The Dirty Kitchen Cookbook (Preview)

snavset køkken
D E T
K O G E B O G
OPSKRIFTER FRA TEKNOLOGKOLLEGIETS TREJDE SAL KØKKEN, 2015-2016

T H E
DIRTY KITCHEN
C O O K B O O K
RECIPES FROM THE THIRD FLOOR KITCHEN OF TEKNOLOGKOLLEGIET, 2015-2016
CONTRIBUTORS:
Adrien Poncet
Carolina Pires
Elise Lucotte
Etienne Piantanida
Guilherme Maciel
Jacobus Swartz
Jan Koetsenruijter
Joachim Audet
Kate Hassan
Maria Celeste Fasano
Nathaniel Melican
Olaya Alvarez Lafuente
Roberta Spreafico
Rui Xu
Satrajit Ghosh
Svetlana Fa
Tan-Phat Huynh
Tomás Cunha
Veronica Sarno
Zakaria Salmi
Zuzanna Matysiak-Burznska
COMPILED AND EDITED BY:
Nathaniel Melican, Jacobus Swartz, and Elise Lucotte

The Dirty Kitchen Cookbook: Recipes from the third floor kitchen of Teknologkollegiet, 2015-2016
(Danish title: Det Snavset Køkken Kogebog: Opskrifter fra Teknologkollegiets trejde sal køkken, 2015-
2016)
by The Teknologkollegiet Guys
©2016 The Teknologkollegiet Guys
All rights reserved. This book or any portion thereof may not be reproduced or used in any manner
whatsoever without the express written permission of the publisher except for the use of brief quotations
in a book review.
Trykket i Danmark. Printed in Denmark.
First printing, 2016
The Teknologkollegiet Guys are:
Project Manager: Nathaniel Melican
Editing: Jacobus Swartz, Nathaniel Melican
Design and Lay-out: Nathaniel Melican
Logistics: Elise Lucotte
Dansk tekst redaktør: Anna Eva Utke Heilmann
Photographs: Nathaniel Melican, Satrajit Ghosh, Zakaria Salmi, Elise Lucotte, Tomás Cunha, Kate
Hassan, Jan Koetsenruijter, Dominik Schrempf, Veronica Sarno
Recipes: Adrien Poncet, Carolina Pires, Elise Lucotte, Etienne Piantanida, Guilherme Maciel, Jacobus
Swartz, Jan Koetsenruijter, Joachim Audet, Kate Hassan, Maria Celeste Fasano, Nathaniel Melican,
Olaya Alvarez Lafuente, Roberta Spreafico, Rui Xu, Satrajit Ghosh, Svetlana Fa, Tan-Phat Huynh, Tomás
Cunha, Veronica Sarno, Zakaria Salmi, Zuzanna Matysiak-Burznska
Printed and bound by NEMPRINT A/S, Banegårdsgade 16, 8000 Århus C, Danmark

INDHOLD
TABLE OF CONTENTS
Forord • Foreword
Tak til... • Special thanks
INTRODUKTION
Introduction
OS FRA TREDJE:
HVORDAN VORES INTERNATIONALE MIDDAGE BEGYNDTE
The third floor guys: How our International Dinners began
by Nathaniel Melican
MADLAVNING OG BAGNING I DET SNAVSEDE KØKKEN
Cooking and baking at the dirty kitchen by Nathaniel Melican
1
3
5
6
10
OPSKRIFTER FRA HELE VERDEN, DEL 1
Recipes from around the world, Part 1
BRASILIEN Brazil
KINA China
FRANKRIG France
ITALIEN Italy
15
17
25
33
45
MAD FRA HELE VERDEN MASTERCLASS, DEL 1
Worldwide cooking masterclass, Part 1
ALT OM SALATER
All about salads by Elise Lucotte
AT LAVE DEN PERFEKTE KARRY
Cooking the perfect curry by Satrajit Ghosh
LAV DIN EGEN HJEMMELAVEDE PASTA
Make your own homemade pasta by Nathaniel Melican
63
65
67
69
OPSKRIFTER FRA HELE VERDEN, DEL 2
Recipes from around the world, Part 2
FILIPPINERNE Philippines
PORTUGAL Portugal
ANDRE OPSKRIFTER Other Recipes
JULEFROKOSTEN The Danish Christmas Dinner
JULEFROKOSTEN: EN UTROLIG SKØR NAT
The Julefrokost: An unbelievable, crazy night
by Nathaniel Melican
75
77
91
99
121
131

