RECIPES

Put an egg yolk and a spoon of colemans mustard in a large bowl and mix with a whisk, then add vegetable oil slowly whilst whisking as if making mayonnaise. Add a teaspoon of Worcester sauce and a tablespoon of white wine or cider vinegar. Add finely chopped onions or shallots and some finely chopped cornichons or gherkins.

Dice sweet potatoes into 1.5 cm chunks Season with cinnamon powder, smoked paprika and some chopped garlic cloves (big chunks)
Put a roasting tin in the oven with some oil to heat up. After about 10 mins take it out and put in the sweet potatoes, coating them in oil. Roast for about 30 mins at 190, turning occasionally

Mix together:
Tin of tuna Olive oil Balsamic vinegar A lot of dill Diced gherkin Chopped capers Half an onion diced 2 tsp mustard

Put pasta on the boil
Chop celery, red onion some anchovies and capers and fresh dill. Add a tin of tuna, mix with olive oil and lemon juice and a slug of balsamic vinegar. Add salt, mix into pasta.

We made these with Ms Tong, Tong Tong’s mother. You could feel her impatiently inspecting you stretch and shape each dumpling wrapper; she would have done it in a tenth of the time. We also made tofu ones with rehydrated shiitake and wood ear mushrooms, tofu, a little pork for flavour, and seasonings as below, but the pork were a slightly better flavour and texture.
Plain flour (but a high protein plain /all purpose like Marriage’s is apparently best) Hot water Filling of your choice: Minced pork Leeks chopped Garlic Ginger Soy sauce and salt Sugar -a pinch Sesame oil
Mix hot water into the flour to make a stiff not sticky dough. Need 10 minutes until smooth and ropey on texture. Rest under a cold wet cloth. Mix the filling. Season generously. Pinch out knobs of dough, round into a ball in your palms and flatten With a rolling pin in one hand and rotating the circle of dough in the other, gradually flatten the circle by rolling up to the centre before rotating a little and repeating. You can stretch it slightly ; the circle should be fatter in the middle. This is so the outer, once folded and doubled up in dumpling form, is not significantly fatter than the rest of the pastry. Place a spoon of mixture, rounded, in the middle of the dough. Using the Chinese clever method, seal the dumpling wrappers. The trick is to always do the inside first. Cool in hot water -bring to the boil, dump in some cold so it doesn’t boil, and repeat twice more. If you don’t boil them straight away freeze on trays and then store in a bag in the freezer. Serve with sauce made of soy, Chinese dark vinegar, garlic

Made for Lent, reputedly a cross between a croissant and cinnamon bun. I forgot the last step of rolling them flat, but also think a final rise would improve the dough (before or after flattening? Before and then stretch after the rise?). They should come out crispy.
1 batch normal bread dough with olive oil (500g strong white flour, quite high hydration) Tahini Sugar Sesame seeds
Shape the bread dough into a ball and bulk rise Divide into two Roll flat into a big circle, 25″, as big as you can Pull out the middle Spread with tahini Sprine with sugar Roll from the inside out to form a circular rope Divide and cool each section Flatten with palm of hand and roll thin to 7″ diameter or about only 1/3 ” thick Brush with water and sprinkle generously with sesame seeds Bake at 210

My favourite dish from when I was a student

Saysages
Bacon
Tinned tomatoes
Rice
Etc

Fry sausages
Cook rice