This is a very simple sauce that can be used to accompany fish, chicken, pasta and vegetabnle dishes. This quantity fills 2 sauceboats.

1 x 400 g | 14 oz can of tomatoes
3 spring onions
2 teaspoons very finely peeled and chopped fresh root ginger
2 tablespoons fresh lime juice
2 teaspoons caster sugar
1 fresh chili, deseeded (under cold running water) and chopped
2 tablespoons roughly chopped fresh coriander
salt and freshly ground black pepper

1. Simply process or liquidize together all the ingredients.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

This sauce should be served on the day after is has been made in order to allow the flavours to develop. It can be served with hot or cold pasta.

6 large tomatoes, peeled and finely chopped
1 red onion, finely chopped
4 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
6 tablespoons extra virgin olive oil
juice of half a lemon
salt and freshly ground black pepper

1. Put the tomatoes into a sieve and drain them for 30 minutes.
2. Mix the tomatoes with the onion, garlic and herbs. Add the oil and lemon juice. Season to taste with salt and pepper.

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]

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

1. Mix all the ingredients together with the French dressing and mint. Serve well chilled.

Wine: DRY WHITE

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Excerpt from Leiths Cookery Bible

[Leith, P., and Waldegrave, C., (2003), Leiths Cookery Bible, 3rd edition, Bloomburys, UK]