MAD FRA HELE VERDEN MASTERCLASS, DEL 2
Worldwide cooking masterclass, Part 2
IFØLGE EN ITALIENER: DEN PERFEKTE PIZZA
Take it from an Italian: The perfect pizza by Veronica Sarno
DE MANGE MÅDER TIL AT LAVE RIS
The many ways to cook rice by Nathaniel Melican
IFØLGE EN SYDAFRIKANER: DEN GODE BARBECUE
Take it from a South African: A good barbecue by Jacobus Swartz
DESSERTER TIL DEN SØDE TAND
Desserts for the sweet tooth
KAGER Cakes
ANDRE DESSERTER Other Desserts
TEKNOLOGKOLLEGIET PÅ TUR…
Teknologkollegiet goes to...
BRABRAND SØ OG ÅRSLEV ENGSØ Brabrand and Årslev Lakes
MØSGÅRD Moesgaard
ELISES HJEM Elise’s Place
KAPSEJLADSEN The Boat Race at Aarhus University
DEN PERMANENTE Den Permanente
AALBORG KARNEVAL The Aalborg Carnival
FESTLIGE DRIKKERVARER
Drinks for a good time
FØDSELSDAGE OG FARVEL FESTER PÅ TEKNOLOGKOLLEGIET
Birthdays and farewell parties at Teknologkollegiet
ALLE INTERNATIONALE MIDDAGE--I BILLEDER
All international dinners--in pictures
MØD FOLK FRA TREJDE (OG ANDEN) SAL
Meet the third (and second) floor guys
ALLE OPSKRIFTER • Index of all recipes
Efterskrift • Afterword
139
141
145
149
155
157
177
191
192
194
195
196
198
200
203
212
216
228
233
235

Forord
Foreword
Everything started like a game.
Joachim and I were very curious to learn some Indian cuisine secrets and Satra offered to “do a lesson”
for us. While he would cook the next week, Joachim and I would observe and take notes so we could
learn a new dish. We didn’t know yet that that would be the first of an entire year of International Dinners.
That evening started with a lot of excitement. I actually arrived there with a paper and a pencil, ready
to carefully take note of every single detail. After only 15 minutes I realised that it was completely impossible
to take notes though because, I don’t know if you know Indian cuisine, but trust me: it’s not what you
would define as “easy and straightforward to cook!”
Still, we really enjoyed that night. Me and Joachim experienced a new flavour, a new smell that an Indian
restaurant abroad would never give us, and, at the same time, I saw in Satra’s eyes the happiness of seeing
people from other countries so curious and desirous to taste his own culture. So I told Joachim and
Satra—who would become two of my best friends in the dorm—that we could repeat this experience the
week after, this time with a new country: France. The week after that, we could do Italy, my country.
At the second International Dinner, we were no longer three, but seven. And the Sunday after, we were
even more. That was the beginning of many Sundays in the name of exploration of new cultures’ flavours.
But the reality is more than that, maybe because the flavours and cuisine of a country are the mirror of
the soul of that country as well. These Sundays helped us to discover knowledge sometimes totally far
removed from, and sometimes unexpectedly so close, to our own cultures.
These Sundays taught us to recognise the importance of receiving a gift. Yes, a gift, because every cook
has always pledged hard to do well: sometimes cooking from the morning, sometimes asking his parents
the recipe in detail, sometimes being worried about the results. In this sense, it was always an honour for
each of us to receive this privilege to “enter” another country for a night without paying for a plane ticket.
But these dinners also gave us the possibility to learn to give: give to other people from all over the world
the possibility to access our world and enjoy the flavour of our respective countries.
It’s easy to guess then, that this fixed appointment every Sunday has also been the start of many strong
and unforgettable friendships. Since that first International Dinner, we have never skipped this tradition.
During the week each of us are completely immersed in our lives at work, spending time with other
friends, our Danish courses, and so on. But come Sunday evening, everybody is in that Dirty Kitchen. It is
kind of a fixed point in our frenetic schedules. We look forward to it. And this is the reason that our dinners
have grown bigger and bigger, now often hosting over 25 seats in that kitchen on the third floor of
Teknologkollegiet.
Each of us brought something to those Sundays. Each of us received something from those Sundays. And
this is the reason why we don’t want to forget it.
This book that you are going to read is the child of our amazing trip from all our kitchens all over the
world. Take it as a gift and be as curious as we have been so you can enjoy all these recipes—or poems—
to the fullest.
Maria Celeste Fasano
Værelse 3.02
September 2015—July 2016
1

