2 large spare rib or chump chops, about 1 cm thick
25 grams butter
1 tablespoon olive oil
2 large cloves garlic, crushed
1 glass white wine
150 ml double or whipping cream
1 ½ tablespoons whole grain mustard
1 ½ tablespoons Dijon mustard (smooth)
8 cornichons, chopped

Rub the chops all over with salt and pepper.  Put the butter and oil in a shallow pan set over a moderate to high heat and, when they start to froth a little, add the crushed garlic and seasoned chops.  Leave to brown, then turn and brown on the other side.  Lower the heat and continue cooking until the chops are no longer pink when cut into.

Lift out the chops, transfer to a warm serving dish and keep warm.  Pour off most of the oil from the pan leaving the sediment behind, then turn up the heat and add the wine.  Let it boil for a minute or so, scraping the sticky sediment in the pan and letting it dissolve.  Pour in the cream, swirl the pan about a bit, then let it bubble up a bit before adding the mustards and the chopped cornichons.

Taste for seasoning; you may need a little salt and possibly black pepper.  The sauce should be piquant and creamy.  If you want, you can garnish the sauce with a few drops of liquor from the cornichon jar to sharpen it up.  Pour the sauce over the chops and serve.  Enough for two with mashed or unbuttered potatoes.

8 pork chops
2 onions
1 green pepper
brown sugar
1 tablespoon raisins
1 tablespoon vinegar
2 apples
sage
salt & pepper
flour
chicken stock

Brown the chops.  Lay in a casserole.  Sprinkle with sage, salt and pepper.  In a pan fry onions and green peppers.  Add chicken stock to make a gravy, sufficient to cover.  Thicken with flour.  Peel core and slice the apples.  Lay the slices on top of the chops and add raisins.  Sprinkle with vinegar and brown sugar.  Pour the gravy over the chops. Bake for 1 hour at 180°C.

500 grams chicken livers
20 ml olive oil
5 grams ground cumin
5 grams paprika
1 bay leaf
salt & pepper
3 grams ground peri peri spice
2 onions, chopped
3 cloves garlic, crushed
15 ml freshly squeezed lemon juice

Fry the livers in the olive oil until brown.  Add the spices and seasonings and stir well.  Add the chopped onion and garlic.  Fry for 5 minutes more.  Add the lemon juice and simmer gently until cooked.

1 bunch fresh spinach, white parts removed, chopped and blanched.
1 carton cottage cheese (200 grams?)
3 eggs, beaten
3 Tablespoon flour
250 grams grated cheddar cheese
125 grams melted butter
Seasoning

Mix all the ingredients together, with a spoon.  Place in a greased casserole.  Bake at 180°C for half an hour.  It should be light and fluffy and not dried out.

300ml plain yoghurt
1 thumb's length of fresh ginger, peeled and finely chopped
1 green chilli, finely sliced
125ml (1/2 cup) chopped dhania leaves, plus more for garnish
2 tsp ground jeera (cumin)
1 tsp chilli powder
1 heaped Tbs masala (curry mix of your choice)
2 tsp ground turmeric
1 kg mutton, cut into pieces
15ml (1 Tbs) ghee or butter
1 1/2 tsp jeera (cumin) seeds
1 1/2 tsp mustard seeds
6 cardamom pods, cut open and their seeds removed (use the seeds, Daisy)
2 bay leaves
2 sticks cinnamon or cassia
3 large onions, finely chopped
2 fat cloves garlic, finely chopped
60ml (4 Tbs) boiling hot water
2 tsp salt, or more (to taste)
1 large onion, halved and then sliced thinly, and some butter or ghee to fry

2 cups (500ml) cooked basmati rice
250 ml (1 cup) rice water
A pinch of saffron for the rice


First pour the yoghurt into a large bowl and add the ginger, chilli, chopped
dhania (coriander) leaves, ground cumin, chilli powder, masala and ground
turmeric. Add a little salt to taste and mix well, then put in the mutton
pieces and coat the meat well. Leave aside for an hour or more to marinate.
There's nothing to stop you having done this hours earlier for longer
marination.

Make the rice and keep aside, adding a pinch of saffron or turmeric to the
water (if you have not already done so). Retain a cup (250ml) of the rice
water.

Melt the ghee and add the whole jeera, cardamom and mustard seeds, bay
leaves and cinnamon sticks. When the seeds start to crackle, add the chopped
onions and garlic, and saute until the onions are soft. Add the meat,
including the yoghurt marinade, and braise for a few minutes. Add about 60ml
(4 Tbs) boiling water. Season to taste with salt. Cook this on a low heat
for about 30 minutes, then remove from the heat and add a layer of parboiled
potatoes (if using), then top that with a layer of rice. Fry the remaining
sliced onion in ghee or butter until golden brown, and sprinkle over the
rice. Pour the rice water over the top, carefully, cover and simmer for as
long as it takes for the mutton to become tender, which could take up to two
hours. It must be on a low heat so that it does not catch at the bottom. If
it appears to be drying out, add a little more boiled water, but not too
much.