the doctor who cookbook

7/30/2019 The Doctor Who Cookbook

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Illustrated byGail Bennett

AW. H. ALLEN· LONDON

1985



Gary Downie is a multi-talented individual: dancer,choreographer and now expert intergalactic cook. He has

worked on manyshows

inLondon's

West End, andhis TV

credits include I, Claudius, Poldark, Nicholas Nickleby,Wuthering Heightsand, of course, Doctor Who. He is

currently working as a Production Manager in the BBC'sDrama Department.



..

CONTENTS

Soups 7

Appetisers and Savouries 17

Main Courses:

Fish Dishes 39

Meat Dishes 51

Poultry and Game 69

Vegetarian Dishes 81

Desserts 91

Drinks 111

Index117



J

SOUPS



Ingredients:

1 pV20 ozJ6 dl beef stock (bouillon)1 cupful of shredded cooked beetroot

1 cupful of raw cucumber cut into thin stripsFresh beetroot stems cut into 1 inch piecesLots of dill (fresh or dry)1 carton sour cream

1 small carton plain yoghurt3 hard boiled eggsSalt and pepper

Sugar to taste

9

Night's Dream, SecretaryBird, Candle in the Wind,Abel, Where is your Brother, and Mr Fothergill'sMurder. Her movies include SoftBeds, HardBattles, Alfie Darling, and Royal Flash. Her star signis Libra and her hobbies are cooking, music,singing, and handiwork. Rula is of Polish descent

and so for your pleasure here is her Polish recipe.

Chlodnik (Summer

Beetroot Sou p)

Method:Cook the beetroot stems and dil l in the stock for afewminutes until i t begins to boil. Take offthe boil

and add all the ingredients. When cool, whisk in thesour cream and yoghurt. Place thequartered eggson four plates and cover them with Chlodnik. Thiscan be served with garlic bread or herb bread.

Author's Note:High in cholesterol, but very tasty for those hot

summer nights and exotic evenings. This dish is ameal in itself, and quite fil ling. A quick dish to make.I can recommend it.

Styles in 'Resurrection of the Daleks'

Rula Lenska

Rula was born on September30,1947. She wenlto

the St Neots School in Hertfordshire and the

Ursuline Convent in Westgate-On-Sea. She thentrained as a secretary but decided that she wouldrather become an actress, so she enrol led at the

Webber Douglas Academy of Dramatic Art. HergreatestTV success was in the highly successfulseries Rock Follies, but she has made many

appearances in other British TV shows including

Dixon of DockGreen, The Doctors, The Brothers,Edward VII, Special Branch, The Saint, PrivateSchultz, Minder, Design For Living, Watching You,

To TheManorBorn, TakeA Letter, Mr Jones,Seven Dials Mysteryand Battle of the Bands, andshe has appeared on virtual ly every quiz show onBrit ish TV. She also appeared as Styles in DoctorWho. Her theatre credits are Suddenly at Home,Flare Path, ForgetMe Not Lane, A Midsummer

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10

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Maureen O'BrienVicki - Companion to the first Doctor

Maureen O'Brien started hercareer in the theatreworking as an assistant stagemanager for theEveryman Theatre in Liverpool. Her firstappearance in Doctor Who was as the orphan,Vicki, in 'The Rescue' and she left after 'The MythMakers'. Thismade a total of nine DoctorWhostories. Some of her theatre appearances havebeen in The Merchant of Venice and The Seagulland herTV dramas include The Whiteoaks of Jalna,The LostBoys and The Legendof King Arthur, inwhich she played the part of the wicked Morgan LeFey.

Here for you now is Maureen's cold soup, best

eaten in Summer.

Vickissoise SOUp

Ingredients:

1 Ib/453 g leeks (well cleaned)1 Ib/453 g peeled potatoes2 oz/50 g butter1 crushed clove of garlic

SaltFreshlyground black pepper

1V2 pV30 oz/9 dl chicken stock (bouillon)1f2 pV1 0 oz/3 dl single (light) cream1 tsp/1 V4 tsp/6 ml mint sauce (bottled)Freshly grated nutmegChopped chives

Method:

Slice the leeks thickly and cut the potatoes into

cubes. Process the leeks until they are finelychopped. Remove them from the bowl and do the

same with the potatoes. Melt the butter in a largesaucepan and add the leeks, potatoes, and garlic.Cookfor 5 minutes. Season and stirthe stock. Bringto the boil, cover and simmer for 40-45 minutes.

Cool slightly then strain the liquid off. Return thevegetables to the processor and process until

smooth for about 30 seconds. Add 1f2 pt (300 ml) ofthe l iquid and process briefly to mix. Pour the soup

into a bowl and stir in the remaining liquid. Chill thesoup thoroughly and then stir in the cream and mintsauce. Garnish with ground nutmeg and chivesbefore serving.

Author'sNote:

This soup has been called the 'Queen of Soups'. Ilove it and will serve this to most of myfr iends

during the summer. It is essential ly a summer soup.The mint sauce adds another dimension to thetaste.

?

11



Nerys HughesTodd in 'Kinda'

Nerys Hugheswas born on November8, 1941 inRhyl inWales and was educated at Howells School,Denbigh. She originally trained as a teacher at theRose Bruford Training College but soon made aname for herself on TV when she appeared in aseries called The LiverBirdswhich ran fortenyears. She then went on to appearon TV in TheMerchant of Venice, High SummerSeasons, Diaryof a Young Man, How GreenWas my Valley (I

became friendly with Nerys while she was making

this show), Jackanory, PlayAway, Third Time

Lucky, and of course as Todd in Doctor Who.She ismarried to BBC TV Film Cameraman,

Patrick Turley, and has a son and a daughter. Herstar sign is Scorpio and herhobbies are playing withthe children and gardening. Nerys is one of the mostsincere people that I know. If she says she wil l dosomething then she will. She is very kind-heartedand helpful.Nerys's recipe is a traditional Welsh dish, and is

called 'Kinda Soup', but it is really Welsh Leek

Soup. I trust that you will find it delicious.

Nerys's 'Kinda' SOUp

Ingredients:

4 medium sized leeks (sliced and thoroughlywashed)

1 small onion (peeled and sliced)

3 medium sized potatoes (peeled and sliced)1 oz/28 g butter2 pt/40 ozJ12 dl stock (boUillon)Salt and pepper3 tbs/3% tbs/57 ml creamBunch of parsley

Method:Lightly fry the vegetables in the butter for about 5minutes, until they are soft but notcoloured. Add thestock. Cover and simmerfor 45 minutes until thevegetables are cooked.Puree thevegetables in a blender untilsmooth

and then return to the pan. Reheat and season withthe salt and pepper. Then stir in the cream justbefore serving. Scatter sprigs of fresh parsley on

top of the soup.

Author's Note:This soup is delicious accompanied with chunks ofwhole grain bread, with lots of butteror margarine. Ittastes even better if the bread is still warm.

13



John Nathan-TurnerProducer - Doctor Who

John Nathan-Turnerwas born on August 12innineteen-hundred-and-frozen-to-death in theMidlands. He was educated at King Edward's

School, Aston, and Longdon Hall, Staffordshire.John turned down a place at Hull University to read

German in favourof a theatrical career.After a short spell as Stage Manager at the

cabaret show at The Castaways Night Club in

Birmingham, hejoined Derek Salberg's repertorycompany at the Alexandra Theatre, also in

Birmingham, as Assistant Stage Manager, thoughhis ambitions lay as an actor.After two plays he was appointed Stage Manager

and during the season toured regularly to Leeds

and appeared in According to the Evidence and NoFear or Favour. According to the Evidenceeventually transferred to theWest End of London(John's part being played by the author's son!),although a home-movie featuring John included in

the playwas never remade and so heachieved anine-month run at the West End's SavoyTheatre

whilst at the same time stage-directing a pantomimewith Dick Emery at Wolverhampton's GrandTheatre and acting and stage managing at theEveryman Theatre, Cheltenham. Since then he hasalways loved doing tNO things at the same time.

Ittook John just three years to realise he was nota tremendously gifted performer, so he joined BBCTV in December 1968 as a Floor Assistant, the mostjuniormember of a Production Team. He worked on

a tremendously wide variety of shows: The BennyHil lShow, The Tenantof Wildfell Hall, The SixWives of Henry VIII, Nationwide, Blue Peter, The

Sky at Night, The Morecambe and Wise Showandthree Doctor Who series- 'The Space Pirates' withPatrick Troughton, 'Colony in Space' and 'TheAmbassadors of Death' with Jon Pertwee.After two and a half years he became Assistant

Floor Manager in Drama Serials working on Owen

M.D., Z Cars and The Hole in the Wall. He was thenpromoted to ProductionAssistant on The Pallisers,

BarlowAt Large, The Venturers, How Green wasmyValley, and then became a Production UnitManager (now called Production Associate) onFlesh and Blood, two series of Angels, three seriesof Al l Creatures Great and Small and three seriesofDoctor Who with Graham Williams as Producer.

In 1979 JNT (as he is known to almost everyone-among other things!) took over as the producer of

14

Doctor Who and is the longest running producer todate. He has the distinction of casting three Doctors- Peter Davison, Colin Bakerand Richard Hurndalland apartfrom the regular seasons of Doctor Who,produced 'The Five Doctors' and the spin-Off, Kg

and Company.John returns to the theatre regularly, both as a

member of the audience and as writer/director/

producer. In 1973 he wrote and directedCinderella at the Theatre Royal, Drury Lane, which I

choreographed.

JNT's Hawaiian shirts are seen regularly atconventions in the UK, the US and Austral ia and he

has appeared on countless radio and TV shows in

America, aswell as Saturday Superstore, TakeTwo, and Blue Peter in Britain.

Hawaiian Soup

Serves 6 people

Ingredients:

2 x 15oz/425 g tins of chilled Vichyssoise soup1 large tub single (light) cream1 small tub double cream1 large tub of soured creamV2 Ib/226 g peeled prawns (shelled shrimps)1 generous tsp bottled mint sauce concentrateSalt and freshly milled pepperChopped chives

Method:Mix the soup, single cream, double cream and

soured cream in a large tureen. Stirto a smoothconsistency or blend.Add the prawns and mint sauce concentrate. Stir

to distribute, but do not blend. Place in fridge for 1V2hours. Serve in chilled cups with chopped chives.

Author's NoteThis is a very rich and exoticsoup.



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15



APPETISERS AND

SAVOURIES



19

Method:Melt the butter in a basin over a pan of boiling water.

