Meat Vindaloo

Meat Vindaloo

Ingredients:

Grind the following 5 ingredients in a coffee grinder:
2 tbsps coriander seeds 1 tbsp cumin seeds
1 tbsps mustard seeds 8 dried red chilies
½ tsp fenugreek seeds

= 1 kg shoulder of lamb or stewing steak
= 4 tbsps white wine vinegar
= 1 tsp ground turmeric
= 2.5 cm cube of root ginger, peeled and finally grated
= 4 cloves garlic, peeled and crushed
= 5 tbsps olive oil
= 1 large onion, finely chopped
= 2 tsps chili powder
= 1 tsp paprika
= 1½ tsps salt or to taste
= 450 ml warm water
= 3 medium-sized potatoes
= 1 tbsp chopped coriander leaves

1. In a large bowl, make a thick paste out o the ground spices, by adding the vinegar.

2. Add the turmeric, ginger and garlic. Mix thoroughly.

3. Trim o excess fat from the meat and cut into 2.5cm cubes.

4. Add the meat and mix it well so that all the pieces are fully coated with the paste. Cover the bowl with cling film and leave to marinate for ±6 hours or overnight in the refrigerator.

5. Put the meat in a pan and place this over medium heat, allow the meat to heat through, stirring occasionally, this will take ±5 minutes. Cover the pan, and cook the meat in its own juice for ±20 minutes or until the liquid is reduced to a thick paste. Stir occasionally during this time to ensure that the meat does not stick to the bottom of the pan. Remove from heat and keep aside.

6. Heat the oil over medium heat and fry the onions until they are soft (±5 minutes)

7. Add the meat and fry for ±10 minutes stirring frequently.

8. Add the chili powder, paprika and salt. Stir and fry for a further 3 minutes.

9. Add the water, bring to the boil, over and simmer for ±45 minutes or until the meat is nearly tender ( beef will take longer to cook, check water level and add more water if necessary).

10. Meanwhile, peel and wash the potatoes. Cut them into ±3cm cubes. Add this to the meat and bring to the boil again. Cover the pan and simmer until the potatoes are cooked (±20 minutes)

11. Turn the vindaloo on to a serving dish and sprinkle the coriander leaves on top.

Spiced Beef

Spiced Beef

Serve : 2-3

Ingredients:

= 500 gr fillet of beef, cut into 2.5cm strips
= 1 tsp sugar
= 3 star anise, ground
= ½ tbsp ground fennel
= 1 tbsp dark soy sauce
= 3 cm fresh root ginger, peeled and crushed
= ½ tsp salt
= 2 tbsps oil
= 4 spring onions, sliced
= ½ tsp freshly ground black pepper
= 1 tbsp light soy sauce

1. Mix the marinade ingredients together

2. Add the beef strips, ginger and salt, and marinade for 30 minutes

3. Heat the oil in wok and stir-fry the onions for ±1 minute

4. Add the beef, ground pepper and soy sauce and stir-fry for ±5 minutes.

Stuffed Loin Chops on Rice

Stuffed Loin Chops on Rice

Serves : 6

Ingredients:

= 6 very thick loin chops
= Salt and pepper
= 2 tsp finely chopped fresh mint
= 80 gr butter
= 1 medium onion, minced
= 1 medium sweet potato, diced
= 1 cup soft breadcrumbs, firmly packed
= 1 egg
= 1 tbsp finely chopped parsley
= 40 ml white wine
= 60 ml chicken stock
= Boiled rice
= 3 medium potatoes, cut in wedges
= Sprigs of parsley

1. Slit each chop to make a pocket and sprinkle the cavities with salt, pepper and mint.

2. Melt half the butter in a pan, add onion and sauté until transparent, add sweet potato, cover and cook over moderate heat for ±10 minutes, shaking pan often, until soft.

3. Remove pan from heat and mash the sweet potato, add breadcrumbs, egg, chopped parsley, wine and stock and mix well.

4. Spoon into the pocket in each chop, fasten with skewers and brush with remaining butter, place in a baking pan and cook in a moderate oven for ±35 minutes until tender.

5. Serve chops over hot rice and garnish with tomato wedges and parsley sprigs.

Spicy Fried Fish

Spicy Fried Fish

Ingredients

= 4 fish fillets ( 225g/each )
= 250 gr unsalted butter
= 1 tbsp paprika
= 1 tbsp garlic granules
= 1 tsp cayenne pepper
= ½ tsp ground white pepper
= 2 tsps salt
= 1 tsp dried thyme

1. Melt the butter and pour about half into each of four ramekin dishes and set aside.

2. Brush each fish fillet liberally with the remaining butter on both sides.

3. Mix together the spices and thyme and sprinkle generously on each side o the fillets, patting it on by hand.

4. Heat a large frying pan and add about 1 tbsp butter per fish fillet. When the butter is hot, add the fish, skin side down first.

5. Turn the fish over when the underside is very brown and repeat with the remaining side. Add more butter as necessary during cooking.

6. When the top side of the fish is very dark brown, repeat whirl the remaining fish fillets, keeping them warm while cooking the rest.

7. Serve the fish immediately with the dishes of butter for dipping.

Variation : use whatever varieties of fish fillets or steaks you like but make sure they ae approximately 2cm thick.
The fish should be very dark brown on the top and the bottom, leave ±2,5 minutes to turn the fish over.

Coriander Chicken

Coriander Chicken

Serves : 6

Ingredients:

= 1 kg chicken joints, skinned
= 5 cloves garlic, peeled and crushed
= 125 gr thick set natural yogurt
= 1 large onion, finally sliced
= 5 tbsps cooking oil
= 2 tbsps ground coriander
= ½ tsp ground black pepper
= 1 tsp ground mixed spice
= ½ tsp ground turmeric
= ½ tsp cayenne pepper or chili powder
= 150 ml warm water
= 1 tsp salt or to taste
= 30 gr ground almonds
= 2 hard-boiled eggs, sliced
= ¼ tsp paprika

1. Cut each chicken joint into two, mix thoroughly with the crushed garlic and the yogurt. Cover the container and leave to marinate in a cool place for±4 hours or overnight in the refrigerator.

2. Heat the oil over medium heat and fry the onions until they are golden brown (±8minutes). Remove with a slotted spoon and keep aside.

3. In the same oil, fry the coriander, ground pepper, ground mixed spice and turmeric for 15 seconds and add the chicken along with all the marinade in the container.

