Stud 1 onion with the 4 cloves and add, along with 5 of the garlic cloves and 1 bouquet garni.
Slice and sauté 2 leeks and 1 onion; add to sauce with the remaining chicken from the wings and carcass, plus a handful of tarragon.
To serve four: Gently fry 1 onion and 1 stick celery – both finely diced – in 6 tbsp olive oil until soft and fragrant.
Peel and halve 1 onion and add it to the pan with a little olive oil, the chilli and the coriander seeds.
To mixture, add 1 large tomato, cored, seeded and diced; 1 onion, peeled and diced; and 1 jalapeo or other hot green chili, stemmed, seeded and minced.
Makes 12 3 sweet potatoes Olive oil 1 can black beans A pack of taco seasoning 1 onion 2-3 bell peppers 12 wholewheat soft tortillas Salsa Cheddar, grated Guacamole 1 Preheat the oven to 190C/375F/gas mark 5.
Dice 1 onion and 2 fennel bulbs, then cook in 1 tbsp olive oil with a pinch of sea salt on a low-medium heat, until soft and beginning to caramelise.
70g butter 2 tbsp olive oil 1 onion, finely chopped 200g cassava flour A pinch of salt 1 Melt the butter and oil in a large, heavy-based frying pan.
An embellishment if you like is to start off with a richer stock by adding 2 leeks, 2 turnips, 2 tomatoes, skinned and quartered, 1 onion and a clove of garlic at the beginning.
Serves 2-4 400g waxy potatoes 1 onion 50ml olive oil 4 eggs Salt and blackpepper 1 Thinly slice the potatoes to about 5mm thickness and dry well with kitchen roll.
Recipes courtesy of Riverford Organic Farm (Riverford.co.uk) Potato rosti Ingredients to serve 4 4 potatoes 1 onion salt & pepper oil for frying Peel and grate potatoes, squeezing out the moisture.
