S EGGS......Page 100 DUCK BREAST ON ASIAN SALAD......Page 102 LAMB SAMOSAS......Page 103 SEARED BEEF WITH CUCUMBER AND POPPY SEED SALAD......Page 104 WINTER SALAD OF PIGEON AND JERUSALEM ARTICHOKES......Page 105 SPICED QUAIL SALAD WITH POMEGRANATE SEEDS AND PISTACHIOS......Page 106 GRILLED QUAIL WITH A PISTACHIO AND ORANGE BLOSSOM SAUCE, SERVED ON HOME-MADE FLAT BREAD......Page 107 ROAST QUAIL WITH SCOTCH EGG, MORELS, AND ASPARAGUS......Page 108 CARPACCIO OF VENISON WITH WATERCRESS SALAD AND A RASPBERRY VINAIGRETTE......Page 111 TRIO OF WILD RABBIT WITH PANCETTA CRISPS AND FOIE GRAS SAUCE......Page 112 BRAISED WILD HARE WITH PEARL BARLEY RISOTTO......Page 113 VEGETABLES & FISH......Page 115 SPINACH AND RICOTTA RAVIOLI WITH WALNUT PESTO, AND A CREAM AND BASIL SAUCE......Page 116 WILD MUSHROOM RISOTTO WITH TRUFFLED BRIE......Page 118 BAKED RICOTTA CAKE WITH ROASTED CARDAMOM VEGETABLES......Page 119 GNOCCHI WITH BLUE CHEESE, GREEK YOGURT, AND PINE NUT SAUCE......Page 120 MUSHROOM, LEEK, AND ALE PIE......Page 122 CAULIFLOWER AND BROCCOLI FLAN......Page 123 SEAFOOD TAGINE WITH FLAT BREAD......Page 124 ROASTED COD WITH MASH AND CURLY KALE......Page 126 ROAST COD AND CLAMS WITH BACON MASH, CREAMY SHALLOT SAUCE, AND SPINACH......Page 128 COD FILLET IN HERB CRUST WITH SABAYON OF WHOLEGRAIN MUSTARD......Page 130 HARISSA PAN-FRIED COD WITH ROASTED ROOTS AND A FRESH CORIANDER SAUCE......Page 131 SAUTÉED COD WITH COD CAKES AND CLAM CHOWDER......Page 132 STEAMED SEA BASS WITH SPICED BROTH......Page 133 SEA BASS WITH A TAHINI SAUCE, CARROT AND ONION SEED SALAD, AND SAFFRON RICE......Page 134 SEA BASS IN A FENNEL VANILLA SAUCE WITH FONDANT POTATO......Page 136 STEAMED SEA BASS AND RICE WRAPPED IN LOTUS LEAF......Page 137 HALIBUT WITH A WALNUT CRUST ON LEEKS AND COCKLE SAUCE......Page 138 ROAST HALIBUT WITH CRAB AND A TOMATO AND SAFFRON VINAIGRETTE......Page 142 TURBOT WITH FENNEL HOLLANDAISE......Page 143 ROAST TURBOT WITH LOBSTER AND LOBSTER CREAM SAUCE......Page 144 TURBOT WITH PETIT POIS BONNE FEMME AND SAUTÉED POTATOES......Page 146 TILAPIA WITH MANGO SALSA AND CORN SHAK......Page 147 DOVER SOLE SERVED WITH TOMATO CHUTNEY, BASIL CRISPS, AND LEMONGRASS VELOUTÉ......Page 148 RED MULLET WITH PURPLE SPROUTING BROCCOLI AND COURGETTE GRATIN......Page 150 SALMON EN PAPILLOTTE WITH BRAISED FENNEL AND A CREAMY CAPER SAUCE......Page 152 HERB-MARINATED SALMON IN COCONUT CURRY SAUCE......Page 154 POACHED SALMON IN AN ASIAN BROTH......Page 155 SEARED TUNA WITH AN ASIAN GLAZE......Page 157 POACHED SEA TROUT WITH ASPARAGUS, MASHED POTATO, AND SORREL