Spinach Souffle

8 oz (200-225 g) prepared spinach leaves (net weight) 1 large shallot 2oz (50 g) butter 2oz (60g) cooked ham, very finely chopped 9 fl oz (250 ml) milk scant 2oz (45 g) plain flour 5 eggs 1 tsp cream of tartar 2oz (60g) grated Emmenthal or Gruyere cheese 2 tbsp fine dry breadcrumbs or [...]

Warm Bean Salad

1 lb (500 g) fresh or dried white haricot beans 1 small onion, peeled 1 medium-sized carrot, peeled 2 bay leaves 1 sprig rosemary, bound with kitchen string (see method) or pinch powdered rosemary 2 thick rashers streaky bacon, chopped 1 tbsp chopped parsley olive oil wine vinegar salt and black peppercorns If using dried [...]

Vegetable Stock

2 celery stalks with leaves 2 carrots I large onion 1 leek 1 potato few parsley stalks 1 bay leaf few peppercorns salt Finely chop the vegetables and place in a large saucepan with the other ingredients. Pour in 1% pints cold water, cover and bring to the boil. Simmer for 15 minutes then strain [...]

Sweet Sour Baby Onions

14 oz (400 g) baby onions, peeled 2 small pieces of orange rind 14 fl oz (400 ml) red wine vinegar 8 tbsp cane sugar (white, demerara or soft light brown) salt Place half the onions in a single layer in a wide, fairly shallow flameproof casserole dish, half in another, similar casserole dish. Sprinkle [...]


Scant 2 tbsp wine vinegar 1 tsp mustard powder 6 tbsp olive oil salt and pepper Optional ingredients: clove garlic 1 tbsp finely chopped fresh herbs or 1 generous pinch dried herbs Mix the vinegar with the mustard powder and 1/2 tsp salt in a small bowl, blending thoroughly. Beat continuously as you add the [...]


1 medium-sized cucumber 1 large clove garlic, peeled and finely grated 18f1 oz (500 ml) natural yoghurt 2 tbsp chopped fresh dill leaves few fleshy black olives olive oil salt Serve with: Courgette Fritters Wash and dry the cucumber, slice off the ends and peel. Grate into a large bowl, mix in the garlic, if [...]

Apulian Pizza Pie

2 large escaroles 5 fl oz (150 ml) beef stock 2 cloves garlic 15 firm, juicy black olives, stoned 2 tbsp capers 2 tbsp sultanas 3 tbsp pine nuts 1 lb 2 oz (500g) strong white flour scant I oz (20g) fresh baker’s yeast or scant oz (10g) dried yeast pinch caster sugar butter for [...]

Tuscan Chick Pea Soup

3/4lb (350 g) chick peas 3 1/2 pints (2 litres) vegetable stock or chicken stock 1 sprig rosemary, bound with kitchen string 2 cloves garlic, unpeeled 1 tbsp concentrated tomato puree 1 tbsp bicarbonate of soda For the relish: 3 cloves garlic, peeled and crushed 3-4 tbsp extra-virgin olive oil 1 red chilli pepper, finely [...]

Spinach Moulds

9-10 oz (250-350 g) spinach leaves (net prepared, precooked weight, see method) 1 shallot or mild red onion scant ih oz (10 g) butter 4 large eggs 5fl oz (150 ml) double cream 5fl oz (150 ml) milk 11/4 oz (40 g) grated hard cheese salt and pepper These quantities are sufficient to fill four [...]

Braised Lentils

11b (500g) continental lentils 4 rashers streaky bacon 1 small onion 1 medium-sized carrot 1 leek, green part only 5 fl oz (150 ml) dry, white wine 8 oz (250g) tinned tomatoes, drained and seeded 2-2’4 pints (1.2 litres) vegetable stock or chicken stock 4 tbsp olive oil salt and pepper Rinse the lentils thoroughly [...]

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