• 3 cups cooked macaroni noodles
• 2 cups bread crumbs
• 1/4 cup extra virgin olive oil
• 1 tsp fine sea salt
• 1-1/2 to 2 cups homogenized milk
• 1 cup grated old white cheddar
• 1 cup well-cooked white kidney beans
• 1 cup well-cooked steamed cauliflower
• 1/4 tsp grated nutmeg
• 1 tbsp Dijon mustard
• salt and pepper to taste

Combine all milk, cheese, beans, cauliflower, nutmeg and mustard in a saucepan and simmer for about 15 minutes.

Puree sauce in food processor or blender — if too thick then add some more milk.

Toss noodles with whatever amount of sauce you prefer in a large bowl.

Place mixture in a baking dish.

Cover with a mixture of breadcrumbs, sea salt and olive oil.

Bake at 325F for 20 minutes. Insert a knife and test that the pasta is hot in the centre. Turn oven off and let stand in oven for another 15 minutes before serving.

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1 green papaya julienned

2 green chilies finely chopped

1garlic clove crushed

1cup coriander leaves

¼ cup mint leaves

2 tbsp ground roasted peanuts

Juice and zest of 2 limes

1 tbsp fish sauce

1 tbsp palm sugar softened in water

1 tsp sesame oil

Place all ingredients in large bowl and mix together being careful not to crush the papaya

Garnish with more crushed peanuts

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Four corn cobs roasted with husks on

1 cup black beans cooked

2 avocados peeled and diced

1 handful Thai basil leaves

4 green onions chopped roughly

2 tbsp toasted sesame seeds

sea salt

Juice of 3 limes

Juice of 1 orange

2 tbsp rice wine vinegar

2 tbsp palm sugar

1 cm slice of ginger root

2 stalks of lemon grass chopped into 3 cm pieces

Remove husks and char corn on grill – remove kernels by slicing lengthwise

Place last 6 ingredients into a small saucepan and simmer for 10 minutes

Allow to cool and strain

Place all other ingredients in a large mixing bowl – season with salt and toss with dressing

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4 inch piece finely grated ginger

3 Thai chillies minced

4 small green onions finely chopped

2 tablespoons finely chopped lemongrass

Juice and zest from 3 limes

Juice and zest from 1 orange

2 cups hoisin sauce

1/4 cup rice wine vinegar

2 tbsp Thai or Vietnamese fish sauce

2 tablespoons soy sauce

1/2 cup softened palm sugar

Place all ingredients in saucepan and simmer for 45 minutes or until thickened to sauce consistency

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1 tbsp allspice

½ tsp grated nutmeg

¼ cup peeled and chopped ginger

8 cloves garlic

3 scotch bonnet or habanero peppers

1 tbsp fresh  thyme leaves

Juice and zest of 1 orange

juice and zest of 1 lime

2 tbsp soy sauce

2 tbsp brown sugar

1 tbsp canola oil

1 tbsp sea salt

place all ingredients in food processor and pulse into a coarse paste.

Rub on pork or chicken before grilling.

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4 large eggplants sliced lengthwise into 1 cm thick pieces

1 cup grated parmigiano Reggiano

Extra virgin olive oil

1 19 Oz can San Marzano plum tomatoes from Italy

1 1/2 cups water

1 white onion finely diced

5 cloves carlic crushed

1 handful Italian parsley coarsely chopped

½ cup pancetta diced into 1 cm pieces

2 cups bread crumbs mixed with 2 tbsp oil

Sea salt and pepper

_____________________________

Brush eggplant slices with oil and broil both sides until browned

Sweat onion, pancetta and parsley in olive oil for 15 minutes or until onion is translucent

Add garlic and cook for 1 more minute

Add tomatoes and water – simmer for 1 hour

Check seasoning and adjust

In a medium sized baking dish make 1 layer of eggplant slices

Ladle some tomato sauce on eggplant and sprinkle with parmesan

Repeat until eggplant is all used

Cover top with crumbs and bake at 325F for 45 minutes

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1 whole poached chicken meat removed