4. Adjust heat to medium-high and fry the chicken until it changes colour.

5. Add the cayenne or chili powder, water, salt and the fried onion slices. Bring to the boil, cover the pan and simmer until the chicken is tender (±30 minutes).

6. Stir in the ground almonds and remove from heat. Garnish with slices of hard-boiled egg and a sprinkling of paprika.

Lemon Grass Chicken

Lemon Grass Chicken

Ingredients:

= 4 stalks lemon grass, thinly sliced
= ½ bunch green onions, chopped
= 1 onion, peeled and chopped
= 1 tbsp shrimp paste
= 375 ml coconut milk
= 1 tbsp demerara sugar
= 1 tbsp curry powder
= 1 kg chicken pieces, skin removed
= Juice of 1 lemon
= 75 ml oil
= 3 tbsp Sambal Oelek (chopped Thai chili pepper)
= 125 ml water
= 2 lime leaves
= Salt and freshly ground black pepper, to taste

1. Place lemon grass, green onions, onion, shrimp paste and 125 ml coconut milk in a food processor. Process to make a fine paste.

2. Mix sugar and curry powder together in a small bowl. Rub chicken pieces with lemon juice. Spread curry mixture over chicken. Allow to marinate for about 1 hour.

3. Heat oil in a heavy ovenproof casserole. Add sambal oelek. Cook, stirring, for 1 minute.

4. Add chicken. Fry until golden brown. Add lemon grass mixture, the remaining coconut milk, water, lime leaves and seasonings. Simmer uncovered for 35 minutes or until chicken is tender and sauce thickens slightly. Serve with steam rice.

(Before using shrimp paste, wrap the amount required in a small piece of aluminium foil and roast in a dry frying pan or a few minutes. Cool and use as required)

Spicy Spanish Chicken

Spicy Spanish Chicken

Serves : 6

Ingredients :

= 6 boned chicken breasts
= 2 tbsps olive oil
= 100 ml whole grain mustard
= 2 tsps paprika
= 4 ripe tomatoes, peeled, seeded and quartered
= 2 shallots, chopped
= 1 clove garlic, crushed
= ½ jalapeno pepper or other chili, seeded and chopped
= 1tsp wine vinegar
= 2 tbsps chopped fresh coriander
= Grated rind and juice of 1 lime
= Coarsely ground black pepper
= Pinch salt
= Whole coriander leaves to garnish

1. Place chicken breasts in a shallow dish with the lime rind and juice, olive oil, pepper, mustard and paprika. Marinate for ±1 hour, turning occasionally.

2. To peel tomatoes easily, drop them into boiling water for±5 seconds or less depending on ripeness.

3. Place tomatoes, shallots, garlic, chili pepper, vinegar and salt in a food processor or blender and process until coarsely chopped. Stir in the chopped coriander by hand.

4. Place chicken on a grill pan and reserve the marinade. Cook chicken side uppermost for±10 minutes, depending on how close the chicken is to heat source. Baste frequently with the remaining marinade. Grill other side in the same way. Sprinkle with salt after grilling.

5. Place chicken on serving plates and garnish top with coriander leaves or sprigs. Serve with a spoonful of the tomato relish on one side.

When preparing chili peppers, wear rubber gloves or at-least be sure to wash hands thoroughly after handling them. Do not touch eyes or face before washing hands.

Grape and Wine Custard

Grape and Wine Custard

Serves: 6

Ingredients:

= 310 ml sweet white wine
= grated rind of 1 lemon
= 4 eggs, separated
= 125 ml white sugar
= 45 ml cornstarch
= 60 ml water
= Juice of ½ lemon
= 225 gr white Muscat grapes
= 225 gr black grapes
= 60 ml brandy
= 1 egg white
= 60 ml sugar

1. Boil white wine and lemon rind 2 minutes. Blend egg yolks with ½ the sugar. Mix cornstarch with water to form a smooth paste. Whisk into yolks. Gradually stir in hot wine.

2. Cook yolk mixture in top of double boiler over simmering water until thick. Stirring all the time. Remove from heat.

3. Whisk 4 egg whites until stiff peaks form. Add remaining sugar gradually, beating until thick and glossy. Fold in warmed egg custard with lemon juice.

4. Reserve some grapes for decoration. Halve and seed remaining grapes. Soak in brandy.

5. Beat remaining egg white. Dip rims of 6 tall glasses first into beaten egg white, then into sugar. Dip reserved grapes into beaten egg white and sugar. Allow to dry. Chill.

6. Just before serving, divide brandied grapes between glasses. Top up with custard mixture. Decorate with chilled frosted grapes.

Mango Delight

Mango Delight

Serves : 4-6

Ingredients:

= 2 fresh ripe mangoes ( @ 425 gr )
= 2 tbsps custard powder
= 2 tbsps sugar
= 150 ml milk
= 1 tsp ground cardamom or ground mixed spice
= 150 ml double cream
= 2 tbsps shelled unsalted pistachio nuts, lightly crushed

1. Drain one tin of the mango slices and puree them in an electric liquidizer or food processor. Now drain the other can and coarsely chop the mango slices. Peel, slice and chop fresh mangoes.

2. Mix custard powder and sugar together, gradually add the milk and blend well. Cook over low heat until the consistency resembles whipped cream.

3. Stir in the ground cardamom or mixed spice and remove from heat.

4. Gradually add the mango pulp to the custard mix, stirring all the time.

5. Wisk the cream until fairly thick, but still pouring consistency. If you buy extra thick double cream, there is no need to whisk it.

6. Stir the cream into the mango mixture and gently mix in the chopped mangoes.

7. Transfer the mango mixture into a serving bowl and top with the crushed pistachio nuts. Serve Hot or Cold.

2-Melon Juice

2-Melon Juice

Ingredients:

= 750 gr cantaloupe
= 45 ml fresh lemon juice
= 2 ripe honeydew melons. 2 lbs (1 kg) each
= 60 ml fresh lime juice
= 10 ml finely chopped fresh mint
= Mint sprigs to garnish

1. Halve cantaloupe. Scoop out and discard the seeds. Peel and chop. Puree the cantaloupe with the lemon juice in a food processor until smooth. Chill in a covered bowl for ±12 hours.

2. Halve honeydew. Scoop out and discard the seeds. Peel and chop. Puree the honeydew melon with lime juice and mint in a food processor until smooth. Chill separately in a covered bowl for ±12 hours.

3. To serve, place the puree into separate jugs. Pour at the same time, but from separate sides, into chilled serving bowls. The soup should stay in separate colors. Garnish with mint sprigs.

