• 6 medium sized potatoes, peeled and cut into quarters
• ¼ lb. sliced streaky bacon
• 1 oz. butter
• 1 tsp. salt
• Freshly ground black pepper

Method

1. Bring 3 ½ pints of lightly salted water to a boil in a large pot and boil the potatoes uncovered until they can be easily pierced with the tip of a small, sharp knife.
2. Drain the potatoes in a colander, return to the pot and shake over a moderate heat until they are dry. Let the potatoes cool, then cut them into small dice.
3. In a heavy pan, preferably non-stick, cook the bacon until it has rendered all its fat and is crisp and brown. Remove the bacon with a perforated spoon and drain on paper towels.
4. Add the butter to the bacon fat and place over a moderate heat until the butter melts.
5. Add the potatoes, and sprinkle them with the salt and a few grindings of black pepper. Then press the potatoes down firmly into the pan with a spatula.
6. Cook over moderate heat, shaking the pan occasionally to prevent the edges from sticking. A brown crust should form on the bottom surface of the potatoes in about 20 minutes. Check by gently lifting the edge of the potatoes with a fish slice.
7. Cook for a few minutes longer, raising the heat if necessary to achieve the proper colour. They should be brown and crusty.
8.  To serve, cover the pan with a heated dish and grasping the pan and plate together, turn them upside down. The potatoes should fall out easily. 
9. Serve at once, sprinkled with the crumbled reserved bacon if desired.

         Serves 4-6

• 3 tbs. olive oil
• 2 finely chopped onions
• 3 tbs. finely chopped spring onions, including 5 cm of the green tops
• 1kg. fresh spinach, washed, thoroughly drained and finely chopped
• 3 tbs. finely cut fresh dill leaves, or substitute 5 tsp. dill weed or dried fennel
• 3 tbs. finely chopped parsley, preferably flat-leaf parsley
• ½ tsp. salt
• freshly ground black pepper
• 4 tbs. milk
• 225g. feta cheese, finely crumbled
• 4 eggs, lightly beaten
• 225g. butter, melted
• 16 sheets phyllo pastry, each about 35cm long and 30cm wide

Method

1. Heat the olive oil over moderate heat in a large, heavy frying pan.
2. Add the onions and spring onions and stirring frequently, cook for about 5 minutes, until they are soft and transparent but not brown.
3. Stir in the spinach, cover tightly and cook for 5 minutes.
4. Then add the dill, parsley, salt and a few grindings of pepper and stirring and shaking the pan almost constantly, cook uncovered for about 10 minutes until most of the liquid in the pan has evaporated and the spinach has begun to stick lightly to the pan.
5. Transfer the mixture to a bowl and stir in the milk. Cool to room temperature, then add the cheese and slowly beat in the eggs.
6. Preheat the oven to 150 ° C.
7. Grease the bottom and sides of a 30 by 18 by 5cm baking dish with melted butter, using a pastry brush.
8. Line the dish with a sheet of phyllo, pressing the edges of the pastry firmly into the corners and against the sides of the dish. Brush the entire surface of the pastry with about 2 tsp. of the remaining butter, spreading it all the way to the outside edges and lay another sheet of phyllo on top. Spread with another 2 tsp. of butter and continue in this fashion until you have used 8 layers of phyllo.
9. Spread the spinach mixture evenly over the last layer of phyllo and smooth it into the corners. Then place another sheet of phyllo on top, coat with butter, and repeat with the remaining layers of phyllo and butter. Trim the excess pastry from around the rim of the dish.
10. Brush the top of the pie with the remaining butter and bake in the centre of the oven for about 1 hour, until the pastry is crisp and delicately browned.
11. Cut into squares and serve hot or at room temperature.
    Serves 6 - 8

• 60 g. finely chopped parsley
• 3 tbs. finely chopped spring onions
• 3 tbs. finely chopped leaks
• 3 tbs. finely chopped Cos lettuce
• 3 tbs. finely cut fresh dill
• 3 tbs. finely cut fresh mint or 5 tsp. dried mint
• a pinch of oregano
• ¼ tsp. turmeric
• 1 tsp salt
• ½ tsp. freshly ground black pepper
• 6 eggs
• 5 ½ tbs. olive oil

