Serves 4
INGREDIENTS
250 g/8 oz asparagus, cooked and cooled
125 g/4 oz or 4 slices smoked salmon
200 g/7 oz can tuna, drained
250 g/8 oz can artichoke hearts, drained
125 g/4 oz can sardines
125 g/4 oz mozzarella cheese, sliced
2 hard-boiled eggs, shelled and quartered
125-175 g/4-6 oz cooked peeled prawns
125 g/4 oz black olives
olive oil
salt and pepper
lemon wedges, to serve

Mixed Antipasti

wrap each slice of smoked salmon loosely around the middle of 3-4 spears of asparagus.

arrange all the other ingredients decoratively on a large platter. Season with salt and pepper and drizzle a little oil over the fish. Cover closely and refrigerate until required.

serve with lemon wedges.

Serves 4
INGREDIENTS
4 ripe pears
juice and finely grated rind of 2 oranges
4 tablespoons clear honey
4 small heads radicchio, cut into quarters
1 tablespoon walnut oil
125 g/4 oz Gorgonzola cheese, crumbled
pepper

Grilled Radicchio

Cut each pear into quarters lengthways and remove the cores. Place the pears in a single layer on a large double-thickness sheet of

kitchen foil, turning up the edges slightly. Mix the orange juice, rind and honey in a bowl. Pour over the pears. Bring up the edges of the kitchen

foil and press together to seal. Place the parcel in a heavy-based frying pan and cook over a moderate heat for about 15-20 minutes, or until the pears are tender.

Start to cook the radicchio about 6 minutes before the pears are ready. Brush the radicchio quarters with the walnut oil and cook under a

preheated grill for 2-3 minutes on each side.

divide the pears and their cooking juices between 4 plates. Add 4 radicchio quarters to each portion, then sprinkle with the crumbled

Gorgonzola and a little pepper. Serve immediately.

Serves 4
INGREDIENTS
1.2 litres/2 pints/5 cups vegetable or chicken stock
1 garlic clove, lightly crushed
2.5cm/1 in piece fresh root ginger, peeled
and cut into fine matchsticks 30ml/2 tbsp soy sauce 15ml/l tbsp cider vinegar 75g/3oz fresh shiitake or button
mushrooms, stalks removed and
thinly sliced
2 large spring onions, thinly sliced on the diagonal
40g/1/1/20Z vermicelli or other fine noodles 175g/6oz Chinese leaves, shredded a few fresh coriander leaves

Chinese-style Vegetable and Noodle Soup

Pour the stock into a saucepan. Add the garlic, root ginger, soy sauce and vinegar. Bring to the boil, then cover the pan and reduce the

heat to very low. Leave to simmer gently for 10 minutes. Remove the garlic clove from the pan and discard.

Add the sliced mushrooms and spring onions and bring the soup back to the boil. Simmer for 5 minutes, uncovered, stirring occasionally.

Add the noodles and shredded Chinese leaves. Simmer for 3-4 minutes, or until the noodles and vegetables are just tender. Stir in the

coriander leaves. Simmer for a final 1 minute. Serve the soup hot.

Serves 4
INGREDIENTS
1 tsp Chinese rice wine or dry sherry
4 tbsp vegetable oil
2 tsp cornflour (cornstarch) paste
1 tsp salt
115g/4oz mange-tout (snow peas)
Basic Stock or water, if necessary
225g/8oz pork fillet
115g/4oz white mushrooms
few drops sesame oil
1 tbsp light soy sauce
1 medium or 2 small carrots
1 tsp light brown sugar
1 spring onion (scallion)

Stir-fried Pork with Vegetables(1)

Cut the pork into thin slices each about the size of an oblong postage stamp. Marinate with about 1 tsp of the soy sauce, sugar, wine or

sherry and cornflour (cornstarch) paste.

Top and tail the mange-tout (snow peas); thinly slice the mushrooms; cut the carrots into pieces roughly the same size as the pork, and

cut the spring onion (scallion) into short sections.

Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until its colour changes. Remove with a perforated spoon and keep warm.

Stir-fry the vegetables for about 2 min­utes, add the salt and the partly-cooked pork, and a little stock or water only if necessary. Continue

stirring for another min­ute or so, then add the remaining soy sauce and blend well. Sprinkle with the sesame oil and serve.

Serves 4
INGREDIENTS
225g/8oz pork fillet, thinly sliced
1 tbsp light soy sauce
1 tsp light brown sugar
1 tsp Chinese rice wine or dry sherry
2 tsp cornflour (cornstarch) paste
115g/4oz firm tomatoes, peeled
1 spring onion (scallion)
4 tbsp vegetable oil
1 tsp salt (optional)
Basic Stock or water, if necessary

Stir-fried Pork with Vegetables(2)

In a bowl, marinate the pork with about 1 tsp of the soy sauce, the sugar, wine and cornflour (cornstarch) paste. Cut the tomatoes and courgettes (zucchini) into wedges and the spring onion (scallion) into sections.

Heat the oil in a preheated wok and stir-fry the pork for about 1 minute or until the colour changes. Remove with a perforated spoon and keep warm.

Stir-fry the vegetables for about 2 min­utes, add the salt if using, the pork and a little stock or water. Stir for another minute or so, then add the remaining soy sauce and blend well. Serve.

Serves 4
INGREDIENTS
225g/8oz Chinese leaves
115g/4oz baby corn cobs
115g/4oz broccoli
1 medium or 2 small carrots
4 tbsp vegetable oil
1 tsp salt
1 tsp light brown sugar
Basic Stock or water, if necessary
1 tbsp light soy sauce
few drops sesame oil (optional)

Stir-fried Mixed Vegetables(2)

Cut the vegetables into roughly similar shapes and sizes.

Heat the oil in a wok and stir-fry the vegetable for about 2 minutes.

Add the salt and sugar, and a little stock or water only if necessary, and stir for 1 minute. Add the soy sauce and sesame oil, if using. Blend well and serve.

Serves 4
INGREDIENTS
115g/4oz mange-tout (snow peas)
115g/4oz courgettes
115g/4oz white mushrooms
1 medium red (bell) pepper, cored and seeded
4 tbsp vegetable oil
1 tsp salt
1 tsp light brown sugar
Basic Stock or water, if necessary
1 tbsp light soy sauce
few drops sesame oil (optional)

Basic Stock or water, if necessary

Cut the vegetables into roughly similar shapes and sizes. Top and tail the mange-tout (snow peas) and leave whole if small otherwise cut in half.

Heat the oil in a wok and stir-fry the vegetable for about 2 minutes.

Add the salt and sugar, and a little stock or water only if necessary, and stir for 1 minute. Finally add the soy sauce and sesar oil, if using. Blend well and serve.