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[ "1 tbsp oil", "1 tbsp cumin seeds", "1 onion, finely sliced", "salt and black pepper", "2 garlic cloves, crushed", "½-1 tsp chilli flakes (to taste)", "50g/1¾oz root ginger, peeled and grated", "600g/1lb 5oz tinned chickpeas (undrained weight)", "1 x 400g/14oz tin tomatoes", "750g/1lb 10oz sweet potato, peeled and cut into bite-sized cubes", "200g/7oz rice" ]

[ "Heat a large saucepan over a medium heat and add the oil. Once hot, add the cumin seeds and fry for a minute, or until aromatic. Add the onion and a pinch of salt and cook for 5-6 minutes, or until the onion is soft and translucent. Add the garlic, chilli flakes and ginger and fry for a further three minutes.", "Drain and rinse the chickpeas. Add to the pan with the tomatoes and sweet potato. Add enough water (approximately 500ml/18fl oz) to cover the chickpeas and sweet potatoes and bring to a simmer, stirring to mix everything together.", "Cover with a lid and simmer over a medium low heat, stirring now and again, for 30-40 minutes, or until the potatoes are soft and beginning to break apart and the sauce has thickened. Top up with a little more water during the cooking if needed.", "Meanwhile, cook the rice according to the packet instructions.", "Taste the curry and season to taste with salt and pepper. Serve immediately with the rice." ]

[ "2 x whole chicken, skin removed, jointed", "200ml/7fl oz yoghurt", "2 tsp ginger and garlic paste", "½ tsp chilli powder", "1 tsp ground coriander", "¼ tsp ground cinnamon", "½ tsp garam masala", "2 tsp lemon juice", "½ tsp mango powder (available from specialist Asian stores)", "½ tsp fenugreek leaf powder", "1 tbsp chickpea flour", "1 tsp saffron water or ¼ tsp edible orange colour", "1 tsp vegetable oil", "pinch salt", "50g/2oz melted butter, for basting", "1 tbsp chat masala (available from specialist Asian stores), to serve", "1 lime wedge, to serve", "200g/7oz black chickpeas, sprouted or cooked", "110g/4oz green lentil, sprouted or cooked", "small bunch watercress", "small bunch baby red chard leaves", "1 tomato, chopped", "1 red onion, chopped", "1 cucumber, chopped", "1 tbsp chopped fresh coriander leaves", "½ tsp chopped fresh ginger", "3 tbsp vegetable oil", "1 tsp lime juice", "pinch salt", "pinch sugar", "1 green chilli chopped (optional)", "½ tsp cumin seeds, toasted, ground", "1 tsp chat masala (available from specialist Asian stores)", "200g/7oz fresh mint leaves", "110g/4oz fresh coriander leaves", "2 tbsp chopped red onions", "2 tbsp lemon juice", "1 green chilli, chopped finely", "½ tsp salt", "½ tbsp vegetable oil", "5 tbsp thick Greek-style yoghurt" ]

[ "Make deep incisions into the chicken breasts, thighs and drumsticks.", "Whisk the yoghurt in the large bowl, add the remaining marinade ingredients and mix until well combined.", "Rub the marinade over the chicken until it is completely coated, then chill in the fridge for 3-4 hours.", "Preheat the oven to 200C/400F/Gas 6.", "Place the chicken onto the rack above a roasting tray and cook in the oven for 15-20 minutes (or on a charcoal grill for about 12 15 minute until cooked).", "Preheat the grill to high.", "Remove the chicken from the oven and rest for 2-3 minutes. Baste thoroughly with butter and roast under the grill for 3-4 minutes, or until the juices run clear when the chicken is pierced with a skewer and it is completely cooked through.", "For the salad, mix the ingredients together and set aside.", "Whisk the dressing ingredients in a bowl together until well combined and pour it over the salad.", "For the mint chutney, put all the ingredients except the yoghurt into a food processor and blend until well combined.", "Remove the mixture from the food processor and whisk together with the yoghurt until well combined. Add salt and freshly ground black pepper to taste, and chill in the fridge until required.", "Squeeze the lime juice over chicken, dust with chat masala and serve with the lentil salad and mint chutney." ]

