Pate and Cornichon! 

A hearty German Breakfast! 

Salmon and DiIl Fishcakes written by Lindsey, produced by V�ro! 

François, and Lapin Pate!

Ginger and Cardomon Hake, with Beetroot and Potato Salad 

Duck a l'orange! 

Roast Pork, Roast potatoes and 2 Veg, with Crackling!  

SOFT AND SHARP INVOLTINI
for the sauce:
1 onion
1 clove garlic
half a teaspoon dried oregano
2 tablespoons olive oil
3 x 400g tins chopped tomatoes
2 teaspoons sugar
salt and pepper to taste
2 tablespoons extra-virgin olive oil
4 aubergines
olive oil for painting the aubergines (have plenty on hand)
ovenproof dish, approx. 30 x 21cm






for the stuffing:
100g bulgar wheat [I use couscous]
1 teaspoon dried oregano
350m boiling water
50g pistachios, roughly chopped
200g feta, crumbled
1 clove garlic, minced
1 fat or 2 thin spring onions, finely sliced
2 tablespoons capers (drained of vinegar)
1 egg
a pinch of cinnamon

for the top:
75g feta, crumbled
drizzle of olive oil
fat pinch of dried oregano
Peel and roughly chop the onion and press on the garlic with the flat of a knife to loosen the skin. Remove it and then sling onion, garlic and dried oregano into a food processor and blitz to a pulp. Cook in a deep, generous-sized pan (with a lid) in the 2 tablespoons of olive oil, over a medium to low heat, until softened - about 7 minutes. Add the tomatoes and the sugar, stir well, cover and turn down the heat, and let cook for about 20 minutes, checking often to see that the sauce is not bubbling too vociferously (and therefore sticking and drying out, or indeed both). Taste for seasoning, add salt and pepper or maybe a pinch more sugar if you feel it needs it, then stir again, add the extra-virgin olive oil, and take off the heat hut keep the cover on. Leave till you need it.
Cut the aubergines in thinnish slices lengthways and chuck away the two skin-covered edges: you need to be able to roll the aubergine lengths up later and so you need the full extent. It may sound wasteful, but I�m happy if I get 4-5 good slices per aubergine. [I peel them and use all the aubergine]. Put some oil into a bowl and using a pastry brush, paint each slice generously with the oil. [Using the cooker we have, I�m not generous with the olive oil and it works]. Then cook them on a hot griddle until bronzed, striped without and tender within. Or you can dispense with all the painting procedure and just fry the aubergine slices in a pan filled to about half a centimetre�s depth of olive oil. In either case, remove the cooked slices to sheets of kitchen towel to absorb excess oil. Cook all the aubergine slices this way and then, when cool, you can either begin the stuffing and rolling, or set them aside until you want to. If I�m doing this in advance, I line a dish with baking parchment, arrange a layer of aubergine slices on top, then cover with baking parchment, then another layer of aubergine and so on, until I�ve packed them all away. Cover with a layer of baking parchment and leave till needed.
I tend to stuff the aubergines shortly before cooking them. Measure the bulgar wheat into a bowl, add the dried oregano, pour over the water and cover with a plate. Leave to steep for 30 minutes. Meanwhile preheat the oven to 190�C / gas mark 5, and oil your ovenproof dish lightly.
When the bulgar wheat has had its time, pour it into a large sieve and press down to remove excess water. Leave for a few minutes till it�s cooled a little and then decant to a large bowl. [I don�t really bother with that since I use couscous]. Add about two-thirds of the chopped pistachios (you just need to leave some for sprinkling when serving), the crumbled feta, minced garlic, spring onions and capers. Stir to mix, but don�t be too heavy-handed about it: a few goes with a fork should be enough to combine everything. Beat the egg with the cinnamon and fork this in, too. I find it easier after that�s done just to weigh in with my hands, squeezing everything together so you�ve got a cohesive, nubbly stuffing in front of you.
Get out the aubergines and, one by one, place them in front of you, stalk end at the top, bulbous bottom nearest you. Add a dollop of stuffing at the bottom, roll up lengthways away from you and put each fat little bundle in the oiled dish as you go. When they�re all sitting there snuggly, pour over the tomato sauce, scatter over the 75g of crumbled feta, drizzle with oil, sprinkle over a little dried oregano and cook for 30 minutes. Remove from the oven and let stand at least 15 minutes before serving: this shouldn�t be piping hot. Scatter with the remaining pistachios before bringing it to the table.
Serves 4 as a main course.