SAUCE......Page 158 MACKEREL FILLETS ON SALT COD AND BUTTERBEAN SALAD WITH SALSA VERDE......Page 159 POULTRY......Page 161 PAN-FRIED CHICKEN BREAST WITH SESAME SEEDS AND A MANGO HOLLANDAISE......Page 162 CHICKEN BREAST FILLED WITH LIVER SERVED WITH MADEIRA CREAM SAUCE......Page 164 CHICKEN WITH AUBERGINE STUFFING......Page 167 CHICKEN BREAST STUFFED WITH PESTO AND MOZZARELLA ON A BED OF MUSHROOMS......Page 168 CHICKEN WITH A MEDITERRANEAN STUFFING AND A ROSEMARY VERMOUTH QUINCE SAUCE......Page 169 CHICKEN STUFFED WITH WILD MUSHROOMS AND HAZELNUTS WITH PAN HAGGERTY......Page 170 POACHED POUSSINS WITH SWISS CHARD AND BALSAMIC-GLAZED BABY ONIONS......Page 173 CHICKEN SUKKA WITH SWEET RICE......Page 174 SPICED BLACKENED POUSSIN WITH AUBERGINE RAITA AND WHOLEWHEAT PUFFS......Page 176 ROAST POUSSIN WITH WILD MUSHROOMS AND CARAMELIZED SHALLOT SAUCE......Page 178 POACHED QUAIL’S EGGS WITH DUCK SAUSAGE......Page 179 ORANGE AND MAPLE-GLAZED DUCK BREAST WITH VANILLA CELERIAC PURÉE......Page 180 PAN-FRIED DUCK WITH SALSA VERDE......Page 181 SLOW-ROASTED DUCK WITH CABBAGE AND GOOSEBERRY JAM......Page 182 PAN-ROASTED BREAST OF GRESSINGHAM DUCK WITH PORT SAUCE, ARTICHOKE FOUR WAYS, AND WILTED GREENS......Page 184 DUCK BREAST WITH BUTTERED BABY TURNIPS AND DUCK JUS......Page 186 DUCK BREASTS WITH SWEET POTATO MASH......Page 188 DUCK WITH CHERRY SAUCE AND PARSNIP PURÉE......Page 189 SPICED MAGRET OF DUCK WITH ROASTED ROOT VEGETABLES......Page 190 GLAZED DUCK BREAST WITH DUCK LEG RAVIOLI AND EXOTIC MUSHROOMS......Page 192 TEA-SMOKED DUCK BREAST ON EGG NOODLES......Page 194 ROASTED DUCK BREAST ON POTATO AND APPLE R0STI......Page 195 MEAT......Page 197 LAMB CUTLETS WITH SMOKED MASHED POTATOES AND PAN-FRIED VEGETABLES......Page 198 LAMB CUTLETS WITH BUTTER-MASHED POTATOES, SAVOY CABBAGE, LEEKS, AND WORCESTERSHIRE SAUCE......Page 199 NEW SEASON LAMB WITH ROSEMARY AND LEMON ZEST CRUST, SHERRY SAUCE, SAUTÉED NEW POTATOES, AND CAPONATA......Page 200 RACK OF LAMB WITH A CABBAGE PARCEL, SHALLOT PURÉE, AND RED WINE JUS......Page 202 RACK OF LAMB WITH WILD MUSHROOMS AND BUTTERBEAN MASH......Page 204 RACK OF LAMB WITH PARSNIP MASH AND A RED WINE SAUCE......Page 205 ROAST LAMB WITH SPINACH MOUSSE, WILD GARLIC PURÉE, MUSHROOM DUXELLES, FONDANT POTATO, AND BALSAMIC JUS......Page 206 LOIN OF LAMB WITH POMMES ANNA AND SHALLOT PURÉE......Page 209 CANNON OF LAMB WITH ROASTED AUBERGINE, WILD GARLIC, AND THYME JUS......Page 210 LAMB WITH FENNEL AND A MADEIRA JUS......Page 211 ROAST MOROCCAN LAMB WITH COUSCOUS AND HARISSA SAUCE......Page 212 ROASTED CROWN OF LAMB WITH MINTED