To the melted butter add the breadcrumbs, creamand sal t, and a good pinch ofnutmeg. Sti r for 5

minutes. As the mixture thickens, add the 3 eggsand sherry, beat together well and final ly put in the

chopped chicken. Pour the mixture into a butteredmould or souffle dish, and coverwith tinfoil

(aluminium foil), and bake in an oven 350°F 180°C(Gas Mark 4) until f irm (about 112 hour).Let it cool and serve chilled with mayonnaise

blended togetherwith chopped avocado. You can

give your avocado sauce a creamy texture byfolding in some stiffly beaten egg white.

Author's Note:This is not a typical mousse as it is more substantialin texture. However I think it is a perfect starter for

any summer or winter evening. I would make thiswell in advance of use and perhaps serve itwith hot

garlic bread, or a small mixed salad.

Chicken Mousse

Ingredients:

Richard HurndallThe first Doctor

2 oz/56 g butter

3 oz/85 g white breadcrumbs114 pt/5 oz/1112 dl single (light) cream

8 oz/229 g chopped chicken

3 eggs3 tbsl3:Y4 tbsl57ml drysherrySalt, to taste

Nutmeg, to taste

Richard Hurndall was born on November3,1910 in

Darlington, County Durham. He studied music inParis before deciding to be an actor, and thentrained at the Royal Academy of Dramatic Art,making his stage debut in 1933, since when he hasappeared in many reps (stock) including theStratford-Upon·Avon Memorial Theatre, and hastoured in plays. He also appeared inmanyWestEnd productions such as The Affair, The New Men,The Masters, Hostile Witness, Justice is a Woman,and Highly Confidential. He was also a formermemberof the BBC drama rep company, and hasappeared frequently on TV in Z Cars, Softly Softly,Doctor Finlay's Casebook, Callan, The Avengers,The Power Game, It's Murder But Is ItArt?, The

Inheritors, The Onedin Line, Van Der Valk, War andPeace, Public Eye, Hadleigh, The Protectors,Enemy at the Door, and Philby, Burgess andMaclean. He recreated the role of William Hartnell's

Doctor in 'The Five Doctors'.Richard's star sign was Scorpio. His hobbies

were genealogy, bridge and walking. It was a tragicloss to the acting profession when Richard Hurndall

died in 1984aftera long il lness. Hewrote to mefrom hospital four days before he died with the

recipe that fol lows. I met him only once at the partyto launch 'The Five Doctors'. He was very charming

and gentle, and was overwhelmed with the fans'

reaction to his portrayal of the first Doctor.



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Johnny ByrneWriter forDoctor Who

Johnny Byrne is one of England's top writers today,having many films, TV shows and novels to hiscredit. Some of his films includeAdolf Hitler - MyPartin his Downfall, Perditaand Xtro If (the sequelto Xtro). His TV shows include Space 1999, Seasonof the Witch, Day After Tomorrow, Al l CreaturesGreat and Small, Doctor Who, Tales of theUnexpected, World of Rhythm, Miracles TakeLonger and One by One. His books include Best of

Science Fiction, and Groupie. I worked with Johnnyon Al l Creatures Greatand Small, when Iwas anAssistant Floor Manager, and we have been friendsever since.WheneverJohnny visits the BBC TV centre I end

upin the pub across the road for a lunchtimeconstitutional!

Kipper of Traken

Serves 4 people

Ingredients:

8 kipper fillets (approximately%lb/350 g)6 fl oz/6112 oz/175 ml mild olive oil2 II OzJ'/4 cup/55 ml wine vinegar

1 dessertspoon brown sugar2 bay leaves1 heaped tsp/1114 tsp/30 g mustard powder1medium sized onion, sliced2 tsps/2112 tsps/60 g crushed coriander seedsFreshly milled black pepperLemon slices and watercress for garnish

Method:Turn the kipper fillets upside down on a Ilat surface,and, using a sharp knife to helpyou, take off theskins. In a 1112 pint oval dish, layer the fillets withslices of onion and a sprinkling of coriander andblack pepper, tucking in the two bayleaves. In ascrew topjar, dissolve mustard powder and sugar inthe vinegar and olive oil. Screw on the lid and shake

vigorously, then pourthe mixture over the fillets.Cover carefully with a lid or cling-film. Leave to

marinate in the lowest part of the fridge for 4 days.Garnish and servewith thinly sliced bread andbutter.

Author's Note:Most favoured dish of the Keepersof Traken. Thenearest earthbound equivalent to the smokedKatura Kipper, so popular that many Trakens tooktheir given names from it, is the delicious ArbroathSmokie. The recipe was found among thepossessions abandoned by Nyssa on the TAROIS.

21



Valentine DyallBlack Guardian

Valentine Dyall is the son of the late actor, FranklynDyall. Valentine was born in London and educatedat Harrowand Christchurch, Oxford. He becamefamous through the long running series on radiocalled Appointment with Fearand through thisbecame known as 'The Man in Black'.

Valentine has always been associated withserious plays and the classics. His acting careerstarted at theOld Vic Theatre and his first major filmwas LaurenceOlivier's Henry Vin which he playedthe Duke of Burgundy.

His fans will be surprised to learn that Valentinehad a long association with SpikeMilligan and the

Goons in Idiots Weeklyand he has appeared withthe arch Goon Milligan in Son of Oblomovand The

Bedsitting Room. His TV appearances have beennumerous and include SecretArmy, 0.9, Blake'sSeven, The HitchhikersGuide To The Galaxy,Nanny, and, of course, DoctorWho as the famousBlack Guardian. His most recent appearances haveincluded the title role in the thriller The Lodger, andevery Christmas he dons the role of Abanazer in thepantomime Aladdin.

When I met Valentine I found him to be highlyintelligent, charming and very friendly, despite thatdaunting rich-brown voice. He has a son, Christian,who is a costume designerfor BBC TV.

Moules ala Gardienne

Noire

Ingredients:

25 shelled mussels31J2 ozf1 00 g butter1-11J2 cloves of garlic1 handful fresh parsleySalt and pepper

Nutmeg (optional)Mashed potatoes (either instantor freshly mashed,

and enough for 6 people)

22

Method:To make the garlic butter, peel the cloves of garlicand crush, or pound with a mortar. Blend togetherthe butter and crushed garlic, so that the garliccompletely impregnates the butter. Cut the parsleyas finely as you can, and add to the butterso that itis distributed evenly throughout. Add a little salt andpepper and nutmeg (the nutmeg can be omitted,according to taste).

Make sure that themashed potatoes have beenprepared beforehand and put them into smalillat

dishesto a thickness of about 1112 in. Scoop out themashed potatoes and put a mussel in each. Top up

the holes with garlic butterand placein

a very hotoven 45D-470°F, 23O-240oG, (Gas Mark 8-9) forabout 10to 15minutes, until the garlic butter hascompletely melted. Then sprinkle chopped parsleyover the whole dish as a garnish.

Author's Note:A lovelyshellfish dish to be eaten when in season.The black shells of the mussels give an air ofmystery. Can also be eaten as a main meal as well.

As Valentine Dyall said 'It is basically a questionof treating mussels as ifthey were snails.' I have hadthis dish and it is indeed delicious. Make sure thatthe mussels are really fresh and you will enjoy alovely dish.



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Mary TammRomana - first incarnation

Mary Tamm joined Doctor Who in the sixteenthseason, herfirst story being 'The Ribas Operation'.She then subsequently appeared in 'The PiratePlanet', 'The Stones of Blood', 'TheAndroids ofTara', 'The Power of Kroll' and 'The Armageddon

Factor'.Maryhas appeared inmany stage productions

throughout the British Isles, including the West Endof London. She starred in the film, The Odessa File,and her TV credits include The Assassination Run,Jane Eyre and The Hello, Goodbye Man.

She has also been bUSy with her young daughterand her new house. Her husband, Marcus, works in

the City of London, dealing in high finance.

Mary, Marcus and I had a fabulous time inChicago during the twentieth anniversarycelebrations in November 1984. We particularlyenjoyed the shopping. We kept bumping into eachother in various stores, and it looked as if Mary wastrying to buyout the stores.

Mary has suggested a very refreshing appetiser.

Time Lady Tzaziki

Serves 4 people

Ingredients:

112 medium cucumber, skinned and roughly dicedSalt and freshly ground black pepper5 oz/143 g natural yoghurt1 garlic clove, skinned and crushed1 tb/1% tb/30 g chopped fresh mint

Method:Place the cucumber in a colander, sprinkle with saltand leave to stand for 30 minutes to draw out thejuices. Rinse, drain well and dry with absorbentkitchen paper. Place in a serving bowl. Pour overthe yoghurt, add the garlic, mint, seasoning and mixwell. Cover and chill in the refrigerator for 3 ~ 0minutes to allow the flavours to develop.

Serve with hot pitta bread.

Author's Note:This dish is pronounced zat-zee-kee and is a

perfect starter to a summermeal. The yoghurt andmint add a delicate taste. One ofmy favourites.

23



Stratford Johns

Monarch in 'Four to Doomsday'

Stratford Johns was born in South Africa andstarted working in films andTV in 1948. He becamefamous in the well-known British TV series Z Carsand Softly Softly, in which he played InspectorBarlow, a role he laterrevived in the hugely

successful Barlow at Large. These series were soldabroad and in Austral ia Stratford became a star. Ifirst met Alan, as he's known to friends, backstage

in his dressing-room at the Duke of Yorks theatre inthe West End of London during a small party afterthe show on the eve of Stratford's departure to do aseason in Austral ia with the play. It was anenormous success. Stratford Johns once againgave a very good performance as Monarch in 'Four

to Doomsday' and his make-up and costume werebrilliant.

There was one funny moment when Alan cameintothe BSCClub in his outdoor clothes with hisfrog face make-up on. I can honestly saythat a fewpeople stopped drinking immediately, as theywereunderthe impression that theywere having theDTs! It did look very funny. Stratford Johns hasdecided to keep theMonarch theme for his starterrecipe for Frogs' Legs, which I find delicious.Here for your taste-buds is Frogs' Legs ala

Proven<;ale'. Bon Appetit!

Frogs' Legs a laProvenQale

Ingredients: ...21b1906 g medium sized frogs' legs

8 oz/229 g butter1tb/1% tb/19 mlolive oil

1tb/1% tb/30 g finely chopped parsley2 cloves of finely chopped garlicV4 pt/5 oz/1 V2 dl milk2 tbsl21f2 tbsl30 g chopped chivesSalt and pepper

Juice of V2 lemonSmall amount of flour

Method:Add the sal tand the pepperto the mi lk and dip the

frogs' legs into the milk. Then roll them in the flour.Heat2 oz of butter ina large fry ing pan withthe oliveoil, add the frogs' legs and gently fry for 12minutesuntil the frogs' legs are browned. Add the lemonjUice, parsley, chives, and a pinch of pepper. Stirthis with the frogs' legs and keep them warm in a

serving dish.

Add the remaining butter and the garlic, andbrown quickly. Then pour over the frogs' legs in theserving dish. Cut slices of lemon and use as a

garnish.

