Henry's Lyonnaise salad

SM 2002-01 p.51 [01.075.01]
Serves 2
Preparation / Cooking time: about 1h 20m all told
Sausages: Polish kabanos - could use spicy Italian smoked sausage instead
Lentils: Puy
Mustard: Dijon
Vinegar: Red wine

Sardine pasties

SM 2002-02 pp.70, 72 [01.067.02]
Serves 4
Preparation / Cooking time: 1h

Sirloin steak, tarragon sauce and courgette fries

SM 2002-03 p.86 [01.063.02]
Serves 2
Vinegar: red wine. Cheese: Parmesan.

Spaghetti with anchovy and onion sauce

SM 2002-04 p.58 [01.053.01]
Serves 4
Parsley–fresh

Broccoli and cauliflower with bagna cauda sauce

SM 2002-10 p.101 [01.013.02]
Serves 2
Olives: black; Peppers: mild pepperdew.

Onion and Gorgonzola pizza bianca

SM 2002-10 p.69 [01.008.02]
Cheese: Gorgonzola, Buffalo Mozarella

Roast rack of lamb with anchovy and thyme

2006-05 p57

Mediterranean red and wild rice salad

SM 2002-08 p.58 [01.029.02]
Serves 4
Peppers: red or pimiento; Mustard: Dijon; Vinegar: red wine

Baked mozzarella with prosciutto

SM 2002-08 p.42 [01.028.01]
Serves 2 as light lunch or substantial starter

Fresh tuna Nicoise salad

SM 2002-09 p.62 [01.022.01]
Serves 6
Tuna: tuna steak; Artichokes: tinned artichoke hearts.

Pasta con la mollica (spaghetti with fresh breadcrumbs, anchovies and parsley)

SM 2002-12 p.79 [01.017.03]
Serves 4 as first course

Rustic duck stew

Duck breast and leg
SM 2002-12 p.71 [01.015.01]
Wine: white; Tomatoes: tinned; Onions: large and pickling / shallots; Cheese: Parmesan.
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