PEA PURÉE......Page 214 SPICED BEST END OF LAMB ON A BED OF WILD RICE WITH THYME JUS......Page 215 FILLET STEAK WITH WASABI SAUCE AND PAK CHOI......Page 216 MUSTARD AND CUMIN SEED CRUSTED FILLET STEAK WITH BEETROOT RELISH AND POTATO GRATIN......Page 217 FILLET STEAK WITH BEETROOT ROSTI AND RED WINE JUS......Page 218 FILLET OF BEEF WITH HONEYED PARSNIPS AND HORSERADISH, MUSHROOM, AND MARSALA SAUCE......Page 220 FILLET OF BEEF WITH HORSERADISH MASH, COURGETTES, AND GRAVY......Page 221 FILLET OF BEEF WITH TOMATO AND GARLIC CRUST, ASPARAGUS, FONDANT POTATO, AND HORSERADISH SAUCE WITH A RED WINE JUS......Page 222 FILLET OF BEEF IN A RED WINE JUS WITH COLCANNON, CARROTS, AND BROCCOLI......Page 224 ROASTED FILLET OF BEEF WITH TROMPETTES NOIRES, CELERIAC, AND FONDANT POTATO......Page 225 BEEF WELLINGTON WITH MASH, CREAMED SAVOY CABBAGE, AND AN OXTAIL JUS......Page 227 STEAK AND KIDNEY PIE WITH MASH AND BROCCOLI......Page 228 THAI BEEF MASSAMAN CURRY WITH JASMINE RICE......Page 230 VEAL ROULLES STUFFED WITH SPINACH AND GRUYÈRE......Page 232 FILLET OF VEAL WITH A CREAMY TRUFFLE SAUCE, MUSHROOMS, AND ASPARAGUS......Page 233 VEAL AND THYME BOUDIN BLANC, WITH VEAL SWEETBREADS, SERVED WITH CORN-FED CHICKEN TORTELLINI......Page 234 LOIN OF PORK STUFFED WITH SWEET PEPPERS WITH AUBERGINE PURÉE, CHOI SUM, AND STAR ANISE AND GINGER SAUCE......Page 236 PORK TENDERLOIN ON PARSNIP MASH WITH CARAMELIZED APPLES AND WATERCRESS SALAD......Page 239 PORK TENDERLOIN ON A BED OF FENNEL......Page 240 PORK FILLET WITH PANCETTA, MACERATED SWEDE, AND MARSALA SAUCE......Page 241 PORK BAFAT WITH OKRA PACHADI AND RICE BREAD......Page 242 STUFFED LOIN OF PORK WITH BUBBLE AND SQUEAK AND A CIDER SAUCE......Page 244 ROAST PORK WITH CARAMELIZED APPLES AND ROSEMARY......Page 245 PORK AND TARRAGON TART WITH CABBAGE AND SMOKED BACON......Page 246 ROAST BELLY OF PORK WITH BUBBLE AND SQUEAK CAKE, AND CLAMS IN A CREAM CALVADOS SAUCE......Page 248 PAN-FRIED CALF’S LIVER WITH MUSTARD POTATO AND MARSALA SAUCE......Page 249 HONEYED CALF’S LIVER WITH GLAZED SNAPS AND DAUPHINOISE POTATO......Page 250 PAN-FRIED LAMB’S LIVER WITH PANCETTA AND HORSERADISH MASH......Page 251 GAME......Page 253 ROAST SQUAB PIGEON WITH RAVIOLI OF WILD MUSHROOM, CELERIAC PURÉE, AND SPINACH......Page 254 PAN-FRIED BREAST OF WOOD PIGEON WITH A FRICASSÉE OF WILD MUSHROOMS, PANCETTA, AND GARDEN PEAS......Page 255 ROAST TEAL WITH SWEET POTATO MASH AND CHILLI AND CHOCOLATE GRAVY......Page 256 QUAIL PARCELS OF CHICKEN LIVER WITH ONION SOUBISE AND SPINACH AND PEAR PURÉE......Page 259 GUINEA FOWL WITH A BALLOTINE