Curried Lamb and Apples

Curried Lamb and Apples

Serves : 4

Ingredients ;

= 60 gr lard
= 750 gr lamb or mutton neck chops, trimmed
= 3 medium onions, chopped
= 40 gr butter
= 2 cloves garlic, crushed
= 1 tbsp flour
= 1 tbsp curry powder
= 1 tsp curry paste
= 1 tbsp desiccated coconut
= 1 tsp ground ginger
= 300 ml beef stock
= 3 large cooking apples, peeled and chopped
= Hot boiled rice
= Parsley

1. Heat lard in a flameproof, add meat and 1 chopped onion and cook over high heat to sear chops on each side and brown the onion. Reduce heat, cover and cook ±10 minutes.

2. Meanwhile, melt butter in a pan, add remaining onions and garlic and sauté until golden, add flour, curry powder and paste, coconut, ginger and cook, stirring for ±3 minutes.

3. Gradually stir in stock and bring to the boil, stirring constantly, then pour into the casserole, half cover and simmer over low heat for 1 hour.

4. Add apples and simmer a further ±40 minutes. Serve immediately with hot rice and garnishes with parsley, but for the best flavour leave curry for 24 hours, heat and serve with curry accompaniments.

Double Lamb Racks with Butter Beans

Double Lamb Racks with Butter Beans

Serves : 4-6

Ingredients:

= 2 loin squares, each of 6 ribs
= 60 gr butter
= 125 ml dry white wine
= Salt and pepper
= 1 large onion, chopped
= 1 clove garlic, crushed
= 1 medium carrot, chopped
= 2x310 gr cans cannellini (butter) beans
= 125 ml chicken stock
= 65 ml ream

1. Have your butcher prepare the loins into racks o lamb by trimming rib tops to the bone for 5cm and sawing through the chine bone to separate into 2-3 portions for each rack.

2. Cut the meat side in a diamond pattern and brush with 2 tbsps melted butter, place in a baking pan and over bone tips with foil.

3. Cook in a moderate oven for 30 minutes, brush meat with half the wine, sprinkle with salt and pepper and cook a further ±30 minutes.

4. Meanwhile, melt remaining butter in a pan, add onion and sauté until transparent, add garlic and carrot, cover and cook very low heat for ±10 minutes, shaking pan occasionally.

5. Add beans with the liquid, stock and remaining wine and bring to the boil, reduce heat, cover and simmer for ±10 minutes.

6. Stir in cream and heat, but do not boil, then serve with the lamb racks, cut into serving pieces.

Oven : 180ºC

Indonesian Lamb Curry

Indonesian Lamb Curry
Sserve : 6-10

Ingredients:

= 1 kg lean lamb from the leg, diced
= 75 ml peanut oil
= 2 large onion, thinly sliced
= 5 glove garlic, crushed
= ½ teaspoon cummin
= 3 teaspoons coriander
= ½ teaspoon pepper
= ½ teaspoon cinnamon
= ¼ teaspoon ground cloves
= ½ teaspoon cadarmom
= 1 teaspoon finally chopped ginger root
= 750 ml coconut milk
= Sprinkle of salt, sugar.

1. Heat oil in a flameproof casserole, add onions and sauté until golden.

2. Add all the spices and stir well. Then add dice lamb and salt, stir and cook over moderate heat for 5 minutes.

3. Stir in coconut milk and bring to simmering point, stirring constantly, and simmer,
uncovered for 60 minutes, stirring occasionally until meat is tender.
Taste for a while if need sugar just add it.

Serve with hot rice, krupuk and sambals.

Lamb and Tomato stew

Lamb and Tomato stew

Serves : 4-6


Ingredients:

= 750 gr rib chops
= 3 tbsps flour
= Salt and pepper
= 40 gr butter
= 20 ml oil
= 2 medium onions, cut in wedges
= 1 clove garlic, crushed
= 3 large tomatoes, peeled and chopped
= 1 tbsp tomato paste
= 250 ml vegetable stock
= 125 white wine
= 2 tsps, finely chopped mint
= A bouquet gain

1. Trim the chops and dredge in flour, seasoned with salt and pepper

2. Heat butter and oil in a flameproof casserole, add chops and cook over high heat to brown on each side, lift out and set aside

3. To pan juices add onions and sauté until soft, add garlic and tomatoes and cook, stirring and mashing for ±5 minutes. Stir in tomato paste and blend, stir in stock, wine and mint.

4. Add a bouquet garnish of bay leaves, thyme, and parsley and bring to the boil, reduce heat and simmer for ±3 minutes.

5. Return chops to the casserole and baste well, cover and simmer for ±1,5 hours or until chops are tender, discard bouquet garnish and serve.

Lamb Chops With Prune & Raisins

Lamb Chops With Prune & Raisins

serve : 4-5

Ingredients:

= 750 gr lamb or mutton shoulder chops
= 50 gr butter
= 20 oil
= ½ teaspoon saffron
= 2 teaspoon cinnamon
= ½ teaspoon salt
= 5 gloves garlic, crushed
= 1 tablespoon brown sugar
= 500 ml water
= 250 ml orange juice
= Small pinch of black pepper
= 2 cups pitted prunes
= 2 cups pitted raisins
= Water

1. Soak prunes and raisins in a bowl of water for 2 hours to plump, then drain.

2. Heat butter and oil in a flameproof casserole, add chops and cook until brown on each side. Add saffron, cinnamon, salt, black pepper and garlic and stir, cover and cook over moderately low heat for 20 minutes.

3. Mix brown sugar in a bowl with water and orange juice and stir to dissolve sugar, add to the meat, stir and bring to simmering point, cover and simmer for 20 minutes.

4. Add prunes and raisins, half cover, cook a further 40 minutes and serve.

Lamb with Herb Mustard

Lamb with Herb Mustard

Serves : 6-8

Ingredients:

3 tbsps French mustard
3 tsp soy sauce
1 clove garlic, crushed
1 tsp rosemary
¼ tsp ground ginger
20 ml olive oil
2 kg leg of lamb
65 ml dry white wine
3 large potatoes
1 large sweet potato or yam
250 gr pumpkin
Salted, water
Oil for cooking

1. Combine mustard, soy sauce, garlic, rosemary and ginger in a blender and whirl for 1-minute, add olive oil, a drop at a time, through the hole in lid insert and blend until thick and smooth.

