Instructions: Preheat oven to 200c/400f/Gas 6.

1 Fill a large pan a third full with salted water, and boil. Put the peeled onions into the pan and blanch for 3-4 minutes. Then drain.

2 Heat 1 tbsp olive oil in a frying pan, melt the demerara sugar with 1 tbsp balsamic vinegar and caramelise the onions for 2-3 minutes.

Put in the oven and cook until softened. Serve.

3 Melt 75g/3oz caster sugar in a pan and add the split vanilla pod, the allspice, chilli powder and ground cumin. Pour in 150ml/ 1/4 pint water and poach the pears in the liquid until softened.

4 Crumble the ryvita in a bowl and mix in the lemon zest. Season. Dip the escalopes in the beaten egg and coat in the crushed ryvita.

5 Heat 1 tbsp olive oil in a frying pan and fry the meat for 2-3 minutes on either side. Pour in the lemon juice, flambe, keep warm and serve with the pears.

6 Heat 1 tbsp vegetable oil in a large pan and fry the chopped onions and garlic for 1-2 minutes.

7 Stir in 2 tsp chilli powder, crushed coriander seeds, crushed cardamom pods, turmeric, garam masala and medium curry powder. Cook for 1-2 minutes. Pour in 1 1/2 pints boiling water and simmer for five minutes. Add 1 tbsp caster sugar and 1 tbsp balsamic vinegar.

8 Cut two thirds of the beans into 1cm/ 1/2" wide pieces. Add to the pan and cook for about five minutes or until the beans are tender.

Season with salt and pepper.

9 Mix the self-raising flour with 150ml/ 1/4 pint water in a bowl.

Heat a large pan with vegetable oil. Dip the remaining beans in the batter and, when hot, deep fry the beans until golden. Drain on kitchen paper and serve with the chutney.

10 Season the bread with black pepper. Spread with tomato ketchup and top with slices of brie. Cut into quarters and serve with tomato ketchup.

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