Main Course Recipes – The Peripatetic Chef

Tomato, Lemongrass and Coconut Sauce

A versatile sauce that goes well with spiced fish dishes, or can be used as a cold dip for canapés.

Shown here served with roasted spiced monkfish, and spinach and potato balls.

Herb-crusted rack of lamb recipe, with variations for the crust and accompaniments.

This is how you pre-prepare stylish veg so you don’t have 3 pans boiling away on your hob at the last minute.

Classic Dauphinoise potato recipe, a great accompaniment to many main courses.

The easiest, but most dangerous, way to slice potatoes, vegetables and fruit is to use a mandolin.

A great thick sauce that goes well with chicken and pork dishes.