2. Trim the lamb and wipe with a cloth, brush herb mustard liberally over the meat and place on a rack in a baking pan. Cook in a very hot oven for 15 minutes to seal and brown, reduce heat to moderate and cook a further ±60 minutes, basting 2-3 times. ( oven : 230ºC reduce to 180ºC )

3. Meanwhile, peel and cube the potatoes, peel and thickly slice sweet potatoes and cut pumpkin into pieces, peel and seed. Place vegetables in a pan of salted water, bring to the boil and cook ±3 minutes, then drain in a colander.

4. Heat oil in a large pan until hot, add the vegetables and cook until golden brown, turning once or twice, lift out to a serving dish and keep warm.

5. Place meat on a carving dish and allow to rest for 10 minutes in a warm place, then carve.

6. Strain the pan juices into a sauce boat and serve with the lamb and vegetables.

Leg Of Lamb With Chili sauce

Leg Of Lamb With Chili sauce

Ingredients:

1 kg leg of lamb
Marinade:
1 tsp cocoa powder
¼ tsp cayenne pepper
½ tsp ground cumin
½ tsp paprika
½ tsp ground oregano
¼ pint water
¼ pint orange juice
¼ pint red wine
1 clove of garlic, crushed
2 tbsps brown sugar
1 tbsp cornflour
Pinch salt
Orange slices and coriander to garnish

1. If the lamb has a lot of surface fat, trim slightly with a sharp knife. If possible, remove the paper-thin skin on the outside of the lamb. Place lamb in a shallow dish.

2. Mix together the marinade ingredients, except cornflour, and pour over the lamb, turning it well to coat completely. Cover and refrigerate for ±24 hours, turning occasionally.

3. Drain the lamb, reserving the marinade, and place in a roasting pan. Cook in a preheated 180ºC oven ±2 hours until meat is cooked according to taste.

4. Baste occasionally with the marinade and pan juices.

5. Remove lamb to a serving dish and keep warm. Skim the fat from the top of the roasting pan with a large spoon and discard.

6. Pour remaining marinade into the pan juices in the roasting pan and bring to the boil, stirring to loosen the sediment. Mix cornflour with a small amount of water, add some of the liquid from the roasting pan. Gradually stir cornflour mixture into the pan and bring back to the boil.

7. Cook, stirring constantly, until thickened and clear. add more orange juice, wine or water as necessary.

8. Garnish the lamb with orange slices and sprigs of coriander. Pour over some of the sauce and serve the rest separately.

Serving ideas : serve with rice or boiled potatoes and vegetables.

Roast Baron of Lamb

Roast Baron of Lamb

Serves 12-14

Ingredients:

4 kg baron of lamb, without loins
Salt and pepper
1 tbsp chopped mint
6 spring onions, trimmed to bulbs
4 small carrots, sliced
2 small lemons, peeled and sliced
60 gr butter, melted
375 ml dry white wine
20 ml lemon juice

Garnish :

Sauteed Potatoes
1 large lemon
40 gr butter
3 teaspoons sugar
25 spring onions, trimmed

1. Order the baron of lamb, without loins, from your butcher and have him remove rump knuckle and leg bone from each leg, leaving the tail and shanks intact.

2. Lay the double legs, skin side down on a board, open out and sprinkle with salt, pepper and mint. Place half the spring onions, sliced carrots and lemon slices in each cavity, close firmly and secure with skewers.

3. Brush the meat with melted butter, place in a large baking pan and cook in a very hot oven for 15 minutes to seal and brown.

4. Reduce heat to moderate and cook for 1¾ hours, pour off all but 3 tbsps of fat from the pan, then drizzle wine and lemon juice over the meat and continue cooking for a further 30 minutes for rare, 45 minutes for well done, basting 2-3 times.

5. Lift out the meat to a serving dish and allow to rest for 10 minutes to set the meat, but keep warm. Stir and scrape the pan to deglaze, then put pan juices through a fine sieve into a sauce boat and keep warm.

6. Meanwhile, for the garnish, prepare and cook potatoes, place in a heated dish and keep warm. Peel the rind, without pith from the lemon and cut into thin strips, melt half the butter in a pan, add sugar and cook, stirring for ±4 minutes for a syrup. Add lemon rind and sauté for ±4 minutes until golden, lift out and drain on kitchen paper.

7. Add remaining butter to the pan with spring onions, stir, cover and cook over low heat for ±10 minutes, then lift out, place around the lamb and strew lemon rind on top. Discard any pith from the peeled lemon and cut into very thin slices, arrange slices over the meat and take meat and potatoes to the table.

Smoke Beef and Pasta Frittatas

Smoke Beef and Pasta Frittatas

Ingredients:

* 50 mg piece smoked beef, trimmed of fat cut into 1-cm dice
* 20 gr macaroni
* 2 tsps olive oil
* 1 small onion, peeled and chopped
* 1/4 red pepper, cut into 1-cm dice
* 10 gr unsalted butter
* 30 gr rocket
* 3 large eggs, beaten and then strained
* 1 rounded tbsp grated parmesan
* Salt and freshly ground black pepper

Way to make it:

1. Put a small pan of salted water on to boil for the macaroni. Heat 1 tsp of the olive oil in a medium-sized frying pan, add the chopped onion and saute over a low heat until soft and golden (5-7 minutes). When the water has come to the boil, add the macaroni and boil for about 12 minutes, until all gentle. Drain, refresh with cold water, drain again, then pat dry with kitchen towel to remove any excess moisture.

2. Add the diced pepper to the cooked onions and continue to cook over a low heat for 4-5 minutes, until tender.

3. Add the butter to the mixture in the frying pan, stir the rocket leaves in and cook for 2 minutes, until they have wilted. Remove from the heat and tip the contents of the pan into mixing bowl and let it cool for 5 minutes. Mix the beef, macaroni and the beaten eggs in, stir well and season.

4. Take the frying pan, add the olive oil and put over moderate heat. Ladle the frittata mixture into the pan; it will start to puff and bubble around the edges, so press it down with the back of a wooden spoon to make sure that all the filling is covered the egg.
5. After a few minute, lower the temperature and cook for 6-8 minutes.

6. Meanwhile, preheat the grill. The frittatas are cooked when there is no liquid egg running out when you tilt the pan, and the consistency should be a little soft but set in the centre. Sprinkle the parmesan over the place the pans under the grill for 2-minutes or so, until golden.

7. Remove from the grill and allow to cool for 10 minutes before loosening with a flexible spatula and sliding on to a plate, cheesy-side uppermost. Allow to cool completely before covering with clingfilm and chilling overnight in the fridge.

