Grissinni

About 300g plain flour
2 tsp fine salt
75g unsalted butter
2 tsp dry instant yeast
75g soft cheese, such as chèvre or gorgonzola, say
150ml warm milk
3 tbsp finely chopped fresh herbs – any that take your fancy (optional)
Put the flour and salt in a bowl, rub in the butter and toss through the yeast. In a separate bowl, break up the cheese into smallish pieces and mix this with the milk and herbs, if using. Pour this into the flour bowl and mix to a soft, sticky dough. Cover and leave to stand for an hour.
On an oiled or floured worktop, lightly knead the dough for 10-15 seconds only, no more. Return the dough to its bowl, cover and leave for another hour.
Heat the oven to 160C (140C fan-assisted)/320F/gas mark 2½. Without using flour, roll the dough to about 1cm thick, cut into strips and then, using your hands, roll each strip into a pencil-like stick. The idea of treating the dough this way is that you won't stress it out too much as you roll it.
Lay the dough sticks on a baking tray lined with nonstick paper and bake for 35-40 minutes, until golden and crisp.

Watercress Sauce

150g Watercress (washes and thick stems removed)
25g butter
25g plain flour
300ml milk

Method

Blanch the watercress for 2 mins in boiling water, then drain and refresh in cold running water.
Finely chop and lay aside.

Melt the butter in a heavy based pan. Stir in the flour and cook for 1 min.

Gradually whisk or beat in the milk and cook until smooth and creamy.

Season with salt and pepper and stir in the watercress.

Fried Rice

Ingredients

Rice - cooked the day before, cooled and stored, tightly covered, in fridge.
2 eggs - beaten
Soy sauce
Groundnut oil
1 cup frozen peas

Heat the oil in a large wok or frying pan to a high heat.
Add the rice and stir thoroughly through the oil.
Slowly pour the beaten eggs through the rice mixture so that it scrambles in small pieces.
Season with a couple of tbsp of soy sauce - to taste.
Throw in frozen peas and stir for a minute.

Onion Gravy

Ingredients

25g/1 oz unsalted butter
1 medium onion sliced
1 tsp brown sugar
1 dessertspoon  plain flour
250 ml good quality vegetable stock (I like Marigold)
1/2 tsp balsamic vinegar (or more if liked)

Melt the butter in a medium pan and add the sliced onion and brown sugar.  Cook on a gentle heat until softened and beginning to caramelise.  (Cook to as dark as you dare if you want your gravy to have a good colour).  Add the flour to the mixture and stir for 1-2 mins. Very gradually add the stock to the cooked flour, stirring constantly.  Once the gravy starts to thicken stir in the balsamic vinegar and season to taste.  (You can sieve it or serve it with the onions in it.)
Freezes well.