Savoury

Appears in

Maze: The Cookbook

By Jason Atherton

Published 2008

About

© 2008 Jason Atherton. All rights reserved.

In this section

Cornish Crab Mayo with Avocado and Sweetcorn Sorbet

Crab Chowder with Sweetcorn Purée

Lobster Salad with Sweet and Sour Dressing, Mooli and Ginger Salt

Native Lobster Singapore-Style

Grilled Lobster with Flavoured Butter and Herb Salad

Asparagus with Quail’s Eggs and Pink Grapefruit Hollandaise

Warm Salad of Quail’s Eggs and Arbroath Smokie

Roasted Asparagus with a Lemongrass, Ginger and Tea Vinaigrette

Marinated Beetroot with Goat’s Cheese, Chard and Beetroot Dressing

Whipped Goat’s Cheese, Deep-Fried Courgette Flowers and Truffle Honey

Beetroot Soup with Crème Fraîche and Goat’s Cheese

Jerusalem Artichoke Soup with Duck Ragoût

Jerusalem Artichoke Risotto with Smoked Haddock

Winter Duck Ragoût

Braised Shin of Veal with Pea Risotto

Chilled Pea Soup with Parmesan Ice Cream

Pea and Mint Mushy Peas with Sole Goujons

Chopped Duck Egg with Cured Salmon

Salad of Cured Salmon with Blood Oranges and Coriander

Perfect Scrambled Eggs with Tomatoes On Toast

Curried Monkfish and Celeriac Chips with Lime Wedges

Celery and Apple Salad with Roquefort Dressing and Toasted Walnuts

Tempura of Monkfish with Apple and Chicory Salad and Chilli Mango Relish

Tuna and Mackerel Salad with Mooli, Lime, Vanilla and Cucumber

Tuna Tartare with Bloody Mary Sorbet

Marinated Mackerel with Spiced Aïoli

Red Mullet with Spicy Peppers, Chorizo and Black Olives

Spiced Fish Soup with Tapenade

Fried Red Mullet Wraps with a Tomato and Sardine Sauce

Butter-Roasted Cod with Silky Mash and Spiced Lentils

Herb-Crusted Cod Fillets

Tomato Soup with Cod Toasts

Loch Duart Salmon with Baby Squid and Crispy Chicken Skins

Salt and Pepper Squid

Chicken Caesar Salad

Steamed Smoky Sea Bass with Candied Aubergine

Papillote of Sea Bass with Provençal Vegetables

Baba Ganoush with Hommus and Arab Bread

Roasted Quail with Pear and Saffron Chutney

Quail Skewers with Asian Spices

Simple Foie Gras Pâté with Pear and Saffron Chutney

Slow-Cooked Chicken with Smoked Mussel and Brown Bread Sauce

Lemon and Garlic Roasted Chicken with Moroccan Spices

Rack and Braised Shoulder of Lamb Ras el Hanout

Warm Couscous Salad with Lamb and Ras el Hanout

Braised Shoulder of Lamb Hotpot

Braised ox ‘Tongue in Cheek’ with Ginger Carrots

Salad of ox Tongue with Gremolata and Pecorino

Braised ox Cheeks in Red Wine with Mash and Bacon

Venison with Pickled Red Cabbage and Butternut Squash Purée

Honey-Roasted Ham Hock with Red Cabbage and Piccalilli

Butternut Squash Risotto with Toasted Walnuts

Wagyu Beef with Smoked Pommes Purée and Roasted Artichokes

Beef Satay with Peanut Sauce and Herb Salad

Carpaccio of beef with wasabi rémoulade

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