Wash, cut and dry chicken. Then season with garlic, salt and pepper. Allow to stand for one hour. Fry chicken in bacon and oil for about 5 minutes. Add tomato, beans, peas, paprika, and rice. Stir the rice into the fat, pour in 2 pints water. Bring to a boil and then add saffron. Simmer for 5 minutes. In the meantime, prepare shellfish and wash in cold water and a little lemon juice. Then add to rice mixture and cook for another 15 minutes or until rice is cooked. Serve immediately with a tossed salad.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:fatfreevegan.com

Cut sponge cake into thins slices and spread jam over each slice. Place in bottom of dish with jam side facing up. Sprinkle with sherry, cover and refrigerate. Make custard with milk, butter and sugar in a saucepan over heart. Add vanilla. Soften custard powder with a little cold water and add to heated milk stirring until thickened. Cool and pour over cake slices. Drain fruit and spread over custard. Chill for 2-3 hours. In the meantime grate coconut and extract milk through clean cloth by squeezing small quantities of coconut at a time. Pour milk over trifle and refrigerate for another 2 hours. Whip egg white until stiff; gradually add sugar (1 tablespoon) beating until well blended. Gently spoon over trifle and sprinkle with chopped nuts and serve.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:yumsugar.com

Peel, slice and soak potatoes in lemon juice and salt water for 1 minute or so. Dry potato slices well and set aside. Grease casserole dish generously. Then place layer of potatoes, and sprinkle layer with cheese, pepper and a little flour. Place several onion slices on top. Continue this process until all potato slices and other ingredients are finished. Then put a very generous coating of grated cheese on top. Dot with butte, and pour milk into casserole until potatoes are covered. Bake in pre-heated oven at 350F for about 45 minutes or until liquid in absorbed.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:taste.com.au