35: Pork and lemon polpettine, p126

Oh gosh, the meatball/patty things strike again and these may have been the best yet... Scrummy meaty, lemony, Parmesany (although T didn't notice the presence of the Parmesan, probably due to the very lemony nature of the patties) and golden and crispy on the outside. Served with the juices from the pan made as per the recipe, rocket and tomato with balsamic dressing, and steamed rice.

These will definitely be made again...

(The anchovy fillets no doubt made them extra meaty-tasting, but is it just me or do the little bones in anchovies freak anyone else out? There just seem to be so many of them, and they crunch, ick! Luckily, the recipe called for them to be chopped so I did so crossways, so the bones were very very short... Ick ick ick)

13: Baked mushrooms with tarragon mustard butter, p279

He's trying to kill us!! With butter!! I thought this would be less cardiac-arrest inducing than 'Mastering the Art of French Cooking' but I'm not so sure... :)

These are yummy, really like the combination of butter, tarragon, mustard, lemon, and 'shroom... and worked well with nice simple basmati rice and tomatoes sprinkled with balsamic. But soooo much butter mix - have popped the rest (c.50%) in the freezer, will either make these again, or use it when roasting a chicken.