Blurb:

Asparagus with shallots;
Aubergines in the Moorish style;
Broad beans in the Mediterranean style;
Broccoli with fennel;
Cabbage with fennel and apple;
Chick peas with herbs;
Fennel and leek;
Fresh broad beans with parsley and mint;
Fried asparagus;
Fried leeks in batter;
Fried onions;
Frittata of broad beans;
Grilled mushrooms with pancetta and garlic;
Mushrooms with onions and herbs;
Platina’s herb salad;
Spinach with herbs;
Spinach with pancetta and currants;
Stuffed aubergines;
Turnips with cheese;
Zucchini with fennel seeds