Salmon with Sherry Vinegar

Salmon with Sherry Vinegar

Ingredients:
* 110 gr butter
* 2 pieces salmon fillet (150 gr each)
* 4 tablespoons sherry vinegar
* 1 tbsp capers, rinsed
* 1 small hand full chopped parsley

Way to make it:

1. Melt half the butter in a shallow pan over a medium heat. As soon as it starts to froth, add the salmon fillets, skin-side down. Cook until the skin starts to turn golden brown and crisp (3 minutes) then carefully turn them over.

2. When the flesh is cooked right through and caught golden brown in patches, lit the fish carefully out on to a warm plate and throw away the butter in the pan.

3. Wipe the pan out with kitchen paper. Add the remaining butter and leave it until it froths. Watch it carefully while its turn a golden, nutty brown.

4. When the butter is deep gold, pour in the vinegar. It will hiss back at you. Then toss in the capers and parsley. Just warm the capers through (the flavour bullies if they get hot), shaking the pan about a bit, then pour the vinegar and caper sauce over the salmon. A little salad, crisp and green, would be nice.

Chocolate Slices

Chocolate Slices

Ingredients:

* 50 gr unsalted butter
* 50 gr caster sugar
* 40 gr cocoa powder
* 1 large egg, beaten
* 150 gr digestive biscuits, crushed into 1-cm pieces
* 100 gr pecan halves, reserving 6 for the garnish
* 75 g shelled unsalted pistachio nuts
* 75 gr ready-to-eat dried apricots, cut into 5-mm slices

= 450 gr loaf tin, greased with vegetable oil and lined with baking parchment

For the chocolate icing:
* 75 gr deluxe Belgian continental dark chocolate (broken into pieces)
* 40 gr unsalted butter, cubed

Way to make it:

1. Melt the butter over a low heat in a small pan, then add the sugar and stir to dissolve. Continue cooking over this low heat for 2-3 minutes, stirring all the time, until the mixture starts to bubble. Add the cocoa, beating in with a wooden spoon until smooth, then remove the mixture from the heat and allow to cool.

2. Transfer to a large mixing bowl, add he beaten egg, crushed biscuits, pecans (remembering to reserve 6 for the garnish), pistachios and the apricots, and mix thoroughly. Spoon this mixture evenly into the prepared tin and press firmly. Cover with clingfilm and chill in the fridge for 2 hours.

3. After the mixture has chilled, make the chocolate icing. Fill a saucepan with sufficient water so that a heatproof bowl placed in it sits (5mm) into the water. Remove the bowl and bring the water to a simmer, then remove the pan from the heat and replace the bowl, now containing the chocolate. The chocolate will take 6-7 minutes to melt completely, just give it a stir once or twice during this time. Stir in the cubed butter, then mix until smooth. Now cool the mixture sufficiently so that when you draw a palette knie through it, it retains its shape.

4. Take the 6 reserved pecan halves and dip half of each nut in chocolate icing. Put on a plate lined with a piece of baking parchment and put aside to set.

5. Turn the cake out on to a plate, then remove the baking parchment. Spoon the chocolate icing over and, using a palette knife, spread it to the edges. Leave the icing for 10 minutes, then arrange the chocolate dipped pecans on top so that when you come to cut the cake, each slice will have its own decoration. Put it in a cool place to set for at least 1 hour or leave overnight.
Cut into 6 slices.

Creme brulee custard with raspberries

Creme brulee custard with raspberries

Ingredients :

= 570 ml double cream
= 1 vanilla pod, split length ways
= 4 large egg yolks
= 2 sligthly rounded tablespoon caster sugar
= 450 gr raspberries
= 1 level dessertspoon icing sugar

You may need a serving dish approximately 22.5cm in diameter and 5 cm deep

Way to make:

1. Heat the cream with the vanilla pod in a heavy-based saucepan, until hot bt not boiling. Remove from the heat and whisk thoroughly for a few seconds to disperse the seeds from the vanilla pod, cover and leave to infuse for 30 minutes.

2. Meanwhile, gently whisk the eggs yolks and sugar together in a heatproof bowl.

3. Remove the vanilla pod from the cream and shake well. If you want to reuse the vanilla pod, you can lightly rinse it, dry it thoroughly and then store it in a jar of sugar.

4. Pour the cream over the egg yolks and sugar and whisk together. Return to the pan and cook very gently over a low heat, stirring with a wooden spoon. Allow just the occasional simmering to form on the surface, followed by vigorous whisking off the heat to disperse them back into the cooler parts of the custard.

5. When the custard is ready (it will be noticeably thicker), pour it into the dish-the mixture should fill only two thirds of it, allowing room for the raspberries. Cool, then chill for at least 4 hours. Pile the raspberries on top and dust generously with the icing sugar.

Plum Upside-down Cake

Plum Upside-down Cake

Ingredients:

= 700 gr plums (25-30 plums)
= 50 gr muscovado sugar
= 150 gr unsalted butter, softened
= 110 gr self-rising flour
= 25 gr ground almonds
= 1/2 teaspoon baking powder
= 3 large eggs
= few drop almond essence
= 110 gr caster sugar

You need a cake tin with a fixed base measuring 9in(23cm) diameterx2in(5cm) deep.
Buttered.

Way to make:

1. Melt the muscovado sugar with 25gr of the butter and then spread the mixture in the bottom of the buttered cake tin. now srone the plums, trying to keep them whole, and pack them on top of the butter and sugar mixture. They should form a very close-fitting single layer, so use more or fewer plums as necessary. Leave the tin to one side.

2. Preheat the oven to 190'C while you make the cake mixture. First sift the self-rising flour, ground almonds and baking powder together and put aside. Whisk the eggs lightly and add a drop or two of almond essence-go lightly, it's powerful stuff.
Now, using a food mixer or a hand-held electric whisk and bowl, beat the remaining 110gr of butter and caster sugar together for a couple of minutes until pale and very soft. Then, with the food mixer or electric whisk still running, tip in one third of beaten eggs.
Repeat alternately until all the ingredients have been incorporated and the mixture is thick, soft and floppy.

3. Scrape out the mixture from the bowl and spoon it over the plums in the cake tin, covering them completely. Put the tin into the preheated oven and cook for 30 minutes.
Check the cake after this time-if it is browning too quickly, reduce the temperature to 180'C. Continue cooking for another 15-20 minutes, until the cake has shrunk away from the sides of the tin and the top is golden brown. Remove from the oven and leave to cool for 10 minutes.

