Sweet and Sour Peppers with Pasta Bows

Ingredients:
Serves 4-6

1 each red, yellow and orange pepper
1 garlic clove, crushed
30 ml/2 tbsp capers
30 ml/2 tbsp raisins
5 ml/1 tsp wholegrain mustard
Grated rind and juice of 1 lime
5 ml/1 tsp runny honey
30 ml/2 tbsp chopped fresh coriander
225 g/8 oz pasta bows
Salt and freshly ground black pepper
Shavings of Parmesan cheese, to serve (optional)

1-Quarter the peppers and remove the stalks and seeds. Put into boiling water and cook for 10-15
minutes, until tender. Drain and rinse under cold water. Peel away the skins and seeds and cut the
flesh lengthways into strips.
2-Put the garlic, capers, raisins, mustard, lime rind and juice, honey and coriander into a bowl.
Season with salt and pepper and whisk together.
3-Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until tender. Drain
thoroughly.
4-Return the pasta to the pan, add the peppers and dressing. Heat gently and toss to mix. Transfer
to a warm serving bowl. Serve with a few shavings of Parmesan cheese, if using.

New Spring Vegetable Salad

Ingredients:
Serves 4

675 g/ 1 ½ lb small new potatoes, halved
4OOg/14oz can broad beans, drained
115 g/4 oz cherry tomatoes
75 g/3 oz/l/2 cup walnut halves
30 ml/2 tbsp white wine vinegar
15 ml/1 tbsp wholegrain mustard
60 ml/ 4 tbsp olive oil
pinch of sugar
225 g/8 oz young asparagus spears, trimmed
6 spring onions, trimmed
salt and freshly ground black pepper
baby spinach leaves, to serve

1-Put the potatoes in a saucepan. Cover with cold water and bring to the boil. Cook for 10-12
minutes, until tender. Meanwhile, put the broad beans in a bowl. Cut the tomatoes in half and
add them to the bowl with the walnuts.
2-Put the white wine vinegar, mustard, olive oil and sugar into a jar. Season with salt and pepper.
Close the jar tightly and shake well.
3-Add the asparagus to the potatoes and cook for 3 minutes more. Drain the cooked
vegetables well. Cool under cold running water and drain again.
4-Add the asparagus, potatoes and spring onions to the bowl containing the broad bean
mixture. Pour the dressing over the salad and toss well. Serve on a bed of baby spinach leaves.
Thickly slice the potatoes and cut the spring onions in half.

Curried Eggs

Ingredients:
Serves 2

4 eggs
15 ml/ 1 tbsp sunflower oil
1 small onion, finely chopped
2.5 cm/1 in piece of fresh root ginger, peeled and grated
2.5 ml/ 1/2 tsp ground cumin
2.5 ml/ 1/2 tsp garam masala
7.5 ml/ 1 1/2 tsp tomato paste
10 ml/2 tsp tandoori paste
10 ml/2 tsp lemon juice
250 ml/8 fl oz/ 1/4 cup single cream
15 ml/ 1 tbsp chopped fresh coriander
salt and freshly ground black pepper
coriander sprigs, to garnish

1-Put the eggs in a pan of water Bring to the boil, lower the heat and simmer for 10 minutes.
2-Meanwhile, heat the oil in a frying pan. Cook the onion for 2-3 minutes. Add the ginger and
cook for I minute more.
3-Stir the ground Cumin, garam masara, tomato paste, tandoori paste, lemon juice and cream.
Cook for 1-2 minutes, then stir in the Coriander. Season with salt and pepper
4-Drain the eggs, remove the shells and cut each egg in half Spoon the sauce into a serving bowl,
top with the eggs and garnish with coriander sprigs. Serve at once.

Asparagus with Eggs

Ingredients:
Serves 4

450 g/l lb fresh asparagus
65 g/2/2 oz/5 tbsp butter
4 eggs
60 ml/4 tbsp grated fresh Parmesan cheese
Salt and freshly ground black pepper

1-Cut off any woody ends from the asparagus. Peel the lower half of the spears by inserting a
knife under the thick skin at the base and pulling up towards the tip. Wash the asparagus in cold
water.
2-Bring a large pan of water to the boil. Boil the asparagus until just tender.
3-While the asparagus is cooking, Melt a third of the butter in a frying pan. When bubbling,
break in the eggs and cook them until the whites have set but the yolks are still soft.
4-As soon as the asparagus is cooked, remove it from the water with two slotted spoons.
Place it on a wire rack covered with a clean dish towel to drain.Divide the spears between warm
individual serving plates. Place a fried egg on each and sprinkle with the grated Parmesan.
5-Melt the remaining butter in the frying pan. As soon as it is bubbling, but before it browns,
pour it over the cheese and eggs on the asparagus. Season with salt and
pepper and serve at once.