[ "1½ tbsp ginger and garlic paste", "1 tsp black pepper", "½ tsp garam masala powder", "1 tbsp ground coriander", "½ tsp ground cumin", "½ tsp chilli powder", "2 tbsp vegetable oil", "salt, to taste", "1 tbsp lemon juice", "1 tbsp yoghurt", "4 small grey mullets, cleaned, scaled, flesh scored", "1 tbsp lemon juice", "2 tbsp melted butter", "1 tsp chat masala", "3 tbsp olive oil", "300g/11oz ceps, cut in long pieces", "1 tbsp chopped garlic", "1 sprig fresh lemon thyme", "¼ tsp toasted lovage seed (ajwain)", "3 tbsp olive oil", "1 tbsp olive oil", "5 curry leaves, chopped", "½ tsp crushed black pepper", "½ tsp sugar" ]

[ "For the grey mullet, mix all of marinade ingredients together in a bowl until well combined.", "Place the grey mullet into a dish, pour over the marinade and rub it into the fish. Set aside to marinate for 30 minutes.", "Preheat the grill to high. Grill the fish for 2-3 minutes on each side. Baste with the lemon juice, butter and chat masala.", "For the ceps, heat the oil in a frying pan and fry the remaining ingredients for 2-3 minutes, or until cooked through.", "For the dressing, mix all of the ingredients together in a bowl, add the mushrooms and stir until well combined.", "To serve, place the fish onto serving plates and spoon the mushrooms alongside." ]

[ "1 tbsp ginger-garlic paste, from a jar (or cursh together fresh garlic and ginger to form a paste)", "1 tsp red chilli powder", "2 tbsp lemon juice", "1 tsp salt", "4 chicken breasts on the bone, skin removed, scored with 3 or 4 incisions", "melted butter and oil, for basting", "1½ tsp lime juice", "1 tsp chaat masala (a mixture of dried spices and chillies, available from Asian grocers)", "salt", "4 Peshawari naan, to serve", "250g/9oz thick plain yoghurt", "1 tsp garam masala", "100ml/3½fl oz vegetable oil", "½ tsp ground cinnamon", "½ tsp red chilli powder", "pinch of edible red colouring (optional)", "1 tsp salt", "200g/7oz black lentils", "4 tbsp vegetable oil", "1 tbsp finely chopped fresh ginger", "2 cloves garlic, peeled", "2 whole green chillies", "1 tsp cumin seeds", "1 tbsp ginger-garlic paste (see above)", "½ green chilli, chopped", "2 tbsp tomato paste", "½ tsp each red chilli powder, ground coriander, ground turmeric, garam masala and fenugreek leaf powder", "30g/1oz butter", "2 tbsp single cream", "1 tbsp chopped coriander leaves", "salt", "15g/½oz butter", "2 tsp vegetable oil", "100g/3½oz onion, sliced", "2.5cm/1in cinnamon stick", "2 black cardamoms, crushed", "1 blade mace", "500g/1lb 2oz basmati rice, washed and soaked for 10-20 minutes", "1 tsp salt", "3-4 tbsp puréed spinach, coriander and mint", "2 tbsp mascarpone or double cream", "25g/1oz baby rocket leaves", "1 Granny Smith apple, cut into julienne", "1 green (unripe) mango, cut into julienne", "vinaigrette made with oil and lime juice" ]

[ "Mix together the ingredients for the first marinade. Rub all over the chicken breasts, then leave in the fridge for 20 minutes so the juices can drain.", "Mix the ingredients for the second marinade. Add the chicken and turn to coat, then leave in a cool place for 2-3 hours.", "Meanwhile, make the black lentil sauce. Put the lentils, two tbsp of the oil, the ginger, garlic and whole chillies in a pan and cover with water. Bring to the boil, then simmer gently until the lentils are cooked to a soft texture and the liquid has reduced. Discard the garlic and chillies.", "Prepare the seasoning for the lentil sauce by sautéing the cumin seeds, ginger-garlic paste and chopped green chilli in the remaining oil until soft. Stir in the tomato paste followed by all the ground spices.", "Add the cooked lentils to the seasoning and simmer for 10-15 minutes.", "Add the butter, cream and coriander with salt to taste. Blend with a hand blender to give a sauce consistency. Set aside, and reheat for serving.", "Next make the pulao. Heat the butter and oil in a saucepan and fry the onions with the cinnamon, cardamom and mace until golden brown.", "Add the drained rice, salt and 1 litre/1¾ pints of water. Bring to the boil, then cover the pan tightly and cook until the rice is tender and all liquid has been absorbed. Add the spinach and herb purée and mascarpone or cream just before serving.", "Preheat the oven to 200C/400F/Gas 6.", "While the rice is cooking, thread the chicken breasts onto skewers, place the breasts on a non-stick baking tray and cook in the oven for three minutes. Reduce the oven heat to 160C/325F/Gas 3 and cook for a further 15 minutes.", "Baste the chicken breasts with the butter-oil mixture and cook for a further five minutes or until the chicken is cooked through (juices will run clear). Remove from the oven, baste the chicken again and sprinkle with the lime juice and chaat masala. Keep hot.", "Toss all the ingredients together for the salad.", "To serve, ladle the sauce onto four plates and spread out to cover. Place a large spoonful of herb pulao in the centre of each plate, set a tandoori chicken breast on the rice and garnish with the rocket and mango salad. Place the Peshawari naan on the side." ]