Method

1. Put the parsley, spring onions, leeks, lettuce, dill, mint, oregano, turmeric, salt and pepper into a deep bowl.Add the eggs and 1 ½ tsp of the oil and beat vigorously with a fork to blend them.
2. Heat the remaining 4 tbs. of oil over a moderate heat in a heavy, medium sized frying pan.Pour in the herb and egg mixture and spread it out evenly with a spatula.
3. Cover and cook over a low heat for 8-10 minutes until the edges are fairly firm but the centre is still moist.
4. Run a knife around the circumference of the pan to free the omelette, and then cut into 4 pie-shaped wedges.
5. Cook uncovered for 1 or 2 more minutes gently shaking the pan back and forth. Then flip the omelette over to cook the other side until golden brown.
   Serves 4

Method

1. Heat 3 ½ tbs. of the butter over moderate heat in a large, heavy casserole.
2. Add the onions and salt and fry for 7-8 minutes, stirring constantly, until the onions are soft and golden brown.
3. Stir in the rice and when the mixture is well blended, add the vegetables, water and garam masala and bring to the boil for 5 minutes, stirring frequently, then reduce the heat to low.
4.  Cover the pan with a sheet of foil, crimping the edges to hold it firmly in place. Set the lid on top and cook for about 20 minutes until the rice and vegetables are tender and all the liquid in the pan has been absorbed.
5. Serve heaped up on a plate and sprinkled with the remaining butter and coriander.

Serves 6-8

• 450g lean, boneless pork cut into 3cm cubes
• 1 egg, lightly beaten
• A pinch of salt
• 3 tbs. cornflour
• 30g flour
• 3 tbs. chicken stock
• 2 ½ cups groundnut oil or flavourless vegetable oil

Sauce

• 2 ½ tsp groundnut oil or flavourless vegetable oil
• a pinch of finely chopped garlic
• 1 large green pepper, seeded, de-ribbed and cut into ½ inch squares
• 1 medium carrot, scraped and sliced into strips
• 6 tbs. chicken stock
• 3 tbs. sugar
• 3 tbs. red wine vinegar
• 1 tsp. soya sauce
• 2 ½ tsp. cornflour mixed with 5 tsp. cold water

Method:

1. Preheat the oven to 120°C.
2.  In a large bowl, mix together the egg, cornflour, flour, 3 tablespoons chicken stock and salt. Set aside.
3. Add the pork cubes to the egg and flour mixture and stir until the pork cubes are well coated.
4. Pour the 2 ½ cups of oil into a wok or pan and set it over high heat. When the oil almost begins to smoke, drop in the coated pork cubes one by one and fry for 5-6 minutes, regulating the heat so that the pork turns a crispy, golden brown without burning.
5. Remove the pork with a strainer and keep warm in the oven.

Sauce

1. Heat the oil in a pan over moderate heat and add the garlic, then the green pepper and carrot and stir fry for 2-3 minutes until the pepper and carrot darken somewhat in colour.
2. Pour in the 6 tablespoons of chicken stock, the sugar, vinegar and soya sauce and bring to the boil. Boil rapidly until the sugar has thoroughly dissolved.
3. Add the cornflour mixture to the pan and cook a moment longer, stirring constantly.
4.  When the sauce is thick and clear, pour the sauce over the fried pork.

Serves 2-4

• 60g bitter chocolate
• 120g butter
• 225g sugar
• 2 eggs
• 60g plain flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp vanilla essence
• 225g coarsely chopped walnuts

 Method:

1. Preheat oven to 180°C.
2. Melt the chocolate in a small heavy saucepan over a low heat, stirring constantly, but do not let it come to a boil. Set it aside to cool.
3. In, a mixing bowl, cream the butter and sugar together by beating them with a large spoon until the mixture is light and fluffy. Beat in the eggs, one at a time and then the cooled chocolate.
4. Sift the flour, baking powder and salt together into the mixture, and beat until the ingredients are well combined.
5. Stir in the vanilla and walnuts.
6. Lightly butter a 20cm square baking tin.
7.  Pour in the batter and bake the brownies for 30-35 minutes, or until a small knife inserted in the centre comes out clean.
8. Cool for about 10 minutes, then cut into 2 inch squares.

