Heat the oil, garlic, onion, lemongrass, ginger. Add curry powder and cook for 1 or 2 minutes. Add chicken, cook. Add fish sauce, sugar, salt and chili. Maintain a lively simmer.

Add coconut milk and sweet potatoes and simmer.

Fish sauce, lime sauce, water, sugar, garlic, chillies, green onions and mint.

Chop one tomato and slice the rest. Boil potatoes for about 4 minutes, drain and rince under cold water.

Combine oil, onions and thyme in a fryin pan. Sauté until onions acquire color. Arrange them in a lightly oiled gratin dish and scatter with the chopped tomatoes, garlic, and half the lemon. Season.

Make layers with the potatoes, tomatoes, garlic, thyme, lemon and capers. Cover with foil, bale for about 30 minutes. Remove foil and bake for another 20 to 30 minutes, or until patotoes are tender.

Mix in large bowl, season, lovely!

Cook rice and drain. Stir in the lemon juice, oil, onion, garlic and season with S&P.

Grill sausage, allow to cool and cut into bite-sized pieces. Add sausages and grapes to rice, season and serve on lettuce leaves, if you like.

• 1 onion, diced
• 1 tablespoon olive oil
• 2 heads broccoli, chopped
• 2 potatoes, peeled and cubed
• 4 ounces stilton cheese

In a large saucepan over medium heat, cook onions in olive oil until translucent. Stir in broccoli and potatoes and cook until vegetables begin to release their moisture. Pour in water until the vegetables are totally immersed, bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes. Remove from heat and let cool slightly. Stir in cheese until melted and add salt and pepper to taste.

Puree soup in a blender or food processor. If unsure about the amount of water, you can always take some aside, blend and then add the water gradually to get the desired consistency.

• Minced meat, for 4 people
• Carrot, medium one
• Celery, one or two sticks
• Onion, medium one
• Egg, one
• Garlic
• Tomato
• Paprika, one teaspoon
• Olive oil
• Salt & Pepper
• Cheese – cheddar or parmesan

Turn on the oven, so that it’s warm once the basis is done. Chop the carrot, celery, onion and garlic in small cubes and cook in saucepan with olive oil until golden. Add the tomato and condiments, let it simmer for a minute. On a separate bowl, mix the minced meat, cheese and raw egg in a bowl with the cooked vegetables. It’s easier and fun to use your hands. Place the mix in a tall oven mold. Cook for as long necessary. Half way through, you may find that you need remove excess liquid and cover with foil to avoid burning the surface.

Fry large chunks of chicken. After a couple of minutes, push to the sides of the pan and add the ginger, shallots, and garlic to the middle of the pan. Toss well. Add the fish sauce, sugar, S&P, chili and mix well. Let the sauce come to a strong boil and add the water. Let is simmer for 10 minutes. Should be ready once the sauce is brown and syrupy. Finally add the green and serve.