1. Cook all ingredients except cream in the butter for 5-10 minutes in a frying pan.
2. Liquidise mixture and add the cream and a dash of sherry or brandy. Allow to cool.
1. Cut meat off chicken and boil skin and bones for stock. Fry meat slightly in hot lard. Add to stock.
2. Add tomatoes, parsley, green pepper, onion and garlic. Season and add wine. Cook for 10 minutes.
3. Dissolve saffron in 1tbsp of stock and add to chicken. Add sauce now and bring to boil. When chicken is nearly cooked add rice and cook for 1/2 hour.
4. Add peas and decorate with strips of red pepper
Preparation time: 20 minutes
Cooking time: 1 hour
1. Thinly slice the aubergine. Brush each side with a little oil and grill for 2-3 minutes or until golden on each side. Place on kitchen paper to absorb any excess oil.
2. Meanwhile, mix the grated parmesan cheese with 1 level tsp of marjoram. Dip the chicken in beaten egg and then in the cheese mixture. Place on a flat baking sheet. Cover and chill in the fridge for 10-15 minutes.
3. Roughly chop the onion. Heat 1 tbsp oil in a nonstick saute pan and gently cook the onion and crushed garlic until softened and golden. Stir in the tomatoes, tomato paste, remaining marjoram, a pinch of sugar and seasoning. Bring to the boil and simmer for 1 minute. Pour into a 2 litre/31/2 pint shallow ovenproof dish.
4. Place the chicken, aubergine slices and mozzarella cheese in overlapping rows over the sauce.
5. Bake at 190C/375F/Gas 5 for 40-45 minutes or until the chicken is cooked through and the cheese is golden brown. Serve immediately with a crisp green salad.
Serves 6
1. Pre-heat oven to 190C/375F/Gas 5.
2. Crush the coriander seeds finely then mix with the marmalade, garlic and lemon juice.
3. Skin the chicken joints and place them in a roasting tin. Then make several cuts in the flesh, using a sharp knife, and rub salt and ground black pepper into them
4. Spread the marmalade mixture over the chicken joints and into the cuts and bake the chicken on a high shelf for about 40-45 minutes.
5. Serve with jacket potatoes and a green salad.
Serves 4
1. Heat oil in a frying pan and add onion. Stir constantly over heat until onion is lightly browned.
2. Add mince and garlic. Stir over high heat until well browned. Add flour and curry powder and stir for 1 minute.
3. Add stock cube, water and tomato paste, stir constantly until mixture boils and thickens.
4. Add apple and potato, reduce heat and simmer, covered, for 15 minutes or until potato is tender.
5. Serve with rice.
Serves 4