(MUSHROOM, WINE AND MUSTARD SAUCE-SOUP) Add 25g butter into a pan with 100g of sliced button mushrooms and the juice of half a lemon and sweat on a low to medium heat for 1 to 2 minutes. Then add 250 ml of chicken stock (a good stock cube will do) Bring to the boil then turn down to a smimmer. Next stir in 12g of english or continental mustard that as been diluted in 60 ml of a good dry wine. Then finish it off by adding 60ml of single cream. serves 4

(BUTTERED CARROTS) Peel, wash and cut 1 lb carrots into neat even pieces. Place in a pan with 25 g butter, a pinch of salt and a pinch of sugar, and barely cover with cold water. Put the lid on the pan and boil steadily in order to evaporate all the water. Keep checking so not to burn the carrots. When the water has completely evaporated check to see if they are cooked, if not add a little more water and continue to cook. Try not to over cook. When cooked add a little moe butter and turn up the heat quite high and toss the carrots in the butter to give a nice glaze. Serve sprinkled with chopped parsley with your main meal. Serves 4

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