Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

INGREDIENTS - for 6 servings: salmon portions, 1 1/2 teaspoons Thai Curry paste, rind and juice of 2 limes.

SAUCE:   -  2 tablespoons chilli dipping sauce, 1 tablespoon soy sauce, 2 tablespoons water.

METHOD:slice the salmon portions almost through so that they become "butterfly wings" .

Blend the Thai Curry Paste, lime Juice and Rind together in a food processor and then put this mixture as a stuffing in the salmon.  Fold the salmon together and cook in a hot oven 180 degrees for 10 minutes.

This is a very simple, quick sauce to prepare and on top of grilled, fried or baked white fish, or salmon, makes the dish look elegant and also makes for a great complementary flavour. 

1 tablespoon blanched baby spinach, l tablespoon watercress, 1 tablespoon creme fraishe (you can use yogourt if you're callorie counting), a good squeeze of lemon juice.

Simply chop the spinach and watercress coarsely and mix into the creme fraishe, then add lemon juice, season to taste.

This dish is so simple to prepare, yet it is warming and delicious - ideal for a winter supper at home, or splendidly impressive to impress your dinner guests.

4 SERVINGS

INGREDIENTS:

They've got oats so they must be good for you.  Not just for the kiddies these - everyone loves them.

Ingredients:

115g unsalted butter at room temperature

85g light brown muscavado sugar

1 large egg, beaten

60g self raising flour (or almond powder or a mix of the two)

1/2 tsp baking powder

a pinch of salt

1/2 teaspoon vanilla essence

115g porridge oats

175g dark chocolate, roughly chopped into chunks

Another old favourite and very easy. Cook this dish a day or two before serving.