25



a

Mark StricksonTurlough - companion to the fifth Doctor

I f irst met Mark when we were both working on a TVseries called Angels in which Mark played the partof an ambulance driver. (The series dealt with theeveryday running of a hospital and the lives of itsnurses.) We got on well together instantly, haVing alot of laughs in between takes on the set.

A few months later I happened to see Mark intheBBC TV Reception at Shepherds Bush, waiting tobe interviewed for the role of the new malecompanion in DoctorWho. There were hundreds of

young actors hoping to get this most sought-afterrole, and Iwas very pleased to hear that Mark hadlandedthe part. He is a very good actor. AsTurlough you loved to hate him, and never quite

trusted him. He was not what he seemed. Mark'sinterpretation of the part was inspired and with

those weird eyebrows the make-up departmentdesigned he brought a new dimension to the style ofcompanions of DoctorWho.

Mark and his lovely wife Julie Brennan (who is an

actress) have a delightful apartment on the southside of the River Thames, very near the famous Old

Vic Theatre. However Mark and Julie spendmost oftheir timeon their boaton the River Thames near

the Chelsea Embankment. Mark is also anaccomplished musician playing a number of

instruments and singing as well. Mark and Juliehave a great joie de vivre - they even cycle in thecentre of London! Later this year (1985) Mark wil l beseen as the young Scrooge in a newmovie versionof the Charles Dickens classic A Christmas Carol.

Here is Mark's salad 'for those languid summerdays or nights'.

One O'Clock Salad

Serves 2 people

( 'A quiet snack for the lunchtime when you havemissed the morning and wish that the afternoon wasnot there either')

Ingredients:

1 Chinese lettuce (or any crisp lettuce)Fresh hard tomatoes4 ozl113 g bacon strips (remove the rind)3 eggsSalt and pepper

1 ozl28 g unsalted butter3 oz (85 g) walnut halvesVinaigrette (2 parts oil and 1 part lemon juice, sal tand pepper)

Method:First put the oven on low. Heat the gri ll for thebacon.

1) Prepare the lettuce and the tomatoes in a bowlcutting the lettuce into mouth-sized pieces. Thiscould be done to the tomatoes aswel l. (Do this asquietly and humanely as possible.)

2) Gri ll the bacon strips until they are well crisped(but not burned), and put them into the oven to keepwarm.

3) Beat the eggs (gently), and add the salt andpepper and also a tablespoon of water.4) Melt the butter in an omelette pan, add the egg

and cook by easing the omelette away from theedge of the pan allowing the uncooked egg to runinto the resulting crevasse.

5) When well cooked slide out of the pan onto alarge plate and cut into strips.6) Dress the salad with the vinaigrette dressing at

the last moment, and scatter the nuts on the top ofi t, then the bacon pieces, andfinally arrange theomelette strips on individual plates ifso desired, oron one large plate.

Suggested wine: any crisp dry white wine servedvery chilled, for example, Sauvignonor a Muscadet,or for the very weak, a bottle of sparkling springwater.

Author'sNote:This dish isdefinitelyfor the 18year aids and

over. I alsosuggest that if you arr ive ata venue andthe following meal preparations are in progress,well, you only l ive once!

27



t

the

The Blini should be very thin when cooked andfull of holes l ike lace. The first Blinis are often rathertoo thick and can be discarded. If the batter seems

too thick, a l ittle more warm milk can be addedcareful ly. Keep the first Blini in a warm oven while

you are frying the others. The rest of the batter canbe left for a short t ime while you are eating the firstbatch. Eat with Red or BlackCaviar and sourcream.

Author's Note:I found that the ideal s ize of a Blini is the size of avery small plate. Then when the caviarand sour

cream are added itis more manageable to eat. I roll

it up, and drink Vodka, Russian style (neat), orchampagne with this dish. I usually find that I cancope with about four, and it isvery good as a snack

or l ight meal on a lovely afternoon or a summerevening with a group of friends. To be eaten when

you have a special occasion.

Razumovski Salad

Ingredients:

2 hardboiled eggs2 large or 4 small boiled beetroots

4 medium sized boiled potatoes4 sourdill pickles

6 fillets of pickled herring4 large cooking apples

3 medium onionsSour cream or mayonnaise

VinegarSalt

Method:Peel and boil the potatoes and then cut them intooblong pieces. Slice the pickles and cut into strips.Peel and dice the cooked beetroot. Drain the

herrings from their liqUid, and cut into squares.

(Keep the herring jUice or marinade for thedressing.) Peel and chop the boiled eggs. Remove

the peel from the apples and the onions, and thenchop and dice them. Mix all the ingredients togetherin a large mixing bowl. Add the sour cream and mixwith the marinade or herring juice until they havecombined thoroughly. (One can use mayonnaiseinstead of sour cream.) Add the vinegar if the

dressing is not savoury enough. Pour over the saladand toss thoroughly.

Author'sNote:This could also be eaten as a main meal for lunch. Itm ay be a bit too savoury for peoplewith a sweet

tooth, but it is extremely tasty. I would recommend alovely dry white wine (or sparkling rose) with this

salad.

29



f

to

has had an extensive national tour, and at the timeofwrit ing is to open in London's West End.

As Adrienne is of Italian extraction she has givena ratherdelicious Bolognese sauce for you to try,

Mena's Tachyonic SauceServes 6--8 people

Ingredients:

2 Ib/906 g tomatoes

2 tbsl2V2 tbs/38 ml oil (vegetable or olive)2 large mild onions

2 cloves of garlic (chopped or crushed)1 bay leaf1 tsp/1 V4 tsp/7.5 g curry powder

Pinch of sugar

1 large green pepper

A few corianderseeds1 salt spoon of grated nutmeg1cup of white stock

1 large glass of red wine

11b/453 g minced (chopped) beef

Salt and pepper to taste2 tbs/2V2 tbs/38 ml tomato puree (paste)Juice of 1 lemon

Method:

First fry the chopped garlic with the curry powder.Peel th e tomatoes and set aside. Chop into pieces.

Fry the onions and the green peppers, both of

which should have been sliced finely, until soft. Putthe chopped beef intothe pan and brown it with the

vegetables, and add the herbs. Stir until all the meatis brown.

A dd t he pieces of tomato, the wine and the stock.Simmergently for hal fan hour, keeping the lid on

the pan. Make sure the sauce d o es n ot stick to thebottom of the pan, or does n ot g et t oo thick. Stir andadd more red wine if this seems to be happening.Don't m as h u p the tomatoes. Add the tomato pureeand the lemon juicejust a fe w minutes beforeserving.

Author's Note:An ideal sauce to accompany Barry Letts' unnamedrecipe, to be found in th e Vegetarian Dishes

section. The longer you let this c ook the better ittastes. I tend to m ak e m y pasta saucesthe daybefore eating, having cooked them for at least twohours. Then the next da y I reheat on a very lowheat, stirring continually, and serve.

As this is I talian, let 's have an Italian wine to go

with this. Ho w about Maso Lodron 1981 (averyfruity wine which wil l keep well) or Cabernet Riservadel Trentino 1980?

31



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'This is a recipe from the Ancient Era of the Great

Cyber Race, when some sustenance in theway oforally administered non-mineral matter was

required. Of course, even at that early stage theconsumption of meat had long been abolished asirrational. It is high in iron content as well as otherminerals and salts. Note the large quantity of oil toguard against corrosion.'

Cyberleader Special forIron Replenishment (Highin Iron Content)

Ingredients:

1 medium cauliflower

1 Ib/453 g green broccoli1f4pt/5 ozl1 1/2 dl olive oil (orother polyunsaturates)1 largeonion (chopped into chunks)

18 stoned black olives (cut into slices)1 tin of anchovies (chopped into slices)4 ozl113 g strong Cheshire cheese or similar1/2 pt/1 cup/1f4 l itre red cooking wine

Method:Remove the cauliflower and broccoliflorets andbreak into even pieces. Thinly slice the leaves andstalks of the broccoli. Pour2 oz ofoil (2 tablespoonsapprox US) into a large heavy pan (or pot). Apressure cooker is ideal; although ex-stock Cyber

heads were used in the old days. Put theingredients into the pan in the following order:

1) Half ofthe onion, with the olives and anchovies(having mixed them together previously).2) Sliced broccoli leaves and stalks.3) Half ofthe grated cheese, and a sprinkl ing of oil.

4) Put in the remaining halfof the onion, olive andanchovy mixture.

5) Put in the broccoli and cauli flower florets and addthe remainder of the cheese and oil .6) Finally pour in the red wine. (Yeast extract inwater could be substituted for red wine but this is anasty corrosive substance for Cybermen.)Bring to the boil and then simmer with the lid on

the pan for about 10minutes, or until the broccoliand cauliflower florets, are tender. Serveimmediatelywith little cubes of hot buttered toast.

Author's Note:This could be a first course, but I havefound that asa light meal on its own it is quite adequate. It couldeven be used as a vegetable dish to accompany a

main course.

33



Martin Jarvis

The Governorin 'Vengeance on Varos'; Butlerin'Invasion of the Dinosaurs';andHilio in 'The Web

Planet'

Martin Jarviswas born on August 4 in Cheltenhamand on leaving school he went to RADA to train asan actor. After completing his training he started atManchesterRep. While at drama school he won thesilvermedal and the Vanburgh Award. He returned

to London from Manchester and started working in

the theatre in Cockade, Poor Bitos, Man andSuperman, The Spoils ofPoynton, TheBandwagon, The ProdigalDaughter, The Rivals (healso appeared in America in this production), andHamlet. He also played Edward VIII in The Woman ILove at Bromley, as well as appearing in Canada

and Hong Kong in the Arts Festival. His filmsinclude The Last Escape, Ike (in which he playedGeorge V), TheCircle, and Caughtin the Act.Martin has also performed in numerous radio playsincluding War and Peace and Great Expectations.He does a numberof readings and he is also the

authorof a number of radio plays. His many TV

appearances include The Forsyte Saga, NicholasNickleby, The Pallisers, Ross, AfterLiverpool, TheSamaritan, ZiggerZagger, True Patriot, DavidCopperfield, Killers, Charades, Enemyat the Door,Rings on their Fingers, Breakaway, The Business ofMurder, Jackanory, The Bunker, and DoctorWho.

The first t ime that I met Mart in I waschoreographing Nicholas Nicklebyfor BBC TV,and since then we find that we are always

bumping into each other at the BBC RehearsalRooms. Martin'sstar sign is Leo and he was

educated at theWhitgift School inCroydon, andthen went to London University. He is married to

actress Rosalind Ayres and they have twosons. Hishobbies are music, Indianfood, movies, working,and interior design.Martin has given a recipe for a meal he had when

he was working in Paris. His two sons adore it andhe thought that the younger readers might like it.

