A few recipes you might enjoy - the mushroom soup is very tasty.
SPEEDY LIVER PATE
8oz(225g) lamb's liver, sliced thinly
1 medium onion, 1 garlic clove, chopped
4oz(125g) butter, 4-5tbsp cream
2tbsp chopped parsley, salt and pepper
Heat the butter in pan, add bacon lardons and onion and cook gently for 4-5 minutes. Add liver and cook a further 4 minutes, do not over-cook. Put the pan contents into a food processor. Add cream to the pan to absorb the meat juices. Add to the processor with seasoning. Process until smooth. Place in a mould, chill and serve with toast or brown bread.
1pt(600ml) chicken stock
2 onions, chopped, 1lb(450g) mushrooms, chopped
butter & oil, 2tsp marjoram
1 clove garlic, crushed, seasoning
3tbsp white wine
1/4pt(150ml) cream, 1oz(25g) rice
Sweat onions and garlic in melted butter and oil, sprinkle on marjoram, add half mushrooms and cook a few minutes. Add stock, seasoning, rice, and wine. Simmer for 20 minutes. Liquidise. Saute the remaining mushrooms, add to the soup and simmer for a few minutes. Add cream.
ROSEMARY & PARMESAN STUFFED CHICKEN
4 part-boned chicken breasts, with skin
1oz(50g) butter, softened
1oz(25g) fresh Parmesan, grated
2 garlic cloves, crushed,
2tsp fresh rosemary or 1tsp dried
6tbsp fresh breadcrumbs
2 red peppers, seeded and halved
12oz(350g) courgettes, cut into sticks
2oz(50g) black olives, 1tbsp olive oil
1/4pt(150ml) dry white wine or chicken stock,
Loosen the skin on the chicken breasts. Beat together the butter, garlic, Parmesan, rosemary and breadcrumbs. Season well and spread over the chicken flesh, smooth the skin back to cover the filling. Chill for 20 minutes. Cut each pepper half into three strips. Mix with the courgettes, olives, oil and seasoning. Arrange the chicken and vegetables in a single layer in a shallow ovenproof dish. Bake uncovered for 15 minutes, pour on the wine. Cook for a further 20 minutes until the chicken is cooked.
*Omit the rosemary and instead use the zest of a lemon and 2tsp fresh thyme or 1tsp dried.