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Ingredients750g octopus1 head of garlic3 bay leaves3 sprigs of thyme1 chilli175g white wine2 onions4 tbs olive oil250g risotto rice200g peeled and chopped tinned tomatoes 2 tbs chopped flat parsley1 tsp pimento (piccante)1 tsp chopped garlic1 tbs lemon juice½ tsp flaked sea salt

Method● Rinse the octopus in cold water. Place it in an oven tray on top of the bulb of garlic sliced in half, the bay leaves, thyme, chilli and white wine. Cover and seal with aluminium foil and then place in a medium oven (150ºC) and cook for one hour. Test with a sharp pointed knife for tenderness. ● Once the octopus is cooked, remove from the tray and leave to cool. Strain the cooking juice, saving the two pieces of garlic. Peel and chop the onion very finely. In a large casserole warm half the olive oil and add the chopped onions, letting them stew very gently for 15 minutes. Add the rice, season well and stir until the rice starts to stick before adding the tomatoes and stirring those in turn. Squeeze the sweet pulp out of the cooked garlic cloves and add these to the rice before slowly adding the cooking liquor. Proceed to make a risotto in the usual way, adding water at the end if there is insufficient cooking liquor to cook the rice.● While the risotto cooks, separate the octopus tentacles, cutting them in half if they are very large, and cut the heads into four pieces. Toss these pieces with the remaining olive oil. In a large bowl, make a paste from the parsley, pimento, chopped garlic, lemon juice and salt. ● Just before the rice is cooked, heat a flat dry griddle pan until quite hot and lay the octopus pieces in it, letting them sear for two minutes before turning them and searing on the other side. Once hot and nicely browned, remove and place in the bowl with the parsley mixture. Serve the risotto on to six plates with the griddled octopus pieces on top.

Cut bacon into dices, then cook in a pot over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden (about 10 minutes). Add wine and boil until reduced by half (1 to 2 minutes). Cook spaghetti in a 6 to 8 quart pot of boiling salted water. While pasta is cooking, whisk together eggs, Parmesan, Pecorino, 1 teaspoon coarsely ground black pepper and 1/4 teaspoon salt in a small bowl. Drain spaghetti “al dente” and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

bacon; 1 medium onion finely chopped; 1/4 cup dry white wine; 400 gr spaghetti; 3 large eggs; Parmisan cheese finely grated (3/4 cup); Pecorino Romano cheese finely grated (1/3 cup); Moliterno Pecorino cheese; 1 teaspoon Sechuan black pepper; 1/4 teaspoon salt

6 large prawns, butterflied, shells on, but heads removedpinch sea salt drizzle vegetable oillarge handful fresh coriander1 lime, juice onlyFor the sweet and sour sauce4-5 tbsp white wine vinegar3-4 tbsp caster sugar4cm/1in piece fresh ginger, unpeeled1 mild red chilli, finely choppedMethod1. To butterfly the prawns, first remove the head by twisting it off, then discard. Don't remove the shell. Place the prawn on its back on a cutting board. Using a small, sharp knife, cut through the centre of the body from below the head down to the tail. Don't cut all the way through the flesh. Repeat with the remaining prawns.2. For the sweet and sour sauce, pour the vinegar into a small pan (not aluminium) over a medium heat. Add the sugar and heat through.3. Slice the ginger into thick slices and add to the sauce in the pan.4. Slice the chilli and add to the pan. Simmer the sauce until the sugar is dissolved and the sauce is reduced and sticky - about five minutes. Taste and adjust flavour as needed by adding a touch more sugar or vinegar, as necessary.5. Meanwhile, heat a ridged grill pan until hot. Sprinkle the sea salt over the prepared prawns. Pour over the oil, then rub it into the prawns.6. Place the prawns on the hot grill pan and grill until cooked through and slightly charred (this will take about 2-3 minutes). Press down lightly with tongs to ensure even cooking. Turn the prawns over and cook for another 2-3 minutes on the other side.7. Chop the fresh coriander. When the prawns are cooked, transfer them into the pan with the reduced sauce.8. Add the coriander and a squeeze of fresh lime juice to the pan.9. Stir together until the prawns are coated in the sauce. Serve straightaway.

