All recipes this month serve four people.

CHICK PEA BROTH WITH CORIANDER [V]

The unusual flavour of this Greek soup depends upon the extra virgin olive oil and the whole dried coriander seeds. Do not add fresh coriander as a garnish. The fresh herb will dominate the flavours completely. Serve with plenty of sesame seed-topped Greek bread to dip into the soup.

Ingredients:
4 tablespoons Psaltiras Greek extra virgin olive oil
2 tablespoons whole coriander seeds, lightly crushed
2 onions, skinned and sliced
400g can chickpeas
175g small button mushrooms, halved or quartered
1 teaspoon dried oregano
1 bayleaf
100ml white wine
300ml tomato juice
4ooml vegetable stock
salt and freshly ground black pepper

Method:
Fry the coriander seeds in the extra virgin oil for half a minute. Add the onions and continue to fry gently for another 2-3 minutes.
Add the contents of the can of chickpeas and all the remaining ingredients. Bring to the boil. Cook uncovered for 15-20 minutes.
Check to see that the onions are cooked and serve at once.

STUFFED MARROW RINGS WITH AUBERGINES AND TOMATOES [V]

This method of cooking marrow is very quick and you do not need to use the oven. However, you will need to keep your eye on the marrow while it is cooking as it can very easily over-cook and go very soggy. I like to catch it when it still has a slight bite to it.

This is essentially and English recipe using French olive oil – try a DOC Nyons oil or Vallee des Baux oil - but if you do not have marrow available you could use very large courgettes instead.

Ingredients:
1 vegetable marrow (about 1kg/2lb2oz in weight)
salt
1 large aubergine
3 tablespoons plus French extra virgin olive oil
2 large tomatoes, peeled and thickly sliced
Stuffing:
2 onions, skinned and finely chopped
1 large carrots, grated
1 head of fennel or a small celeriac, grated
100ml/4fl oz vegetables stock
100g toasted pine nuts
2-3 large sprigs basil, chopped
Salt and freshly ground black pepper

Method:
Cut the marrow into eight thick slices. Scoop the seeds out of the centres. Plunge these marrow rings into boiling salted water and cook for about 10 minutes until just tender.
Trim the ends off the aubergine and cut into eight thick slices. Brush with oil and place under a hot grill. Cook for 2-3 minutes until lightly browned and turn over. Brush again with oil and cook for another 2-3 minutes.
To make the stuffing, fry the onion in the remaining oil until lightly browned. Add the carrots, fennel or celeriac and stock and continue cooking for about 5-6 minutes until the vegetables are softened. Stir from time to time. Then add all the other stuffing ingredients and mix well together
Drain the cooked marrow and dry on kitchen paper. Place one round of marrow on each round of grilled aubergine. Fill the cavities in the marrow with the stuffing mixture and top with a slice of tomato.
Drizzle with more oil and return to the grill. Cook for 3-4 minutes and serve at once.

SPINACH AND CHESTNUT FILO PIE [V]

This rather unusual pie filling is based on a Southern Italian recipe for a filling for pasta, but it works just as well in filo pastry. Choose a Puglian oil such as Ogliarolo and any kind of unsweetened chestnut puree. I use cream cheese, but if you prefer a lower fat content or do not want to use dairy food at all low fat cheeses or silken tofu also work very well.

Ingredients:
Plenty of Puglian extra virgin olive oil
6 sheets filo pastry
Filling:
450g/1lb fresh leaf spinach
250g/9oz tub cream, curd or ricotta cheese or silken tofu
435g/15oz can chestnut puree
juice and grated rind of half a lemon
1 teaspoon dried oregano
1 teaspoon ground coriander
salt and freshly ground black pepper

Method:
Set the oven to 200C/400F/Gas 6 and brush a 27cmx17cm/11x7in tin with olive oil.
Steam the spinach with very little water until it begins to wilt. Drain well and keep on one side.
Mix the cheese or tofu with the chestnut puree, lemon juice and rind, herbs and spices and seasoning. It should form a smooth creamy paste.
Line the tin with three layers of filo pastry, brushing each layer with oil as you go. Spoon on the chestnut mixture and then spread the spinach all over the top. Cover with three more layers of oil-brushed filo.
Cut into eight squares with a sharp knife. Place in the oven and bake for 15 minutes.