Don't Sweat the Aubergine

Shirley 8
    coq au vin 228, 242
    cornflour 232
    Costa, Margaret 327
    cottage pie 260–2
    courgettes 156–7
    court bouillon 283
    couscous 132–4
    crackling 215–16
    cream: curdling 269
    gratin dauphinois 188–91
    panna cotta 329–31
    quiche Lorraine 96
    creaming, cake-making 310–11
    crème fraîche 269
    croutons 232–3
    crumble, fruit 334–6
    cucumber 157
    tzatziki (cacik) 157
    curry 253–5
    custard 320–2
    baked custard 322–4
    lemon surprise pudding 327–9
    panettone bread and butter pudding 324–5
    savoury 95–6
    dal 171–2
    daubes 228
    lamb daube 250–1
    David, Elizabeth 89, 92, 96, 97, 188, 233, 290, 293, 303, 311, 316–17
    deglazing 25, 34, 55–6, 205
    del Conte, Anna 108, 164
    Domoney, Dr Claire 145–6
    duck: cassoulet 247–9
    confit 249
    roast duck 212–13
    dumplings 233
    eggs 76–89
    battery vs free range and organic 77, 78
    and béchamel sauce 47
    and blanquette 228, 252–3
    boiled eggs 78–9
    carbonara sauce 118–21
    cheese soufflé 88–90
    clafoutis 338
    clarifying stock 53–4
    custard 320–4
    eggs Florentine 80–1
    in fish pie 289–90
    fried eggs 81
    frittata 86–7
    hollandaise sauce 44–6
    mayonnaise 41–4
    omelettes 25, 84–6
    piperade 83
    poached eggs 79–80
    quiche Lorraine 95–6
    refrigerating 77
    salmonella in 77–8
    salt and 83–4
    scrambled eggs 25, 82–4
    separating 89, 311
    Spanish omelette (tortilla) 87–8
    whisking whites 28, 89–90, 311–12
    Ehrlich, Richard 108, 116, 140, 202, 208, 213, 268
    emulsion 39, 43–4
    equipment 22–9
    evaporation 21
    fan ovens 20
    fat: de-greasing gravy 211
    duck 212
    from goose or duck confit 249
    roast potatoes 183, 184
    skimming sauces 224
    Fearnley-Whittingstall, Hugh 92, 203–4, 217–18, 271, 273, 276–7, 318
    fennel 158
    fish 280–306
    in batter 294–5
    fish cakes 298–300
    fish pie 288–90
    frying 294
    grilled or baked 296
    marinades 297–8
    pan-fried 290–3
    poached white fish 284–5
    seafood risotto 109–10
    soup or stew 300–4
    steamed 286–7
    stock 57–8, 301
    fish kettles 282
    flour: in batter 226–7
    béchamel sauce 47–8
    cakes without 317–20
    and fish 293
    in gravy 205–6
    sifting 311
    in stews 231–2
    Floyd, Keith 6–7
    foil: baking fish in 296
    cooking meat in 18, 160
    and garlic 159–60
    food mills 26–7, 181
    food processors 27
    making pastry in 92, 94
    Food Standards Agency (FSA) 77–8, 145, 208, 236, 276
    fools, fruit 333–4
    French beans 144
    frittata 86–7
    fruit: clafoutis 337–9
    fools 333–4
    fruit crumble 334–6
    in syrup 331–2
    with panna cotta 331
    frying pans, cast-iron 25
    game birds 214–15
    gammon: bean soup 72
    a boiled dinner 264–5
    garlic 27, 158–60
    aioli 42–3
    anchovy, garlic and chilli sauce 12–5
    baked garlic 159–60
    carbonara sauce 120
    chicken with 40
    cloves of garlic 243
    chicken with lemon and garlic 242–3
    crushed 159
    frying 159
    gratin dauphinois 190
    and lamb 223–4
    marinades 272
    and roast chicken 204
    sausage sauce 121–3
    vinaigrette 38
    garnishes, for stews 232–3
    gelatine 54, 56, 234, 329–31, 341–2
    Genoese sponge 316
    giblets 52, 204, 206
    gluten 94, 312–13, 317
    Good Housekeeping 56
    goose: cassoulet 247–9
    confit 249
    gooseberry fool 333–4
    Graham, Peter 345
    gratin dauphinois 188–91
    gratin savoyard 192
    gravy 205–7, 211
    Gray, Rose 191
    green beans 143–4
    Grigson, Jane 64
    grill pans, ridged 26, 270
    groundnut oil 33–4
    ham: bean soup 72
    hamburgers 273–4
    haricot beans 144
    cassoulet 247–9
    harissa 43, 133, 134–5, 272
    Hazan, Marcella 115
    heat dispersers 21, 23
    Henderson, Fergus 58, 146, 218–19, 233
    herbs: herb mills 28
    marinades 272
    in omelettes 85
    Hill, Shaun 54, 228
    hobs 20–1, 23
    hollandaise sauce 44–6
    Holt, Geraldine 314
    Hopkinson, Simon 110
    hummus 168–9
    Irish stew 228
    jerk marinade 272
    Kerr, Graham 34
    Key lime pie 348–9
    kidney beans 144, 145–6
    lamb: grilling 274–5
    lamb boulangère 183, 222
    lamb daube 250–1
    lamb stew 229–31, 238–9
    moussaka 258–9
    pot-roasting 222–3
    Qabili pilaf 114
    roast lamb 221–4
    shanks 222
    shepherd’s pie 260–2
    shoulder 201, 222
    stock 56
    lasagne 125–7
    Lawrence, Felicity 161
    Lawson, Nigella 214, 221–2, 242–3, 348
    leeks 160–1
    leek and potato soup 63–6
    lemon: chicken with lemon and garlic 242–3
    lemon and lime cheesecake 344–5
    lemon curd 314
    lemon drizzle cake 315
    lemon mousse 341–2
    lemon panna cotta 331
    lemon polenta cake 319–20
    lemon surprise pudding 327–9
    lentil soup 69
    and