Oxford SlowFoodStudent

Ripped from Heston Blumenthal = posh store-cupboard fare...definitely a good incentive to properly stock that cupboard and fridge. Everything other than the parsley and basil will keep for ages, so no excuse!

Serves 4

1. Crack two eggs and filter out the yolks by passing them between the egg-shell halves until the white has drained away.

2. Whisk the yolks up with a splash of white-wine or cider vinager. Season with a pinch of salt and some pepper if desired. OPTIONAL - small crushed clove of garlic

1. Finely chop half a head of small, tightly packed white cabbage.

2. Grate two/three carrots.

A classic salad invented in New York's Waldorf Astoria, this salad became a star in the seventies. Our American friends are great fans of it, as demonstrated in a certain episode of Fawlty Towers... "What kind of a cock-a-mamey set-up is this?"

Now that the late Winter and early Spring are bombarding us with cold and wet, it's time to take advantage of airmiles-less citrus fruits, in season in Europe from late December through to the end of March.

Serves 1

Requires one or two hobs

This one was tieved from Elizabeth David (a lot from which to choose). It's really quite a simple bolognese recipe, but the addition of livers (chicken or lamb will work) gives it an extra richness that you've probably never (or rarely) experienced...without costing you much more. I bought all the meat bits from Feller, Son and Daughter in the Covered Market (the best and most expensive butcher in this part of the Western Hemisphere), cooking enough for 8, and spent £6.

1 whole chicken----I recommend the ordinary one from Feller's, which you can get for a bit more than £3

Onion, parsley, garlic

Diverse spices----certainly salt and pepper; I tend to use paprika and cayenne pepper and whatever else I have to hand that appeals to me

The dinner took place on 8th November 2006 at The Vault

You can read the Guardian article about the event.

You can also see some photos.