4. To serve, take a shallow dish and invert it over the top of the cake tin. Hold the entire ensemble very firmly and then turn it over. Place the dish on the work surface and very carefully lift off the cake tin.

5. The upside-down cake can be served hot, warm or cold.

Stewed Blackberries and Custard

Stewed Blackberries and Custard

Ingredients:

For the fruit
= 700 gr blackberries
= 200 ml elderflower cordial
= 7 pieces lemon zest, remove with potato peeler

For the Custard
= 275 ml whole milk
= 1 vanilla pod, split lengthways
= 3 large egg yolks
= 50 gr caster sugar

You need a lidded, flameproof oven dish measuring approximately 10in(25.5cm) in diameter and 2in(5cm) deep.

Way to make

1. Pre heat the oven 325'F (170'C). Put the blackberries in the dish and place over a low heat (this is just to get the dish hot for the oven). Pour the elderflower cordial over the top of the berries and mix in the lemon zest. Allow to simmer and then put the lid on.

2. Place the dish on the middle shelf of the oven for 20 minutes. After this time, have a look at the contents and give the dish a brief shake-do not stir it as this may break up yhe blackberries.

3. Depending on the ripness of the fruit, they may need a further 10 minutes to be thoroughly cooked through and soft. Remove from the oven, take off the lid and allow to cool. Once the fruit is cool, remove the lemon zest.

For The Custard:
Heat the milk with the vanilla pod in a heavy-based pan until almost boiling. Remove from the heat and whisk for a few seconds to release the vanilla seeds into the milk. Then, in a bowl, briefly beat the egg yolks and sugar together and strain the hot milk over the mixture, whisking as you go.
Return the whole lot to the pan and cook over a very low heat, using a heat diffuser if you have one, until lightly thickened. This will take about 10 minutes. If you curdle the custard, a blast in a liquidiser will resque it. Cover with clingfilm and leave to cool. Serve at room temperature with stewed blackberries.
To serve this custard with fresh strawberries add Cointreau, to taste, to the cooled custard

Roast Fillet of Salmon

Roast Fillet of Salmon

Ingredients:

* 2 red peppers
* 2 green peppers
* 1 orange pepper
* 4 salmon fillets ( 150 gr each )
* 2 garlic gloves
* half a red onion
* 150 ml balsamic vinegar
* 100 ml olive oil
* Salt and pepper
* Fresh dill, basil, chevril, coriander

Way to make it:

1. Halve and deseed the peppers, place on baking tray and drizzle with olive oil. Roast in hot oven until golden on top. Remove from oven, place in a bowl and cover.

2. Place the seasoned salmon in a preheated pan with a little oil and put in the oven for about 5 minutes at 200'C.

3. For the marinade, chop the garlic, onion and herbs. Place in a bowl with the oil, vinegar and some salt and pepper.

4. De-skin and slice the peppers into strip sand place in the marinade for 5 minutes.

5. Arrange the peppers on a plate with a little of the marinade and place the salmon on top

6. Garnish with fresh basil leaves.

Ricotta and Peach Flan

Ricotta and Peach Flan

Ingredients:
* 250 gr sweetened shortcrust pastry
* 500 gr Ricotta cheese
* 75 gr caster sugar
* 2 oranges (grated)
* 3 eggs (whisked)
* 150 ml double cream (whisk)
* 2 fresh peaches (peel, slice)
* 1 tsp sugar
* 3 tbsp sour cream

Way to make it:
1. Roll out sweetened shortcrust pastry, line a deep flan tin and blind bake to 30 minutes or so.

2. Meanwhile add Ricotta cheese, caster sugar, the grated zest of two oranges and three whisked eggs.

3. Whisk double cream until soft peaks form, then fold gently into the cheese and egg mixture.

4. When the pastry is ready, arrange the slice peaches in the bottom, pour the cheese mixture over and bake moreover 45 minutes.

5. After that leave the flan to cool for about one hour. When the flan compltely cold, mix a tsp of sugar with three tbsp of sour cream and either spread this over the top or serve as an accompaniment. Decorate the flan with more peach slices and serve.

Potted Prawn Paste

Potted Prawn Paste

Ingredients:
= 400 gr fresh small cooked peel prawns
= 175 gr unsalted butter
= 150 ml olive oil
= 1/4 level tsp cayenne pepper
= 15 gr resh basil, reserving
= 6 decorative leaves and roughly chopping the rest
= juice 2 limes
= salt

To serve:
= 150 gr savoury wheat crackers

(you also need (6x120ml) ramekins)

Way to make it:
1. Make the clarified butter, melting it in a small pan over a low heat. Remove from the heat, let it cool and then carefully spoon off the liquid butter into a small bowl, discarding the white solids at the bottom of the pan.

2. Put the peeled prawns and the olive oil in a blender and blend to a paste, which should take about 1 minute on a high speed.

3. Gradually stir in the cayenne pepper, 1/4 level teaspoon of salt, chopped basil and, initially, half the lime juice; the mixture should be moist but not wet, so add the rest of the lime juice only if it looks as if the prawn paste will absorb it.

4. Spoon the paste into the ramekins and then pour the tepid clarified butter over to completely cover. Arrange a reserved basil leaf on top, then transfer the ramekins to the fridge. Chill for at least 1 hour, or until the butter has set. Serve chilled with the savoury crackers.

Lamb and Smoke beef patties with Curry Sauce

Lamb and Smoke beef patties with Curry Sauce

Ingredients:

For the curry sauce
= 1 tablespoon groundnut oil
= 2 small onions, peeled and roughly chopped
= 2 level teaspoons mild curry powder
= 3 level tablespoons raisins or sultanas
= 285 ml fresh vegetable stock
= 150 ml Greek-style natural yogurt
= salt

For the patties
= 500 gr lamb mince
= 5 smoke beef, diced
= 1 small onion, peeled and finely chopped
= 3 large cloves garlic, peeled and finely chopped
= 15 gr dill, roughly chopped
= 20 gr flat-leaf parsley, roughly chopped
= a little flour for dusting
= 2 tablespoons groundnut oil
= salt and freshly ground black pepper

Way to make:

1. Pre heat the oven to 220'C. Heat the oil for the sauce in a medium-sized saucepan, then add the chopped onions and cook for about 10 minutes, until soft and golden. Now stir in the curry powder. Let the powder cook for 2-3 minutes, stirring occasionally to stop it burning. Add the raisins or sultanas and the stock and bring to the boil.

