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Recipes containing pepper

• Lamb à la Georgienne
  Salt and Pepper
• Turbot fillet with parsley sauce
  parsley, Crème fraîche, pepper, Butter and Lemon
• Grilled lamb cutlets with potatoes
  olive oil, pepper, onion, olive oil, waxy potatoes, pepper and chicken stock
• Pork chops with juniper
  juniper berries, butter, olive oil, pepper, white wine and Peaches
• Cheesy tomato toast
  garlic, extra-virgin olive oil, tomato passata, pepper, fist-sized ball mozzarella and basil leaves
• Sausagemeat stuffing
  sausagemeat, chopped fresh sage, medium onion, fresh white breadcrumbs, pepper and plain flour
• Simon Hopkinson and Lindsey Bareham’s roast chicken
  good butter, free-range chicken, pepper, lemon, thyme and garlic
• Pea and mint soup
  butter, English onions, garlic, water, fresh mint leaves, double whipping cream and pepper
• Pasta with tomatoes and chilli
  dried pasta, tinned whole plum tomatoes, olive oil, garlic, red chilli, caster sugar and pepper
• Quail with caramelised onions and brandy
  quails, olive oil, onions, pepper, brandy, firm white bread and Whole bream baked
• Scallops sauté Provençal
  ripe tomatoes, olive oil, pepper, medium scallops, butter, garlic and flat-leaf parsley
• Braised Baby Artichokes
  baby artichokes, lemon, butter, olive oil, fresh sage, garlic, white wine and pepper
• Glazed chicken wings
  chicken wings, honey, course-grain mustard, HP Sauce, lemon, garlic, pepper and coriander leaves
• Baked mushrooms and eggs
  olive oil, butter, shallots, wild mushrooms, tarragon, creme fraiche, eggs and pepper
• Penne with cime di rapa
  pepper, cime di rapa, dried penne, Olive oil, garlic, dried chilli, creme fraiche and Pecorino
• Locally caught wild sea bass with pea and mint soup
  wild sea bass, lemon grass, tiny tomatoes, petits pois, broad beans, white wine, olive oil, fresh dill and pepper
• Duck liver toasts
  duck, pepper, olive oil, pancetta, large shallots, chopped thyme, dry sherry, butter and baguette
• Mitch Tonks : roast red sea bream, artichokes, tomatoes and verdicchio
  Olive oil, garlic, white onion, small artichokes, very ripe tomatoes, dry white wine, pepper, red sea bream and lemons
• Tabbouleh – parsley and mint salad with burghul
  parsley, fresh mint, fine-ground burghul, pepper, olive oil, lemons, spring onions, Young Cos lettuce leaves and medium tomatoes
• Andalusian tomato soup (salmorejo)
  white sourdough bread, ripe tomatoes, pepper, garlic, sherry vinegar, extra-virgin olive oil, serrano ham, hard-boiled eggs, Fresh basil and Extra -virgin olive oil
• Jane Grigson’s ratatouille à la Nicoise
  aubergines, courgettes, salt, tomatoes, onions, olive oil, garlic, pepper, coriander seeds and fresh basil
• Winter vegetable and barley soup
  onion, celery, leek, swede, parsnip, stock, pearl barley, parmesan rind, pepper and curly parsley
• Bruno Loubet's pea pancakes and poached eggs with balsamic syrup
  small frozen peas, cornflour, egg, pepper, butter, eggs, white wine vinegar, balsamic vinegar syrup, extra virgin olive oil, chopped chives and pea shoots
• Sweet potato macaroni cheese
  pennette, soft unsalted butter, plain flour, full-fat milk, English mustard, paprika, feta cheese, mature cheddar, fresh sage leaves and pepper
• Leeks, olives and manchego on toast
  Leeks, leeks, olive oil, water, thyme, black olives, dijon mustard, manchego, good bread, garlic and pepper
• Tartare of mackerel with pink pepper & radish and fennel salad
  large mackerel, spring onions, fresh dill, olive oil, dry pink peppercorns, lemons, medium fennel bulb, radishes, watercress and pepper
• Syrian stuffed kibbeh
  lamb, burghul, Large onion, Cold water, medium sized onion, oil, lamb, pine nuts, pepper, ground cinnamon, allspice, stock and Butter
