Starters are an important part of any meal as they set the scene for the culinary delights to come, and get the appetite going! You've submitted some real corkers - all well worth a look!
A Jane Clarke's Recipe taken from Weekend magazine. Serves 6. It does state you really need a good 6 bunches preferably from a Deli or Market.
by Mustard Comms
There’s no need to peel parsnips for this recipe, give them a good wash and chop them up for a quick and easy soup the whole family will love.
Pasta alla Carbonara is a traditional dish of Rome. Some claim that the only way to eat the true thing is to go to one of the old, outside of the tourist area, restaurants. The dish goes really well with Rigatoni instead of spaghetti. No cream!
Pâté or pate
by Crafty Cookie
I had some salmon and tuna pate left over and didn't know quite what to do with it as it had a very short eat by time on it, so I tried these pate patties and was amazed at just how well they they turned out and how good they were to eat. Since th
A lighter creamier version of the Italian classic Pesto sauce, this one originates from Nice and doesn't contain pine nuts. Serves 3
Found this over on UKTV Food, used oregano instead of thyme as I have that growing in the garden. One of my friends rated this as better than the Covent Garden soup, which is her all-time favourite!
This is very quick and easy to make.
by Gravy Queen
This is a traditional Liverpool soup, everyone makes pea soup when the weather turns cold!
We use this as a filling meal, but I guess could be a starter too. Kids love as its got their favourite sweetcorn in and it seems much lighter than usual bean soups, with lots of texture and its very filling.
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