Sole fillets in a sweet and sour sauce

SM 2002-04 p.58 [01.053.02]
Serves 6 as part of antipasto or 4 as light lunch.
Advance preparation–marinate for at least 24 hours
Vinegar–red or white wine; nuts–pine kernels; cinnamon–ground; cloves–whole; pepper–black peppercorns

Moroccan-spiced lamb with courgette couscous

SM 2002-04 pp.63–64 [01.051.02]
Advance preparation: needs to marinate for at least 6 hours.
Lamb–neck fillets; coriander–paste, ground, and fresh; cumin–ground; wine–white; pepper–cayenne.

Grilled chicken broth with chilli and lemon

SM 2002-04 p.48 [01.050.01]
Serves 2

Marinated smoked mackerel with chicory salad

SM 2002-08 p.67 [01.030.02]
Serves 2

Lamb steaks in a fresh mint marinade with mint butter

SM 2002-09 p.73 [01.023.02]
Serves 2
Marinate: at least 1 hour; Vinegar: white wine vinegar.

Blackberries in cassis

SM 2002-09 p.44 [01.019.03]
Serves 4
Marinate: needs to soak for a couple of hours.