3 rashers of rindless streaky smoked bacon 2 tablespoons oil for frying 1 slice of bread 2 handfuls of very young spinach or beet leaves 1 handful of young dandelion leaves, or watercress if not available French dressing 12 Raw …

SERVES 4 2 handfuls of bitter salad leaves, such as mâche, watercress, chicory, radicchio 2 tablespoons French dressing, made with walnut oil 2 tablespoon olive oil 1 duck breast, skinned and halved horizontally 55 g | 2 oz pinenuts Wash …

To make Bruschetta simply cut thick slices of French bread on the diagonal. Fry them in olive oil that has been infused with garlic until crisp on both sides. Drain well on absorbent paper. The toast should be crisp on …

SERVES 6 6 tomatoes, peeled, deseeded and cut into slivers 1 cucumber, cubed 1 medium ripe melon, deseeded and cut into chunks French dressing 1 tablespoon chopped fresh mint Mix all the ingredients together with the French dressing and mint. …

SERVES 4 4 large flat mushrooms about 7.5 cm | 3 in diameter Salt and freshly ground black pepper 70 g | 2 ½ oz pancetta or streaky bacon, diced 2 shallots, finely chopped ½ clove of garlic, crushed 55g …

SERVES 4 1.35 kg | 3 lb loin of pork without skin or much fat oil for frying 15 g | ½ oz butter 1 onion, finely chopped 290 ml | ½ pint brown stock (see page 102) 100 ml …

SERVES 4 1.35 kg | 3 lb loin of pork, with skin intact oil salt To serve 1 small bunch of watercress apple sauce (see page 130) For the gravy 2 teaspoons plain flour 290 ml | ½ pint brown …