2. Once the liquid is bubbling, turn down the heat, season with salt and leave to simmer gently while you make the patties.

3. For the patties:
Mix all the ingredients, except the flour and the oil, together and season generously with salt and black pepper. Divided the mixture into 8 and shape it into rough, knobbly patties. Don't overwork the mixture at this stage, just squash the patties together firmly but do not flatten them.
Heat the oil in a large frying pan, then dust the patties lightly with the flour and fry until golden. This will take 3-4 minutes on each side. Gently beat the yogurt into the curry sauce.
Transfer the patties to an ovenproof dish then ladle the sauce over the top.
Bake in the oven, uncovered, for 20 minutes or until the sauce is bubbling.
Serve the patties with some sauce.

Kir and Gougeres

Kir and Gougeres

For the Kir

Pour about 55 ml of creme de cassis into each of four wine glasses (its important to pour the cassis first, then top each one up with about 150 ml of chilled white wine, preferably a white burgundi).
Instead of using white wine, you can add sparkling wine or champagne.

For the gougeres
= 50 gr unsalted butter, diced
= 75 gr plain flour, sifted
= 2 medium eggs
= 40 gr emmental, finely grated
= 40 gr mature cheddar, finely grated
= a little nutmeg
= salt
= a medium-sized baking sheet, lightly buttered and dusted with flour.
= preheat oven to 200'C

Way to make:

1. Place the butter, along with 150 ml of cold water, in a medium-sized, heavy-based saucepan and heat slowly, until the butter melts. bring to rapid boil and remove from the heat immediately.

2. Quickly tip in all the sifted flour and return to a low heat. Beat vigorously, until the mixture comes away clean from the sides of the pan, which should take a minute or so.
Remove again from the heat and cool for about 1 minute.

3. Add 1-egg, beating hard to ensure it is completely amalgamated, then add the second. Beat vigorously, until the mixture is smooth and glossy. Stir the cheeses in, a tiny grating of nutmeg and a generous grinding of salt. Combine well.

4. Using 2 teaspoons, heap blobs of the mixture on to the prepared baking sheet, making 12 in all, spacing them well apart.

5. Bake in the preheated oven for about 30 minutes, or until the GOUGERES are puffed up and golden brown all over. (do not open the oven door to check until at least 20 minutes is up).

6. Carefully transfer them to a wire rack and, using a sharp knife, pierce a tiny hole in the side of each gougeres, to release any steam. Serve them barely warm with the kir.

Grilled Squid with Tomato Onion Salsa

Grilled Squid with Tomato Onion Salsa

Ingredients:
* 450 gr squid, prepared
* Extra virgin olive oil
* Lemon juice
* 1 medium-sized rd chili, deseeded, finely chopped
* salt

For the Salsa:
* 1/2 medium avocado, ripe but firm
* 5 small tomatoes, chopped
* 1/4 small red onion, peeled, finely chopped
* 1/2 small red chili, deseeded, finely chopped
* Small palmful coriander leaves, chopped

Way to make it:

1. Make the salsa: peel, stone and dice the avocado neatly. Mix all the salsa ingredients together gentley and set aside.

2. Heat a pan. One of those ridged cast iron ones is best. Slap the squid on the hot gill. It will sizzle and hiss at you. Press it down on the pan. One minute. Turn it over. Another minute. Lift it off, sprinkle a little salt over it and put it on to a warm plate with the salsa. Be quick it's going cold.

3. Drizzle over some olive oil, squirt lots of lemon juice over it and then scatter with salt and the chopped chili. Serve while it's still piping hot.

Cod, Leek and Parsley Pie

Cod, Leek and Parsley Pie

Ingredients:

* 745 ml milk
* 750 gr cod or haddock fillet
* 3 medium leeks
* 50 gr butter
* 250 gr medium-sized brown mushrooms
* A big bunch of parsley, chopped
* 3 heaped tbsps plain flour
* 8 anchovvy fillets, drained and chopped
* 3 small gherkins, chopped
* 12 capers, rinsed
* 250 gr cooked peeled prawns
* 4 tbsps creme fraiche
* 400 gr chilled ready-made puff pastry
* A little milk or beaten egg or glazing
* Salt and freshly ground black pepper

= A dip pie dish, with a rim, that will hold about 1.5 litres

Way to make it:

1. Put the milk in a pan large enough to hold the fish. Put it over a moderate heat and, when it starts to shudder and little bubbles come to the surface, slide in the fish.

2. Continue to bring to the boil, just as the milk starts to rise, turn the heat down, then leave the fish to simmer gently until it is tender and the flakes come easily apart a matter of only 6-7 minutes.

3. Remove the fish with a slotted spoon, keeping the cooking liquor, and let the fish fall into a bowl in big flakes and chunks.

4. Meanwhile, trim and slice the leeks into rounds about as thick as your finger, then rinse them thoroughly under running water. Melt the butter in a pan and cook the leeks until bright green and soft.

5. It will take a good 20 minutes, so slice the mushrooms while the leeks are cooking. When the leeks are soft, add the sliced mushrooms and half the parsley. Cook for about 5 minutes, stirring from time to time, until the mushrooms are cooked, sprinkle the flour over and cook for a minute, the stir the reserved fishy milk in. Bring slowly to the boil, stirring. When the consistency is that of a thick sauce, toss in the anchovies, gherkins and capers and leave to simmer gently, with generous seasoning of salt and pepper for about 15 minutes.

6. Preheat the oven 200'C.

7. Very gently fold in the fish, the prawns, the rest of the parsley and the creme fraiche if you fancy an especially creamy filling. Check the seasoning. Take care not to smash the flakes or fish.

8. Spoon into the pie dish. The filling should come almost to the top. Pop something in the middle to hold up the pastry; a cup or an egg cup will do, unless, you have a pie funnel. Let the mixture cool before you put the pastry on top.

9. Roll out the pastry to fit the top of the dish it should be slightly larger than the pie, then wet the rim with water or a little milk. Cut a strip off the edge of the pastry and press it firmly on to the rim of the dish. Wet the rim of the pastry and lay the pastry lid on top.

10. Press firmly down on the rim and pinch the edges together to seal. Brush with a little milk or beaten egg, make a few cuts in the lid and bake in the preheated oven until the pastry is golden brown and crisp at the edges about 25 minutes.

