My birthday meal tonight- cooked by me!

However, special but not complicated. The Osso Bucco follows a simple Elizabeth David recipe. Risotto is easy. The special ingredient tonight was fresh peas from the garden. Afters: fresh raspberries, again from the garden, with yogurt. Oh yes, and a bottle of 1998 Chateauneuf du Pape!

Osso Bucco

2 slices shin of veal

4 tablespoons dry cider

1 tin chopped tomatoes

stock, or water and a chicken stock cube

Brown the veal on both sides in vegetable oil. Pour off the excess oil. Add the dry cider and let it bubble until almost dry. Put in the tomatoes, add stock, or water and stock cube, to cover the veal. Let simmer for about 90 minutes with the pan covered. Reduce the liquid, if necessary, when the veal is cooked. Just before serving sprinkle with gremolata. (See labels)

Risotto with fresh peas

Arborio rice- about 300g- makes 4 servings, but I like to have leftovers

1 onion finely chopped

4 tablespoons dry cider

chicken stock(stock cube is fine)

peas

grated parmesan, about 100g, or more to taste

First soften the onion in a little olive oil. Put the rice in the pan. Stir around for a couple of minutes, put the cider in and let evaporate. Add enough hot stock to cover, turn heat down and let the rice absorb the liquid. Add more liquid as it evaporates, and stir rice occasionally. After about 15 minutes, with the rice still tasting slightly chalky, add the uncooked peas. Add more liquid as necessary, and cook for about another 10 minutes. When the rice is cooked turn off the heat and stir in the parmesan.