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Serves six

Ingredients:

• 450 gm broccoli, broken into florets, 450 gm chicken breasts skinned and boned 15 ml sunflower oil, 25 gm butter, 1 onion finely chopped, 1 garlic clove chopped, 600 ml passata or creamed sieved tomatoes, 2.5 ml thyme.
• 2.5 ml oregano, 12 sheets precooked lasagna, 275 gm fromage frais, 75 Parmesan cheese grated, 225 mozzarella cheese thinly sliced, salt and freshly ground black pepper.

Cooking Method:

• Preheat the oven to 180º C and butter a large shallow oven-proof dish. Steam or boil the broccoli until nearly tender. Strain and set aside.



• Cut the chicken into thin strips. Heat the oil and butter in a frying pan and fry the chicken for a few minutes until lightly browned. Transfer to a plate using a slotted spoon and set aside.
• Add the onion and garlic to the pan and fry for 3-4 minutes until the onion has softened and is lightly golden brown.
• Stir in the passata or creamed tomatoes, thyme, oregano and seasoning, and cook for about 3-4 minutes over a moderate heat until the sauce is slightly thickened, stirring regularly.
• Spoon half the tomato sauce into the prepared dish. Add a layer of lasagna and then half the chicken and half the broccoli.
• Mix with half the fromage frais and sprinkle with half the Parmesan cheese. Put another layer of lasagna on top and spoon over the remaining tomato sauce, chicken, broccoli and fromage frais. End with a layer of lasagna.
• Arrange the mozzarella cheese slices on top and sprinkle with the remaining Parmesan cheese. Bake in the oven for 30 – 35 minutes until the top is golden.

• The sweet flavor of pumpkin is good in soups, teaming well with other more savoury ingredients such as onions and potatoes to make a warm and comforting dish.

Serves Four to Six
Ingredients:

• 15 ml sunflower oil, 25 gm butter, 1 large onion sliced, 675 gm pumpkin cut into large chunks, 450 gm potatoes sliced, 600 ml vegetable stock, good pinch of nutmeg, 5 ml chopped fresh tarragon, 600 ml milk, about 5- 50 ml lemon juice, salt and freshly ground black pepper.

Cooking Method:

• Heat the oil and butter in a heavy-based saucepan and fry the onion for 4-5 minutes over a gentle heat until soft but not browned, stirring frequently.
• Add the pumpkin and potato, stir well and then cover and sweat over a low heat for about 10 minutes until the vegetables are almost tender, stirring occasionally to prevent them from sticking to the pan.
• Stir in the stock, nutmeg, tarragon and seasoning. Bring to the boil and then simmer for about 10 minutes until the vegetables are completely tender.
• Allow to cool slightly then pour into a food processor or blender and process until smooth. Pour back into a clean saucepan and add the milk. Heat gently and then taste, adding the lemon juice and extra seasoning if necessary. Serve piping hot with crusty brown bread.

Serves Four

Ingredients:

• 1 onion squash or pumpkin about 900 gm – 1kg, 30 ml olive oil, 1 onion chopped, 1-2 garlic cloves crushed, 115 gm streaky bacon chopped, 115gm Arborio rice, 600 -750 ml chicken stock, 40 gm Parmesan cheese grated, 15 ml chopped fresh parsley, salt and freshly ground black pepper.

Cooking Method:

• Halve or quarter the onion squash or pumpkin, remove the seeds and skin, and then cut into chunks about 1-2 cm in size.



• Heat the oil in a flameproof casserole and fry the onion and garlic for about 3-4 minutes, stirring frequently. Add the bacon and continue frying until both the onion and bacon are lightly golden.
• Add the squash or pumpkin, stir-fry for a few minutes. Add the rice and cook for about 2 minutes, stirring all the time.
• Pour in about half of the stock and season. Stir well and then half cover and simmer gently for about 20 minutes, stirring occasionally.
• As the liquid is absorbed, add more stock and stir to prevent the mixture sticking to the base.
• When the squash and rice nearly tender, and a little more stock. Cook, uncovered for 5 -10 minutes.
• Stir in the Parmesan cheese and parsley and serve.

Serves Six

Ingredients:

• 225 -275 gm assorted wild mushrooms, 50 gm butter, 1-2 garlic cloves, splash of brandy, freshly ground black pepper, soured cream to serve.
• For the pancakes – 115 gm self-raising flour, 20g buckwheat flour, 2.5 ml baking powder, 2 eggs, 250 ml milk, pinch of salt and oil for frying.

Cooking Method:

• To make the pancakes, mix together the flours, baking powder and salt in a large bowl or food processor. Add the eggs and milk and beat or process to make a smooth batter, about the consistency of single cream.
• Grease a large griddle or frying pan with a little oil and when hot, pour small amounts of batter ( about 15-30 ml per pancake) on to the griddle, well spaced apart.
• Fry to a few minutes until bubbles begin to appear on the surface and the underside is golden, and then flop over. Cook for about 1 minute until golden. Keep warm, wrapped in a clean dish towel. (Makes about 18-20 pancakes.)
• If the mushrooms are large, cut them in half. Melt the butter in a frying pan and add the garlic and mushrooms. Fry over a moderate heat for a few minutes until the juices begin to run and then increase the heat and cook, stirring frequently, until nearly all the juices have evaporated. Stir in the brandy, if using, and season with a little black pepper.
• Arrange the warm pancakes on a serving plate and spoon over a little soured cream. Top with the hot mushrooms and serve immediately.