[ "1 tbsp finely chopped garlic", "1 tsp finely chopped green chillies", "1 tsp ground fennel seeds", "½ tsp ground cinnamon", "1 sprig fresh rosemary, roughly chopped", "1 sprig fresh thyme, leaves only", "3 tbsp mustard oil (or 1 tbsp Dijon mustard)", "salt and freshly ground black pepper", "100ml/3½fl oz single cream", "50ml/2fl oz double cream", "2 tbsp gram flour", "2 tbsp pastis", "generous pinch freshly grated nutmeg", "4 pork chops, trimmed and fat removed", "2 tbsp vegetable or groundnut oil", "1 tsp mustard seeds", "10 curry leaves", "1 tsp finely chopped fresh ginger", "300g/10½oz Savoy cabbage, finely sliced", "¼ tsp ground turmeric", "salt, to taste", "50g/2oz freshly grated coconut", "1 tbsp chopped fresh coriander leaves", "½ tbsp lemon juice", "3 tbsp olive oil", "½ tsp chopped garlic", "½ tsp coriander seeds, toasted and crushed lightly", "¼ tsp crushed red chilli", "2 Granny Smith apples, cut into 2cm/1in cubes", "100g/3½oz fresh porcini mushrooms, cleaned and sliced", "1 tbsp lemon juice", "dash cider vinegar", "salt and sugar, to taste", "½ tbsp finely chopped fresh parsley", "fresh coriander leaves", "Greek cress, celery cress and amaranth cress" ]

[ "Preheat the oven to 180C/350F/Gas 4.", "For the pork chops, place everything but the pork chops into a large bowl and whisk to combine. Add the pork chops and stir to coat. Set aside to marinate for 30 minutes in a cool place.", "Heat a griddle pan until hot. Place the pork chops into the pan and griddle on each side for two minutes. Transfer the chops to a baking sheet and place in the oven for 10-15 minutes, or until completely cooked through.", "Meanwhile, for the Savoy cabbage poriyal, heat a frying pan until hot and add the oil, mustard seeds, curry leaves and ginger. Stir until the mustard seeds pop, taking care as it may spit.", "Add the cabbage, turmeric and salt and fry gently for 10-15 minutes, or until the cabbage is wilted. Remove from the heat and stir in the freshly grated coconut, coriander leaves and lemon juice.", "For the salad, heat a frying pan until hot, add the oil and garlic and fry until light golden-brown. Add the coriander seeds and red chilli.", "Add the chopped apples and fry gently for a few minutes to colour lightly. Add the mushrooms and fry until lightly browned. Add the lemon juice and cider vinegar and season with salt and sugar, to taste. Remove from the heat and stir in the chopped parsley.", "To serve, place the cabbage poriyal in the centre of four serving plates and top with a pork chop. Scatter the apple and porcini salad around the plate and drizzle over the liquid left in the pan. Sprinkle the mixed cress on top of the salad and serve immediately." ]