Croque de Governor orCroque Provenc;ale

Ingredients:

1 medium sliced loafof breadTomatoesBacon

Cheddar cheese or red Leicester, or similarMilk

RosemaryTarragonBlack pepper

Method:Place the slices of cheese in a bowl and cover thecheesewith milk. Allow to stand until the cheese

has absorbed the milk a little. Having toasted oneside of the slices of bread, scoop the slices ofcheese outof the milk with the ladle and place on

the untoasted side of the bread. The excess milk willbe absorbed bythe bread. Then place slices oftomato on top ofthe cheese. (You could do a layerof cheddar then a layer of red leicester on top to get

a mixture of colours.) Then sprinkle the slices withrosemary and tarragon and lots of black pepper.Gri ll until the cheese is bubbly. A slice of bacon

could also be placed on top of the cheese as well.Rememberto place the herbs onto the cheesebefore grilling.

Author'sNote:This is an ideal l ight meal or family snack. It givesthe traditional cheese on toast a new dimension.

35



Terry Molloy.Davros

Terry Molloy has appeared in major rep theatres

throughout England. His many stage credits includeUnder Milk Wood, Sweeney Todd, Circle of Glory,Pilgrim, The Mail Makers, Measure for Measure,Sherlock Holmes and Pinocchio. He was themusical director for Twelfth Nightand has alsoappeared in the tour of Godspell, All Together Now,Triumph ofDeath, As You Like It, City Echoes andmany more.He has appeared on TV in God's Wonderful

Railway, Angels, Carrotdel Sol, GettingOn and TheExercise. Terry is also known for his radio work onsuch programmes as TheArchers, Afternoon

Theatre, Beautiful City, Poor Pikeman and RiskyCity, for which he won the 1981 Pye award for bestactor.Of course, Terry wil l always be remembered for

his role in Doctor Who as Davros, the evil geniuswho created the Daleks.

Davros Dalek Dip

Serves 4 people

This dish is not forthe squeamish or faint-hearted.Try it if you dare!

Davros has been known to suddenly change fromwhat appears to be an outwardly qUiet, reasonable,

and very persuasive person to a screaming frothingbanshee. I can't say what mood Davros was in

when he so generously gave me his recipe as Ireceived the recipe and ran. But backs to thewalls,as they say, sti ff upper lip, and herewe go.

Ingredients:

2 smoked mackerel fil lets

6 oz/171 g Philadelphia cream cheese3f4 small carton single (light) cream

lf2 tspJ314 tsp/3 g salt2 tbsl2lf2 tbs/38mllemon juice (or to taste)1 tsp/1'/4 tsp/7.5 g freshly ground black pepper (or

to taste)PaprikaCapers

Method:Remove the skin from the mackerels. and flake thefish into a bowl. Make sure that all the bones havebeen removed. Add the Philadelphia cream cheeseand the carton of cream, salt, pepper and the lemonjuice.

Mash briskly with a fork or with an electric mixer.Whisk until a solid paste is achieved. Turn intoindividual portion bowls and decorate with a fewcapers, and a sprinkle of paprika. Place the bowls ina fridge to chill.

Serve with hotpitta bread or toast cut into strips.

Author's Note:I have careful ly studied this recipe as it isone that Ipersonally know and have mademyself. I can

assure the readers that this dish is quite delicious. Itis very moorish, and there is a greattemptation toeattoo much. (Maybe that iswhat Davros wants You have been warnedO

37



MAIN COURSES

FISH DISHES



n

to

o

Method:Mixthe butter, salt and pepper, cloves of ginger,currants, all together and fill the cavity of the fishwith the mixture. Roll out the pastry until it is thinand wrap the fish into it making a parcel. Then trimthe edges and brush the pastrywith egg yolk.Bake for 30-35 minutes at 425°F, 220-230°C

(Gas Mark 7 or 8).

Herb Sauce:Ingredients:

2 shallots1 tb/1'/4 tb/30 g chervil and tarragon2 ozl56 g butter1 tsp/1 V4 tsp/7.5 g plain flour'12 pV10 ozl3 dl single (light) creamSalt and pepper, to taste1 tsp/1 V4 tsp/7.5 g Dijon mustardLemon juice

Method:Cook the shallots very gently until the onions areclear and sott but not brown. Next add the teaspoonof flour, V2 pint of cream, salt and pepperto tasteand the teaspoon of Dijon Mustard. Cook verygently (in a double boiler jf available; a pan wil l do,but be very careful not to bum) for approx. 10minutes. Then beat in 2 egg yolks until the mixture

thickens. Finally add a squeeze of lemon juice.Place the fish on a serving dish and put the sauce ina sauce boat for the guests to help themselves. Thefish can be sliced into 6 portions.

Author's Note:This is absolutely delicious. Another way of servingthis dish isto cut the fish into portions and wrapeach piece in the pastry, thereby letting the guesthave his own individual portion.

Paul and AndrewConradRomulus and Remus in 'The Twin Dilemma'

Paul and AndrewConrad are identical twins. Theyoften play jokes with teachers and friends alike byswapping places and generally helping to confuseeveryone asto who iswho. 'The Twin Dilemma'was the boys' first professional TV engagement,and as a result of being cast as Romulus andRemus they were the envy of their school. The twoboys coped marvellously with the studio conditionsand I know that they were quite sad when the storyhad been completed. I am happy to say that the twoboys are back at school and studying hard for theirexaminations.Andrewand Paul have given me their separate

favourite main meals, and a joint dessert. Here foryour 'Dilemma' is Remus's recipe.

Remus Pie

Serves 4 people

Ingredients:

8 ozl229 g smoked haddock (or any availablesmoked fish)

1 medium can of mushroom soup1 packet plain potato crisps (chips)Fresh tomatoes (sliced and skinned; enough tocover the dish)

Grated cheese

Method:Cook the fish and then drain it. Flake the fish intopieces and add to the soup. Return to the heat andcook until the soup has properly heated. Then in thebase of small individual bowls laythe fish and soupmixture. Place the peeled and sliced tomatoes ontop then sprinkle very generously with the gratedcheese and the crushed potato crisps. Place underthe grill to brown, and serve immediately.

Author's Note:This is a simple dish which would bevery popularfor that atter-school snack, or.a light snack duringthe evening while watching DoctorWho on TV.

41



Anthony AinleyThe Master

Anthony Ainley was born on August 20 in London.He started work as an Insurance Clerk but decidedto become an actorand so he enrolled at the RoyalAcademy of Dramatic Art. His stage experience isextensive and he has many TV credits to his nameincluding work in London, New York, and Rome. HisTV appearances include It's Dark Outside, TheAvengers, Whodunnit?, Spyders Web, Warship,The Pallisers, Nicholas Nickleby, Lillieand UpstairsDownstairs. His films include Oh What a LovelyWar, The Land that Time Forgot, InspectorClouseau, A Man for AllSeasons, and The Devil'sClaw. He was educated in England and Americaand is the son of the famous actor, Henry Ainley.Anthony's first appearance in Doctor Who was in

'The Keeperof Traken' as the ill-fated Tremaswhose body was taken over bythe Master. He hassubsequentlymade a numberof appearances asthe arch villain, and I suspect that he will continue tomake his dastardly appearances in the future.. I have known Anthony for a number of years, and,like the first Master, Roger Delgado, he is verygentle and quiet. The first time that we actuallyworked together was in the Tunbridge WellsProduction of Cinderella, in 198213, when I taughtAnthony to dance. He learned very quickly andshowed a tremendous interest in the danceroutines. In one number, 'Hey Look Me Over,' Isurrounded himwith eight lovely young ladies at the

end of the number. I know Anthony enjoyed thatpart of the routinemost of all.I do enjoy telephoning Anthony. As the receiver is

picked up one hears that famous voice saying, 'I amthe Master, you wil l obey me.'Anthony is very keen on that most English of

English games cricket and plays every match hecan. He is a member of the famous gentleman'sclub, the Garrick.Anthony tells me he is not very good at cooking

but the recipe he has given is one that he doescookhimself. Here is Anthony's 'masterly' dish which Iam sure you will enjoy.

AMaster Prawn Curry

Ingredients:

'/2 Ib/229 g fresh peeled prawns (shelled shrimps)1 tin plum peeled tomatoes, large chopped onionSalt and pepper, to tasteCurry pOWder, to tasteHandful of currants (raisins)

V2 cup pineapple juice1 banana2 slices of pineappleSelection of nutsMango chutneyV2 cup Benedictine

Method:Pour a tin of tomatoes into a medium-sizedsaucepan, and place on a slow heat. Add thechopped onion and mix with the tomatoes. Add thesalt, pepper, and curry powder to taste. Throw in ahandful of raisins. Stir together,. Pour in V2 a cup of pineapple juice. Gently plungeIn the peeled prawns. Bring slowly to a gentlesimmer for about 2V2 minutes. Just before serving,

'/2 cup of Benedictine to the curry and gentlystir.Chop up the banana and the two slices of

pineapple with the selection of nuts to add with theMango chutney when serving. This can be servedwith Pilau or plain rice, whichever is preferred.

Author's Note:

This dish quick and simple to make and is verytasty. A chilled bottle of Sauvignon or iced lagerwould be ideal to accompanythe Master PrawnCurry.

43



is

1d

William HartnellThe first Doctor

For many years William Hartneilleamthis trade asan actor in the provincial theatres around GreatBritain, one of his first jobs being in aShakespearean company. He did notbreak intomovies until the 1930s when he was ingreat

demand for various cameo roles. He played avariety of parts: village squires, pettycriminals,kil lers, and the one that I remembermost, an armysergeant. His big breakcame when hewascast inThis Sporting Life, which brought him to theattention of Verity Lambert at the BBC whowascasting for a new project, DoctorWho.

Playing DoctorWhomeant instant success forBill, and who knows how long he would have playedthe Doctor if i llness had not robbed us of thisveryfine character actor? I never metWilliam Hartnell,but I have had the pleasure of meeting and talkingto his wife, Heather, his daughter, Ann, and hisgranddaughter, who is at the moment studying tobecome an actress. Heatherwas a very charmingand lively lady, whose stories about her husbandare absolutely fascinating.

Meddling MonkfishChowder

Ingredients:

2 Ib/906 9 potatoes (peeled and diced)3 or 4 large leeks (or3 large onions)21b/906 g monkfish (or any suitable local fish)8 fresh scallops (or 1 Ib/453 g frozen scallops)1 Ib/453g Queen scallops

1 tin sweetcorn1 pV20 oz/6 dl milk1 red pepperV2 1b/227g peeled prawns (shelled shrimps)

Thyme1 bay leafOregano

Salt and black pepper1 fresh lemon1 cube fish stock (bouillon)112 bottle of dry white wine (Heather prefers French)

Preparation:Peel and dicethe potatoes. Clean and slice theleeks (oronions) into slices. Skin and bone the fishthen divide into bite size chunks. Dice the redpepper.