Tak til…
Special thanks
I would like to thank all those who suggested the creation of a Teknolog cookbook. Your names may
escape me now, and it might have taken a while, but it’s here now!
A special thank you goes out to Cobus, for being the latest one to propose doing such a cookbook,
and also to Elise, for following through the idea by hosting all the recipe files and pictures online.
Also, thank you for putting up with my nagging these past few weeks! I know you both are busy, but
thanks for taking time to help me finish the cookbook.
Another special thank you goes to Anna Eva Utke Heilmann, who helped ensure that the Danish
translations in this book are accurate.
And lastly, thanks to the people who contributed their recipes for this book: Adrien Poncet, Carolina
Pires, Elise Lucotte, Etienne Piantanida, Guilherme Maciel, Jacobus Swartz, Jan Koetsenruijter,
Joachim Audet, Kate Hassan, Maria Celeste Fasano, Olaya Alvarez Lafuente, Roberta Spreafico,
Rui Xu, Satrajit Ghosh, Svetlana Fa, Tan-Phat Huynh, Tomás Cunha, Veronica Sarno, Zakaria Salmi,
and Zuzanna Matysiak-Burznska. Without you guys, there would be no cookbook in the first place.
Tusind tak til alle jer!
Nathaniel Melican
3

Introduktion
Introduction
Velkommen til Det Snavset Køkken Kogebog, hvor vi præsenterer vores opskrifter, som vi har kogt
for hinanden i løbet af året på Teknologkollegiets trejde sals køkken.
By the way, please don’t be intimidated by the Danish language phrases we use throughout the
book! Since we’re in Denmark, we just had to pay tribute to the Danish language, and what better
way to do that than to use what little Danish we know as much as we can in the book.
Welcome to The Dirty Kitchen Cookbook, where we present our recipes, which we have cooked for
each other over the last year at Teknologkollegiet’s third floor kitchen.
The International Dinner in our kitchen has been going on for almost every Sunday since September
2015. Along the way, many of us have suggested creating a cookbook, but those plans kept falling
through.
That was until sometime earlier this year, when Cobus pitched for it. What was different this time
was that Elise supported it and started work on it immediately by making an online folder where we
could compile all our recipes. When some of the recipes were already uploaded, I took the chance
and created a vision of what the cookbook would look like. I’d like to think this really inspired the
other members of the Teknolog family to give their recipes, which, in turn, lead us to this finished
book.
All in all, we managed to compile 63 recipes for this book. This is probably only about two-thirds
of the recipes that were cooked throughout the year. The recipes are presented in two parts and
sorted according to their country of origin. Meanwhile, there are special sections for desserts and
drinks, as well as our overindulgent Julefrokost. There are also vegetarian recipes—just look out for
the “VEGETAR” designation at the top of the page. By vegetarian, we mean these are meat-free
dishes, but they may have eggs, butter or other products coming from animals.
Aside from this, we have also asked some of the Teknolog family to write about how to make their
own versions of iconic meals and dishes. We have two sections devoted to these “masterclasses,”
where you can learn something about cooking barbecues, curries, pizza, pasta, rice, and salads.
Away from the kitchen, we also take a look at the places we’ve been to in the past year, as well as
other things we were up to.
Finally, we couldn’t end this book without showing you photos of almost all the International Dinners
that we had, starting with the first one on September 12, 2015. And we also would like to show you
our faces.
But first, we invite you to read how our International Dinners began, and what it’s like cooking in the
Dirty Kitchen.
Vi håber du vil nyde at læse, og glædelig madlavning!
Nathaniel Melican
Værelse 3.14
September 2015—May 2016
5

OS FRA TREDJE:
HVORDAN VORES
INTERNATIONALE MIDDAGE
BEGYNDTE
The third floor guys: How our International
Dinners began
Life in a big dormitory like Teknologkollegiet can be lonely and sad. But
it can also be happy and rewarding. We, the residents of the third floor,
have chosen the latter by forging friendships over food.
By Nathaniel Melican