OF THE LEG, MADEIRA JUS, BABY LEEKS, MASHED POTATO, AND SUMMER TRUFFLE......Page 260 GUINEA FOWL WITH BRAISED PEARL BARLEY AND LEMON AND THYME SAUCE......Page 262 POT-ROASTED PARTRIDGE WITH SPICED PEAR, CABBAGE PARCELS, AND CHESTNUTS......Page 263 ROAST PARTRIDGE WITH GAME JUS......Page 264 ROAST GROUSE WITH PARSNIP CRISPS AND A RICH RED WINE SAUCE......Page 266 POT ROAST PHEASANT, PARSNIP FRITTER, AND BEER SAUCE......Page 269 TEA-INFUSED VENISON WITH PICKLED RED CABBAGE, ROAST POTATOES, AND A RICH PORT SAUCE......Page 270 ROASTED RACK OF VENISON WITH GRAND VENEUR SAUCE AND ROOT VEGETABLES......Page 272 FALLOW VENISON, WITH ROAST SQUASH, POTATOES, AND BABY TURNIPS IN GRAVY......Page 274 VENISON WITH A PINK PEPPERCORN SAUCE, CAVALO NERO, AND DAUPHINOISE POTATOES......Page 275 VENISON LOIN WITH ROSTIS, WATERCRESS PURÉE, AND ROASTED BEETROOT......Page 276 SEARED SADDLE OF VENISON WITH A PORT AND BALSAMIC REDUCTION......Page 278 ROAST SADDLE OF WILD VENISON, SAVOY CABBAGE, ROAST POTATOES, CELERIAC, AND A BEETROOT JUS......Page 280 RABBIT SADDLE AND LANGOUSTINE MOUSSELINE WITH A CARROT, LEMONGRASS, AND GINGER PURÉE......Page 282 DESSERTS......Page 285 CRANACHAN......Page 286 RASPBERRY AND POMEGRANATES WITH RASPBERRY SABAYON SAUCE......Page 287 HAZELNUT AND RASPBERRY MERINGUE......Page 288 SUMMER FRUIT COMPOTE WITH SCENTED CREAM......Page 290 SUMMER PUDDING KIR ROYALE......Page 291 BLACK AND REDCURRANT FOOL WITH GINGER BISCUITS......Page 292 MARBLED WINTER FRUIT FOOL......Page 294 STRAWBERRY MOUSSE WITH SHORTBREAD......Page 295 STRAWBERRIES WITH SABLÉ BISCUITS AND ORANGE AND LEMON SYLLABUB......Page 296 WHITE PEACHES WITH RASPBERRIES ENCASED IN A SPUN SUGAR BASKET......Page 298 PEACH PANACOTTA AND PINK CHAMPAGNE SORBET......Page 299 PEARS BELLE HÉLÈNE......Page 300 MANGO AND PASSION FRUIT SUNDAE......Page 302 ELDERFLOWER SORBET WITH MARINATED BERRIES......Page 303 LAVENDER MOUSSE WITH HOKEY POKEY AND A BLACKBERRY SAUCE......Page 304 SPARKLING CRANBERRY JELLIES WITH ORANGE LANGUES DE CHAT BISCUITS......Page 306 APRICOT AND CARDAMOM TRIFLE......Page 308 SUMMER FRUIT TRIFLE......Page 310 CARIBBEAN TRIFLE GLORIES......Page 312 TIRAMISU......Page 313 RAS MALAI......Page 314 LYCHEES AND TOFFEE APPLES WITH SESAME SEEDS......Page 316 BAKED PEACHES AND RASPBERRIES WITH VANILLA MASCARPONE CREAM......Page 317 POACHED PEAR WITH SAFFRON MASCARPONE......Page 318 HONEY FIGS WITH MASCARPONE ICE CREAM......Page 319 CRÊPES SUZETTE COYOACÁN STYLE......Page 320 SPICED SEMOLINA VERMICELLI......Page 321 BAKED GINGER PEAR CRUMBLE......Page 322 APPLE CRUMBLE