First the sauce. You will need a thick old-fashioned basin, about 5 inches diameter, and a small saucepan into which the bowl will fit without resting on the bottom. (No one has those double-boiler saucepans designed for this task any more!)

In the saucepan, put two tablespoons of white wine vinegar - preferably tarragon vinegar. Add the same quantity of cold water. Add to the liquid a large dried bayleaf (or a fresh one from the garden) and four or five black peppercorns - these should be whole, not ground or crushed.

Boil up the liquid in the saucepan until about half has evaporated. (Don't let it boil dry!) Let the liquid cool slightly.

Separate an egg, discarding the white and put the yolk only into the bowl. Using a whisk, gently beat the egg yolk, then strain the vinegar from the saucepan into the bowl. Whisk up again.

Cut into lumps about four ounces of butter. The lumps should be about half-an-inch on a side.

For this recipe, you should you whole lentils, which are coloured green, rather than the more usual split lentils, which have the outer shell removed and are coloured bright orange. The objective is that the lentils remain somewhat firm, rather than going all mushy.

Wash a cup of green lentils and put them in a saucepan. Add two cups of boiling water and a chicken stock cube. Bring the mixture to the boil, stiring to ensure that the stock cube is dissolved. Cook gently for about twenty minutes, so that almost all of the liquid has been absorbed and the lentils are soft. Allow the lentils to cool, draining of any remaining liquid.

While the lentils are cooking, make up some of my Balsamic Salad Dressing.

Slice half a mild red onion very finely. Open a small tin of anchovy fillets and drain off all of the oil.

Here's a modern take on a traditional favourite This is usually served as the first course of a Burns Night Supper, followed of course by Haggis, Tatties and Neeps. By the way, a Burns Night bash is the idea Cooking for Men opportunity, since it gives an excellent excuse for drinking far too much Scotch Whisky!

This is a recipe for four people, as a starter. You can of course adjust the quantities of the ingredients.

Wash very carefully and finely slice into rings three or four large leeks - make sure you have got rid of all the dirst and soil. Fry the leeks very gently in a couple of tablespoons of olive oil for a few minutes until they are just a little soft.

Add two pints of chicken stock to the leeks. I like to use stock made from the bones left over after a Roast Chicken dinner, but you could always use a couple of stock cubes instead. Bring to the boil, then reduce the heat and simmer for half an hour. Season to taste with salt and freshly-ground black pepper.

Meanwhile, soak 4 (or more) soft, stoneless prunes (yes, this is really traditional!) in a splash of Scotch Whisky. Alternatively, you could just use a little of the chicken stock.

Wash two skinless and boneless chicken breasts, and put them in a separate pan. Add a few whole peppercorns, a little salt, a dried chilli (optional) and a clove of garlic (also optional). Add just enough water to cover the chicken. Bring to the boil, and boil for ten minutes until the chicken is cooked through. Remove the chicken from the water, and allow to cook slightly. Slice each breast into thin slices with a sharp knife.

Optionally, finely slice a young and tender leek into long thin frgaments.

Finally, the assembly. Ladle the leek broth into four warmed soup dishes. Place slices of chicken in the middle of each dish, and add one (or more) prunes. Garnish with the finely-sliced raw leek. Serve immediately.

For my version, use cooked and peeled prawns (in a packet from the supermarket). No claims for authenticity, but very tasty nevertheless!

Finely slice a couple of shallots and one small hot chilli (removing the seeds). Also, wash and chop some fresh coriander leaf - remove the leaves from the stalks before chopping.

Wash the prawns and place in a bowl. Add the shallots, chilli and coriander. Squeeze the juice from two or three limes and pour over the prawns - there should be enough juice to cover all of the fish. Stir well, then cover with clingfilm and put in the fridge for twenty minutes.

I like to serve this dish with boiled sweet potatoes. Simply wash, cut in half and boil in salted water until soft all the way through - about 25 minutes. The bland taste of the potato works well with the sharp acidic taste of the ceviche.

To serve, divide the ceviche into four small bowls, and place each bowl on a plate. Put a half sweet potato (still in its skin) on the plate. Use small spoons (teaspoons) to scoop out the potato and eat with the prawns.

Halloumi is a traditional cheese from Cyprus and some other parts of Greece. It is more-or-less inedible raw, but really delicious when cooked properly.

You will need 250 grams of Halloumi (a standard packet size from the supermarket) as a starter for four people.

Heat the griddle, and wipe the surface with just a little vegetable oil. You could use a large, heavy-bottomed frying pan instead of a griddle, but make sure the non-stick surface is working well!

A light starter for a summer lunch or dinner. The secret of this very simple recipe is to use a good quality Parmesan (strictly, Parmigiano Reggiano) cheese.

Rocket is a strongly-flavoured salad leaf of which I am particualrly fond. It also works well when combined with Watercress, another falvoursome leaf.

Wash the Rocket (and Watercress, if used). Drain well, and place in a deep bowl. Add a couple of tablespoons of my Balsamic Salad Dressing and toss briefly with a couple of forks. Divide onto two small serving plates.

Sprinkle each plate with half a teaspoon of pickled capers and a tablespoon of marinated black olives. Coarsely grate or shave an ounce of Parmesan cheese over each plate. Top each plate with a little freshly-ground black pepper and a pinch of dried (or fresh and coarsely chopped) Oregano (optional). Serve immediately, with fresh crusty bread.