Chorizo and tiger prawn risotto

Chorizo and tiger prawn risotto

Ingredients:

= 150 gr chorizo sausages
= 400 gr raw giant tiger prawns with shells
= 350 gr Italian arborio rice
= 450 gr tin red kidney beans
= 1 large Spanish onion, peeled
= 1 clove garlic, peeled
= 1/2 x 0.4 gr jar saffron threads
= 175 ml olive oil
= 1/2 level teaspoon crust dried chillies
= 1 fish stock cube
= 150 ml dry white wine
= 25 gr butter
= spring fresh basil or 1 tablespoon snipped fresh chives
= salt and freshly ground black pepper.

You need a heavy-sided pan.

Way to make:

1. Finely chop the onion and garlic and set aside. Cut and discard the ends of chorizo sausages, then slice them into 1/4in (5mm) pieces and set aside. Place the saffron threads in a small bowl, along with 1-tablespoon of boiling water, and leave to soak while you prepare the remaining ingredients.

2. To peel the prawns, remove the shells-leaving the small tails attached to the bodies- and put them in a small bowl. cut down the back of each prawn, remove any black thread and discard. Then wash the prawns under cold running water, pat dry with kitchen towel and set aside. Now rinse the red kidney beans under cold running water, drain and reserve.

3. To flavour the olive oil, heat 150 ml in the heavy pan, add the prawn shells and half the crushed dried chillies and cook over a high heat, stirring constantly, until the shells turn pink-about 2 minutes. Empty the contents of the pan into a strainer over a bowl, discard the shells and chillies and return the flavoured oil to the pan. Add the prawns to the oil and saute until pink, then remove and reserve.

4. Add the chopped onion, garlic and remaining crushed dried chillies and saute for about 5-minutes, until the onion and garlic start to become translucent, then add the sliced chorizo sausages and cook for further 2 minutes.

5. Crumble the stock cbe into a large measuring jug and pour 2 pints (1.2 litres) of boiling water over, stirring thoroughly.
To prepare Risotto, add the the rice to the pan with the onions, garlic and chorizo sausages and cook over a moderate heat for 2 minutes, stirring so that every grain is coated with the oil. Add the wine and let it sizzle away for 30 seconds, then add the soaking saffron threads (with their water) and enough of the stock to just cover the rice-about 275 ml. Simmer gently, stirring occasionally, until the rice has absorbed most of the stock, then add another 150 ml of the stock and simmer again until absorbed.
Continue cooking in this way until the rice is just tender and all the stock has been used-which should take about 25 minutes in all. Do not walk away from the risotto at this point as you don't want the pan to dry out and the rice to burn.

6. To finish, heat the remaining olive oil over a high heat in a medium-sized frying pan, add the drained red kidney beans and saute for 1-minute, until heated through. Add the cooked, reserved prawns, cook for a further minute, then season. Stir those into the rice, along with the butter, and mix thoroughly. Transfer to a heated serving dish, decorate with a sprig of basil or snipped chives and serve immediately.

Asia Beef Burger

Asia Beef Burger

Ingredients:
* 500 gr minced beef
* 200 gr or 2 large flat brown mushrooms
* 1 tbsp light soy sauce
* 1 tbsp Fish sauce
* 2 small hot chillies, desseded
* 15 gr fresh coriander
* 2 sticks lemon grass, trimmed and roughly chooped
* 3 gloves garlic, peeled
* 1 shallot, peeled and roughly chopped
* A little flour
* 2 tbsps groundnut or olive oil
* 6 Wholemeal buns
* 6 tbsps tomato chutney or relish
* Salt and freshly ground black pepper

Way to make it:

1. Put the minced beef in a bowl.

2. Wipe the mushrooms, slice them thickly and chop finely in a food prosessor. Tip them into the beef with the soy sauce and the fish sauce.
3. Put the chillies, coriander, chopped lemon grass, garlic and shallots in the food processor and chop as finely as you can. Add them to the beef with half of teaspoon of salt and several grinds of black pepper.

4. Mix all the ingredients thoroughly. With floured hands, press them into six flat patties about 7.5 cm in diameter. Set them aside.

5. Warm the groundnut or olive oil in a nonstick frying pan. When the oil is hot, put the patties in the pan and let them cook for a minute or two until the underside is golden, then turn with palette knife. Contineu cooking for a minute, then turn down the heat, cover the pan and cook for 4 minutes. Drain on kitchen paper for a few seconds.

6. While the patties are cooking, split the burns and toast the flat sides. When they are golden, spread lightly with chutney or relish, then sandwich a hot patty between them. Serve immediately.

Caponata

Caponata

Ingredients:

= 1 medium aubergine, weighing about 225 gr
= 1/2 level teaspoon salt
= 2 sticks celery, trimmed
= 1 tablespoon olive oil
= 1 small onion, peeled and choppes
= 1 level tablespoon tomato pure
= 2 rounded teaspoons capers, drained
= 25 gr pitted green olives, drained
= 1 dessertspoon red wine vinegar
= pinch caster sugar
= 1 plum tomato
= 1 rounded dessertspoon chopped flat-leaf parsley
= salt and freshly ground black pepper

Way to make :

1. Cut the aubergine into 2.5 cm dice, place in colander over a bowl, sprinkle with the salt and allow to drain for 1 hour.

2. Meanwhile, put a small pan of water on to boil. Cut the celery into 2cm diagonal slices and, when the water has come to the boil, blanch the celery for 3-4 minutes, until tender. Then drain in a colander, refresh in cold water and drain again.

3. Rinse the diced aubergine and pat dry with kitchen paper. Heat half the olive oil in a medium-sized, non stick frying pan, add the aubergine and fry for about 10 minutes, over a medium heat, stirring frequently, until golden brown and softened. Remove from the pan with a slotted spoon and transfer to a plate.

4. Add the remaining olive oil to the pan and fry the onion over a low heat until soft and golden-abot 7 minutes. When the onion is cooked, add the blanched celery and cook for a further 4 minutes. Next, mix the tomato puree with a tablespoon of hot water and add this to the onion and celery mixture, along with the capers, olives, red wine vinegar and sugar, and cook for 4 minutes. Return the diced aubergine to the pan and cook for 10 minutes. Seosonwell, cool, transfer to a lidded container and refrigerate overnight.

5. Prepare the plum tomato by putting it in a small bowl, pour over sufficient boiling water to cover it, the pour off the water and quickly fill the bowl with cold water to stop the cooking process. Drain, remove the tomato, peel and discard the skin, quarter the flesh, then scoop the seeds out and discard. Cut the flesh into 5mm dice and put in a lidded container in the fridge. The next day, stir the chopped tomato and parsley into the caponata.
Serve.