The Family Cook Book

Lisa did this for me last night. It's is an alternative way of doing lentils to go with the salmon fillet wrapped in prosciutto but it could also make a nice accompaniment to a piece of roasted Chicken. Ingredients Puy lentils Handful of chopped herbs (basil or flat leaf parsley) ex virgin olive oil method Cook a genorous helping of lentils in boiling water according to the instructions on the pack (do not salt the water as it will break the lentils down). However make sure you don't over cook them ... about 15 mins will be plenty. Allow the lentils to cool and mix with the herbs. Now mix the lentils with the rocket you are aiming for a balance of about two thirds rocket one third lentils. Now dress with ex virgin olive oil and season genorously with salt and pepper.

Last sunday we had one of those lovely family get togethers that sunday lunch is made for. Three generations, two grandmas and all our lot bar Gus. One of the best joints to cook for such an occasion is, in my opinion, a loin of pork .... or to be more precise a boned, scored rib end loin of pork. You need a butcher to do this for you ... ask him for the following A boned rib-end loin of pork weighing about 6-7lb (it's about half the loin) then ask him to score the skin well and cut between the meat and the skin leaving a flap (you're going to put stuff underneath) also ask him to give you some of his string so that you can tie it yourself. and make sure you get the bones. Ingredients 4tbs fennel seeds 10 cloves garlic 3tbs maldon salt flakes (not fine table salt you'll kill yourself!) a handful of chopped root veg (carrot, parsnip etc) Juice of 1 lemon 3tbs olive oil half glass of red wine 250 ml of vegetable stock (marigold is good) method pre heat oven to 220 degrees bas