(1) Put the butter in a large saute pan on a medium-high heat and cook for three minutes, until it has melted and gone dark brown.
(2) Add the asparagus, garlic and wild garlic and saute over a medium heat for 2 minutes, then reduce the heat.
(3) • Try using diced aubergine or courgettes, but do not cook them in boiling water – instead saute them lightly in olive oil before adding to the egg mix.
(4) HPLC was applied to determine and compare 17 samples of Houpo processed in different ways: sauted with ginger juice, dipped with ginger juice, boiled with ginger juice, and so on.
(5) ID5413629 via GuardianWitness Serves 4 2 green peppers, finely chopped 1 onion, finely chopped Olive oil 1 tomato, diced A pinch of saffron A pinch of hot paprika 400g chickpeas 1 bay leaf 5 garlic cloves , 4 whole, 1 finely chopped 2 potatoes, diced 100g spinach 2 eggs 100ml milk A few stems of parsley, finely chopped 4 thick slices of bread, whizzed into crumbs 1 Saute the peppers and onion in a pot with a splash of oil.
(6) 3 Gently saute the carrots, celery, onion, garlic, peppercorns and bay until soft.
(7) jamesconnery , via GuardianWitness Serves 6 Olive oil, for frying 1 large onion, roughly chopped 4 large carrots, finely chopped 1 medium bulb of fennel, sliced 2 ox cheeks Flour, for dusting 5 garlic cloves, sliced 1 star anise A small sprig of rosemary 3 bay leaves 250ml bold, fruity red wine 750ml tomato passata 1 tsp sugar 1 tsp coarse black pepper Tagliatelle, fettucine or pappardelle pasta, to serve Grated mature pecorino romano, to serve 1 Saute the onion, carrot and fennel in a large, heavy-based casserole dish in a small amount of olive oil until slightly softened and browned at the edges.
(8) Put a large saute pan for which you have a lid on a medium-high flame and heat the oil.
(9) • Sauted onions and red peppers make a delicious frittata.
(10) Once the puntarelle is ready, heat the remaining two tablespoons of oil in a large saute pan on a high flame, then fry the celeriac for six to eight minutes, stirring a few times, until browned.
(11) She made her first film in 1968 - Saute Ma Ville, in which Akerman filmed herself humming her way around a kitchen - and went on to become a hero of feminist film-making.