Cheese Fondue

I have to have this guilty pleasure occasionally, so tasty, so fatty... This makes enough fondue for two. I have a fondue pot with a burner but you can make it on a stove as well - if so, it's important to keep the cheese from congealing while eating by keeping the mixture hot.

1 clove garlic

1,5-2 dl white wine

1-2 tsp lemon juice

300 g emmental or gruyere (grated)

1-2 tsp corn or potato flour

- Halve the garlic and rub it around the pan.

- Heat up the wine and lemon juice but do not boil them.

- Add the cheese little by little simmering on a low heat and stirring constantly.

- Mix the starch with a small amount of water and add it to the mixture. Keep stirring until the mixture is nice and smooth.

- Serve immediately for example with some french bread keeping the fondue hot under a small flame (if you don't have a burner, candle is fine or just eat by the stove).

Ratatouille

olive oil (for frying)

2 peppers (chunks)

2 courgettes (chunks)

aubergine (chunks)

onion (chopped)

3 cloves garlic (thinly sliced)

red haricot beans (soaked and boiled with a bay leaf and some salt)

tin tomatoes/pasata

dried basil

salt

white pepper

black pepper

fresh oregano

- Sweat the onion on a low heat with the lid on, add the garlic and basil and fry for a couple of minutes.

- Add the vegetables and turn up the heat to medium, keep the lid on and stir occasionally until the vegetables are cooked but still firm to the bite.

- Add the tomatoes, a little salt and a pinch of black pepper and simmer for half an hour, then stir through the beans and warm them in the mixture. Season to taste and garnish with fresh oregano.

Scottish Broth

Scottish Broth is a hearty soup with root vegetables and lentils. Barley is great in it too but this time we didn't have any in our cupboards. You can also use for example cabbage, kohlrabi, turnip or any other root vegetable you have.

potatoes (diced)

swede (diced)

brown or green lentils

leek (chopped)

oil or butter (for frying)

carrot (grated)

celery (chopped)

vegetable stock

bayleaf

white pepper

salt

black pepper

- Sweat the leak in a pan, add the stock and all the ingredients except for the carrot and potato, bring to the boil, cover and simmer for about an hour.

- Add the potatoes and cook for about 10 minutes before adding the carrot. Then simmer until the potatoes are soft and season to taste.