a

b

c

d

1. Take eggs out of the fridge – they need to be at room temperature.
2. Boil water and lower the eggs in using a spoon. Make sure there's enough water to cover them.
3. Boil on low for 10 minutes then turn off the heat.
4. Refresh boiled eggs under cold water.

f

garlic, roasted
a good staple to have on hand in the fridge

1. Take 3 heads of unpeeled garlic & cut off the base of each.
2. Place in a shallow, oven-proof bowl, and pour some good quality olive oil over the top. Be generous with the oil – you'll store the garlic in it later if you don't use it right away.
3. Season the garlic with fresh rosemary sprigs and sea salt.
4. Cover the dish with aluminium foil and bake at 180ºC for one hour. Remove from the oven to cool slightly.
5. Squeeze the garlic out of its peel, into a jar. Pour cooking oil and seasoning into the jar.
6. Store it in the fridge for up to a week, and use it in mashed vegetable dishes, in pestos or as a paste on bread or pizza bases.

h

i

j

k

l

m

n

o

p

q

1. Place a small amount of good-quality olive oil into a pot on the stove. Add salt to taste.
2. Dry fry a large cup of uncooked rice in the oil. When it's coated, add 1.5 cups of water.
3. Stir, then put the lid on until the rice boils.
4. Turn the heat right down for 10 minutes, leaving the lid on.
5. After 10 minutes turn off the heat. Leave the rice to sit with the lid on for 10 minutes more.
6. Fluff up the rice with a fork and serve it up.

s

t

u

v

w

x

y

z