1 tablespoon olive oil 1 onion, chopped Finely grated zest and juice of 1 large orange 1 teaspoon ground fennel seed 1 pinch crushed red pepper flakes 5 large tomatoes or 15 plum tomatoes, skinned and chopped 2 tablespoons tomato paste 2 tablespoons chopped fresh basil leaves 2 cloves garlic, minced or pressed 2 pounds sea scallops, trimmed and washed 2 teaspoons cornstarch 1/3 cup heavy cream

1. In a large, deep, heavy skillet, heat the olive oil. Add the onion and cook over moderate heat until softened, about 1 minute. 2. Add the orange zest, fennel seed, crushed red pepper and cook another 30 seconds, stirring constantly. Add the tomatoes and cook until sauce simmers. Add the tomato paste, a sprinkling of salt and pepper, basil and garlic and simmer another 2 minutes. 3. While the sauce is simmering, cut the scallops in half or quarters, depending on the size of the scallops. Add the scallops to the simmering sauce and cook until the scallops are barely firm, about 2 to 3 minutes. Transfer the cooked scallops with a slotted spoon to a serving bowl. 4. Bring the sauce in the pan to a boil and boil vigorously for 2 minutes. 5. Meanwhile, whisk the starch with the cream until smooth. Whisk into the boiling sauce and return to a simmer. Pour this sauce over the scallops.

50g/2oz plain flour25g/1oz buckwheat flour1 level tsp ground cinnamon2 eggs1x200ml tub crème fraîche1 large Granny Smith apple2 tbsp calvadosTo make the pancakes:50g/2oz melted butterTo serve:caster sugar2 tbsp calvadosdouble cream, well chilledYou will also need a small, solid frying pan.

Begin by peeling and coring the apple then cut it into quarters and grate it on the coarse side of the grater into a bowl. Then toss the grated apple around in 2 tbsp calvados and leave it aside for 10 minutes. Meanwhile, sift the flour, buckwheat flour and cinnamon into a bowl. Then in a separate bowl or jug, whisk the eggs and crème fraîche together, then gradually whisk this into the flour mixture using an electric hand whisk until you have a smooth, lump-free batter. Then stir in the apple and calvados.Before you make the pancakes put a large plate in a warm oven or a warming-drawer so that as you make them they can be kept warm, covered with some foil.To make the pancakes, melt the butter in the frying pan, then tip it into a cup. To make your first pancake, heat the pan over a medium heat until it is really hot then use 1 tbsp of the batter to make each pancake, cook until it becomes crisp at the edges and is a lovely golden colour underneath, then, using a palette knife or spatula, turn the crêpe over and cook the other side until crisp and golden (this should take about 45 seconds on each side.)Remove the crêpe to a warm plate. Use a wodge of kitchen paper to lubricate the pan again with melted butter, then continue cooking the pancakes until the batter is all used up. When you are ready to serve the pancakes, transfer them to warmed serving plates, giving each person three or four, lightly dusted with caster sugar. Then combine the cream and calvados, put a little on each serving and hand the rest round separately. For a special occasion you could flame these by leaving them piled on a large plate, dusting with caster sugar, then warming 3 tbsp of calvados in a small pan - light it with a match and pour the flaming calvados over the pancakes. When the flame has died down serve each person three or four pancakes with pouring cream, served separately.

Gratin Dauphinois - 1 kg (2.2 pounds) potatoes, a mix of waxy and baking potatoes (if you prefer to use only one type, pick waxy potatoes, not too firm) - 500 ml (2 cups) milk (whole or part-skim, not skim) - 1 1/2 teaspoons salt - freshly grated nutmeg - 1 clove garlic, sliced lengthwise - 3 tablespoons finely chopped chives (optional) - 60 ml (1/4 cup) heavy cream (marketed as double cream in the UK and crème fraîche liquide in France) Serves 6 as a side dish. Peel the potatoes, rinse them briefly, and slice them thinly (about 3mm or 1/10th of an inch) and evenly. (A food processor or a mandoline come in handy at this point.) Do not rinse after slicing, or you will lose all that precious starch. Combine the sliced potatoes, milk, salt and a good grating of nutmeg in a saucepan. Bring to a simmer over medium-low heat, and keep simmering for 8 minutes, stirring the potatoes and scraping the bottom of the pan regularly to prevent sticking/scorching. The milk will gradually thicken to a creamy consistency. While the potatoes are simmering, preheat the oven to 220°C (430°F) and rub the bottom and sides of a medium earthenware or glass baking dish (I use an oval dish that's 26 cm/10 inches at its widest, and 2 liters/2 quarts in capacity) with the cut sides of the garlic clove. Transfer half of the potatoes into the baking dish, sprinkle with the chives if using, and drizzle with half of the cream. Add the rest of the potatoes, pour the cooking milk over them, and drizzle with the remaining cream. Bake for 35 to 40 minutes, until bubbly on the edges and nicely browned at the top. Let stand for 5 minutes before serving. You can also bake the gratin a few hours ahead, let cool, and reheat for 15 minutes in a 220°C (430°F) oven before serving