Veal curry, carrots and peppers, boiled rice

450g cubed veal

1 large onion, chopped

2tsp mild curry powder

2 tsp chicken stock powder

1tbsp tomato puree

Brown the cubes of veal in olive oil. Take out of pan, then put the onion in and allow to soften. Stir in the curry powder. After a minute, put the meat back in and add water to cover. Add the stock powder, bring to a simmer and cook for 60-90 minutes. Serve on a bed of rice.

Braised fennel with taleggio and salami, rice with sundried tomato

I bought some taleggio cheese the other day, having seen in a newspaper a recipe using it. It was said to be a good melting cheese. For the meal tonight I quartered two small bulbs of fennel. I cooked them in a little butter and water for about 15 minutes in a covered pan. Meanwhile I cooked some basmati rice. In a separate pan I softened a chopped onion, adding strips of sundried tomato (from a bottle of sundried tomatoes in oil). I added the cooked rice to the onion and tomatoes and mixed in ground pepper and lemon juice. The cooked fennel was placed in a small dish, scattered with chopped salami, and slices of taleggio put on top. The dish was put under a preheated grill for 3-4 minutes.

I've only eaten taleggio once before. It tasted rather like camembert and rather overpowered the taste of the fennel. The rice was nice though, especially with the lemon flavour.