Many Delicious Things

Fry chorizo and pancetta in olive oil in a heavy saucpan, until crisp, and remove

In the same oil, gently fry one large Spanish onion, with strips of red and yellowpeppers, until soft

Add thyme, chilli flakes, bay leaves, smoked paprika, turmeric, tomato puree and lots of chopped garlic

Add the rice and turn in the oil until coated

Pour in white wine or sherry and let it boil briefly

Add chicken stock and saffron water

Let the rice cook slowly for 10 mins

Put the chorizo and pancetta back in the pan, with seafood (briefly cover with foil if seafood needs to steam cook)

Cook on a very low head without stirring

Serve with chopped parsley and lemon wedges

Use a heavy casserole dish that retains heat.

Chop one small onion into very thin crescents and fry in the casserole dish until translucent

Use one part bulgur wheat to 2 and ¼ parts boiling water (first dissolve 2 tsps tomato puree in the water) - add both to dish

Simmer bulgur for 20 minutes, covered, stirring occasionally, then leave to sit for 10 minutes

Fluff bulgur with a fork, then mix in: 1 bunch of chopped parsley, about 2/3 that of mint, 1 finely chopped red chilli, 4 finely chopped spring onions, 2 tbsps pomegranate molasses, a teaspoon of cumin, the juice of 1½ lemons, and 3 large tomatoes, seeded and chopped.

Mix ingredients and spread on lamb...

Olive oil

Lemon juice

1 crushed garlic clove

Coriander

Cumin

Nutmeg

Salt

Paprika or smoked paprika

Grate 3 medium size courgettes into a bowl and add salt. After 20 mins, squeeze the courgettes to remove excess water

Finely chop a small bunch of dill and add to the courgettes with 2 tsps plain flour, a pinch of paprika, 2 eggs and the zest of 1 lemon. A litle chopped fresh mint is also nice in the mix

Crumble a pack of feta cheese into the bowl and gently combine

Form palm-sized flat patties - the quantities above will make about 8. Flour on each side

If possible, leave in the fridge on a floured tray to set

Fry in a large frying pan, being careful when turning over

Roast 2 small carrots, 1 courgette, 1 aubergine, 1 onion, 2 peppers, 4 cloves of garlic with 1 1/2 teaspoons of olive oil. Boil the carrots for 10 minutes first.

Meanwhile, make a roux with 1 tsp butter, 1 tbsp flour, a mug of milk, and add nutmeg.

In a tin, heat the roasted veg with 1 tin tomatoes, a slug of balsamic vinegar, oregano, thyme and a pinch of cayenne pepper.

Layer up the lasagne with 6 sheets of lasagne pasta, top with the roux and grate a small amount of cheese over the top.