Pan Bagnat (Bathed Provençal Sandwich), serves your whole family & friends

• 1 large round country loaf of bread or half a dozen small ones
• 6 garlic cloves, finely minced
• 1/4 cup extra virgin olive oil
• as many anchovy fillets as you like
• 2 small tins of tuna in oil
• as many capers as you like

• a medium red onion, cut into rings
• half a red, yellow and green pepper, cored, seeded and sliced
• 2 medium tomatoes, sliced
• a little vinegar if you like
• freshly ground black pepper

1. Slice the bread in half lengthwise. Combine the garlic and the oil and brush it thickly onto both bottom and top portions of the bread.
2. Wash the anchovies in cold water and place on the bread. If you like anchovy oil, pour it on also. Next crumble the tuna on with its oil. Then the capers, onions, peppers, tomatoes and press it all down into the bread with your fingers. Now sprinkle on vinegar and pepper. This is a wet sandwich and you want the juices to soak in.
3. Cover with the top portion of bread, press down, and wrap in string and glad wrap. Leave in a cool place or the fridge, weighted down with your husband's shoes or the telephone books for several hours or overnight. The next day it will be like a delicious salade Niçoise sandwich. Cut into wedges or slices and eat with your hands, ignoring the juices that run down your chin.

Roasted Coco Beans

• 600g dried white coco beans
• 150 ml lemon infused olive oil
• 250ml vegetable or chicken stock
• 150 ml white wine
• 4 sprigs each fresh oregano and thyme

• 6 cloves garlic, smashed
• 12 sun dried tomatoes, chopped
• sea salt and freshly ground black pepper
• extra sprigs of thyme for garnish

1. Soak the beans for at least 2 hours, preferably overnight, drain then cook in boiling water for half an hour. Drain. The beans will be undercooked.
2. Preheat oven to 180oC. In an oven proof dish put the beans, oil, stock, wine, herbs, garlic and sun dried tomatoes. Add salt and pepper and mix well.
3. Braise in the oven, covered loosely with baking paper, for half an hour. Keep checking after that every so often - they might need as much as an hour. The liquids will have absorbed into the beans, leaving a moist, intensely flavoured stew.

Brikserves 6

The most traditional brik recipe is warka pastry filled with tuna and egg, folded over and fried. They can also be filled with kefta (meatballs), tchaktchouka (tomato marmalade) or potatoes. Spring roll pastry is the closest consistency I have found to warka but you can also use filo.

• sunflower or other vegetable oil for frying
• 6 sheets warka or 6 X 21cm sq sheets of spring roll pastry or fillo
• 200g tinned or fresh chopped tuna
• 6 eggs
• an onion, minced

• 4 tbsp chopped flat leaf parsley
• 4 tbsp chopped coriander
• sea salt
• powdered cumin
• dried chilli flakes
• 1 egg white, beaten
• lemon quarters for serving

1. Heat the oil in a shallow fry pan.
2. Lay a pastry sheet on an oiled plate. Fold in two to mark it then open out. Put 2 spoons of tuna on one half and make a well in the centre. Into this break an egg. Sprinkle on some onion, coriander and parsley and season with salt, a pinch of cumin and chilli to taste.
3. Brush the edges of the pastry with egg white, fold over into a triangle and press the sides together.
4. Slide the brik into the hot oil and fry for about a minute on each side till golden. Drain on paper towels and serve immediately. Squeeze lemon juice over.

*Finger bowl provided with slice of lemon and rose petal floating in it.

Pomegranate and Yoghurt Dipmakes 2 cups

• 300ml (1 1/2 cups) thick Greek style yoghurt
• A garlic clove, finely minced
• The seeds of one pomegranate
• 1/3 cup chopped fresh mint or coriander
• Sea salt and freshly ground black pepper to taste

Mix all ingredients together. * This is very good with roasted lamb or keftas.