AND CUSTARD......Page 324 VANILLA SOUFFLÉ WITH RASPBERRY AND PASSION FRUIT COULIS......Page 325 PEAR AND ROQUEFORT SOUFFLÉ......Page 326 TANGERINE SOUFFLÉ......Page 327 STICKY TOFFEE PUDDING......Page 329 BLUEBERRY SPONGE PUDDING WITH VANILLA ICE CREAM......Page 330 ROSE-SCENTED RICE PUDDING WITH RASPBERRY COULIS AND PISTACHIOS......Page 331 CHOCOLATE CAPPUCCINO CUPS......Page 332 WHITE CHOCOLATE BRULÉE......Page 334 CHOCOLATE AND AMARETTO TRUFFLE MOUSSE WITH A VANILLA CREAM......Page 335 WHITE CHOCOLATE TOWER WITH DARK CHOCOLATE MOUSSE......Page 336 CHOCOLATE AND ORANGE ROULADE......Page 338 CHOCOLATE AND PAPRIKA SORBET WITH MARSHMALLOWS, TRUFFLE AND PINE NUT SUGAR, AND PASSION FRUIT SYRUP......Page 340 MARBLED CHOCOLATE FONDANT WITH ORANGE AND MINT SYRUP......Page 342 WARM CHOCOLATE FONDANT WITH PISTACHIO ICE CREAM......Page 343 CHOCOLATE SOUFFLÉ WITH WINTER BERRIES......Page 346 SOFT-CENTRED CHOCOLATE PUDDING WITH GREENGAGE COMPOTE......Page 347 HOT CHOCOLATE PUDDING WITH VANILLA ICE CREAM AND CARAMELIZED BANANA......Page 348 CHOCOLATE TARTLET WITH SESAME SEED SNAP AND CRÈME FRAÎCHE......Page 350 WHITE CHOCOLATE, BLUEBERRY, AND AMARETTO MASCARPONE CHEESECAKE......Page 352 DATE AND CHOCOLATE FILO SWEETS WITH VANILLA CRÈME FRAÎCHE......Page 353 HOT CHOCOLATE CAKE WITH WHISKY VANILLA CREAM AND CARAMEL SAUCE......Page 354 ST EMILION AU CHOCOLAT......Page 355 GOOEY CHOCOLATE CAKE WITH SPICED PLUM COULIS......Page 357 GRASS AND MUD PIE WITH RASPBERRIES......Page 358 MILLEFEUILLE OF RASPBERRIES AND BITTER CHOCOLATE WITH LAVENDER AND HONEY ICE CREAM......Page 360 RHUBARB MILLEFEUILLE......Page 362 PINEAPPLE TARTE TATIN WITH COCONUT CARAMEL......Page 363 RHUBARB TARTE TATIN SERVED WITH MASCARPONE......Page 364 FIG TARTE TATIN WITH CLOTTED CREAM AND PISTACHIOS......Page 366 PEAR, APPLE, AND PISTACHIO TART WITH CLOTTED CREAM ICE CREAM......Page 368 APPLE AND PEAR TORTE......Page 369 PEAR AND ORANGE FRANGIPANE TART WITH GRAND MARNIER SYRUP......Page 370 PEAR AND BUTTERSCOTCH FRANGIPANE TART......Page 372 PEAR AND ALMOND TART WITH CINNAMON AND MASCARPONE ICE CREAM......Page 374 CITRUS TART WITH CUCUMBER SORBET......Page 375 BAKED LIME CHEESECAKE WITH RUM CREAM......Page 376 MASCARPONE CHEESECAKE WITH RASPBERRY COULIS......Page 378 RHUBARB AND ORANGE CAKE WITH FLAKED ALMONDS......Page 379 RHUBARB AND SHORTBREAD WITH ELDERFLOWER CREAM......Page 380 ALMOND SHORTBREAD WITH A LAVENDER CREAM AND BALSAMIC STRAWBERRIES, SERVED WITH A STRAWBERRY SAUCE......Page 382 ANISEED TUILE BISCUITS WITH ROSEWATER ICE CREAM......Page 383 INDEX......Page 386