 Makes 16 brownies.

225g margarine
280g castor sugar
2 eggs
375g flour
4 tsp. baking powder
½ tsp. salt
280ml. milk
60g sugar combined with 1 tsp. cinnamon

Method

1. Preheat the oven to 180°C.
2. In a large mixing bowl, cream the margarine and the sugar till light and fluffy, then beat in the eggs one at a time.
3. Sift the flour, baking powder and the salt together into another bowl and beat 3 tablespoons of this mixture into the egg mixture, then beat in 3 tablespoons of the milk. Continue adding the flour and milk, alternatively in similar amounts, beating until the batter is smooth.
4. Lightly butter and flour a 20×30 cm shallow baking tin. Invert the tin and rap it on the edge of the table to knock out any excess flour.
5. Pour in the batter and bake in the middle of the oven for 45minutes, or until the cake  comes slightly away from the edge of the tin and is firm to the touch. A toothpick inserted into the centre should come out dry and clean.
6. Sprinkle the top of the cake with cinnamon-sugar and cut the cake into 2 inch squares.

• 2 eggs
• 250ml milk
• 120g plain flour
• ¼ tsp. salt
• melted butter

Method

1. Preheat the oven to 230°C.
2. In a large bowl,beat the eggs with a rotary or electric beater for a few seconds until frothy.
3. Still beating, pour in the milk, then the flour, salt and 15ml of the melted butter.
4. Continue to beat until the mixture is smooth but be careful not to overbeat.
5.  Grease 8 muffin tins with the remaining melted butter. Pour enough batter into each tin to fill it about  2/3 of the way to the top.
6. Bake in the centre of the oven for 20 minutes. Then reduce the heat to 180° C and bake for 10-15 minutes more, or until the popovers have puffed to their fullest height, and are golden brown and crusty.
7. Serve immediately. Makes 8.

225g plain flour
2 tsp. baking powder
2 tsp. sugar
1 tsp. salt
3 eggs, lightly beaten
500ml milk
60ml melted butter

Method

1. Sift the flour, baking powder, sugar and salt together into a large mixing bowl.
2. Make a well in the centre of the flour and pour the eggs and milk. With a large spoon, mix together only long enough to blend then stir in the melted butter. Do not overmix.
3. Heat a griddle or frying pan over a moderate heat and grease it with a pastry brush dipped in oil, continue to grease when necessary.
4. Drop spoonfuls of the mixture into the pan and cook for 2-3 minutes, until small bubbles have formed on the surface. Turn with a spatula and cook for another minute until golden brown.
5. As a variation, you may add fresh or canned fruit to the batter before frying.

• 1.5 ltr. water
• 1 tbs. salt
• 230g elbow macaroni
• 60g butter
• 4 tbs. flour
• 500ml milk
• 1 tsp. salt
• pinch of cayenne pepper
• 230g cooked ham, diced
• 200g grated cheddar cheese
• 1 tbs. grated onion
• 2 tbs. dried bread crumbs
• 30g melted butter

 Method

1. In a large pot, bring the water and the salt to a boil over a high heat. Pour in the macaroni into the boiling water and cook, uncovered briskly for about 20 minutes until the macaroni is tender. Drain the macaroni in a colander.
2. Melt the butter over a moderate heat in a small saucepan. Add the flour and cook, stirring until the mixture foams and froths. Add the milk all at once and stir with a wire whisk until the sauce thickens into a smooth cream.Add the salt and cayenne, and simmer over a very low heat for about 2 minutes.
3. Pour the sauce into a large mixing bowl, and stir in the macaroni, diced ham, ¾ of the cheese and the grated onion.
4. Preheat the oven to 180° C.
5.  Lightly butter a casserole dish and spoon in the macaroni mixture and spread the breadcrumbs, mixed with the remaining cheese and melted butter evenly over the top.
6.  Bake in the middle of the oven for 30-40 minutes or until the cheese and breadcrumb topping is lightly brown. Serves 4-6