We have our International
Dinners
every Sunday,
where someone from the
dorm cooks a dish from his
or her home country. Unlike
many dormitories around
Aarhus, which allocate a
lot of space for Danish students,
Teknologkollegiet is a
dorm that’s divided into two
sections: the ground floor
and the first floor are purely
for Danish students enrolled
in the nearby Aarhus Tech
campus, while the second
and third floors are for international
students. No Danes
live on our floor.
This setup has its own pros and
cons, but we certainly would not
have tasted a lot of dishes from
around the world without it.
Over 10 months, or 40 weeks,
we sampled over a hundred
dishes from nearly every part
of the world—from our home
Denmark here in the north to
South Africa in the south, and
from the Philippines in the east
to Brazil in the west. We dared
ourselves to cook and taste unfamiliar
dishes, but also paid
tribute to culinary classics.
It certainly didn’t start big.
As they say, great things start
from small beginnings.
“We were all cooking in the
kitchen one day, and we began
discussing about food
from different areas,” Satrajit
said. As they discussed food,
Maria and Joachim became
more interested in Indian cuisine.
“They wanted me to prepare
something, and they want
“Satra cooked
some curry
for us, but we
couldn’t eat
it because it
was so hot
and spicy!”
to learn some Indian recipes,”
he added.
The three—the first of “The
Third Floor Guys”—then set a
date when they would cook
dinner together. That was 12
September 2015—a Saturday.
“I prepared Alur Dum, which
is a potato curry; Begun Bharta,
which is a Brinjal mix; and
some rice. We named it as the
International Dinner!” Satrajit
said. The trio found somebody
to take a picture of them, smiling,
holding plates and cooking
spoons and spatulas. Thus,
the International Dinner was
born.
But as they sat down to eat,
they found it hard to enjoy
what Satrajit cooked for them.
“I remember the first International
Dinner! Satra (Satrajit)
cooked some curry for us, but
we couldn’t eat it because it
was so hot and spicy!” Maria
said while laughing as she recalled
that night during one
of the later International Dinners.
Satrajit owns up to his mistakes
and is still sheepish about it to
this day. “I added too much
chili powder in the Alur Dum
by mistake, and they went red,
even if they added yoghurt
and all!” he said. “But the Begun
Bharta was fine.”
It all began in the kitchen, which
is the dorm’s equivalent of an office
water cooler: a place where
people gather to take a break
and maybe talk. Our International
Dinner started when two people,
Joachim Audet from France
and Maria Celeste Fasano from
Italy, became curious as a third
person, Satrajit Ghosh from India,
was cooking some Indian
food in the kitchen. The three
had just moved into the dorm
when they bumped into each
other one day in September.
Introduction
The only photo of the Third Floor Guys’ first-ever International Dinner
on 12 September 2015. From left: Joachim Audet, Satrajit Ghosh, and
Maria Celeste Fasano. Satrajit cooked Indian Food.
7
The Dirty Kitchen Cookbook

14

OPSKRIFTER FRA
HELE VERDEN
DEL 1
RECIPES FROM AROUND THE WORLD, PART 1
15

44

45
ITALIENITALY

Eggplant Parmigiana
By Veronica Sarno
VEGETAR
The name of this dish is derived from “Parmiciana”, the set of overlapping wooden strips which
form the Persian window shutters in an arrangement reminiscent of eggplants in the parmigiana. Its
origins are disputed between Emilia Romagna, Campania and Sicily. Personally, I consider it a typical
dish from Campania, one that my mum always prepares when I go back home. The following is
her recipe.
Ingredients (serves 6)
1½ kg eggplants
Some basil leaves
150 g Parmigiano Reggiano
1 dl olive oil
3 eggs
Fine salt
500 g cheese (one that melts
easily)
2 cans of tomato sauce (250 g
each)
Sunflower oil (for frying)
Procedure
1. In a pan, pour the two cans of tomato sauce with a little
oil and salt. When the sauce thickens, add the basil
leaves and turn off the heat.
2. Wash and dry the eggplants. Cut them into round
slices about 1 centimetre thick.
3. In a bowl, beat the eggs with a little salt and a little
parmesan cheese. In another bowl, put the flour. Coat
the eggplant first in flour, then in egg.
4. In a large frying pan, pour an abundance of sunflower
oil, then fry the eggplants, a few at a time in order not
to lower the oil temperature. Flip them on both sides,
and then drain on a paper towel.
5. Dab with other absorbent paper, and then put some
of the tomato sauce on the bottom of an oven pan.
Lay three slices of eggplant, a little sauce and grated
parmesan, and a layer of cheese slices.
6. Place another layer of eggplant and sauce, then again
slices of parmesan, and again start over with a layer
of eggplant. Continue until all ingredients are used up,
ending with the eggplants. Cover with the remaining
sauce and grated parmesan.
7. Bake in preheated oven at 200°C for 40 minutes (if
fan oven, bake at 180°C for 30 to 35 minutes). Once
cooked, turn off the oven and leave the parmigiana
inside to set better.
Italian Recipes
47
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62

