15 MINUTES

WITH

MARVELLOUS MUSSELS

1 1/2 cups white wine

1 medium red onion, thinly sliced

1 bay leaf

32 mussels in their shells, scrubbed and beards removed 2 Tbsp olive oil

2 cloves garlic, thinly sliced 2 Tbsp chopped chervil or dill 2 tsp each: chopped chives, parsley, tarragon

In a large saucepan combine a 1/2 cup of wine, half the onion and the bay leaf. Add the mussels and cover. Boil on high to steam open, three to four minutes. When opened, transfer the mussels to four shallow bowls. Strain the cooking liquid into a clean pan. Add the remaining wine and onion, the olive oil and garlic. Boil until slightly reduced. Sprinkle in the herbs and spoon over the mussels. Serve with crusty bread. — Serves four

GNOCCHI WITH MUSHROOMS

1 medium onion, diced

1 Tbsp canola oil

2 cloves garlic, crushed

400g brown mushrooms, thinly sliced

1 Tbsp cornflour

1 cup vegetable stock

1 tsp mixed dried herbs

500g fresh gnocchi

Saute´ the onion in the oil in a frying pan for two minutes. Add the garlic and mushrooms. Stir-fry until the mushrooms are cooked. Stir in the cornflour. Add the stock and herbs and stir until the sauce thickens. Cook the gnocchi according to packet instructions. Drain well. Combine gently with the sauce. — Serves four

APRICOT CHICKEN

2 large skinned & boned chicken breasts

1 Tbsp flour salt and pepper to taste

1 Tbsp canola oil

1/2 cup chicken stock

1 clove garlic, crushed

3 Tbsp each: apricot jam, lemon juice

Halve the chicken breasts lengthwise. Combine the flour, salt and pepper and dust over the chicken. Pan-fry the chicken breasts in the oil for about five minutes each side, until cooked. Remove from pan, cover and keep warm. Add the stock, garlic, apricot jam and lemon juice to the pan. Simmer for one to two minutes. Pour over the chicken.

— Serves four