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Main course recipes
Varied and balanced main courses for everyday lunches and dinners, with simple, reliable instructions.
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Oven-Baked Chicken Casserole with Carrots
Whole chicken browned in a casserole with carrots, garlic, and thyme, then finished in the oven.
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Baked pasta with leek and ricotta
Al dente short pasta mixed with sautéed leek, ricotta and grated cheese, then baked until golden.
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Dry mushroom rice with homemade stock
A dry vegetarian rice dish with mushrooms, an onion and tomato sofrito, and homemade vegetable stock.
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Chickpea Stew with Aromatic Herbs
A vegetarian stew for 4 made with cooked chickpeas, potato, spinach, bay leaves, and cumin.
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Mushroom and Pepper Scramble
Sautéed mushrooms and piquillo peppers are finished with lightly beaten eggs for a succulent scramble.
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Oven-braised rabbit with carrots
Rabbit browned and oven-braised with carrots, onion, tomato, stock, and white wine. Serves 4; bake at 200 °C for about 80 minutes, until tender and thoroughly cooked.
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Baked Salmon with Zucchini
Salmon portions baked over pre-roasted zucchini and seasoned with herbes de Provence and dill.
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Baked Pasta with Pumpkin and Ricotta
Short pasta tossed with a cream of roasted pumpkin, leek, and ricotta, then finished with cheese for gratinating.
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Dry Chickpea Rice with Homemade Stock
Oven-baked rice with cooked chickpeas, tomato, and homemade stock, using 2 parts stock to 1 part rice.
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Pea Stew with Aromatic Herbs
A vegetarian stew of peas, potato and onion, lightly thickened with flour and scented with mint and thyme.
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