Method:Put the potatoes and the leeks (or onions) into afairly large pot, with just enough water (orfish stock)to cover the potatoes and leeks (or onions). Add thebay leafand pinch of salt to taste, and simmer for 3to 4 minutes.

Add the prepared monkfish together with theherbs (either a pinch orto taste) and wine. If there istoo little liqUid, add some of the milk. Simmer gentlyuntil the fish is tender. Prepare the fresh scallops bycutting the large ones into 3 or 4 pieces, cuttingcoral into 2 or 3 pieces if possible, and cutting theQueen scallops in half i f necessary, and add to thepan, together with the sliced pepper, prawns, andthe corn (having strained the liquid off). Flavour withblack pepper, and add the rest of the milk. Simmergently for not more than 4 minutes (or the scallops

will become tough). Thicken the sauce if necessarywith a little potato flour or instant mashed potatoes.(You may need to use a little extra milk.) Adjust theseasoning to taste.This is delicious served with hot French Bread.

Author's Note:This is an extremely lovely dish for those readerswho enjoy fish. Howeverdo make sure that all thefish isfresh. An exoticdish but not for those withdelicate stomachs.

45



of

'<iVe

ire

I

e

in

Topping Ingredients:

1 ozJ28 g dripping1medium onion'12 ozJ15 g curry powder1ozJ28 g flour

V2 pt'1°zJ3 dl stock (bouillon) or water1 tomato (peeled and chopped)1 dessertspoon lemon juice1 dessertspoon plum or gooseberry jam Oelly)1 grated carrot

SugarSalt

Method:Melt the dripping and fry the onion and carrot.Sprinkle in the curry powder and flour and frythoroughly. Gradually add in the stock until it beginsto boil, then add the remaining ingredients andsimmer for 45 minutes, with the lid on the pan.

To serve:Turn the pudding on toa plate and into one side ofthe pUdding stick two thin sticks of raw carrot.Attach a circle of gherkin to one stick. Either pourthe hot topping over the pudding or serve in aseparate dish or sauce-boat.

Author's Note:What a novel way to make a fish pudding! I am surechildren would love to try to cut into this and toexterminate it.

Faith BrownFlast in 'Attackof the Cybermen'

Faith Brown was born in Liverpool in 1948. At onetime she was a sales demonstrator at a Liverpoolstore. She started in showbusiness by entering alocal talent contest and by the time she was sixteenshe was singing in a Liverpool-based band.

When she went solo she began to do impressionsand has since performed her act al l over the world.Her TV credits include Who Do You Do, ForMy

Next Trick, CelebritySquares. The Faith BrownChatShow and Starburst. She has also won thefollowing TV awards: the Specialty Act of the YearAward in 1980, the TV Times Award for theFunniest Woman on TV in 1980, and the COPS(Californian Organisation of Police and Sheriffs)Award for herwork for American charities.

Sole SuzanneServes 4 people

Ingredients;

6 fil lets of sale1 ozJ28 g butterSalt and pepper, to tasteJuice of 1 lemon'12 Ib/250 g mushrooms3/4 ptl15 ozJ4V2 dl milk

1 tb/1% tb/30 g cornflour (cornstarch)2 tbs/2V2 tbsl38 ml double (heavy) or single (light)cream

Lemon slices

Black grapesWater cress to garnish

Method:Trim the fillets and roll them up. Place them in alightly greased ovenproof dish. Dot with butter andseasonwith salt and pepper. Sprinkle with lemonjuice and bake in a moderate oven at 350°F, 180°C(Gas Mark 4) for 15minutes.

Remove from the heat. Mix the cornflour with alittle cold water and then stir in the mushrooms. Adda little more salt and pepper if needed, and a knobof butter. Add the cream and pour themushroomsauce over the fish when cooked. Garnish withlemon slices, black grapes and watercress.

Author's Note:This is not a very difficult dish to prepare at al l and itcertainly tastes wonderful! The combination of themushroom sauce and the sweetnessof the grapescomplement each other wonderfully well.

47

\



49

1 medium Manylayered Sagittarian fruit (onion)2 Trapezium Tomatoes (Earth equivalents shouldbe all right)

1 of each colourof Puppis Peppers (Earth cooks willbe restricted to just red, green and yellow

shame)31/2 ozl100 g Cryogenic Pulses (frozen peas)34 fl ozl4V3 cups/1 litre Eta Carine cockerel liquor(chicken stock/bouillon)

Pinch of powdered stardust (saffron)Sodium chloride (salt), to tasteSeyfert spice (pepper), to taste10 ozl300 g long grain lunar lice (rice)

1 clove of garlic, which is the same in any solarsystem!

Pirate Paella

Serves 8 people

Ingredients:

Of all the Doctor Who stories I've been involved

with, my favourite has to be 'Warriors' Gate', whichwas different if nothing else! A large slice of the plotrevolved around a motley bunch of space pirateswho travelled the spacewaysmaking a thoroughnuisance of themselves in a dilapidated spaceshipof dUbious design and called, appropriately, ThePrivateer. Personally though I reckon a lot ofthetrouble, and most of the moans and grumbles, couldhave been avoided if the crew had treatedthemselves to a square (or any other shape forthatmatter) meal, and so I'moffering to the gallant ladsever-riding the TimeWinds, a speciality left overfrom the Tharils' banquet - Pirate Paella!Ideally this should be cooked in an appropriately

shaped vessel, like the reflector dish of a discardedlaser cannon, but for those of you restricted to more

terrestrial apparatus, a large frying pan, wok or apaella itself is perfectly adequate.Please note that Earth-bound cooks will have to

use the altemative ingredients in brackets, unlessthey have access to an extremely versatilesupermarket.

Spider, initially for 'Planet of the Spiders'. Borishowever has since become a star in his (or her) ownright.

Method:We will use the terrestrial eqUivalents forconvenience. Pour the oil into whatever vessel youare using and fry the onion, peppers and garlic untilsoft, but not brown.

This usually takes about 300,000 nanoseconds (5minutes). Add the chicken pieces and the tomatoes,and fry until the chicken is lightlybrowned. Stir in thestock and the rice, blend a little of the stock with thesaffron and add this with the salt and pepper. Bringthis to the boil and then simmer for 20-30 minutes,until mostof the liquid has been absorbed and therice is almostcooked. Add the squid, prawns,

mussels and peas, and simmerfor a further shorttime until all are heated and cooked.Serve immediately. You will usually find that

these proportions are enough for eight. Ifthe crewof your Privateer has recently been on the rampageitmight onlyjustbe enough for four, so adjustaccordingly.Bon Appetit!

Author's Note:Well, I bet you never thought a recipe likethis one

1smal l Arcturan sea lizard (squid) cut into smal l would appear! Mat has been very inventive and this

pieces /" recipe is exactly 'as he wrote it. (I have included this1 small Eta Carina cockerel (chicken), cut into small recipe in the 'Fish Dishes' section as, despite the

pieces inclusion of chicken, fish is the dominant12Theta Orionis sea snappers (mussels), fresh or ingredient.) I would suggest a bottle of chilled

tinned Frascati to accompany this dish.3'/2 ozl1 00 g small Magellanic Cloud pinkitwisters(prawns/shrimps)

3 tbs/3% tbs/60 ml Hydroxoil (Olive or vegetable oil)



MEAT DISHES



Heather Hartnell

Beef Mustardis

Ingredients:

2 Ib/906 g buttock steak2 medium sized onions2 or 3 fat cloves of garlic4-6 ozl113-171 g mushroomsTumblerof red wine (not a cheap one, please!)Cup of good stock (boUillon)1 tb/1% tb/7.5 g mustard powder

Coriander%-112 pt/5-1 0 ozl1 V2-3 dl sour creamOil for frying

Method:Cut the steak into 112 inch cubes or strips. Finelyslicethe onions, mushrooms and garlic. Gently fry

the onions in oil for 2 to 3 minutes; add the crushedgarlic, turn up the heat, and add the meat, havingfirst removed all fat and any gristle. Fry quickly,turning after 2 or 3 minutes to brown both sides. Mixthe mustard with a tablespoonful of water, and addto stock. Mix thoroughly, and add to pan with thewine, then cook at very high temperature for 3 or 4minutes, to reduce the sauce. Add V2-1 teaspoonfulof coriander, and at the last minute, stir in the sourcream.

Serve with mashed potatoes or on a bed of rice,with a green vegetable or salad.

Author's Note:Another favourite of Bil l Hartnell and after trying it, Ican understand why.

Beef Mustardis can be eaten all year round, byjust varying the supporting vegetables.

53



Mark Strickson

Turlough's Rolls

Serves 4 people

Ingredients:

8 thin slices of sirloin beefBthin slices of ham4 cloves of garlicBthin slices of salami4 ozl113 g raisins2 ozl56 g Parmesan cheese

6 tbs/7112 tbs/120 g chopped parsleyGrated nutmeg

Grated oreganoSalt

Black pepper1 bottle red wine

Method:If not bought prepared, place each slice of beefbetween sheets of greaseproof paper and flattenwith a rol ling pin. Then cover the beef slices with aslice of ham and spread with crushed garlic. Finallychop the skinned salami into fine pieces and blend

with thecheese, parsley, nutmeg and oregano. Addthe salt and pepperto taste. Divide this equally over

the beef and ham slices.Fold over the long sides and rol l up the slices. Tie

the parcels with string. Place the rol ls in a butteredovenproof dish, and pour over the wine to coverthem. Now leave them for at least two hours,

preferably longer.Pre-heat the oven to about 375°F, 190°C (Gas

Mark 5) and cook for 45 minutes, or longerdepending on how you like your beef cooked. Servewith a green salad, cold French green beans, withlemon juice and pepperover them, and plenty of

garl ic bread to mop up thedelicious juices.

Author'sNote:Mark has given another dish which his wife, actressJulie Brennon cooked for me, and I heartilyrecommend it. It is an exotic-tasting dish which doestake much preparation time, but it is well worth the

effort.