1 sprig rosemary

1 large sprig thyme

5 fresh sage leaves

½ white onion finely diced

1 handful dried wild mushrooms

2 cups roughly chopped fresh oyster and shitake

mushrooms

2 ½ cups whipping cream

1 cup dry white vermouth

2 tsp Dijon mustard

2 tsp grainy mustard

3 tbsp unsalted butter

Salt and pepper

Sweat onion in 1 tbsp butter for about 5 minutes or until translucent

Add fresh mushrooms and cook for another 5 minutes being careful not to brown – if the pan looks dry then add some more butter

Add vermouth and reduce until liquid is gone

Add 2 cups cream and Dijon – reduce by about ½ or until a sauce consistency is formed

Season and swirl in 1 tbsp unsalted butter

Reserve sauce

In 1 tbsp butter sauté chicken and herbs for about 5 minutes

Add ½ cup cream and grainy mustard – reduce by about ½

Adjust seasoning and spoon some of the chicken onto the centre of a crepe and fold to cover

Pour a few ounces of sauce over crepe and serve 2 per person

Crepe Batter

Makes about 20 6 inch crepes

2 eggs

1 cups of milk

½ cup water

½ tsp salt

1 cup AP flour

3 tbsp melted butter

Wisk all ingredients in a large bowl until combined

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1 white onion diced finely

¼ head of green cabbage thinly sliced

Chicken stock

½ stick of unsalted butter

1 cup heavy cream

1 cup grated old cheddar

1 large thyme sprig

Salt and pepper

_________________________

Sweat onion in butter for about 5 minutes or until translucent

Add potato and cabbage – sweat for another 3 minutes

Add enough stock to just cover ingredients

Tie thyme together with string and place in pot tying the other end of the string to the pot handle

When potato is cooked through remove thyme

Add all other ingredients and simmer for 5 more minutes

Coarsely purée soup with hand blender

If soup is too thick adjust with chicken stock

Adjust seasoning with salt and pepper

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3 lbs diced inside round

1 white onion diced to 1 cm

2 cups button or wild mushrooms roughly chopped

1 handful dried wild mushrooms

2 sprigs fresh sage or rosemary

2 tbsp flour

5 cloves of garlic puréed

1 stick unsalted butter

2 tbsp olive oil

3 cups baguette diced into 3 cm pieces

½ litre stout

Salt and pepper

________________________

Season beef with salt and pepper

Sear beef in olive oil until well browned

Remove beef and sweat onion and mushrooms for 5 minutes

Add flour and cook for another 3-4 minutes

Add beef, herb sprigs (remove after 1 hour of cooking), dried mushrooms and stout to pot

If more liquid is needed top up with some water or more stout – there should be just enough liquid to cover meat

Let simmer until beef is tender – about 2 hours

While beef is cooking add garlic and butter to small pot

Simmer garlic in butter for 5 minutes being careful not to brown or caramelize

Add bread cubes to garlic mixture

When beef is very tender place it in ramekins or other bakeproof dishes

Place croutons on top of beef and bake at 350F for 15-20 minutes or until croutons are browned

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3 cups chopped field mushrooms

1 ½ cups diced wild mushrooms such as Shitake, Porcini or oyster

1 handful dried porcini or chanterelle mushrooms

2 medium size redskin potatoes

2 leeks

1 ½ cups whipping cream

½ tsp fresh thyme leaves

Chicken or vegetable stock

2 tbsp unsalted butter

I baguette

200 grams St Agur or other good blue cheese

S&P

In a large saucepan sweat leek and mushrooms for about five minutes or until onion is translucent

Add roughly chopped potatoes, dried mushrooms and thyme, cover with stock and simmer until potatoes are cooked

Using hand blender purée mixture and return to heat

Add cream and bring to simmer

Thin with stock if needed

Season with S&P

Slice baguette 2cm thick and toast, top with some cheese and place in the middle of soup bowl

Sauté wild mushrooms in 1 tbsp butter and season – Add to pureed soup as garnish

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