MAD FRA HELE VERDEN
MASTERCLASS
DEL 1
WORLDWIDE COOKING MASTERCLASS, PART 1
63

ALT OM SALATER
All about salads
By Elise Lucotte
Editor’s note: Salads are always healthy and refreshing accompaniments to daily meals, but what
does it take to make great salads? Here, Elise Lucotte from France talks about how to create simple
salads as well as dressings.
An essential ingredient for any salad I make is tomatoes. Any kind of tomatoes. During winter, or if
you don’t have access to nice tomatoes, you can use cherry tomatoes—they are always tasty! Then,
the other essential is some salad of course (lettuce, roquette, mâche or a mix of them).
With this basis, you can do whatever you want, but I will give you some examples of tested and approved
combinations:
• Blue cheese and walnut (you can add asparagus too!)
• Sun-dried tomatoes and pine nuts
• Goat’s cheese and apples
• Avocado and mozzarella or feta cheese, with some fresh basil
Regarding meat, I like to add leftovers of barbecue meat or grilled meat in the salad if I have some.
It adds a nice smoky taste. Some people like to add fried bacon, which is delicious with cheese, but
I personally think this is a departure from the principle of a salad—which is to be healthy!
Different salad dressings
With the contents of the salad sorted out, the next thing you need to think about is the dressing.
There are three basic dressings that are easy to prepare and enhance the flavour of your salad:
• The very basic “vinaigrette” where you marry vinegar and oil with a ratio of one tablespoon
of vinegar to two tablespoons of oil. You can make it with balsamic vinegar and
olive oil or raspberry or walnut vinegar with neutral oil. I like to add shallots to the vinaigrette,
especially with the raspberry vinegar! Add some salt and pepper to the mix. The
balsamic version goes well with any combination, and the raspberry/walnut one goes well
with lettuce alone if you don’t have anything else. I like to mix olive oil with tomatoes.
• The mustard version, where you add some mustard to your vinaigrette to bind the oil and
vinegar. I typically add one teaspoon of mustard in the vinaigrette. Adjust to your liking
and the strength of the mustard!
• The sweet version, where you add a teaspoon of honey to your vinaigrette, preferably the
balsamic version. It goes particularly well with a salad containing goat’s cheese.
When is it best to eat a salad? Before or after the main course?
This is a very hard question to ask to a French person. I will say that if you don’t have an entrée,
salad before the main course is a good option because it fills your stomach and makes you eat less
of a potentially more calorific main dish. However, it is also traditional to eat a salad after a big
main dish (for example at Christmas) to have a fresh finish before dessert. It is generally associated
with a cheese platter and some red wine of course!
The perfect salad is not easy, because it really depends on your taste. I would say that the key is to
not put too much dressing so as not to drown the taste of the other ingredients, and to have something
that looks yummy! The ingredients should be of a good quality too, especially the tomatoes.
Masterclass 1
65
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120