55



fry

a

a

Nicholas Courtney

Steak Diane

Serves 6 people

Ingredients:

1V2 Ib/679g best rump of beef1 small onion2 level tspS/2V2 tsps/15 g caster sugar1 large lemon6 ozl168 g butterWorcester sauce1 level tb/1% tb/19 ml chopped parsley

4 tbs/5 tbs/76 ml brandy

Method:Trim the steak and cut into six pieces. Beatthemwith a rolling pin until they are nomore than an inchthick. Peel and finely chop the onion. Grate thelemon rind finely, squeeze the juice and strain.Melt 2 oz (56g) ofbut ler in a large heavy-based

pan and fry the onion forabout 5 minutes or until itbecomes soft and transparent. Lift the onion onto aplate with a perforated spoon and keep warm. Frytwo steaks at a t ime overa high heatfor 1 minuteoneach side. Keep them hot.Melt another 2 oz (56 g) of butter until foaming

and fry two more steaks, repeat with the remainingsteaks. Return the onions to the pan and stir in

sugar, lemon rind, and juice, add a few drops ofWorcester sauce and parsley. Cook lightlythen putin the steaks. Flame the steaks with warm brandy.Servethe steaks with onion and brandy poured overthem. For vegetables I suggest new potatoes and

braised celery.

Author's Note:This famous dish is one ofmy favourites andoriginated in Australia where tender beef isobligatory. However rump steak is equally suitable. Isuggest a lovely Beaujolais to accompany this dish.To be different, try chilling the wine: it tastes

exquisite.

57



coating of mustard over the slices and sprinkle saltand pepper over evenly. Put one or two pieces ofpickle, a bit of diced bacon and onion at one end of

the slice and roll up. Secure the roll with a toothpickor tie upwith str ing (string is more secure). Puttherolls of beef into hot melted butter to brown evenlybefore cooking.When the rolls of beef are nice and brown, take a

pint of water (2112 cups 20 oz US) and stir into thebrown butteron the bottom of the pot. This is afterremoving themeat rolls. When the broth is boilingadd theZraza, or meatballs andcook them for 1'12hours, making sure that the broth is simmering only.When adding the meatrolls add the salt andpeppercorns as well. When the Zraza are cooked,remove from the pot and place in a warm oven whilecooking the sauce as follows. Mix the cornflour withthe waterand stir into the broth of the Zraza. Let itcome to the boil and thicken. Then fold in the sourcream and salt to taste. Put the Zraze back into thesauce and serve.

Author's Note:Zraza is otherwise known as Russian Meat Rolls. Ithink a bottle of California Red Joseph PhelpsCabernet Sauvignon 1978, or a lovely bottle ofNuit-St Georges, les Maladiere 1980would go wellwith this dish.PeterMoffatt's red cabbage would make a

delicious accompaniment to Ingrid's Zraza.

Brian HodgsonRadiophonic Workshop

Brian Hodgson, born in Liverpool and an ex-actor,joined the BBC in 1960 and the RadiophonicWorkshop in 1962. In 1963he was asked to createthe sounds and voice treatments for a newseriescalled Doctor Who. Hewas responsible for all thespecial sounds and voice treatments until 1972

when he left the BBC and spent a happy five yearssetting up Electrophon Music, producing recordswith his partner, John Lewis, and writing film and

ballet scores including Legend of Hell House, part ofVisions of Eight, There was a Time, Weekend and

Duets for the Ballet Rambert and Forest and Fieldfor the London Contemporary Ballet Company.He returned to the BBC in 1977as Organiser of

the Radiophonic Workshop and became its Head inAugust 1983.

Gammon Gallifrey

Serves 4 people

Ingredients:

4 X V2 inti V4 emthick slices raw gammon4 clovesof garlic2 ozJ56 g butter1 tin of pineapple rings and jUice

Method:Into a small casserole dish, about the size of thegammon slice place 1 pineapple ring. In the centreof the ring place V2 oz butter and 1 crushed garlic

clove. Cover with a slice of gammon. Repeat until allthe gammon is in the casserole and a ring of

pineapple has covered it. Then add the juice ofthepineapple and cover.Bake in a moderate oven until gammon istender.

Discard juice and serve.

Author's Note:A very simple but tasty dish. Serve with vegetablesof your choice. I personally liketo have mashedpotatoes with lots of butter and pepperand petitpois with this dish.

59



Lynda BaronWrack in 'Enlightenment'

Lynda Baron becamewell known to mil lions ofviewers on TV as Nurse Gladys Emmanuel in thetop-rated BBC TV comedy series Open Al l Hours.starring Ronnie Barker.

Lynda originally made her name in the West Endof London in a revue called One Over the EightwithKenneth Williams. She then worked extensively incabaret in London working with that well-known

female impersonator Danny La Rue. For two years

she was the leading lady at London's famousnightclub. theTalk of the Town. before moving on towork at the famous Pigaile Theatre-Restaurant.I met Lynda during this period and she is truly

marvellous. She is one of the most dynamic artistes

that I have ever seen. Sincethen Lynda has workedregularly on stage and in television and has

undertaken many National Tours. She alsoregularly plays Principal Boy in pantomimes such as

Aladdin, SleepingBeauty. Robin Hood. and Jackand the Beanstalk.Lynda's othertheatrical credits include The

Bedwinner, A Bedful of Foreigners. Not Now,Darling. Irma La Douce. Move OverMrs Markham.Butterflies are Free, and Key for Two.One of Lynda's first television appearances was

on That Was the Week that Was with David Frost.and she has returned to the small screen on

numerous occasions to appear in such series asZ-Cars. Breaking Point, Don't Forget to Write (onwhich I worked as Assistant FloorManager). Men of

Affairs. RoofOvermy Head. Oh No, it's SelwynFroggitt, Grundy Heartlands, Minder, and. ofcourse, Doctor Who when she played the part ofCaptain Wrack.

Recently Lynda recreated the character of 'LilyBless Her' in another long running TV series, Last ofthe Summer Wine. In 1984 she returned to the West

End to co-star with Russ Abbot in the successfulrevival of Little Me. Her husband John and daughterSarah and I have been friends for many years.Sarah is well known to Doctor Who fans as she isthe personal secretaryto the current producer ofDoctorWho, John Nathan-Turner.

Here is Lynda's amusihg dish. very English andvefy traditional.

60

Wrack of Lamb

Serves 6 Ephemerals or 3 Eternals

Ingredients:

Best end of neck of lamb (6 cutlets)Salt and pepper

Rosemary. or mint sauce. mint jelly or redcurrantjelly

Method:Have the backbone sawn off bythe butcher (unlessyou like sawing things up yourself-Wrack does).and simmer the bone with anonion to make gravystock. Crack the end bones about 4 inches downthe bone so that they fold underthe joint. Removethe skin from the top of the joint. Wipe dry and put ina roasting tin with the end bones tucked well underto make a neatjoint. Put a l ittlefat in the roasting tin.

Here you have a choice of seasoning: a) sprinkleliberally with rosemary; or b) glaze the top with mintsauce or jel ly; or c) glazethe top with redcurrantjelly.

Then cover thejoint of meat with tinfoil

(aluminium foil) and cook for about 11/2 hours in apr.e-heated oven 350°F, 180°C (Gas Mark 4).15

minutes before the end of roasting time remove thefoi l from the joint, sprinkle with salt and pepper to

taste. and baste. Then finish cooking the jointwithout covering so that the top is a rich goldenbrown colour. Serve with roast potatoes. Frenchgreen beans. and broccoli.

Author's Note:This traditional English Sunday lunch can be servedat any t ime ofthe year. I preferred wine with thisdish. I do hope you have fun nlaking the Captain'sWrack of lamb.

Opposite: Across time and space Colin Bakeroffers just what theDoctor ordered!

Overleaf: Packinga punch is the Doctor's lovelyAmerican aSSistant, Peri (Nicola Bryant)



nt

ed



4)



Lynda Baron

Ephemeral Pudding

Notonly does this dessertnot last a second, once

your guests taste it, it takes no t ime at all to make(and impresses the hell out of them).

Ingredients:

1 sponge cakeV4 pV5 oz/1 V2 dl strong black coffee

As much brandyor rum asyou want1 pV20oz/6 dl whipped creamToasted almonds

Method:Take any old plain spongecake, place i t in apudding basin and pour the coffee and brandy

96

mixture over it. Push the sponge cake gentlyintothe basin until i t takes the shape ofthe basin. Thenleave it in the fridge to settle. When ithas settled(soaked up most of the liquid) turn onto a suitabledish, and cover the by now rough volcano shapewith whipped cream and toasted almonds.Lynda says, 'Do not stint on the brandy or rum

and don't tel l anyone how to make it. It drivesthemmad.'

Author'sNote:Here is a bit of a problem: Lynda Baron saysthather Ephemeral Pudding is the best, Sarah Sutton

says thather

BrandySponge Cake isthe best. Ihave put both desserts together and leave the restup to you. There is only a slight difference in thetexture of the two desserts - the sponge fingersbeing slightly crunchier than the cake. I like both!

Matthew Robinson

Doctor Who's FruitBombs

Ingredients:

4 large pears (not too ripe)1 Ib/453 g ripe red plums (tinned plums will do)Soft brown sugar, to taste1/2 pV10 oz/3 dl double (heavy) cream (or naturalyoghurt for weight watchers)

Pinch of cinnamon

1 pV20 oz/6 dl boiling water

Method:

Remove the stones from the plums. Quarter themand boil in water, stirring vigorously until the fruithas broken up and formed a 'mush'.



The Doctor WhoAppreciation Society of

Great BritainSocietyCo-ordinator: DavidSaunders

The DoctorWho Appreciation Society was formedin 1976 as a focal point for those interested in theshow. It started outwith a membership of seventyand soon grew to over 1,000. The Society is dividedinto various departments each run by a memberofthe Executive body. There are reference, art,photographic and convention departments. Thesociety runs a newsletter in which appear variousarticles, news, and 'rumours' (there are always

more than enough people supplying material forthislast section!). In the newsletter there are variousadvertisements for Doctor Who merchandise andfanzines.The Society puts out about half-a-dozen

magazinesfor its members including the monthlynewsletter, a quarterly newslettercalled TARDIS

and a twice yearly letter called CosmicMasquewhich features stories about the Doctors and theircompanions.There are also a number of events organised by

the Society's convention department. There is theannual two day convention known as 'PanoptiCon'where awards are presented to various directors,writers etc. for winning stories voted bythe fansduring the year. The Society is co-ordinated byDavid Saunders who puts a large amount of energyand drive into the running of the Society. He is in histhirties, and I have found David very charming andhelpful. He is the driving force behind the Societyand onmany occasions I have seen the hard workthat David and his fellow committee members haveput into running their conventions. I wish them luckforthe future! David Saunders has given a greatpudding which I am sure everyone will enjoy.

