• One onion
• 2 cloves garlic
• Flaked chilli leaves or one dried red chilli
• 400gm tin of chopped tomatoes
• Half a glass of wine
• Fresh basil
• Freshthyme
• 400gm prawns
• 15-20 black olives
• Feta cheese (half a pack)
• Black pepper

Chop an onion into fine slices and fry in Cobnut Oil with two cloves of crushed garlic.  Add a tin of tomatoes and half a teaspoon of flaked chilli leaves (or a dried red chilli – but remember to remove it before serving) and cook with the onion and garlic until it is reduced by half.  Add half a glass of white wine if it dries out too much.  Add a spoonful of fresh basil along with half a teaspoon of sugar to sweeten the tomato mix.  Add 400gm of raw or cooked prawns with a tablespoon of freshly chopped thyme (lemon thyme if available) and 15-20 black olives.  Allow all to simmer for 5 minutes, but do not over-cook the prawns.  Finally,  crumble in half a block of Feta cheese and remove from the hear as the cheese starts to melt.  Serve with crusty white bread, to mop up the tomato mix. 

For a main course, serve with rice.

• 2-3 tablespoons Cobnut Oil
• 1 onion – finely chopped
• Half a red or green pepper
• 1 clove garlic – crushed
• 200gm Arborio rice
• 500 mls stock (chicken or vegetable)
• Optional: mushrooms, frozen peas, frozen sweetcorn
• 200gm cooked meat (chicken, prawns, ham, salami or chorizo)
• 200ml white wine
• 50gm Parmesan cheese
• Black pepper and salt to taste

Heat two tablespoonfuls of Cobnut Oil in a wide-based pan on the hob.  Gently fry a finely chopped onion, half a pepper and a clove of crushed garlic with black pepper and sea salt.  When they are soft, add 200gm Arborio rice and toss so it is coated in Cobnut Oil. Now, slowly start to add chicken or vegetable stock - just a cupful at a time, so the risotto does not become sloppy or sticky. Keep it on a low heat Add mushrooms, peas, and cooked meat (chicken, prawns or ham all work well – or chorizo sausage and chilli flakes for a little more spice).  Throw in a handful of frozen sweetcorn if you wish.  When the rice is almost cooked, add 200ml white wine, and stir in a generous amount of Parmesan cheese, along with black pepper and salt to taste.