THE SMITHS BIG COOK BOOK

1Ib cooked ham, cubed
2Ib king prawns
1 cup chopped onion
1/2 cup celery
1/2 cup red pepper
2 cloves garlic
1/2 cup spring onions
1/2 cup parsley
2 cans tomatoes (to make 280z)
1 & 1/2 cups of long grain rice
2 cups water
1 & 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
Worcestershire sauce
2 tbsp butter (ghee if possible)
tbsp oil
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1. In a large pot that has a lid melt the butter over a medium heat. Add onion, celery, pepper and garlic. sweat down for about 5 minutes, but don't let it colour.
2. Add the ham and heat through for a few minutes.
3. Add tomatoes, spring onions, salt, black pepper, cayenne pepper and few drop's of Worcestershire sauce.
4. Add rice, water & king prawns and bring to the boil. Add parsley. lower the temperature and cover with the lid.
5. Cook for about 15 minutes, don't take lid off for the first 15 minutes. when the rice is cooked it's done.

3Ib potatoes (smallish new potatoes are best)

2 tbsp fresh lemon juice

2 cloves garlic

1/2 tsp Dijon mustard

2 tsp salt

3/4 tsp pepper

2/3 cup olive oil

2tbsp white wine

2 tbsp chicken stock

3tbsp parsley

3 tbsp tarragon

3/4 cup red onion

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1: Boil the potatoes in the skins when drained cover with a tea towel, this will help them steam dry and go nice and fluffy.

2: In a bowl put lemon juice, garlic, mustard, salt & pepper. Add the olive oil slowly while whisking.

3: Chop the potatoes chunky while still warm and pour over wine and stock and leave for about a minute to soak in.

4: Add the parsley, tarragon and onion. Pour over the olive oil mixture and toss.

This in anybody's money is apple crumble but the added oats make it a scrummy flapjack like topping, but call it crisp or crumble it's awesome. This recipe makes enough for 6 servings, there seems to be lot's of apples but they will cook down.

THE FILLING

5Ibs apples (not cooking)

zest & juice a lemon

zest & juice of an orange

1/2 cup of sugar
1/2 tsp cinnamon

1/2 fresh grated nutmeg

THE CRISP TOPPING

1 1/2 cups of plain flour

3/4 granulated sugar

3/4 brown sugar

1/2 tsp salt

1 cup of oats

1/2 Ib butter

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1: Peel & chop the apples, cutting them chunky.

2: Add the lemon and orange zest and juice. Add sugar, cinnamon & nutmeg, mix well.

3: Place into ovenproof dish.

4: Put the flour, sugar's, salt, oats & butter into a bowl and mix with a knife.

5: Put the 'crisp topping' over the apples and bake at 350 for 45 minutes to an hour.

6: Serve with vanilla ice-cream or custard.