98

Rum Pudding

Serves 4 people

Ingredients:

2 tspsl2V2 tsps/12.4 ml gelatine2 tbs/2V2tbs/38 ml water4 eggs (separated)3 oz/85 g castersugarJuice and grated rind of 1 lemon3tbs/3% tbs/57 ml sweet white wine3tbs/3% tbs/57 ml rum4 small macaroonsStewed fruit (pineapple, peach, cherry)

Method:Sprinkle the gelatine over the water and leave it untilit becomes spongy. Place a bowl in a pan ofsimmering water and heat the gelatine and wateruntil the gelatine completely dissolves. Overanother pan of simmering water whisk the eggyolks, sugar, lemon rind and juice in a heatproofbowl. Whisk this mixture until it is thick and pale andthen remove from the heat.Strain the dissolved gelatine into the egg yolk

mixture and stir well; add the wine and rum and foldin the egg whites which should be stifflywhisked.Spoon into the four glass dishes and chill until themixture is set. Decorate with the pieces of fruit andthe macaroons and serve.



Laurence PayneJohnny Ringo in 'The Gun Fighters'; Morix in 'The

Leisure Hive'; Dastari in 'The Two Doctors'

This Old Vic-trained Shakespearean actor first

appeared in Doctor Who way back in the sixtiesplaying Johnny Ringo during the TARDIS's visit tothe American West when Bill Hartnell's Doctorbrought her to earth in the midst of the Gun Fightat

the OK Corral.Sincethen there have been two further

appearances: first with Tom Baker's Doctor, playingMorix in 'The Leisure Hive', and then in 1985 as

Dastari in 'The Two Doctors' with Patrick Troughtonand Colin Baker as the second and sixth Doctors.Laurence, now a full-time crime writer, rarely acts

these days and has nine published novels on hisbookshelf to prove it!

Apricots ala Dastari

Serves 3 or 4 people

Ingredients:

15 ozl429 g (large tin) apricots2 eggs4 ozl113 g caster sugar4 ozl113 g butter4 ozl113 g ground almonds112 ozl14 g almond essence

Method:Empty the apricots into an ovenproof dish. Creamthe butter and sugar in mixing bowl and add the

almond essence. Add the beaten eggs and fold intheground almonds. Pour the whole lot overtheapricots and bake in the centre of the oven at 350°F,180°C (Gas Mark 5) for 45 minutes. Serve hot with

cream or ice cream.

Author's Note:

A really scrumptious dessert, and economical aswell.

100

Patricia 0'LearyProduction Assistant on 'Enlightenment' and 'The

Two Doctors'

Patricia O'Leary joined the BBC after having beento stage school with Jamie (Frazer Hines) anddeciding that acting was not for her(not Frazer'sfault!). She learned all about television in the SportsDepartment, and then joined the DramaDepartment, for a 'quiet l ife' - something she is sti ll

looking for!Pat has worked on many series and serials

including Softly, Softly, Sherlock Holmes, When theBoat Comes In, The Invisible Man, and of courseDoctor Who.

Camera Script Ice Cream

Ingredients:

Small carton of double (heavy) creamSmall carton of plain, unset yoghurt3-4 pieces preserved ginger, finely chopped

2-3 tbs/21f2-3% tbs/38-57 ml syrup from the ginger

ja r

Small pinch of salt

Method:Whip double cream until very stiff. Add yoghurt andpinch of salt (salt is very important, otherwise it canseparate). Beat slowly until well blended, addinggingerand syrup during the process. Freeze untilmushy. Beat again slowly, then tum into servingdishes. Freeze until solid. Put into fridge 45 minutes

before serving.

Author'sNote:This is really tasty, especially when served with hotginger cake.



Author's Note:This is a logical extension of the brown bread icecreams which were popular in England in the 18thand 19th centuries. It is absolutely delicious andanother calorie buster. This is ideal for thoselanguid summer dinner parties out on the terrace orpatio, and a lovely bottle of Bollinger Special Cuveeor Krug 1976served iced, of course, will reallyround off that lovely dinner party.

Method:

Add the vanil la sugar to the cream, and whip it upuntil it becomes light and semi-stiff. Put into an icetray in the freezer compartment of your refrigerator.As the mixture freezes, stir the sides into the middle.Spread the breadcrumbs evenly over a non-stick

or oiled baking tray, and sprinkle brown sugar overthem evenly. Place the tray either under a grill or ina moderately hot oven until the sugar caramelisesover the breadcrumbs. Stirfrom time to time. Whenthe mixture isan even golden brown, allow it to coolcompletely and ensure that it is crumbly throughout.When the ice cream is semi-hard, mix in the

crumbs and refreeze for about two hours. A littlebrandy poured over each serving adds that finaltouch.

'/2 ptl1 OozJ3 dl double (heavy) cream1 ozJ28 g vanilla sugar3 ozJ8S g stale wholemeal bread3 ozJ8S g soft brown sugar

Ingredients:

Brown Bread Ice Cream

John Leeson

I first met John Leeson when Iwas working as an

Assistant FloorManager on Underworld and wehave remained friends ever since.

John was marvellous during rehearsals. Hewould scuttle around on all fours pretending to beK9 and moving to where K9 would go in the studio.In fact, all John was obliged to do was stand andsay the words, but because he is a true professionalhe acted out the role fUlly. This was fantastic forthedirector because they knew exactly where K9 wouldbe.Those of you who cameto the Doctor Who

celebrations at Longleat will remember Kg, aliasJohn Leeson, making all those very importantannouncements during the event.

Kg

102

..... " ' I . ' ~ ' J



Sarah LeeSecretaryto JNT

Sarah Lee is JNT's private secretary and the personwho vets all of histelephone calls, visitors, and mail.

To get to see or speak to JNT, one has to get pastSarah. She's also the daughter of Lynda Baron whoplayed Captain Wrack in Doctor Who.

Sarah has concocted the 'Original Sarah LeeGateau' plus a cocktai l of her own invention.Before joining the BBC, Sarah gained 14 '0 '

Levels and3 'A ' Levels. Shethen worked in thetheatre in many pantomimes and as an AssistantStage Manager in three touring productions: NotNow Darling, A Bed Full of Foreigners, and Key for

Two.

Her hobbies include horse riding, squash,keep-fit, music, cricket (as a spectator), and goingout and having fun!

The Original Sarah LeeGateau

Ingredients:Cake:

6 ozJ171 g butter6 ozJ171 g sugar3 eggs1 ozJ28 g cocoa powder5 ozJ143 g self-raising flour

Topping:2 x 2 ozJ56 g butter

Icing sugarCocoa powderChocolate buttons

Method:Cream the butterand sugar. Add the eggsone atatime and then the cocoa powder. Fold in the flour.

Bake for 20 minutes.

Topping:Mix '/2 butter and icing sugarwith a little hot water

104

until really smooth, add vanilla essence/cocoapowder.

ToDecorate:Spread the vanil la icing between the two halves ofcake and the chocolate icing on top. Decorate withchocolate buttons.

Author's Note:This is a lovely recipe from Sarah and tastesabsolutely divine!

Caroline JohnDoctor ElizabethShaw - companion to the third

Doctor

Caroline John joined Doctor Who in 'Spearheadfrom Space', and then appeared in 'The Silurians','The Ambassadors of Death' and 'Inferno' when sheleft the series. All in all, she spent a year in the role

as Liz Shaw. She then worked alongside TomBaker in BBC TV's The Hound of the Baskervilles.Caroline is married to actor Geoffrey Beevers,

who played the part of the decaying Master in 'The

Keeper of Traken', and she has chosen a deliciouschocolate fUdge cake as her recipe. She assuresme that herchildren love it!



Carole Ann FordSusan - the Doctor'sGranddaughter

In 1963 Carole Ann Ford was seen as the Doctor'sgranddaughter, Susan Foreman, a role that the fans

were to remember fondly more than twenty yearslater.

The first story she appeared inwas 'An UnearthlyChild', and then followed 'The Daleks', The Edge ofDestruction', 'Marco Polo', 'The Keys of Marinus','The Aztecs', 'The Sensorites', 'The Reign ofTerror', 'Planet of Giants', and thestory in whichshe leftthe series, 'The Dalek Invasion of Earth'.

She appeared in 10 stories and 51 episodes. Thiswas in 1964, and when she leftthe show sheappeared in Whatever Happened to the LikelyLads?Illness and bringing up her daughter prevented

Carole Ann from working until she recreated the roleof Susan in 'The Five Doctors'. I am happy to saythat offers of work are now pouring in for her. Shestill gets masses of fan mail for DoctorWho andalways takes care to answer her fan letters herself.Carole Ann is a very good cook and has given a

dessert that is very popular with herown family.

Apple Thingy

Serves 4 hungrypeople

Ingredients:

1 large cooking apple per person112 tb/10ml honey per apple, according to taste

Small handful of sultanasSprinkling of flaked almonds1112 oz/42 g butterPowdered cinnamonPowdered cloveDrambuie or Cointreau (optional)

Method:Slice the apples thinly and place them in a deep piedish. When the dish is half ful l sprinkle sultanas over

the apples. Carry on fil ling the dish with thethinly sliced apples almost up tothe top ofthe dish.

106

Then sprinkle a teaspoon of cinnamon and clovesover the apples. Dot the top of the apples with butterand pour the honey over them. Place in an oven

350°-400°F, 180°-200°C (Gas Mark4-6) for acouple of minutes till the butter has melted, then

cover with an ovenproof plate. Cook for a further30-45 minutes When cooked, the apples should bereally soft, almost fluffy. Sprinkle almonds on topand place the apples under a hot gri ll t il l they arebrown. Serve with whipped cream and a dash(optional) of Drambuie or Cointreau. This could be

served with a sponge finger or any suitable biscuit.

Author's Note:I love baked apples, although until trying this recipeI had never eaten the apples with l iqueur. Servewith sponge f ingers. It can be also used as a basefor a sponge mix for a heavier pudding. (If so, placethe almondson top).

Ian MarterHarry Sullivan - Companion to the fourth Doctor

IanMarter appeared in the following stories inDoctor Who: 'Robot', 'The Ark in Space', 'The

Sontaran Experiment', 'Genesisof the Daleks','Revenge of theCybermen', 'Terror ofthe Zygons'and 'The Android Invasion'.

Ian continued working as an actor after he leftDoctor Who, and gradually became involved moreand more in writing. I worked with Ian on a tri logy

called Elizabeth Alone and we have been firmfriends ever since.

Ian is married and has two sons who haveappeared with him as his guests at various

conventions in America. In the early 1980s hespentsome time in New Zealand where he appearedin ahighly successful TV series.

Ian has written several novelisations of DoctorWho stories forW.H. Allen's Target Books series.



George BakerLogin in 'Full Circle'

George Baker is an actor, writer and director. Hewas born on Apri l 1, 1931 in BUlgaria, and waseducated at Lancing College. George alwayswanted to act and after several jobs and NationalService, he worked in about almost every repertorycompany in the country. He has appeared in playsin the West End of London and has done seasonswith the Royal Shakespeare Company and the OldVic, where he directed The Lady's not for Burning.George has made over forty movies, some of his

most famous being The Dambusters, The Ship thatDied of Shame, The Moonraker, AHill in Korea,GoodbyeMr Chips, OnHerMajesty's Secret

Service, The Thirty-Nine Steps, and Hopscotch. Hehas also starred in more than 100 TV plays and

108

series including Death of a Salesman, Medea,Candida, Rupert of Hentzau, I, Claudius (he playedthe part of Tiberius) and more recently Goodbye,Darling, Triangle, and, of course, DoctorWho.