[ "1kg/2lb 3oz rump steak, chopped into 2cm/1in pieces", "570ml/1 pint Greek-style yoghurt", "5cm/2in piece fresh root ginger, peeled and finely grated", "6 cloves garlic, peeled and crushed to a paste", "1 lemon, juice only", "2 tbsp sweet paprika", "2 green peppers, seeds removed, chopped into 3cm/1½in pieces", "2 red peppers, seeds removed, chopped into 3cm/1½in pieces", "4 tbsp vegetable oil", "1 tsp green cardamom pods, lightly crushed", "1 tsp whole cloves", "6 ripe tomatoes, chopped", "1 x 227g/8oz tin chopped tomatoes", "300ml/10½fl oz water", "1 onion, peeled and finely chopped", "10 curry leaves (available from some supermarkets and Asian grocers)", "1 tbsp garam masala", "1kg/2lb 3oz beef bones", "200ml/7fl oz coconut milk", "50g/2oz butter, cubed", "3 tbsp vegetable oil", "1 small onion, peeled, finely chopped", "1 tbsp green cardamom pods, lightly crushed", "1 tbsp cumin seeds", "2 bay leaves", "400g/14oz basmati rice, washed and soaked for at least 30 minutes in cold water", "600ml/1 pint 1½fl oz water", "1 bunch fresh coriander, roughly chopped", "10 seedless green grapes, halved", "10 seedless red grapes, halved", "2 tbsp vegetable oil", "2 cloves garlic, peeled and crushed to a paste", "400g/14oz baby leaf spinach, blanched and refreshed in cold water" ]

[ "For the kebabs, combine the rump steak, yoghurt, ginger, garlic, lemon juice and paprika in a large bowl. Cover and marinate for at least one hour in the fridge. Soak eight wooden skewers in cold water for at least ten minutes.", "Thread the meat and peppers alternately on the wooden skewers until all of the meat and peppers are used up. Set aside.", "For the coconut jus, heat half of the vegetable oil in a pan. Add the cardamom pods and the cloves and fry for 2-3 minutes. Add the chopped fresh tomatoes and the tinned tomatoes. Add the water, bring to the boil and simmer for about 40 minutes, or until the sauce has slightly thickened and the tomatoes have completely broken down.", "In a separate pan, heat the remaining oil and add the onions and the curry leaves. Cook for 4-5 minutes, or until the onions are softened and the curry leaves are aromatic. Turn up the heat, then add the beef bones and stir in the garam masala and cook for 5-6 minutes, stirring continually, or until the bones start to colour.", "Add the tomato mixture to the pan with the bones and mix well. Add enough water to just cover the top of the bones, then simmer for one hour, or until the mixture is thickened and aromatic. Pass the mixture through a fine sieve into a clean pan and discard the solids.", "Add the coconut milk to the pan and bring to the boil, cooking for 10-15 minutes, or until the liquid has reduced by half. Keep warm.", "For the rice, heat the oil in a pan over a medium heat. Add the onions, cardamom pods, cumin and bay leaves and fry for 5-6 minutes, or until the onion is softened and the spices are aromatic.", "Drain the basmati rice and add to the pan. Stir until all the rice is coated and the spices are evenly distributed. Fry for 2-3 more minutes, then add the water and bring to the boil. Cover with a lid and cook for 10-12 minutes, or until the rice is tender and all of the water has been absorbed. Remove from the heat and set aside.", "For the spinach, heat the oil in a pan until smoking. Add the garlic and fry for 2-3 minutes, or until softened. Squeeze out any excess moisture from the spinach, then add to the pan and stir until the spinach has wilted.", "For the kebabs, heat a griddle pan until smoking. Place the kebabs onto the griddle and cook for about 2-3 minutes on each side, or until cooked through and golden-brown all over.", "To serve, stir the grapes and chopped coriander into the cooked rice. Spoon onto serving plates and lay the kebabs alongside. Whisk the butter into the coconut jus, then drizzle around the plate." ]

