Asparagus With Bernaise Sauce
13/4 lb (800g) large asparagus spears For the bearnaise sauce: 2fl oz (60 ml) white wine vinegar 2fl oz (60 ml) dry vermouth or dry white wine 1 medium-sized shallot, finely chopped 1 tbsp dried tarragon 3 egg yolks 6 oz (180g) butter 2 tbsp fresh French tarragon or parsley, finely chopped 30 oz (100 [...]
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 [...]