This is so easy and quite delicious.
– Boil some cabbage leaves just for a few minutes (“blanching”)
– Choose the biggest leaves to be stuffed and chop the remainder.
– Mix together some sausage meat, the chopped cabbage, and two eggs.
– Add some flavoring, I use garlic and a lot of sage but you can use your imagination, ginger and chili works well, mustard too.
– stuff two cabbage leaves with the sausage meat mixture
– roll up into little packets
– place in an ovenproof dish and half fill with white wine or stock
– cook for 30 minutes in a moderate oven

You can cook almost anything with this method, it’s rather fun.
– Baste some chicken breasts in a mixture of lemon juice, honey, soy sauce, chilli pepper and olive oil. Leave to marinate for a while.
– Line the bottom of a heavy wok with a double layer of aluminum foil.
– Place a mixture of tea leaves, rice, sugar, mixed whole chinese spice, a cinnamon stick and place on the heat. Because of the smoke, it’s best to do this recipe outside if possible, otherwise make sure you put the kitchen fan on. Place a grill in the wok over the dry ingredients and cover.
– When the wok starts smoking, place the chicken breasts on the grill, cover and leave for 30 minutes. If there is too much smoke, lower the heat.
– Serve hot or cold with a salad.

Try smoking fish in this way, or sliced dick breast. Use just tea leaves and sugar to make the smoke if you want a more delicate flavor.

– fry some chopped smokey bacon or lardons
– add some chopped onions and carrots
– add a little red wine and some crushed tomatoes
– add a tin or two of cooked beans (depending on how many people you are cooking for)
– add some sage, rosemary and parsley, season and simmer for ten minutes
– place everything in an ovenproof dish and add sausages and some chunks of bread (diced)
– cook in the oven (200 degrees C) for an hour
– remove from oven and add spinach shoots, mix well before serving, the spinach gets cooked with the heat from the bean dish