[ "3 tbsp vegetable oil", "150g/5½oz gram flour (also sold as besan or chickpea flour)", "1 tbsp chopped fresh dill", "2 garlic cloves, peeled and finely chopped", "200ml/7fl oz Greek yoghurt", "½ tsp ground cumin", "¼ tsp garam masala", "pinch chilli powder", "1 tsp clear honey", "1 lemon, zest only", "200g/7oz skinless salmon fillet", "1 tbsp vegetable oil", "1 tsp black mustard seeds", "1 tsp sesame seeds", "small knob root ginger, peeled and grated", "3 vine tomatoes, cut into quarters", "1 tbsp white wine vinegar", "¼ tsp turmeric powder", "¼ tsp garam masala", "pinch chilli powder", "1 tsp clear honey", "pinch caster sugar", "½ lemon, zest only", "salt and freshly ground black pepper", "small handful fresh dill, finely chopped", "1 bunch fresh on-the-vine cherry tomatoes", "1 tbsp olive oil", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 220C/425F/Gas 7.", "For the tandoori salmon, mix the vegetable oil with the gram flour in a saucepan over a low heat and keep stirring until it forms a paste. Cook for a further 1-2 minutes and then set aside to cool.", "Mix the dill, garlic, Greek yoghurt, cumin, garam masala, chilli powder, honey and lemon zest together and then stir in the gram flour mix. Spread over the salmon fillet and leave to marinate for ten minutes. Place on a baking sheet and bake for 7-8 minutes or until the salmon is cooked through.", "For the spiced tomato chutney, heat the vegetable oil in a sauté pan, add the black mustard seeds, sesame seeds and ginger and fry for one minute. Add the chopped tomatoes and white wine vinegar and cook for 2-3 minutes. Add the turmeric, garam masala and chilli powder and cook for 2-3 minutes. Add the honey, sugar and lemon zest, salt and freshly ground black pepper and cook for five minutes. Stir in the chopped dill and set aside.", "Place the cherry tomatoes (still on the vine) in a small roasting tray, drizzle with olive oil, salt and freshly ground black pepper and roast for ten minutes.", "To serve, spoon the spiced tomato chutney onto a serving plate and top with the tandoori salmon. Garnish with the roasted cherry tomatoes." ]

[ "400g/14oz low GI rice (available from health food shops and some supermarkets)", "1 bay leaf", "2 green cardamom pods", "2 cloves", "1 tbsp vegetable oil", "1 tbsp butter", "1 tsp cumin seeds", "2 green cardamom pods, lightly crushed", "1 bay leaf", "2 garlic cloves, peeled, chopped", "200g/7oz onions, peeled, finely chopped", "2 large Portobello mushrooms, wiped clean, chopped", "110g/4oz mixed wild mushrooms, wiped clean, roughly chopped", "75g/3oz sweetcorn kernels", "1 tsp ground coriander", "½ tsp ground cumin", "½ tsp red chilli powder", "½ tsp garam masala", "1 tbsp white truffle paste (optional)", "½ tbsp tomato purée", "2 tbsp single cream", "2 tbsp chopped fresh coriander leaves", "salt and freshly ground black pepper", "8 large sheets ready-made filo pastry", "110g/4oz butter, melted", "1 punnet coriander cress", "½ tbsp butter", "½ tbsp vegetable oil", "1 garlic clove, crushed to a paste with the edge of a knife", "½ tsp crushed coriander seeds", "¼ tsp dried chilli flakes", "50g/2oz almonds, lightly toasted, cut into halves", "110g/4oz mixed wild mushrooms, wiped clean, sliced", "1 tbsp freshly squeezed lemon juice", "salt and freshly ground black pepper", "1 x 20g/¾oz punnet coriander cress (optional)", "300g/11oz Greek-style yoghurt", "1 tsp toasted cumin seeds, ground to a powder", "110g/4oz fresh blackberries, blended to purée", "black truffle shavings (optional), to serve" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the parboiled rice, add the rice, bay leaf, cardamom and cloves to a pan of boiling, salted water. Cook the rice until it is almost tender, then drain well and set aside.", "For the biryani, heat the oil and butter in a frying pan. When the butter is foaming, add the cumin, cardamom and bay leaf and fry for 1-2 minutes, or until fragrant and beginning to pop. (CAUTION: Keep the pan away from your eyes and face - the seeds may pop.)", "Add the chopped garlic and fry for 1-2 minutes, or until pale golden-brown.", "Add the chopped onion and fry for 2-3 minutes, or until golden-brown.", "Add all of the mushrooms and the sweetcorn kernels and continue to fry, stirring well, for a further 3-4 minutes, or until softened.", "Add the ground spices and stir well to coat the vegetables. Continue to fry for 1-2 minutes, or until fragrant, then add the white truffle paste (if using), tomato purée and cream and stir well to combine.", "Add the parboiled rice and chopped coriander and season, to taste, with salt and freshly ground black pepper.", "Brush one side of each sheet of filo pastry all over with some of the melted butter.", "Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the biryani mixture into the centre of the pastry.", "Fold the sides over the rice filling, then roll the pastry into a parcel. Brush all over with more melted butter.", "Repeat the process with the remaining filo pastry and biryani mixture.", "Place the biryani parcels and the coriander cress onto a baking tray and bake in the oven for 12-15 minutes, or until the pastry is crisp and golden-brown and the coriander cress has dried.", "Meanwhile, for the mushrooms, heat the oil and butter in a pan over a medium heat. When the butter is foaming, add the crushed garlic, coriander seeds and chilli flakes and fry for 1-2 minutes, or until the garlic has softened.", "Add the toasted almonds, then add the mushrooms and stir well. Continue to fry for 1-2 minutes, or until the mushrooms have softened, then drizzle over the lemon juice. Season, to taste, with salt and freshly ground black pepper.", "For the raita, blend all of the raita ingredients together in a food processor until well combined, then chill in the fridge until needed.", "To serve, spoon the mushroom and almond mixture into the centre of each of four serving plates. Cut the biryani parcels in half and place one biryani parcel (two halves) on top of each serving. Sprinkle over the dried coriander cress and truffle shavings, if using. Serve the raita alongside." ]

