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Grilled Lamb Cutlets With Tahini Dressing
12 lamb cutlets Freshly ground black pepper Olive oil, for brushing For the tahini dressing 3 tbsp tahini Juice of 1 large lemon 1 garlic clove, finely grated or puréed 4 tbsp_T.jpg "Hake Baked With Chorizo And Red Wine")
Hake Baked With Chorizo And Red Wine
1 small onion, thinly sliced 4 slices of chorizo (of the salami-type variety and the spicier the better) 1 garlic clove, thinly sliced 4 skin on fillets of hake or cod, each about 200g 200ml red_T.jpg "Parsley Soup")
Parsley Soup
100g butter 5 large onions, thinly sliced Salt and freshly ground black pepper 1 litre fresh chicken stock 250ml double cream Large bunch of flat-leaved parsley 2 tbsp finely chopped_T.jpg "Roast Flat Mushrooms With Taleggio And Pancetta")
Roast Flat Mushrooms With Taleggio And Pancetta
Serves 4 as a starter or 2 as a main course 4 large Portobello mushrooms 1 garlic clove, peeled 100g butter 8 slices of pancetta or smoked streaky bacon 200g Taleggio cheese Bunch of_T.jpg "Steamed Mussels With Pastis And Fennel")
Steamed Mussels With Pastis And Fennel
3 tbsp olive oil 1 small dried red chilli, crushed 1 fennel bulb, halved and sliced as thinly as possible 2kg prepared mussels 4 garlic cloves, finely chopped 3 tbsp pastis, such as Ricard 2_T.jpg "Wilted Greens And Prosciutto")
Wilted Greens And Prosciutto
4 slices of prosciutto (Parma ham) Bunch of slender young asparagus (optional) Good glug of Basic Vinaigrette 2 shallots, finely chopped Bag of mixed salad (100-150g), containing a goodly
