The following recipes serve 4 people unless otherwise stated. Where
possible, harvest your own ingredients or use fresh, organic produce.
Take care to wash ingredients thoroughly.




taboule (left)

This dish can be served as a starter or a main course. To serve as a main course, double the amount of bulgar wheat in the recipe and add olives, preserved lemon slices (page 00), diced cucumber and a few chopped hard-boiled eggs.

120 g bulgar wheat (or cous cous)
Salt and pepper
10 tablespoons olive oil
Juice of 1 lemon
300 g parsley, finely chopped
100 g mint, finely chopped
3 medium shallots or spring onions, chopped
To serve: 1⁄2 lettuce and 2 tomatoes, diced

Soak the bulgar wheat in warm water for about 15 minutes (or as indicated on the packet). In a sieve, drain well, pressing the grains to remove any excess water. Put the bulgar wheat in a bowl and add the salt, pepper, olive oil and lemon juice. Allow the bulgar wheat to absorb the dressing, then add the parsley, mint and shallots or spring onions. Refrigerate for 24 hours and then serve on a bed of lettuce garnished with the tomatoes.




Avocado tartar (left)

This can be served as a dip with carrot sticks or on toast.

2 avocados, peeled and stoned
2 shallots, finely chopped
1 tablespoon finely chopped tarragon
1 tablespoon finely chopped chervil
Juice of half a lemon
Salt and pepper

Put the ingredients in a blender and whizz. Refrigerate before serving.








stuffed peppers (left)

225 ml salted water
115 g basmati rice, rinsed
2 green peppers
2 red peppers
1 large tomato, chopped
1 tablespoon chopped tarragon
100 g green and/or black olives, stoned and chopped
1 clove garlic, crushed
1 teaspoon oil or butter
Salt and pepper

In a medium saucepan, bring the salted water to the boil. Add the rice and cook, covered, over a low heat for about 20 minutes or until the water is fully absorbed. Slice the tops off the peppers, remove the core and seeds and set aside. Stir the remaining ingredients into the cooked rice. Fill the peppers with the rice mixture and replace the tops. Put into an oiled, ovenproof dish and cover. Bake in a preheated oven at 180ºC/gas mark 4 for about 35–40 minutes or until cooked.





chicken breasts with celeriac mash (below)

4 skinless chicken breasts
Pepper
4 lettuce, large spinach or sorrel leaves
8 slices smoked streaky bacon
Oil to fry

For the mash:
1 celeriac, peeled and cut into chunks
Same weight of potatoes, peeled and cut into chunks
A little hot milk
Olive oil or butter to taste
Salt and pepper

Make a slit the length of the chicken breasts and open like a book. Grate pepper into the opening and cover with a lettuce, spinach or sorrel leaf. Close up the breasts and wrap each one in two pieces of bacon. Secure with a toothpick. Refrigerate until ready to use. In two large saucepans, boil the celeriac and potatoes separately until cooked. Drain and transfer into one large pan. Cover with a clean folded tea towel to absorb any steam. Mash the vegetables together, beat in a little hot milk, olive oil or butter to make a creamy consistency and season to taste. Keep warm. In a frying pan, heat the oil and cook the chicken breasts for about 12 minutes or until they are brown on all sides and the juices run clear. Serve with the celeriac mash.





watermelon and summer fruits (left)

1 small watermelon
Blackberries (frozen if out of season)*
Raspberries*
Strawberries*
Crushed ice
Caster sugar to taste
2 tablespoons orange-blossom water (available in health shops and
supermarkets)

* Use one quarter of the weight of the watermelon of each fruit.

Cut off the top of the watermelon and spoon out all the flesh. Remove
the seeds and cut the flesh into rough cubes. Mix with the other fruit and
a small amount of crushed ice. Use this fruit mixture to fill up the shell of the watermelon. Sprinkle on caster sugar and orange-blossom water. Alternatively, serve the fruit salad in individual bowls.