[ "12 sheets ready-made wonton wrappers", "4 tbsp icing sugar", "½ lemon, juice only", "300ml/10¾fl oz double cream, whipped until soft peaks form when the whisk is removed", "300g/10¾oz fresh raspberries, plus 350g/12¼oz fresh raspberries, to serve", "½ lemon, juice only", "icing sugar, to taste", "½ lemon, juice only" ]

[ "Preheat the oven to 200C/400F/Gas 6.", "For the wonton cases, place four chefs' rings onto a baking tray. Lay three of the wonton wrappers into each ring, one on top of each other, so that they cover the sides and base of the ring.", "Weigh the wrappers down with baking beans or rice, then transfer to the oven and bake for 7-10 minutes, or until crisp and pale golden-brown. Carefully remove the crisped wonton baskets from the chefs' rings. Set aside to cool on a wire rack.", "Meanwhile, for the lemon Chantilly, add the icing sugar and lemon juice to the whipped cream and whisk until the mixture is well combined and stiff peaks form when the whisk is removed.", "Transfer the Chantilly to a piping bag and set aside in a cool place.", "For the raspberry coulis, blend the raspberries and lemon juice until smooth. Add the icing sugar, a tablespoon at a time, blending and tasting after each addition, until the sweetness is to your taste.", "Strain the coulis mixture through a sieve, reserving the sieved liquid. Chill in the fridge until needed.", "To serve, pipe some of the cream into each wonton basket. Arrange the raspberries on top of the Chantilly. Drizzle over the raspberry coulis." ]

[ "12.5g/½oz yeast", "350g/12oz plain flour, sifted", "285ml/½ pint milk, lukewarm", "2 free-range egg yolks", "a pinch of salt", "145ml/¼ pint milk, tepid", "2 free-range egg whites, whisked" ]

[ "Make a thin paste out of the yeast and 225g/8oz of the sifted flour diluted with the lukewarm milk.", "Leave this paste to ferment for two hours in a warm room atmosphere, and then add the rest of the flour (115g/4oz), the egg yolks, a pinch of salt, the tepid milk and mix together without letting it acquire any body. Finally add the whisked egg whites.", "Let the preparation ferment for half an hour, and when about to serve, cook the blinis quickly in the same way as pancakes, in special little omelette pans. Dish them up very hot on a napkin." ]

[ "6 medium-sized mushrooms", "15g/½oz butter", "15g/½oz olive oil", "coffeespoon minced shallots", "290ml/½ pint white wine", "1 glass brandy", "290ml/½ pint half-glaze", "150ml/¼pt tomato sauce", "1 tbsp meat-glaze", "1 tsp chopped parsley" ]

[ "Peel and mince the mushrooms. Heat the butter and the olive oil in a vegetable-pan.", "Add the mushrooms and fry until they are slightly browned. Now add the minced shallots, and immediately remove half the butter.", "Pour white wine and liqueur brandy into the stewpan; reduce this liquid to half, and finish the sauce with the half-glaze, tomato sauce and the meat-glaze.", "Set to boil for five minutes more, and complete with the chopped parsley." ]

