Moules en Crustade
Serves 4

· 4 large, round crusty rolls
· 150g butter
· 900g mussels
· 75ml dry white wine
· 2 leeks, chopped
· 2 tablespns double cream
· 1 tablespn flour
· 1 tablespn chopped chives
· Salt and pepper

This is a favourite supper dish of ours and guests always enjoy it. Cut the top off the rolls and scoop out the bread, to make 5mm crust “bowls”. Melt 75g of the butter and brush the top and the inside of each roll. Place on a baking tray and bake for about 7 minutes until they are golden and crisp. Keep in a warm place.

Put the mussels and wine into a covered dish and cook for 3 minutes until the mussels open. Take the mussels from their shells, discarding any that are closed. Remove and reserve the mussels. Reduce the liquid by half. In another pan heat remaining butter and cook the leeks until they are translucent, add the flour and make a light roux using the mussel liquor but don’t use the last gritty dregs. If the roux isn’t light enough, add a little more wine.

Finally return the mussels to the sauce and fill rolls with the mixture. Sprinkle on the chopped chives and return the bread tops at a rakish angle. Serve.

Mushroom risotto

· 1lb risotto rice
· 2 tablespns of olive oil
· 3 cloves garlic, peeled & chopped
· 10oz mushroom stock* or chicken/vegetable stock
· 50g butter
· 1 onion peeled and chopped
· 200g risotto rice
· 100g parmesan, grated
· flat leaf parsley, salt & pepper.

There are several types of Italian risotto rice available here in the U.K., perhaps the best are either Arborio or Carnaroli.
Prepare the stock and heat it. In a large saucepan heat the olive oil until smoking and fry the mushrooms in small batches. Remove and reserve. Sweat the onion, then add the garlic and cook for a further 2 minutes. Add the rice, making sure each grain is coated with oil. Add the stock by the ladleful allowing each ladleful to be absorbed before adding more. If you like an al dente risotto this will take about 20 minutes. Finally add the mushrooms, butter, parmesan and chopped parsley
* Good Italian delis will have porcini stock cubes.

Raisin and Marsala ice-cream sauce

· 1 litre kilner jar
· 480g dried raisins
· bottle of Marsala

Here is a brilliant ice-cream sauce. It is easy to make, it doesn’t contain preservatives and it has no use-by date. You will need a kilner jar sterilize in the dish-washer. Put in the raisins and cover with Marsala. It is as simple as that. Provided you keep the raisins covered with Marsala, it will last almost indefinitely and will always be on hand in an emergency.
Suggested serving: a tablespoon per person.