A recipe for genuine Valencian Paella

Scrunch (courtesy of Mrs Burry )

4 oz toffee (Devon type)

4 oz margarine

4 oz marshmallows

4 oz Rice Crispies

8 oz chocolate for coating

Melt the toffee, margine and marshmallows down in a big pot over a medium heat, until everything is liquid.

Stir in the Rice Crispies and ensure they are well coated with the mixture.

Turn out into a greased dish and leave to cool.

Meanwhile melt down the chocolate in a bowl over a pot of hot water.

Pour melted choc over the Crispies mixture and allow to set. If you store this in the fridge, wrap in a plastic bag first; then let it come back up to room temperature before unwrapping when you want to eat it - this will stop the chocolate coating spoiling or going white.

Yvonne Walker

Liurian Chicken Either 2kg (2.25lb) rabbit or chicken jointed

2 heaped tablespoon flour

Sea salt and freshly ground black pepper

4tbs extra virgin olive oil

1 bunch fresh rosemary sprigs or mixed Tuscan herbs (about a tablespoon)

6 cloves garlic, skin on and squashed

Half a bottle of white wine

4 anchovy fillets

1 handful small black olives stones left in (better flavour)

4 plum tomatoes, halved, deseeded and chopped (or 1 tin chopped plum tomatoes)

Preheat oven to 190/gas 5

Toss rabbit or chicken in flour with plenty of salt and pepper

Heat oil in casserole pan and fry meat until golden on one side

Turn over and add garlic, fry until garlic has softened but not coloured

Add wine and bring to boil

Add the rest of the ingredients

Cover with lid

Cook in oven for 25 minutes

If the sauce is a bit watery then put the pan on the heat without the lid until it reduces a bit more

Serve with bread and salad and the obligatory bottle of wine

Angela Hayler

Tomato Recipes Follow this link for instructions on how to make sun dried tomatoes and to find a selection of recipes using them.