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2 packets of spinach
4 eggs
2oz of butter
1 tablespoon of olive oil
Good pinch of freshly ground nutmeg
Salt and freshly black pepper
3 parsnips
1 large leek
Bunch of fresh basil

Chop and boil the parsnips and leek in salted water until very tender, and drain thoroughly
Tear the basil leaves into small pieces
Add the basil to the parsnips and leek together with 1oz of the butter
Season with freshly ground black pepper

Wash the spinach.
Season with salt and freshly ground black pepper
Wilt in a large saucepan in just the water clinging to the leaves.
Drain thoroughly and squeeze out the excess moisture by twisting in a clean dry cloth.
Sprinkle with nutmeg.

Using a ricer (if you haven?t got one, mash instead) and arrange the vegetables around the edge of a fairly large oblong dish to form a nest in the middle.
Into the nest spoon and arrange the wilted spinach.
Fry four eggs in the remainder of the butter and place one on the top of each quarter of the nest.

Serve immediately.


1 French bread stick
4oz butter
10oz of mild Gouda or Emmertal cheese
5oz garlic sausage
For garnish
Little Gem lettuce
Cherry tomatoes

Cut the French stick into slices but only cut 3/4 of the way through so that you can insert the fillings in between the slices.
Tricky bit- butter one side of each slice (butter needs to be soft to do this).
Place a slice of the cheese and a slice of the garlic sausage into each slot.
Wrap the loaf in aluminium foil and bake in a preheated oven at 220 degrees for 20 minutes.
After 15 minutes take out of oven fold back the foil and return to oven for final 5 minutes to brown.
Place on a long dish or platter and garnish with shredded lettuce and whole cherry tomatoes.


2lbs tomatoes
1 pt milk
1 tbsp cornflour
1 tbsp garlic puree
1 onion
1 tbsp tomato puree
bay leaf
optional basil leaves
salt and black pepper

Cut the tomatoes into quarters.
Chop the onion.
Mix the cornflour with a little of the milk and add to the rest of the milk.
Combine these ingredients in a saucepan with the garlic puree, bay leaf and basil leaves.
Bring slowly to a simmer to avoid curdling and simmer gently until the onions and tomatoes are soft.
Strain through a sieve, add the tomato puree, season to taste with a good pinch of salt and grinding of black pepper.
Return to the heat and bring back to the simmer.
Serve with warm ciabatta rolls.
An optional swirl of cream before serving adds a touch of luxury!

If you like a little background heat add a few chilli flakes.
If you don't like your guests add a lotof chilli flakes!!!

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