ARTICHOKES PROVENCE STYLE

This traditional southern French dish is cooked a la Barigoule – slowly in olive oil with herbs – and uses a delicate Provence oil such as those from Nyons or Nice.

Ingredients
8-12 young purple artichokes
1 lemon, cut in half
5 tablespoons Nyons or Nice extra virgin olive oil
8 cloves of garlic, peeled and lightly crushed
3 onions, peeled and sliced
750g really ripe tomatoes, peeled and chopped
3-4 sprigs thyme
salt and freshly ground black pepper
1 bay leaf
150ml hot water

Method
Cut the stems off the artichokes. Trim off the outer leaves and cut off the sharp tops of the leaves. Rub all over with lemon.
Heat the oil in a large heavy-based pan and fry the garlic and onion until they start to turn golden in colour. Add the tomatoes and fry for another ten minutes until they begin to cook down.
Add the artichokes and all the remaining ingredients. Cover and simmer for 45 minutes, stirring from time to time and adding a little more hot water if the mixture shows signs of drying out. When the artichokes are cooked serve at once or leave to cook and serve chilled.

PIQUANT PRAWNS

This dish derives from southern Spain and the best oil to use is one from Andalucia. Serve with plenty of good bread to mop up the juices.

Ingredients
12 medium sized uncooked prawns per person
6 tablespoons Andalucian olive oil
1 tablespoon wine vinegar
1 tablespoon honey
½ teaspoon mild chilli powder
½ teaspoon dried thyme
¼ teaspoon ground coriander
¼ teaspoon cayenne pepper
salt and pepper

Method
Was the prawns and drain. Heat the oil, vinegar and honey in a pan and add the spices and herbs. Cook for a minute or so. Then toss in the unpeeled prawns and cook for a further two to three minutes until they turn colour and are cooked through. Take care not to overcook. Serve at once pouring an excess liquid over the prawns.

FILLET OF LAMB IN SPINACH AND PROSCUITTO

This Italian dish from the deep south makes a great main course when you are entertaining. Use good extra virgin olive oil from Puglia.

Ingredients:
2 loin of lamb fillets, cut into rounds
2 tablespoons Puglian extra virgin olive oil
salt and freshly ground black pepper
16-29 large spinach leaves with the stalks removed
2 tablespoons French mustard
11 teaspoon chopped fresh dill
8-10 slices proscuitto
4 shallots, finely chopped
1 clove garlic, peeled and crushed
200ml rose wine
200ml goo meat stock
½ teaspoon tomato puree

Method:
Season the rounds of lamb fillet and fry in hot oil to seal on all sides. Remove from the pan and keep on one side.
Plunge the spinach leaves into hot water to wilt them. Mix the mustard with the dill and spread over the lamb fillets and wrap in the spinach leaves. Then wrap again in the slices of proscuitto and hold in place with string of cocktail sticks. Keep in the fridge until required.
Place each lamb parcel on a greased baking tray and roast for 15-20 minutes depending on how well done you like your lamb.
Reheat the oil in the frying pan and add the shallots and garlic and cook until softened. Deglaze with the rose and then add the stock and reduce the mixture over a high heat until it is about a third in volume. Sieve and add the tomato puree and a little mustard if liked.
Reduce until the desired consistency is reached. Pour over the roasted lamb fillets just before serving.