melt the butter in a large skillet add onions and cook slowly , stirring occasionally until golden', 'add rice , salt , pepper& thyme', 'stir in the chicken stock [or vegetable stock for vegetarians] , turn heat to low and cook uncovered for apprx 30 minutes stirring occasionally or until the rice is cooked and the broth is absorbed'

pare rind thinly from one orange and cut into thin strips', 'cook strips in small pan of boiling water 2-3 min til soft', 'drain', 'set aside', 'remove all white parts and rind from oranges and put into a heatproof bowl', 'sprinkle strips of cooked orange rind over top', 'put sugar and water in a saucepan and heat gently', 'stir constantly until sugar dissolves', 'bring to hard boil until syrup is golden caramel color , but not too dark !', 'if it is too thick , stand back and add 2 tbs hot water and stir well', 'pour caramel over oranges and set aside to cool', 'place in fridge overnight', 'to serve , cut oranges into thin slices horizontally and stack in attractive serving dishes and serve with whipped cream'

preheat oven to 375f', 'spread asparagus in the bottom of an ovenproof pan', 'sprinkle melted butter over asparagus', 'sprinkle lemon juice over asparagus and butter', 'add coarse sea salt to taste', 'place in oven uncovered and cook until asparagus is starting to brown and become crisp about 45 minutes to 1 hour'

squeeze grated ginger tightly in one hand over parsnips so all the juice runs out', 'discard the remaining fibrous ginger', 'mix all ingredients together and place in a shallow tin', 'cook uncovered at 150c / 300f for 35-45 minutes , turn occasionally', 'increase temperature to 200c / 400f and cook for a further 15-20 minutes until crisp and golden'

preheat oven to 400 f', 'combine sugar , water , and corn syrup in a small saucepan and bring to a simmer over moderate heat', 'simmer without stirring until an amber caramel forms , about 6 minutes', 'pour caramel into an 8 inch ovenproof skillet , tilting to coat the bottom', 'set peach halves in caramel , cut sides up', 'on a lightly floured surface , cut the puff pastry into an 9 inch round , to cover an 8 inch skillet', 'set the round over the peaches in the skillet , and bake until the pastry is richly browned and puffed , about 28 minutes', 'remove the skillet from the oven and let stand for 5 minutes', 'carefully invert the peach tart onto a cake plate / platter , and let cool slightly', 'cut the tart into wedges and serve with vanilla ice cream'

combine cornflakes , nuts , sugar and margarine', 'fill centers of each peach half', 'wrap tightly in aluminum foil', 'grill over med heat 10-15 minutes'