Lady Mary Recipies

Take half an avocado and 250g of small cooked shrimps per person, a few salad greens, lemon juice and mustard vinagrette to taste.

Arrange greens on base of small bowl or glass, make a guacolmole from the avocados and divide between servings

mix shrimps with vinagrette and put on top

garnish with a few fresh herbs

About 250g of a mixture of raw salmon and smoked salmon per person, radishes well rinsed, left whole, and cucumber slices, fresh coriander, parsley, lemon juice and zest, olive oil, salt and pepper.

Finely chop salmons in small cubes, mix with lemon, oil, herbs and season to taste, form into patties (you can use a cookie cutter or glass to shape), arrange radishes and cucumber around each tartare, serve with extra lemon wedge.

As starter serve in wedges with any sort of thin dry ham and lemon juice

As desert marinade in desert wine or Noilly Prat Rouge with plenty of chopped mint.

A farmed rabbit will easily feed 5 or 6 people.

Any of the following can be used – white onion, fennel, mushrooms, leeks, garlic. About the same volume of vegetables to meat.

Ask for it to be cut up and discard the head when you get home, or give it to seagulls.

Fry vegetables in olive oil and put in casserole dish, fry rabbit and flambe with Noilly Prat Original, you can also flambe the vegetables. Add plenty of fresh thyme, lemon zest, salt and pepper and cover meat with white wine or stock.

Simmer gently for 1 hr. and reduce stock, add creme fraiche and a large handful of pasta shells or bows. Serve with green beans and bread.

Take one quail per person and marinade in red wine, garlic, olive oil and a little honey. Saute half a large onion and 2 cloves garlic in olive oil until soft, add quail to pan and brown all over, add a quarter cup of long grain rice person and cook until rice is clear, add marinade and enough water to cook rice, put lid on and cook until done. Turn heat off and leave covered while you make the salad. Just before serving stir in a tablespoon of softened roquefort cheese.

For the salad roughly chop 1/2 large tomato person, stir in some olive oil and balsamic vinegar and a handful of chopped basil leaves, add two handfuls of roquette person and mix well.

Enjoy with red wine.

Slice a small bulb of fennel finely, pour over the juice of a lemon, add a chopped avocado, a small lettuce heart, about 1/3 chopped cucumber, about 6 raw mushrooms sliced (put stalks aside)stir well. Make a sauce for the fish by sauteing the mushroom stalks, any tough bits of fennel and some finely sliced lemon rind together, add a splash of liquer just before finishing. Fry two fish fillets in olive oil. Serve by placing salad on plates, with the fish on top and pour the sauce over.

Put a turkey roast on the bar b q. In the meantime saute 1/2 red onion with 4 cloves garlic, add chopped dark sausage (good if you have bought cooking sausage instead of the dry one), about 8 mushrooms, sliced and a mug of very small white beans (pre-cooked) with a good handful of mixed herbs. Cook until done, then add two sliced courgettes. By this time the turkey will be almost burnt on the outside but still pink in the middle, slice it up and add to the cassoulet, cook until tender, about another 20 to 30 minutes. Add salt as needed. Eat with bread to sop up the juices. Have the remains for lunch the next day.