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Toast bread, butter and keep aside

  • 2 pieces bread
  • Large omega egg
  • Chilli flakes
  • Pinch of salt
3.4/5 (140 Votes)

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Cute little treats made in a muffin tin

  • 1 bag of quorn mince
  • Salt and pepper to taste
  • 1 chopped onion
  • Can of chopped tomatoes
  • 2 cloves garlic
  • 2 tablespoons mixed herbs
  • 1 cup ricotta cheese
  • Pack of egg lasagne sheets
  • 2 cups grated mozzarella cheese
3.4/5 (139 Votes)

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A recipe inspired by holidaying in the South-West of France

  • 1 packet of sliced, smoked duck breast
  • 1 goats cheese
  • 1-2 apples
  • 2 gem lettuces
  • Handful of currants
  • Handful of walnuts
  • Walnut oil to dress
3.4/5 (117 Votes)

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Place the stock, spring onions and garlic in a saucepan, season with salt and pepper and bring to the boil

  • 1 litre (13/4 pints) vegetable (or chicken) stock
  • 6 spring onions, trimmed and sliced
  • 4 garlic cloves, peeled and crushed
  • Salt and freshly ground black pepper
  • 450g (1lb) peas, fresh or frozen
  • 250g (9oz) watercress, rocket or spinach, or a mixture of all three, roughly chopped and large stalks removed
  • 200ml (7fl oz) single cream
3.4/5 (128 Votes)

By

Perfect as a starter or side dish

  • Tomatoes
  • Crushed Garlic
  • Olive Oil
  • Fresh thyme
  • Cheese of your choice
3.4/5 (132 Votes)

By

Grate the courgettes and cook in a tablespoon of olive oil, salt and pepper

  • For the cake:
  •   3 eggs
  •   50 g flour
  •   1/2 teaspoon baking powder
  •   1 tablespoon of crème fraîche
  •   2 courgettes (about 400 g)
  •   salt and pepper
  • For tzatziki sauce:
  •   2 tablespoons of crème fraîche
  •   1/4 of cucumber
  •   1 clove of garlic
  •   salt and pepper
  •   200 g smoked salmon (about 5 slices)
3.6/5 (122 Votes)

By

Vegetarian, Vegan, Gluten free, Dairy free

  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 15 sage leaves, chop 3
  • 200g cooked chestnuts, chopped
  • 500g carrots, peeled, thinly sliced
  • 800ml vegetable stock
  • 3 tbsp plain vegan yoghurt (see VBites range)
3.4/5 (138 Votes)

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1. Prepare the stock first by boiling all the ingredients in a deep stockpot

  • 8 oz. peeled and deveined medium size shrimp
  • 1/8 teaspoon sesame oil
  • 1/2 teaspoon chicken bouillon powder
  • 1/8 teaspoon fish sauce
  • 1 small pinch of salt
  • 3 dashes white pepper powder
  • 1 oz yellow chives (chopped finely)
  • 1/2 teaspoon corn starch
  • 15 wonton wrappers
  • 3 cups stock
  • Salt to taste
  • White pepper powder to taste
  • Sesame oil to taste
  • Stock:
  • Ingredients:
  • 1 1/2 pound leg quarters (chicken thighs and legs)
  • 1 1/2 pound lean pork
  • 1 1/2 pound ham
  • 10 cups water
3.4/5 (126 Votes)

By

Peel and cut vegetables of your choice into small pieces

  • 750 g of vegetables (of your choice, depending on the season)
  • 2 cloves of garlic
  • 1 cube of chicken stock (1/2 litre)
  • 25g butter
  • 2 tbsp crème fraîche
  • salt and pepper
3.7/5 (18 Votes)

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Place the potatoes and 2 tablespoons of salt in a large pot of water

  • 3 pounds small white potatoes
  • Kosher salt
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 1/2 cup chopped fresh dill
  • Freshly ground black pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped red onion
3.8/5 (103 Votes)

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Remove all the bones from the rabbit

  • Ingredients:
  • 1 rabbit
  • 1/3 of the weight of the rabbit (without the bones) in fresh pork (unsmoked bacon).
  • Seasoning for 2kg of meat:
  • 1 cup of shallots
  • 1 bunch of parsley
  • 40g of salt
  • 5g pepper
  • 1 - 2 glasses of white wine (to moisten the mixture).
  • Equipment:
  • a blender
  • 6 jars and 6 rubber seals
  • kitchen scales
4.1/5 (13 Votes)

By

Perfect as a light appetiser or for a buffet

  • 375g block all-butter puff pastry
  • flour, for dusting
  • 25g butter
  • 300g mixed wild mushrooms or just one type, cleaned and sliced
  • 25g parmesan, finely grated
  • small handful parsley leaves, chopped
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
3.3/5 (84 Votes)

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