HOMECOOKING WITH TERESA

     These sardines are simple to make and delicious to eat. You can have them as a snack, one or two will be enough; as an entrée with a small salad, or as a main with chips and salad or something else. Serve them with a lemon wedge and you will be eating sardines even though you do not like the tinned ones! Ingredients 1 small bulb of fennel, with the leaves 1 cup fresh breadcrumbs or panko breadcrumbs 1 handful of lightly toasted pine nuts 1 handful of marjoram, oregano or parsley, leaves only a little grated parmesan or pecorino (optional) sea salt and freshly ground black pepper extra virgin olive oil 8 slices of pancetta or cured smoked bacon 8 fresh sardines, scaled, gutted and filleted 8 sprigs of rosemary or toothpicks Method Remove the leafy tops and stalk from the fennel. Put the leafy bits to one side and discard the stalks. Halve the fennel bulb, and finely chop with a knife, then put the crumbs into a bowl with the fennel, pine nuts and herbs. Season well and mix in 4 or

Today for dinner I made dried beans with prawns and clams. It's the first time I've made this dish and I did it a bit on my way.... It turned out great and now that I know where to find (frozen) clams... I'll be able to make it more often. I tried this recipe -without the prawns- in a small restaurant in Catalonia many years ago and I loved it.... Today it has brought back memories of that day. Ingredients   ½ kg clams  12 peeled prawns  2 x 400g cannellini beans  2 tomatoes, grated  1 small onion, finely chopped  garlic, finely chopped  parsley, finely chopped  200 ml white wine  olive oil  salt, pepper and paprika Preparation   Put a large frying pan on the heat, add the clams with 100ml of white wine, cover the pan and let the clams cook for about 5 minutes, or until the shells open. Put the clams and juices in a large bowl and set aside. In the same pan, add a little oil and fry the prawns for about two minutes or until almost cooked. Transfer the prawns into the bowl

'A crumbly oatcake base, a layer of fig jam, creamy Stilton cheese and a scattering of balsamic-caramelised walnuts… this is a cheese board like never before. The sweetness of the fig jam and walnuts balances the salty, savoury Stilton, and there’s enough of a mix of textures that each bite is different. This is a rich, decadent final course for a dinner party.' This definition of the recipe, was what made me think of making it to take to an engagement party to which we had been invited, and where we had to bring a vegetarian dish..... The response was varied, as there were people there who did not like 'blue' cheese, others who loved it, and others who mistook it for a sweet cake, and felt a bit confused with it..... We liked it very much, but when I make it again, I will serve it with a green salad with balsamic dressing, or as a dessert, part of a cheese table..... and, a thin slice is just sufficient!!! Ingredients 200 g oatcakes, broken in pieces 125 g unsalted but