Ham and spinach gratin

Preparation

Heat oven to 180C conventional. Peel potatoes and slice 3 mm thick. Dice onion, cut ham into strips and wash spinach.
Melt butter in a saucepan. Cook onion for 3 minutes until translucent. Stir in flour, then gradually add milk and cream while stirring. Simmer for 3 minutes until sauce lightly thickens. Season with salt, pepper and nutmeg.
Layer half the potatoes in a greased casserole dish. Add half the ham, spinach and sauce. Repeat with remaining potatoes, ham, spinach and sauce.
Seal dish tightly with foil and bake for 55 minutes.

Heat oven to 180C conventional. Finely dice onion. Heat oil in a large frying pan and cook beef for 5 minutes, breaking it up until brown.
Add onion and tomato paste; cook for 2 minutes. Stir in rice, tomatoes, stock, salt and pepper, then transfer to a casserole dish.
Seal dish tightly with a lid or foil. Bake for 30 minutes. Remove and thoroughly stir rice once so it cooks evenly.
Bake covered for another 15 to 20 minutes, until rice is tender and little liquid remains.

Cook peas in boiling water for 3 minutes and drain. Finely shred chicken. Melt butter in a saucepan, stir in 40 g flour and cook for 1 minute.
Gradually add milk while stirring constantly. Cook for 3 to 4 minutes until a very thick sauce forms. Stir in chicken, peas, parsley, salt and pepper.
Spread mixture onto a plate, cover directly with film and chill for at least 1 hour until firm.
Shape cold mixture into 12 small logs. Coat first in 60 g flour, then beaten eggs and finally breadcrumbs. Press crumbs on lightly.
Heat oil to 180C.

Heat oven to 190C conventional. Finely dice onion. Heat 1 tablespoon oil in a pan and cook onion for 4 minutes until soft. Mix with breadcrumbs, parsley, stock, 1/2 teaspoon salt and pepper to make a moist stuffing.
Cut a deep pocket into the long side of each chop with a small knife, without cutting through the far side. Press one quarter of stuffing into each pocket and close with a toothpick if needed.
Heat remaining oil in an ovenproof pan over high heat. Sear chops 2 minutes per side.

Cut half the potatoes into 2 cm cubes and cut remaining potatoes into 4 cm pieces. Slice onions and cut carrots into thick rounds.
Put lamb, onions, small potato cubes, stock, bay leaves, salt and pepper in a heavy pot. Bring just to a simmer, then reduce heat until only a few bubbles rise.
Partly cover and cook for 60 minutes, stirring every 15 minutes. Add a little hot water if ingredients are no longer mostly covered.
Add larger potato pieces and carrots.

Heat oven to 180C conventional. Briefly rinse rice in a sieve under cold water. Dice onion, cut carrots into small cubes and slice mushrooms.
Heat oil in a frying pan. Cook onion, carrots and mushrooms over medium heat for 5 minutes. Add rice and stir for 1 minute.
Put vegetables and rice in a lightly oiled casserole dish. Whisk stock, creme fraiche, salt and pepper thoroughly and pour over. Seal dish tightly with a lid or foil.
Bake for 35 minutes. Carefully remove dish, loosen rice from the bottom and stir once. Cut chicken into 2 cm cubes and fold it in.

Cook rice according to packet instructions and keep warm with the lid on. Slice steak very thinly across the grain. Cut peppers and onion into strips; finely chop garlic.
Whisk soy sauce, stock, cornstarch, sugar and pepper until smooth. Heat oil in a large frying pan or wok until very hot.
Sear beef in two batches for 1 to 2 minutes each and remove. Do not crowd the pan or the meat will steam in its own juices.
Stir-fry peppers and onion for 3 minutes. Add garlic for 30 seconds.

Cut veal into 3 cm cubes. Halve onions and slice into fine strips.
Melt butter in a heavy pan over medium heat. Cook onions with 1/2 teaspoon salt slowly for 10 minutes; they should turn pale gold, not dark.
Take pan briefly off heat. Stir in paprika and immediately pour in stock so paprika does not turn bitter. Add veal, remaining salt and pepper.
Cover and simmer on the lowest heat for 45 to 60 minutes, until a skewer goes into meat without resistance. Add a little hot water if liquid reduces too much.
Mix sour cream and flour until smooth.

Season chops with salt and pepper. Halve onion and slice thinly. Mix flour, baking powder, parsley and 1/4 teaspoon salt in a bowl. Stir in milk until a soft sticky dough forms.
Heat oil in a large deep frying pan. Brown chops over medium-high heat for 3 minutes per side and transfer to a plate.
Cook onion in same pan for 5 minutes until softened. Pour in stock, scrape up browned bits and bring to a boil. Return chops, lower heat, cover and cook for 12 minutes.
Drop dough in 8 portions onto the liquid using two damp teaspoons.

Heat oven to 175C conventional. Lightly oil a 25 cm loaf tin or line it with baking paper.
Mix breadcrumbs and milk in a large bowl and leave for 5 minutes to soften. Finely dice onion and finely grate carrot.
Add ground beef, onion, carrot, egg, ketchup, Worcestershire sauce, salt and pepper to softened crumbs. Use clean hands to mix only until evenly combined; overmixing makes meatloaf dense.
Press mixture into tin and smooth surface. Bake for 45 minutes.