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Asparagus Risotto
2 tablespoons olive oil 1 small onion, peeled and chopped 1 clove garlic, peeled and chopped 125 g thin asparagus spears, stems trimmed 300 g risotto rice 125 ml dry white wine Generous_T.jpg "Baked Cod With Tomatoes")
Baked Cod With Tomatoes
Oil for greasing 500 g ripe tomatoes 2 tablespoons olive oil 1 large onion, peeled and chopped 2 cloves garlic, peeled and chopped 1 bay leaf 1 teaspoon dried oregano Salt and black_T.jpg "Chicken Fried With Rosemary Garlic")
Chicken Fried With Rosemary Garlic
1 chicken, medium-sized, jointed into 8 pieces (thighs or legs) Salt and pepper to taste 2 tablespoons olive oil 6 cloves garlic, peeled and sliced Handful of chopped fresh rosemary_T.jpg "Lentil And Grilled Pepper Salad")
Lentil And Grilled Pepper Salad
250 g Puy lentils 3 peppers: 1 red, 1 green and 1 yellow, deseeded 1 large onion, peeled 1 tablespoon oil Salt and pepper to taste Balsamic Vinaigrette Handful of chopped fresh parsley to_T.jpg "Polenta")
Polenta
Makes 8 slices (400 g) 1 litre water 1 teaspoon salt 200 g polenta (or maize meal) Black pepper to taste Freshly grated nutmeg to taste_T.jpg "Polenta Gnocchi")
Polenta Gnocchi
Oil for greasing 1 litre milk 1 large onion, peeled and studded with 1-2 cloves 1 bay leaf Freshly grated nutmeg to taste Pinch of salt 150 g polenta or coarse maize meal 3 egg yolks 100 g_T.jpg "Risotto")
Risotto
50 g butter or 2 tablespoons olive oil (or an equal mixture of both) 1 small onion, peeled and chopped 1 clove garlic, peeled and chopped 300 g risotto rice such as Arborio or Carnaroli 125 ml_T.jpg "Soufflé")
Soufflé
25 g butter, plus extra for greasing 25 g maize meal (or cornmeal) 250 ml milk 4 eggs, medium-sized, separated 100 g flavouring such as grated cheddar cheese, fish or puréed vegetables_T.jpg "Tortilla")
Tortilla
450 g potatoes, peeled and sliced 1 onion, peeled and chopped (optional) 4 tablespoons olive oil 4 large eggs Salt and pepper to