George is the author of the award-winning playforTV, The Fatal Spring. He ismarried and has fivedaughters.

I first met George when hewas appearing in I,

Claudius for BBC TV and I waschoreographing the

series.George is in great demand as an actor and as a

writer. He isa wonderful cook and he has verykindly provided a delicious dessert recipe. It is

terribly simple to make and not very expensive.

Decider's Dessert

Ingredients:

V2 pt/1 0 ozJ3 dl double (heavy) cream1 tb/1 V4 tb/30 g sugar6 small macaroons

2 bananas2 tsps/2'12 tsps/12mllemon juice1 tsp/1% tsp/6.2 ml brandy

Method:

Whip the sugar and the cream together. Thenpound the macaroonsto small pieces. Squash thebananas and add to the cream with the macaroons.Then add the lemon juice and brandy. Putinto wineglasses and serve chilled.

Author's Note:

A decidedly lovely dessert for summerevenings.and I think that you wil l agree withme that this is asimple but effective recipe that will really impressyour guests.

}



Dick Mills

Pavlova Perfection

Ingredients:

3 large egg whites6 ozl1 71 g caster sugarV2 pV1 0 oz/3 dl whipped cream12 ozl341 g soft fruit (raspberries, strawberries)Uttle icing sugar

Method:Pre-heat the oven to 300°F, 150°C (Gas Mark 2).Place the egg whites in a large clean bowl. Whisk

until they form soft peaks and you can turn the bowlupside down without them sliding out.

Whisk the sugar into the egg whi tes 1 oz at atime. Take a metal tablespoon and spoon themeringue mixture on to a lightly oiled baking sheet,lined with lightly oiled greaseproof paper. Form themixture into a circle of about 8 inches diameter.Make a round depression in the centre and, using askewer, make l ittle swirls in the meringue all aroundthe edge, l ifting the skewer to make peaks.

Place the baking sheet in the oven and

immediately turn down the heat to 275°F, 140°C(Gas Mark 1) and leave tocookfor 1 hour.

After 1 hour, turn the heat right off, but leave the

Pavlova inside the oven until completely cold. (It isbest tomake a Pavlova in the evening and leaveovernight to dry out.)

To serve the Pavlova, l if t i t from the baking sheet,peel offthe paper and place in a serving dish. Just

beforeserving, spread the cream on top, arrangethe fruit on top of the cream and dust wi th a l it tle

sifted icing sugar.

Author's Note:Being half-Australian I love this dessert. You canuse any fruit of your choice with the Pavlova:mandarins or bananas are an interesting choice.

110

Sarah Hellings

Winter Fruit Salad

Ingredients:

2 tins white peaches (from a good delicatessen)4 largebananas, not too ripe6 tbsl7V2tbsl114 ml dark rum3 tbsl3% tbsl90 g light soft brown sugar1 ozl28 g butter

Method:Chop the fruit into large bite-size pieces. Put into anovenproof casserole with half the juice, the rum andthe sugar. Dot the top with flakes of butter. Place in

the top of a very hot oven and eat yourmain course.Serve very hotwith very cold thick double cream.

Author'sNote:In this dish, pears can be substituted for peaches,and a tin of apricots can be added tomake itgoeven further. This is a very simple and economicdessert and is truly mouth-watering. And who caresaboutthe calories? Eat and enjoy!

IjI



Peter DavisonThe fifth Doctor

Peter trained at the Central School of Speech andDrama and spent a year at the NottinghamPlayhouse, followed by a spell at the Young LyceumCompany. Hisfirst television appearance was in the

Independent TV series The Tomorrow People. Hethen followed this by playing Tom Holland in H. E.Bates's Love ForLydia.

He had a great personal success asTristanFarnan in the highlypopular TV series All CreaturesGreatand Small, and has alsoappeared in the twosituation comedies, Holding the Fortand Sink orSwim. In March 1982 he was the subject ofThamesTelevision's This Is Your Life.

Peter has presented 'L ' Driver, a programme for

foreigners taking their British driving test, and hasalso done a majorBritish tour of Barefoot in thePark, in which he worked with hisWife, SandraDickinson.

112

The Doctor's Chocolate

Malted Medicine

Serves 1Doctor or 2 companions!

Ingredients:

4 heaped tsps/5tsps/30 g cocoa2 heaped tspsl21f2 tspsl15 g Horlicks500 ml dairy ice cream112 pU1 0 ozJ3 dl milk2 squirts of chocolate syrup

Method:Put the cocoa and Horlicksintoa cup. Add a dripofwater and mix to a paste.

Take one common-or-garden intergalactickitchen blender and empty the ice cream andmilkinto it. Blend for a parsec and then add the cocoapaste and the chocolate syrup. Blend again until fullintegration is complete.

Author's Note:Once again, I have to confess to a passion for thisrecipe. Tryputt ing a few ice cubes into i tas well-

that will really put your teeth on edge..\

1J.

,I.



CyriI Luckham

White Guardian's WineCup

Makes approximately 61;2 pints

Ingredients:

Crushed ice3 bottles white wine3J4 bo1lle dry sherry4tbs/5tbs/95ml curacao4 splits tonic water3 slices cucumberSlice of apple

Sprig of borage

Method:Mix all the ingredients together in one or more jugsand chill before serving.

Author's Note:Refreshing but deceptively rosey on the palate.

Fiona Cumming

Enlightenment Lemonade

Serves 6 people

Ingredients:

12 lemons2 Ibl906g sugar

V2 pV10 ozJ3 dl water1tsp/1% tsp/7.5 g tartaric acid

Method:Grate the lemon rind and extract the juice. Boil themtogether. Bring the sugar and water to the boil veryslowly, so that the sugar melts before the liqUidboils.Add the lemon liqUid and bring the sugar and

lemons to the boil once more, and then add thetartaric acid.Let the lemonade cool, then bottle and keep in

fridge. Dilute with cold waterto taste.

Author's Note:Enlightenment Lemonade is a recipe of Fiona'sgreat-aunt, Mabel Holland. Cheers!



THE BRIGADIER'S

BANQUETNick has decided that if he were tothrow a dinnerparty and invited you, this is the menu hewould

serve you.All the dishes are his personal favourites. Here

then is a typical 'Brig' Menu.

116

MENU

BORSCHT AU BRIG CHER

SAUMON FUME ESCOSSAIS (STEWARTCLAN)

LE FILET DE BOEUF DIANE (FEMME DU BRIG)

LEGUMES DE LA SAISON (PRINTEMPS)

COUPE NICK (SORBET)

CAFE GRECQUE

VIN ROSE DE CALIFORNIE (CONVENTION

LOCATION SAN JOSE)

CHOCOLATS (APRES HUIT)



Soups:Borscht 12Chlodnik (Summer Beetroot Soup) 9Courgette (Zucchini) Soup 10Hawaiian Soup 14Nerys's Kinda Soup 13South Western Gallifreyan Corn Soup 16Vegetable Soupwith Dalek Krotons 8Vickissoise Soup 11

Appetisers and Savouries:Blinis28BorusaPeppers 24Chicken Mousse 19

Croque de Governoror Croque Proven<;:ale 35Cyberleader Special for Iron Replenishment 32Davros Dalek Dip 37DoctorWho's Soft Planet Landing 30E.T.T. (Extra Terrestrial Terrine) 36Fielding's Favourite Souffle 20Fielding's Ocker Balls 26Frogs' Legs ala Provem;:ale 25Hot Potato Salad 18Kipper of Traken 21

Mena's Tachyonic Sauce 30Moules a la GardienneNoire 22Mushrooms McCrimmon 34One O'Clock Salad 27Razumovski Salad 29Sirs Slimy Slurp 38Snakedance Starter 32

Time Lady Tzaziki 23

Main Courses:Fish Dishes:Coley Anorexique 50Dalek Bake with Exterminate Topping 46Doctor's Temptation 42Hot Spinach and Prawns 44A Master Prawn Curry 43Meddling Monk Chowder 45Pirate Paella 48Remus Pie 41

Salmon in Pastry 40Sole Suzanne 47

Meat Dishes:Beef Mustardis 53Castrovalvan Kebabs 58

118

Corned Beef Hash 63Davros's Ribs of Revenge 61

Doctor Ooh's Fillet Steak 54Gammon Gallifrey 59Hamburgers in Mushroom Sauce 52Lasagne 56Moufatta's Moussaka 66Rani Steak Casserole 68Shobogan Stew 64Shockeye Moussaka67Spiced Rib of Baanjxx 65Steak Diane 57Todd in the Hole 62Turlough's Rolls 55Wrack of Lamb 60Zraza58

Poultry and Game:Briggs' Poulet a I'Orange 76Celestial Chicken, or Paradisical Peacock 77Chancellor Flavia's Chicken Favourite 79Chicken Bo09aloo 78Chicken Chapleta la Dodo 72Duck al'Orange 71

Grilled Breastof Chicken aI'Azmael 73Krotonised Khonchie 74Lucknow Spiced Chicken 70Romulus Apricot Chicken 74

Vegetarian Dishes:Aubergine Mac 82

Casseroleala Chessene 84CaUliflower Cheese 86Leela's Savage Savoury 89Mushroom Pancakes in Hollandaise Sauce 88Poached Egg Salad 87Viennese Cabbage 84? 84

Desserts:Apple Thingy 106Apricots ala Dastari 100Brandy Sponge Cake 101

Brown Bread Ice Cream 102Camera Script IceCream 100Chancellor Flavia's Favourite Syllabub 109Chocolate FUdge Cake 104Chumblies 105Coupe Nick 109



Davros's Extermination Pudding 103Decider's Dessert 108DoctorWho's Fruit Bombs 96Ephemeral Pudding 96Guard's Pudding 94Kari's Star Tarts 97Melkur Surprise 101

Nautical Pudding 106The Original Sarah Lee Gateau 104Pavlova Perfection 110Peri's Pineapple Cheesecake95Planet of Fire Pudding 92Rhubarb Chumbly 92Rum Pudding 98

Special Chocolate Pudding 93Twin Surprise 99Winter Fruit Salad 110

Drinks:The Doctor's Chocolate Malted Medicine 112Enlightenment Lemonade 114Nicola's NectarineCup 113'No Comment' Nectar 115Perpugilliam's Purple Punch 113Sonic Screwdriver 115White Guardian'sWine Cup 114

The Brigadier's Banquet 116

the doctor who cookbook

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