[ "150g/5oz salted breast of pork, rather fat", "175g/6oz carrots, cut into cubes", "175g/6oz onions, cut into cubes", "1 bay leaf and 1 small sprig thyme", "150g/5oz flour", "55g/2oz butter", "15g/½oz salt", "25g/1oz sugar", "pinch of pepper", "4.5kg/10lb raw tomatoes or 4.5L/8pt/4quarts of same, mashed", "2.26L/4pt/2quarts white stock" ]

[ "Fry the pork with the butter in a tall, thick-bottomed saucepan. When the pork is nearly melted, add the carrots, onions and aromatics.", "Cook and stir the vegetables, then add the flour, which should be allowed to cook until it begins to brown.", "Now put in the tomatoes and white stock, mix the whole mixture well, and set to boil on an open fire.", "At this point add the seasoning and a crushed clove of garlic, cover the saucepan, and place in a moderate oven, where it may cook for 1½ hours.", "At the end of this time the sauce should be passed through a sieve or tammy, and it should boil while being stirred.", "Finally, pour it into a tureen, and butter its surface to avoid the formation of a skin." ]

[ "1 medium marrow, cut in half widthways", "5 garlic cloves", "3 tbsp chopped fresh thyme", "3 tbsp olive oil, plus extra for brushing the marrow", "2 large onions, roughly chopped", "500g/1lb 2oz beef mince", "2 tbsp tomato purée", "2 tbsp sun-dried tomato paste (or 2 tbsp chopped sundried tomatoes)", "450g/1lb fresh tomatoes (or 1 x 400g/14oz can chopped tomatoes)", "3 tbsp finely chopped fresh parsley, plus extra for serving", "3 free-range eggs, beaten", "75g/2¼oz parmesan, grated, plus extra for serving", "75g pecorino, grated", "salt and freshly ground black pepper" ]

[ "Preheat the oven to 180C/350F/Gas 4. Line a large roasting tin with foil, leaving the ends hanging over the edges of the tin.", "Bring a large pan of water to the boil – the pan needs to be large enough to hold the marrow halves. Season the water lightly with salt.", "Scoop the seeds and stringy pulp from the marrow halves using a spoon, and discard. Scoop about 120g/4½oz of the flesh from the inside of the marrow, creating a large hollow, and put to one side.", "Carefully lower the hollowed marrow halves into the pan of boiling water, immediately turn the heat off and leave them sitting in the hot water until you are ready to use them.", "Crush the garlic and fresh thyme in a pestle and mortar and add salt and freshly ground pepper to taste. Heat the olive oil in a pan, add the onions, followed by the garlic and thyme, and then fry until soft. Add the beef mince and cook for about 10 minutes, stirring regularly until browned.", "If using fresh tomatoes, prepare them whilst the beef is browning: place the tomatoes in a bowl. Pour over boiling water, and leave for 30 seconds. Remove with a slotted spoon, run under cold water, and peel the skin from the flesh. Discard the skin, and chop the peeled tomatoes roughly.", "Add the tomato purée and sun-dried tomato paste (or chopped sun-dried tomatoes if using) to the browned beef mince, and cook for another 5 minutes. Chop the reserved flesh from the marrow and stir it into the sauce, stir in the chopped tomatoes, and parsley and cook for a further 10 minutes, stirring occasionally.", "Take the sauce off the heat and let it cool briefly before stirring in the eggs (if the eggs are stirred in too soon they will scramble).", "Add half of the parmesan and pecorino to the pan and stir until well combined.", "Carefully remove the 2 halves of marrow from the hot water, draining any water from the centre, and place them in the baking tin. Spoon the sauce mixture into each of the marrow halves until they are full. Gently push the halves together, and brush the skin with olive oil. Sprinkle the remaining half of the grated cheeses over the top of the marrow. Wrap the sides of the foil around the marrow to hold it together, leaving a small gap at the top.", "Bake in the preheated oven for about 45 minutes. After 45 minutes, increase the temperature to 200C/400F/Gas 6, open out the foil and cook for another 5 minutes so the grated cheese can brown and become crispy. Remove from the oven, and allow to rest for 10 minutes.", "To serve, slice the marrow into rings, and sprinkle with extra parmesan and parsley to serve, if you like." ]