Add the onion and garlic and cook slowly until the onion is soft. Add the balsamic vinegar, chopped tomatoes, crème fraîche and basil. Mix together, season to taste, and simmer for a few minutes. Cook the rigatoni until 'al dente'. Drain, and drizzle over a little olive oil and seasoning. Tip into a baking dish and pour over the sauce. Lay the mozzarella over the top with the rest of the salami. Bake in the preheated oven for 25 minutes until golden. 54 Roast Potatoes with Sage and Orange Prep and cook time: 1 to 2 hours Serves: 4 Ingredients 1kg King Edward potatoes, peeled and cut to the size of golf balls 4-5 cloves of garlic, squashed Peel of 1 orange, cut into long, thin strips using a peeler 20g pack fresh sage, leaves only 6 tablespoons of La Truffe Cendree graisse d'oie (goose fat) Method Preheat the oven to 220°C, 425°F, gas mark 7. Parboil the potatoes in boiling, salted water for 10 minutes and drain in a colander. Shake around in the colander to chuff up the edges. Heat a roasting tray on the hob over a moderate heat. Add the goose fat and the garlic, orange peel and sage, and fry in the goose fat for 30 seconds. Add the spuds and toss them around until well coated with the goose fat mixture, then roast in the oven for around 45 minutes or until golden and crisp. 55 Roast Rack of Lamb with Crushed Potatoes Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 10 Anya potatoes 1 handful of cherry tomatoes 6 bone rack of lamb 1 handful of kalamata olives, stoned 1 small handful of garlic cloves Sea salt and freshly ground black pepper A few sprigs of rosemary 2 glugs olive oil Method Preheat the oven to 190°C, 375°F, gas mark 5. Boil the potatoes until tender, and squeeze the pips from the tomatoes. Stick a large frying pan on a high heat and sear the lamb until golden. Remove and put to one side while you crush the drained potatoes in the frying pan (use a masher, rolling pin or the likes) then leave to fry for a couple of minutes. Stir the tomatoes and olives into the potatoes with some seasoning and rosemary sprigs, drizzle with a little olive oil and place in a roasting tin. Place the lamb on top of the potatoes and cook according to pack instructions until medium. Slice the lamb into chops and serve with the crispy potatoes and a little salsa verde, or an extra drizzle of olive oil. 56 Roasted Red Onion With Thyme and Butter Prep and cook time: 30 mins to 1 hour Serves: 8 Ingredients 8 equal-sized medium to large red onions 100g butter 15g pack thyme, washed and picked Sea salt and freshly ground black pepper Method Preheat the oven 200°C, 400°F, Gas Mark 6. Remove the first layer of skin from the onions. With a knife, take the bottom of the core end of the onion off to give it a flat base, make 2 cuts in a cross shape in the top, cutting halfway down (do not cut right through into quarters). Scrunch the butter and thyme together, then push it into the gaps in the onions, season with a good pinch of sea salt and pepper.