• Pies with a tomato, pepper and tuna filling
  olive oil, warm water, salt, plain flour, egg yolks, red pepper, large onion, olive oil, tomatoes, pepper, tinned tuna, black olives and flat-leaf parsley
• Provençal potato gratin with olives and lemon thyme
  salt, potatoes, tomatoes, virgin olive oil, red onions, dried thyme, fennel seeds, pepper, garlic, black niçoise olives, lemon thyme and small capers
• Germany: Malfatti (cottage cheese dumplings with spinach and parmesan)
  low fat cottage cheese, spinach, parsley, small onion, white bread, egg yolks, thyme, nutmeg, parmesan, butter, fine semolina, butter, lemon and pepper
• Antonio Carluccio's caponata Siciliana (Sicilian vegetable stew)
  aubergine, large onion, olive oil, ripe tomatoes, tomato purée, caster sugar, salted capers, green olives, white wine vinegar, celery, raisins, pepper and pine kernels
• Leek, smoked haddock and Caerphilly quiche
  flour, butter, icing sugar, salt, egg yolk, cold water, large leek, butter, milk, double cream, smoked haddock fillet, whole eggs, diced caerphilly cheese and pepper
• Caramelised apple and prune tart (main picture)
  red wine, redcurrant jelly, agen prunes, pepper, butter, large eggs, caster sugar, lemon, apples, lemon, unsalted butter, caster sugar, calvados, 00-grade flour, cold unsalted butter, salt, caster sugar, cold water and egg
• Crab tart
  Italian plum tomatoes, garlic, bay leaf, small thyme, pepper, cooked pastry case, double cream, saffron threads, egg yolks, cooked cock crab, butter, plain flour, egg yolk and salt
• Devilled chicken livers on toast with watercress
  plain flour, English mustard powder, cayenne pepper, chicken livers, flavourless oil, sherry vinegar, Worcestershire sauce, chicken, butter, good bread, watercress, capers, flat-leaf parsley and pepper
• Fricasée of pheasant with Ampleforth apples, young leeks, prunes, cider cream and celeriac purée
  Olive oil, diced onion, smoked bacon, pheasant breasts, eating apples, game stock, whipping cream, pitted prunes, cider, pepper, young leeks, celeriac, milk, whipping cream, unsalted butter and ground white pepper
• Beef cheeks braised in red wine
  plain flour, pepper, beef cheeks, vegetable oil, carrots, onions, good-quality red wine, garlic, baby onions, unsalted butter, caster sugar, baby carrots, smoked streaky bacon, water, salt, unsalted butter, double cream, pepper and flat-leaf parsley
• Monkfish Basquaise
  peppers, monkfish, Bayonne, Olive oil, garlic, plum tomatoes, tomato purée, bay leaf, fresh thyme, red onions, pepper, sweet white wine, golden caster sugar, lemon, assorted berries, kesar mangoes, kiwi fruits, fresh mint and cherries
• Provençal beef stew (daube Provençale)
  stems flat leaf parsley, garlic, lardons, beef stew meat, robust red wine, cognac, whole cloves, olive oil, fresh sage, black peppercorns, fresh pork rind, new carrots, celery, Grated nutmeg, small tomatoes, small new onions, organic orange, black olives, beef broth, flour and pepper
• Lamb couscous
  lamb rump steaks, vegetable oil, carrots, courgettes, turnips, chickpeas, merguez sausages, harissa paste, pepper, olive oil, lamb bones, carrots, onions, garlic, tomato puree, cinnamon stick, ground ginger, ground coriander, paprika, saffron threads, couscous, cumin, sultanas, olive oil, ground turmeric and saffron threads
• Warm hake with thinned mayonnaise and capers
  hake, quantity court-bouillon, garlic, tinned flageolet beans, large tomatoes, tarragon vinegar, olive oil, pepper, capers, extra tarragon leaves, cayenne, egg yolks, dijon mustard, salt, Tabasco sauce, groundnut oil, light olive oil, tarragon, water, carrots, large onion, peppercorns, bay leaves, salt and white wine vinegar