Makes 6 servings.

• 6 artichokes
• 1 teaspoon fresh lemon juice
• 1 slice lemon
• 1 teaspoon sunflower oil

AIOLI:

• 2/3 cup mayonnaise
• 2 cloves garlic, crushed
• 1 teaspoon Dijon mustard

To make aioli, mix together these 3 ingredients.

PREPARE ARTICHOKES:

Cut off artichoke stalks and any tough leaves. Trim base so that artichokes will stand upright. Trim about 1/2 inch off leafy top with a sharp knife.

Add lemon juice to a large bowl of cold water and soak artichokes 20 to 30 minutes. Put artichokes into a pan of boiling salted water. Add lemon slice and oil and cook 30 to 40 minutes or until a bottom leaf can be pulled off easily. Drain artichokes, turn upside down on a rack and let cool.

Pull out center leaves of artichokes, scrape out hairy chokes with a teaspoon and discard. Place artichokes on serving plates and serve with aioli.

Variation: Artichokes may also be served with a vinaigrette dressing or a herb mayonnaise. Alternatively, serve hot, with melted butter or hollandaise sauce. 

Makes 6 servings

• 2 carrots
• 1 red bell pepper
• 3 baby eggplants
• olive oil for brushing
• 1 bulb fennel
• 24 cherry tomatoes
• 1 loaf French bread, sliced

ANCHOVY GARLIC DIP:

• 2 cloves garlic
• 2 cans (2 oz/ 50 g) anchovies in olive oil
• 1/2 cup butter
• 2/3 cup olive oil

Cut carrots and bell pepper into sticks. Preheat broiler.

Cut baby eggplant in half, brush with olive oil and broil 5 to 7 minutes or until soft. Cut fennel lengthwise into quarters, reserving top for garnish. Arrange vegetables on serving plates with French bread slices.

To make dip, using a pestle and mortar, pound garlic and anchovies to a paste. Heat butter and oil in a saucepan. Add anchovy paste and cook 10 minutes, stirring occasionally. Transfer to a bagna cauda pot or small fondue pot and keep warm. Garnish vegetables with fennel sprigs and serve with warm anchovy dip.

Variation: Any selection of breads or vegetables can be served with a bagna cauda.

Serves 6

• 2 lb mussels in shells
• 1/2 cup dry white wine
• 2 tablespoons sour cream
• 1 clove garlic, crushed
• 1 tablespoon chopped parsley
• 1 tablespoon snipped chives
• 1/4 cup shredded Gruyere cheese
• salt to taste
• pepper to taste
• 1/2 lb puff pastry, thawed
• 1 beaten egg, to glaze

Preheat oven to 425F (220C). Put mussels and wine in a large saucepan, cover and cook over a high heat, shaking pan, for 3-4 minutes, until shells have opened; drain, discarding any mussels that have not opened. Remove mussels from shells.

Mix together thick sour cream, garlic, herbs, cheese, salt and pepper. Add mussels and mix well. On a lightly floured surface, roll out pastry thinly and cut out about 40 (2 inch) rounds. Put a mussel and a little sauce on each round, dampen pastry edges and fold in half, sealing well.

Place the puffs on a dampened baking sheet and brush with beaten egg. Bake in the oven for about 10 minutes, until puffed up and golden brown. Serve piping hot, as a starter or snack.

Variation: Replace mussels with small clams.

Serves 4 .

• 1 clove garlic, halved
• 2/3 cup dry white wine
• 3 teaspoons cornstarch
• 1 1/4 cups thick sour cream
• 2 packets (5 oz/155 g) full fat soft cheese with garlic, herbs, e.g. Boursin
• 1 pinch grated nutmeg
• salt to taste
• pepper to taste

TO SERVE:

• 1 lb cauliflowerets
• 1 lb broccoli flowerets
• chopped parsley
• 1 French bread, cubed, toasted

Rub cut garlic clove around inside of an earthenware fondue dish or heavy-based pan. Discard garlic. Pour in 1/2 cup wine; bring to boil. Blend cornstarch with remaining wine. Add to pan and cook, stirring constantly, until thickened. Reduce heat. Add sour cream and cheese. Stir until cheese has melted. Add nutmeg, salt and pepper. Keep warm.

Bring a pan of salted water to the boil, add cauliflower and broccoli and boil for 5 - 6 minutes. Drain well and place in a warmed serving dish.

Sprinkle fondue with parsley and serve immediately, with the cauliflower and broccoli and bread cubes.

Makes 4 servings.

• 3 tablespoons butter
• 6 cloves garlic
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken stock
• 2/3 cup dry white wine
• 1 teaspoon dried leaf thyme
• salt to taste
• pepper to taste
• 1 egg yolk
• 2/3 cup half-and-half
• 3/4 cup ground almonds
• seedless green grapes, cut in half, to garnish

Melt butter in a large saucepan. Slightly crush garlic. Cook garlic in butter over low heat 3 to 4 minutes or until golden.

Stir in flour, then gradually blend in stock. Stir in wine and thyme. Season with salt and pepper and simmer 10 minutes. In a large bowl, beat egg yolk and half-and-half. Strain stock mixture into bowl, whisking constantly.

Clean pan and return mixture to clean pan. Stir in almonds and reheat without boiling. Garnish soup with grapes.