recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
(16oz) can tuna
1 large onion
90g (3oz) butter
90g (3oz) button mushrooms
300ml carton cream
2 tablespoons tomato paste
1 tablespoon chopped parsley
butter in pan, add peeled and finely chopped
onion and drained tuna to pan, stir over medium
heat until onion is just tender.
mushrooms in half, add to pan, toss lightly.
in cream, tomato paste, season with salt and
sauce to boil, remove from heat immediately,
stir in chopped parsley.
is delicious served with a salad with lots of
lettuce and a simple dressing, also some fresh
Italian or French bread for mopping up any sauce.
A nice chianti would be good as well.