• 3 medium potatoes (grated)
• 1 small carrot (grated)
• 1 small onion (finely chopped)
• 25 g butter
• 1 egg
• ¼ c milk
• 2 tbsp sour cream
• 1 clove of crushed garlic
• 1 c grated cheese
• Salt and pepper to taste

Preheat the oven to 180C. Grease and oven proof dish. Place the grated vegetables on a paper towel to absorb the excess moisture. In a small frying pan sauté the onion and garlic. Beat the egg and melted butter, milk and sour cream, salt and pepper. Add in the vegetables and spread the mixture in the prepared dish and bake for 25 mins. Remove from the oven and sprinkle the cheese over the top and bake for a further 10 minutes. Some chopped ham, or bacon is also a good addition to the dish as well as peppers and zucchinis when they are in abundance.

Serve in wedges with a green salad.

• 2 tbsp olive oil
• 1 chopped onion
• 1 leek
• 2 celery sticks
• Pinch of nutmeg
• 1 ½ yellow split peas
• 6 cups chicken, beef or vegetable stock
• 2 bay leaves
• 250 g good quality sausages
• Salt and pepper to taste

In a large saucepan cook the onion, leek and celery for about 10 mins before adding the split peas and vegetables. Add the nutmeg, bay leaves and stock. Simmer until the peas are tender.

Grill the sausages and chop roughly before adding to the soup. Season with salt and pepper and serve with crusty bread.