This was an improvised dish made on the plancha griddle, it turned out to be very tasty.
– Cover some chicken breast with cling film and bash them out flat with a rolling pin.
– Place the chicken in a marinade of lime juice, olive oil, honey, soy sauce, crushed peppercorns and crushed coriander seeds.
– Marinated for an hour or two, more if you want.
– Heat the griddle until it’s really hot.
– Grill the chicken breasts twisting once (to give them a pretty criss-cross pattern and turning once. Baste with the marinade from time to time.
– Gently heat any remaining marinade separately in a small saucepan to pour over the chicken when serving.
– To accompany, I grilled some quartered mushrooms on the side of the plancha (see photo).
I served with mashed potato and cherry tomatoes.

This is a classic French dish which I have been making for a long time. I used to do it in the pressure cooker but I find that slow cooking in the oven works best.
– It is best to marinate some chunks of stewing beef in red wine overnight in the fridge but this is not essential.
– Fry some onions and stewing beef. If you have marinated the beef, pat it dry with some kitchen roll first (keep the marinade).
– Add some nutmeg, cinnamon, and chopped garlic. Add some flour and briefly stir so as to coat the meat.
– Add some red wine and some stock to almost cover the meat. If you have marinated the beef, use the marinade.
– Add some sliced carrots, two or three squares of dark chocolate, salt and pepper. Bring to the boil.
– Place in an oven proof casserole dish and cook in a medium oven (160°) for about two hours (or more) until the meat is very tender.
– About 10 minutes before the end of cooking I add some sliced cherry tomatoes as decoration, you can also add sliced mushrooms.

In the photo I serve the beef with garlic/mustard mashed potato and beans. Traditionally it is served with steamed new potatoes.

Eclair cases made from choux pastry also work very well for savory dishes. You can buy them in most supermarkets and specialty pastry shops.
– Slice some eclair case lengthwise.
– Blend together a large bunch of chopped dill, mustard, lemon juice, sugar, olive oil and a little mayonnaise. You can also buy ready made “gravalax” sauce.
– Gently mix the dill sauce with some fromage blanc, this filling should be quick thick, not too runny. Spread this mixture inside the eclair cases and close.
– Cover with a slice of smoked salmon.
– Allow to stand for an hour or two before serving to allow the moisture to soften the eclair cases.
– Decorate with grilled sesame seeds and fish roe. Serve with rocket salad and a lemony vinaigrette.