JULEFROKOSTEN
THE DANISH CHRISTMAS DINNER
121

Taken from viskaspise.dk

Sukkerbrunede kartofler (Caramelised potatoes)
By Nathaniel Melican
It might sound counterintuitive as we all like our potatoes salty, but this Danish Christmas classic
really does the trick. These caramelised potatoes pair well with savoury dishes in the Julefrokost
table, such as flæskesteg or andesteg. And as a bonus, it’s very easy to make. Just be careful with
the combination of molten sugar and butter—this could easily give you nasty burns. I can say that
this recipe is approved by the Danish government, as I found it on denmark.dk, a website maintained
by the Ministry of Foreign Affairs of Denmark. Want a cooking tip from the Danish government?
“Caramelised potatoes are not suitable for re-heating, for then they will not become shiny,
but dull and furry.” So get into the kitchen and cook it!
Ingredients (Serves 4)
1 kg small boiled and peeled
potatoes
85 g sugar
75 g butter
Procedure
1. Rinse the potatoes in cold water and pat dry.
2. Melt the sugar in a frying pan until golden. Add the
butter and let sizzle.
3. When the sizzling has stopped, add the potatoes.
Brown the potatoes over high heat while stirring.
4. Serve with your Christmas roasts.
Julefrokost Recipes
123
The Dirty Kitchen Cookbook

130

JULEFROKOSTEN:
EN UTROLIG SKØR NAT
THE JULEFROKOST: AN UNBELIEVABLE, CRAZY NIGHT
Ten different kinds of food (including starters and side dishes), two desserts,
and two drinks: welcome to the craziness that is the Julefrokost.
By Nathaniel Melican
131

154

DESSERTER
TIL DEN SØDE TAND
DESSERTS FOR THE SWEET TOOTH
155

156

157
KAGER
CAKES

Gâteau au yaourt
By Elise Lucotte
I baked this cake for the first time in kindergarten. It is a very easy recipe, and perfect to bake with
kids. Indeed, everything is measured with a yoghurt pot. What is also interesting about this cake is
that you can use any ingredients you like (fruit, chocolate chunks, dry fruits, hazelnuts—be imaginative!).
I usually put 2 to 3 apples, cinnamon, brown rum, almonds and a lemon zest.
Ingredients (serves 10)
4 eggs
3 teaspoons baking powder
1 unflavoured yoghurt (if you
have a big bottle, take one
glass of yoghurt)
Using the yoghurt pot (or the
glass), measure:
2 pots sugar
3 pots white flour
½ pot neutral oil (sunflower or
peanut)
Flavours and ingredients of
your choice
Procedure
1. Pour the yoghurt in a big bowl and use the yoghurt
pot as a measuring cup.
2. Incorporate the rest of the ingredients. Mix thoroughly
with a cooking whisk so the batter doesn’t form lumps.
3. Add your special ingredient (or not!).
4. In a cake mould, put either baking paper or spread
butter and add flour so the cake doesn’t stick to the
mould
5. Pour the mixture in the cake mould and bake in the
oven for approximately 30 min. at 180°C (the baking
time will be longer if you add fruits).
Cakes
159
The Dirty Kitchen Cookbook

BRABRAND SØ
OG ÅRSLEV ENGSØ
BIKE RIDE (24.5km)
13 March 2016
Apple Maps
192

Brabrand and
Årslev Lakes
193

ALLE INTERNATIONALE
MIDDAGE--I BILLEDER
17. Indian-Pakistani Dinner (17 January 2016)
Chefs: Mehmood Alam, Satrajit Ghosh
Dishes: Dal, Vegetable Curry, Torta Limone
18. French Dinner (24 January 2016)
Chef: Elise Lucotte
Dishes: Salad, Tartiflette, Gratin Dauphinois,
Cake
19. italian Dinner (31 January 2016)
Chef: Maria Celeste Fasano, Veronica Sarno,
Alen Zollo
Dishes: Veggie Lasagna, Potato Gratin, Tiramisú
Det Snavset Køkken Kogebog 220
20. Portuguese dinner (7 February 2016)
Chef: Carolina Pires, Tomás Cunha
Dishes: Eggs and Chouriço, Carne de porco à
Alentejana, Chocolate Cake
Alle Internationale Middager

All international
dinners--in pictures
21. Brazilian Dinner (14 February 2016)
Chef: Guilherme Maciel
Dishes: Feijoada do Gui, Cakes from The Great
Mundus Bake Off
22. Italian Dinner (21 February 2016)
Chef: Etienne Piantanida
Dishes: Polenta con Gorgonzola, Risotto con
Radicchio e Salsiccia, Brazilian Sweets
23. Filipino Dinner (28 February 2016)
Chef: Nathaniel Melican
Dishes: Sizzling Sisig, Sinigang na Baboy
All International Dinners
221
24. British Dinner (6 March 2016)
Chef: Kate Hassan
Dishes: British Lasagna with Beans on the side,
Red Wine Cake
The Dirty Kitchen Cookbook