Whitebait fritters with potato and spring onion
Whitebait fritters with egg, potato and scallions, fried until golden. Makes 6 servings.
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Starter, soup and cream recipes
Starters, soups and creamy dishes made with familiar ingredients and clear, comforting recipes.
First courses for every season
Browse light options, warming bowls and starters made for sharing. Refine the selection to find quick, vegetarian or time-friendly recipes.
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Thai Tom Kha Gai with Chicken and Coconut Milk
Thai chicken soup with coconut milk, galangal, lemongrass, kaffir lime leaves, and a finishing touch of lime and fish sauce.
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Greek Avgolemono Soup with Chicken, Rice and Lemon
Greek chicken and rice soup thickened with egg and lemon for a smooth, creamy broth. Makes 4 servings.
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Classic Peruvian Ceviche
Diced white fish dressed with lime, ají limo, red onion, and cilantro; served with cooked sweet potato and Peruvian corn.
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Fijian kokoda
A Fijian starter of dolphinfish marinated in lime and lemon, then mixed with coconut milk and fresh vegetables.
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Creamy Tom Yum Goong (Thai shrimp soup)
A sour and spicy Thai soup with shrimp, mushrooms and aromatics, enriched with coconut milk. Makes 4 servings.
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Soto ayam
Indonesian chicken soup with a yellow broth flavored with turmeric, galangal, ginger, and lemongrass, served with rice vermicelli, egg, and lime.
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Korean Haemul Pajeon (Seafood and Scallion Pancake)
A Korean scallion pancake with mussels, clams, and oysters, served with a simple soy-and-vinegar dipping sauce.
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Tunisian egg and potato brik
Four Tunisian egg and potato briks: crisp brik pastry, egg, and a simple potato filling. Fry and serve freshly made.
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Salteña Empanadas with Beef, Potato, and Egg
Argentine Salteña empanadas with homemade pastry and a juicy beef, potato, onion, and egg filling, baked until golden.
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Mozambican badjias
Mozambican cowpea fritters with garlic and salt: soak the beans, blend them into a paste, then fry until golden.
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Nigerian Goat Meat Pepper Soup
A light, spicy Nigerian broth slowly simmered with goat meat, pepper soup spices, ehuru, and ground crayfish.
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Lebanese Hummus
Lebanese chickpea spread with tahini, lemon, and garlic, finished with olive oil and parsley.
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New England Clam Chowder
Creamy clam soup with bacon, potatoes, leek, spring onion, and celery, thickened with flour and finished with milk and cream.
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Fijian Dhal Soup
A vegetarian lentil soup with fenugreek, mustard, vegetables, curry and soy sauce.
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Samoan Oka i’a
Samoan raw fish salad with lime, coconut milk, cucumber, tomato, and onion. Serves 4.
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Nepalese chicken thukpa
A Nepalese rice-noodle soup with chicken, vegetables, and an aromatic tomato, ginger, and spice base.
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Rēwena bread (parāoa rēwena)
A Māori bread from New Zealand made with a fermented potato, flour, and sugar starter. This recipe makes two small loaves and takes several days for the starter to become bubbly.
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Crunchy Cabbage and Cucumber Salad
A fresh salad of finely cut cabbage and sliced cucumber, dressed with olive oil, vinegar, and salt. Serves 4.
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Smooth Carrot and Apple Soup
A smooth carrot and apple soup seasoned with cumin and vinegar and emulsified with olive oil. Serve it hot or cold.
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