Meat

One heaped teaspoon of smoked paprika and one heaped teaspoon of cumin seeds. Dry fry the spices until the oils are released and it starts to smoke.

Stir and add a glug of walnut oil or California grown olive oil.

Add a small diced red onion (White is fine too), one red chopped chilli (more if extra heat is needed) and one clove of garlic crushed and chopped. Fry until transparent and add one teaspoon of black pepper and a small pinch of unprocessed sea salt.

Next add one large cooked potato (boiled with the skin on, a thin cut around the middle of the spud and preferably cooled) peeled and chopped.

Then add 100grams of good quality chopped chorizo (or a quality spicy Mexican sausage), a quarter of a can of stewed and chopped tomatoes (or three fresh tomatoes) and (not essential) dark chocolate with a high cacao content. Cook on a medium heat for five minutes stirring regularly and add a handful of chopped coriander.

Add two medium free range eggs, stir to cook through and then take off the heat.
Add mixture to two soft seeded or wholemeal tortilla wraps and garnish with avacado slices, grated mature cheddar, sour cream, green pepper and chilli pepper sauce.

Total cooking time is twenty minutes.

1 kg lamb cut in 3 cm cubes
1 large onion, diced
30 ml olive oil
5 ml ground turmeric
5 ml ground ginger
5 ml ground cinnamon
250 ml water or broth
Pinch of Moroccan saffron
30 ml chopped cilantro or flat-leaf (Italian) parsley
125 ml sliced carrots
250 ml pitted prunes
(dates or dried apricots or a combination can also be used)
30 ml liquid honey
Salt and freshly ground pepper to taste
15 ml toasted sesame seeds to garnish

Combine the lamb, turmeric, ginger, and cinnamon in a plastic bag and shake or roll to coat the meat thoroughly with the spices and press them into the meat. If desired, leave to marinate for an hour or two. In a heavy Dutch oven or tagine, heat olive oil over medium-high heat. Saute the onions until they begin to soften, then add the meat, and brown lightly. Add the water or broth, saffron, cilantro or parsley, and carrots. Cover and reduce heat to medium-low. Cook until the lamb is tender, about 1 to 1.5 hours.

With a slotted spoon, transfer the meat to a heat-proof dish and keep warm while you finish the sauce. Return the liquid in the Dutch oven to a simmer. Add prunes or dried fruit, honey, and salt and pepper. Cover and cook for a few minutes to plump the prunes or fruit. Remove the cover, and continue to cook until sauce thickens to desired consistency. Return the meat to the sauce, and stir to coat completely. Warm through, and correct the seasonings if necessary. Sprinkle with sesame seeds and serve immediately with warm crusty bread and a salad. Serves 4 to 6.

Make pancakes (not blinis, they are too thick)
Fry some minced beef
Make parcels out of pancakes and put minced beef in it with some spy stuff like poison capsule, tracking chip etc. (surprise!)
Fry parcels for a bit to seal

Serve immediately

Minced beaf
Minced lamb
Mustard
Yellow onion
Garlic
Eggs
Black pepper
Salt
White bread crumbs

Get the ingredients, chop up the onions in small pieces and mix with the rest.

Roll small balls.
Fry.
Eat with mashed potatoes, lingon berry jam and a sauce made from the rests in the pan… just add some milk.
A nice red wine from Bourgogne would suit well.

Like most insects, worms are totally tasteless… they can be pan-fried, oven baked or whatever, but the worms MUST be absolutely purged (cleaned of intestinal matter – especially sand, which an earth worm uses to “grind” it’s food much like a chicken gizzard). But it is impossible to adequately purge a worm, so perhaps its best not to try.

The Observer published a recipe for Banana Worm Bread by Carlene Thomas-Bailey on 13th November 2010.

Download recipe .pdf

(for two persons) cut 1 kilogramm of raw tender horse filet to thin slices.place on a large plate and spread sea salt,black pepper and olive oil between every layer of meat.store in a fridge overnight.serve with salad and boiled potatoes

(This was the first recipe included, and since the idea was originally his, huge thanks to Mika are due)