CHICK PEAS WITH LEMON AND CORIANDER SAUCE

This recipe is based on the popular Greek theme of lemon and herbs. However, in Greece it is more often made with wild marjoram or thyme. In Portugal a similar dish is made with fresh coriander and this gives a much more punchy flavour. Choose a well flavoured Portuguese oil or, failing that, a fruity oil from southern Spain.

Ingredients:
250g dried chick peas
100ml olive oil
1 small onion, peeled and finely chopped
1 tablespoon plain flour
juice of 1 lemon
salt and freshly ground black pepper
a little grated lemon rind
handful of freshly chopped coriander

Method:
Soak the chick peas in water overnight, The next day, drain and rub between your fingers to remove the husks. Rinse in cold water.
Heat the olive oil in a large pan and add the onion to soften but not brown. Add the chickpeas and sufficient water to cover them and cook for about one and half hours. The liquid should be well reduced.
Mix the flour with the lemon juice and a little liquid from the pot. Pour over the chickpeas. Season and stir well. Cook for a further five minutes before stirring in the grated rind and fresh herbs.

SCALLOPS WITH ORANGE AND GINGER SAUCE

Choose a delicate oil from the co-operative in Nyons in northern Provence or a Cailletier oil from Alziari in the hills behind Nice for this deliciously summery dish from the South of France.

Ingredients:
16 scallops
16 small broccoli florets
8 baby leeks, cut into two lengths
1 teaspoons grated orange rind
½ teaspoon grated root ginger
9 tablespoons Provence extra Virgin olive oil
salt and freshly ground black pepper

Method:
Steam the vegetables together for 5-6 minutes until they are cooked almost through.
Heat a tablespoon of olive oil in a an and lightly sear the scallops on each side and cook through. Arrange the scallops and vegetables on four serving plates.
Heat the remaining oil in a pan and stir in the orange rind and ginger and heat through. Do not allow the oil to get too hot. It should just be warm.
Season the scallops and vegetables and spoon the sauce over the top. Serve at once.

CHICKEN CHILINDRON

This is a typical Spanish stew which is great for the Spring when you can add any new season baby vegetables which might happen to be available such as asparagus, baby carrots, green beans or fresh peas. Most Spanish oils should be good with this.

Ingredients:
1 onion, peeled and finely chopped
3 cloves garlic, peeled and chopped
olive oil
parsley, finely chopped
2 tomatoes, peeled and diced
100g streaky bacon, un-smoked
1 chicken, cut into medium size pieces
6 red peppers
handful of fresh spring vegetables, optional
1 glass red wine
ground black pepper
salt

Method:
Fry the onion and one clove of garlic in plenty of olive oil. Add the parsley and tomatoes, season and cook gently for ten minutes.
Cut the bacon into strips and fry in another pan in a little more olive oil. Add the chicken and brown lightly. Next add the peppers, the remaining garlic and the tomato and onion mixture. Finally stir in any Spring vegetables and add the red wine. Season and cover. Cook gently for about an hour until the chicken is cooked through. If the sauce shows signs of drying up add a little more wine or some stock.