cook

serves 6 ingredients 500g/1lb 2oz dried chickpeas, soaked in cold water overnight 2 large carrots 1 large onion 3 cloves garlic 4 tablespoons extra virgin olive oil 1 teaspoon salt 2 tablespoons white wine vinegar freshly ground black pepper

serves 4–6 ingredients 75g/3oz dried red kidney beans, soaked in cold water overnight 75g/3oz dried black-eyed beans, soaked in cold water overnight 75g/3oz dried borlotti beans, soaked in cold water overnight 125ml/4fl oz vinaigrette 1 tablespoon chopped fresh coriander leaves 1 onion, sliced into rings salt and freshly ground black pepper

serves 6–8 ingredients 225ml/8fl oz vinaigrette 1 teaspoon granulated sugar 300g/11oz cooked long-grain rice 200g/7oz fresh spinach, thinly sliced 100g/4oz celery, thinly sliced 150g/5oz spring onion, thinly sliced 100g/4oz streaky bacon, cooked and crumbled

Serves 6 ingredients 600g/11⁄4lb canned cooked red kidney beans, drained 4 tablespoons butter 1 teaspoon vinegar 1⁄4 teaspoon dried ground bay leaf 1 egg 12 tablespoons dried breadcrumbs vegetable oil for deep-frying salt and freshly ground black pepper

serves 6–8 ingredients 300g/11oz long-grain rice 75g/3oz frozen peas 3 spring onions, sliced 1 green pepper, finely diced 1 red pepper, finely diced 275g/10oz canned sweetcorn kernels, drained 15g/1⁄2 oz fresh mint, chopped For the dressing 125ml/4fl oz extra virgin olive oil 2 tablespoons freshly squeezed lemon juice 1 garlic clove, crushed 1 teaspoon granulated sugar salt and freshly ground black pepper • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

serves 2 ingredients 175g/6oz couscous 50g/2oz cooked peas Pinch of curry powder 2 spring onions (sliced) 1 small egg (hard-boiled and chopped) 2 tablespoons olive oil 2 teaspoons lemon juice Salt and pepper

serves 4 ingredients 450g/1lb dried spiral pasta such as fusilli 125ml/4fl oz olive oil 2 tablespoons chopped pine nuts 2 tablespoons chopped fresh basil leaves 1 small onion, chopped 1 garlic clove, minced 900g/2lb skinless chicken thigh fillet, cubed 125ml/4fl oz red wine 1 tomato, diced 2 small carrots, chopped salt and freshly ground black pepper

serves 6–8ingredients 450g/1lb penne 100g/4oz fresh basil leaves 2 garlic cloves, crushed 50g/2oz Parmesan cheese, freshly grated 2 tablespoons pine nuts, toasted 75ml/3fl oz olive oil 250g/9oz cherry tomatoes, halved 1 small red onion, sliced into thin wedges 150g/5oz pitted black olives

serves 4 ingredients 450g/1lb thin veal escalopes, cut into thin strips plain flour, seasoned 50g/2oz butter 1 onion, sliced 125ml/4fl oz dry white wine 4 tablespoons chicken stock 175ml/6fl oz double cream 600g/11⁄4lb fresh spinach tagliatelle 3 tablespoons freshly grated Parmesan cheese salt and freshly ground black pepper

Pasta with caviar serves 4 ingredients 225g/8oz fresh vermicelli 75g/3oz unsalted butter 100g/4oz good-quality caviar 8 fresh chives, chopped 8 quail’s eggs, soft-boiled and peeled 1 lemon, thinly sliced