ONION ANCHOVY AND PINENUT TARTS Makes 4 tarts

1 package (14 ounces) butter puff pastry 6 onions, about 1 ½ pounds\ 4 tablespoons olive oil ¼ cup pine nuts ¼ cup pitted black olives 1 tablespoon capers, drained ¼ cup raisins (optional) 4 level tablespoons sun dried tomato paste 8 olive oil packed anchovy fillets, cut in half lengthways 4 ounces feta cheese Salt and freshly ground black pepper Oregano sprigs to garnish

1. Roll the pastry out on a lightly floured work surface. Cut out four circles, each 6 inches in diameter. Place on a large cookie tray and chill for 20 minutes. Halve and slice the onions.

2. Heat the oil in a large skillet, add the onions and cook over a low heat for 15 minutes, stirring occasionally, until they are golden and caramelized. Set aside to cool. Then stir in the pine nuts, olives, capers, and raisins.

3. Prick the pastry circles with a fork. Spread each circle with a spoonful of the sun dried tomato paste, top with spoonfuls of the onion mixture, leaving a half-inch margin round the edges. Arrange the anchovy fillets on top, sprinkle over the crumbled feta cheese and season with black pepper.

4. Cook the tarts at 425 degrees for 15 minutes, or until the pastry is crisp and golden. Garnish with oregano sprigs and serve.

HEARTWARMING FISH PIE Serves 6-8 2 ¼ pounds white or Yukon gold potatoes Salt and freshly ground black pepper 6 tablespoons olive oil 2 large eggs 4 cups packed spinach, washed 1 onion 1 carrot ½ fennel bulb 10 fluid ounces heavy cream 2 cups grated Cheddar or Parmesan cheese 1 lemon, about 2 fl oz lemon juice ½ tablespoon English or Dijon mustard 1 cup packed fresh parsley leaves 1 pound boneless, skinless white fish, cut into 2 inch pieces ½ pound cooked medium shrimp, peeled and deveined (tails removed) Green beans or sugar snap peas to serve

1. Peel and quarter the potatoes, place in a large pot of salted water, bring to the boil then simmer until tender. Drain and mash with 3 tablespoons olive oil, salt and pepper, set aside. Place the eggs in a small pot of water, bring to the boil and cook for 8minutes until hard-boiled. Drain the eggs, cool, then peel and quarter. Place the spinach in a steamer and cook over the eggs until just wilted.

2. Finely chop the onion, carrot and fennel bulb, place in a medium pot with the remaining oil. Cook for 10 minutes stirring occasionally. Add the cream, bring to the boil and remove from the heat. Stir in the cheese, lemon juice, mustard and chopped parsley. Place the fish, shrimp, drained spinach and eggs in a 6 by 10 inch baking dish, pour over the sauce and mix together. Spoon the mashed potatoes over the fish mixture. Cook at 450 degrees for 25-30 minutes or until bubbling and golden. Serve with green beans or sugar snap peas.

RACKS OF LAMB WITH MUSHROOM AND TOMATO RELISH Serves 4

6 ounces button mushrooms 6 slices bacon 3 ounces cherry tomatoes 4 tablespoons olive oil 1/3 cup flat leaf parsley, roughly chopped 3 garlic cloves, crushed 2 teaspoons superfine sugar 2 tablespoons balsamic vinegar 2 racks of lamb, about 1½ pounds French cut and trimmed Salt and ground black pepper Hot new potatoes to serve

1. Roughly chop the mushrooms and bacon. Halve the tomatoes. In a bowl combine the oil, parsley, garlic, sugar and vinegar, set aside.

2. Place the lamb in a roasting pan, scatter over the mushrooms and bacon, season well. Cook at 400 degrees for 15-20 minutes, then remove the lamb from the roasting pan and leave to rest in a warm place for 10minutes. Stir the tomatoes into the lamb juices with the dressing and bring to the boil. Carve the racks of lamb, serve with the warm dressing and hot new potatoes.

BITTERSWEET CHOCOLATE MOUSSES Serves 4-6

3 large eggs 6 ounces bittersweet chocolate (at least 61 percent cocoa) 3 tablespoons strong black coffee 1 level tsp butter 1 tablespoon superfine sugar Heavy cream and cookies to serve

1. Separate the eggs. Break the chocolate into a small bowl and melt over a pot of simmering water. Add the coffee and butter to the melted chocolate, stir until smooth. Leave to cool slightly then and beat in the egg yolks and set aside.

2. In a large bowl whisk the egg whites until stiff and shiny, add the sugar and whisk for another minute. Fold carefully into the chocolate mixture until it is completely smooth. Pour the mixture into small glasses or teacups, cover and chill overnight.

Serve with heavy cream and cookies.