Preparation time: 10 minutes
1. Drain the beans and crumble the cheese. Remove the stalks from the mint and chop the leaves.
2. Mix together all the ingredients and serve.
Serves 4
1. Fry onion and chopped or crushed garlic. Meanwhile boil sliced courgettes in salted water until just beginning to soften.
2. To frying pan add paprika, tomato puree, rosemary, mixed herbs and flour. Stir round for 2 minutes then gradually add stock and tomatoes, until it begins to thicken.
3. Drain courgettes and add frying pan mix to courgettes. Sprinkle with grated parmesan and microwave or cook in medium oven for about 20 minutes.
4. Can be refrigerated overnight to develop flavour.
Serves 4
1. Peel the potatoes and cut them into thin slices, then soak in cold water for 10 minutes. drain and pat dry
2. Prepare a cheese sauce. Heat the milk and double cream, then pour onto a paste made with 2 tbsp water and the cornflour. Stir in the grated cheese and simmer over a moderate heat, stirring constantly, until the cheese has melted and the sauce thickened. Season with salt, black pepper, nutmeg and cayenne pepper, then remove from heat.
3. Heat oven to 200C/400F/Gas 6.
4. Butter a medium-sized gratin dish generously. Cover the base with a layer of overlapping potatoes and season with salt, freshly ground black pepper and nutmeg.
5. Spoon one-third of the cheese sauce over the potatoes. Cover with another layer of overlapping potatoes and seson again with salt, pepper and nutmeg. Cover with half the remaining cheese sauce, and top with a third layer of overlapping potatoes. Season again and spoon over the rest of the cheese sauce. Dot with diced butter and bake for 15 minutes.
6. Reduce the oven heat to 190C/375F/Gas 5. Cover the potatoes with foil and continue to cook for 35 minutes. Remove from the oven.
7. Just before your guests sit down to lunch, remove the foil and return the dish to the oven for 20 minutes until crisp and golden on top.
5 oz red split lentils
1. Heat the oil then slowly fry the onions and garlic until golden. Add the chillies and spices then cook for a minute more.
2. Stir in the lentils, tomatoes and water then cover and simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking.
3. Taste to see if the lentils are tender then add the chopped spinach, coriander, mint and seasoning. Simmer for 5-10 more.
4. Serve with rice and chutney.
Serves 4
Mix all together and spread in china flan dish or similar.
scatter with flaked almonds.
Bake at 180 for 15 mins until heated through.
serve with corn chips for dipping