This is a stunning summer salad which looks fantastic on a cold buffet. It can also be served as a first course to a more elegant meal. The idea of using ravioli in a salad is an American one and for full authenticity I would recommend one of the Italian style extra virgin olive oils from California. However, a good Tuscan, Sardinian or Umbrian oil from Italy would be equally good.

Ingredients
20g dried porcini mushrooms
boiling water
200g broccoli florets
1 clove garlic, peeled and crushed
100ml Californian or Italian extra virgin olive oil
1 teaspoon soy sauce
25ml red wine vinegar
½ teaspoon dried tarragon
pinch of dry mustard
salt and freshly ground pepper
250g small ravioli filled with ricotta cheese
4-5 spring onions or a small bunch chives, finely chopped
grated Parmesan cheese

Method
Pour the boiling water over the dry mushrooms and leave to stand for 30 minutes.
Steam the broccoli florets until al-dente and cut into smaller pieces if very large. Refresh in cold water.
Strain the mushrooms, keeping the liquid for another dish. Finely chop and gently fry with the garlic in 15ml of the olive oil. Add the soy sauce after five minutes and boil off. Keep on one side with the broccoli.
Cook the ravioli in salted water and a little olive oil until just tender. Drain, rinse under cold water and drain again and leave to cool.
Next make the dressing by mixing the vinegar, tarragon and salt and pepper with the remaining olive oil.
To put the salad together, place the broccoli, the mushroom and garlic mixture and the ravioli in a bowl and toss gently with the spring onions or chives and the dressing.
Sprinkle with a little Parmesan cheese and serve.

SPICED LAM CUTLETS

Though I like to use a well flavoured Koroneiki based extra virgin olive oil from Greece this mix of ingredients gives a real English country flavour to local lamb. It is an excellent baste for any cut and can also be used to marinate meat for the barbecue or grill. If you cannot find rosemary herb jelly use an apple jelly with freshly chopped rosemary.

Ingredients
4 lamb cutlets
3 tbs rosemary herb jelly
1 clove of garlic, peeled and crushed
3cm piece fresh ginger, peeled and grated
¼ tsp dried thyme
3 tbs Greek extra virgin olive oil
salt and pepper to taste

Method
Pre heat the oven to 200C/Gas 6. Place the lamb cutlets in an oven proof dish.
Mix all the remaining ingredients to make a baste. Spoon over the cutlets and leave to stand for an hour or so, turning the cutlets once or twice.
Cover the cutlets with foil and cook in the oven for about 20-30 minutes depending on the size of the cutlets and how well cooked you like them.

FILO PARCELS WITH PROVENCAL VEGETABLES

Serve these tasty little parcels from the South of France as finger food at a party, as an accompaniment to a barbecue or as a starter for a larger meal. Choose a sweet extra virgin olive oil from Nice or Nyons.

Ingredients
1 small aubergine, sliced
2 small courgettes, sliced
1 small red pepper, seeded
extra virgin olive oil from Provence
Salt and black pepper
2 tbs tomato puree
1 tsp freshly chopped marjoram
6 sheets of filo pastry

Method
Pre heat the oven to 200C/Gas 6.
Grill the vegetables until they begin to brown and then cut into pieces. Mix together with a little of the olive oil and season to taste.
Cut the filo sheets into rectangles about 7cm wide. Brush each sheet with olive oil and arrange in piles with three sheets in each pile.
Spoon some of the vegetable mixture onto each pile of filo and top with a little tomato paste and fresh marjoram.
Fold up the filo pastry into parcels and place on a baking tray. Bake for 10-15 minutes and serve at once.