you will need a frying pan with a heavy base and a close-fitting lid', 'first , brown the chops in the butter', 'sprinkle the ginger , paprika , salt and pepper over the chops and add water and vinegar', 'place a generous tablespoon of marmalade on the top of each chop', 'bring to a slow simmer and cook for 45 minutes on a very low heat', 'if required , add a little extra water', 'serve'

you will need a frying pan with a heavy base and a close-fitting lid', 'first , brown the chops in the butter', 'sprinkle the ginger , paprika , salt and pepper over the chops and add water and vinegar', 'place a generous tablespoon of marmalade on the top of each chop', 'bring to a slow simmer and cook for 45 minutes on a very low heat', 'if required , add a little extra water', 'serve with a twist of orange on top of the chops and with boiled potatoes and fresh vegetables'

wash the fruit and place in a large pan', 'add water and cover', 'bring to a boil , reduce heat and simmer until fruit is soft', 'let stand until fruit is cool enough to handle', 'remove fruit from cooking water and cut each orange and lemon in half', 'with a spoon remove pips and pith and return them to the juice', 'simmer for 25 minutes , then strain and discard pips', 'meanwhile , cut skins and pulp into small pieces or shreds , whichever you prefer', 'put fruit , juice and sugar into a large preserving pan and boil rapidly until setting point is reached', 'to determine setting point , use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid remove from heat , skim and cool slightly', 'pour into sterilized jars and add 1 tablespoon whisky to each jar', 'seal with parrafin and cover'

in a 3- to 4-quart pan , combine potatoes with cold water to cover', 'bring to a boil over high heat , then cover pan , reduce heat , and simmer until potatoes are tender when pierced , 8 to 10 minutes', 'drain', 'meanwhile , rinse mushrooms briefly and drain', 'trim off and discard any tough stem ends', 'if using shiitakes , discard whole stems', 'cut mushrooms into large bite-size pieces', 'in a heavy 5- to 6-quart pan over medium-high heat , melt butter', 'add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown , about 10 minutes', 'pour into a bowl', 'add bacon to same pan over medium-high heat and stir often until beginning to brown , 4 to 5 minutes', 'add onion and garlic and stir often until onion is limp , 4 to 5 minutes', 'sprinkle flour over onion mixture and stir often until just beginning to brown , 2 to 3 minutes', 'whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens , about 6 to 8 minutes', 'stir in sherry , worcestershire , and thyme , and simmer , stirring occasionally , for about 5 minutes', 'gently stir in potatoes , mushrooms , and crabmeat', 'add salt and pepper to taste and cook until heated through', cook's, 'to add wild flavor , cover 2 packages mixed dried wild mushrooms with 1 cup boiling water and let soak until soft , about 20 minutes', 'lift mushrooms out gently , squeeze dry , and cut into bite-size pieces', 'add with button mushrooms', 'substitute the mushroom-soaking liquid for one cup of the chicken broth , pouring it in carefully , leaving the sediment behind'

break up the dungeness crab meat', 'add peppers , celery , scallions , and spices', 'add mayonnaise', 'combine in bowl to form paste , then add eggs and bread crumbs to thicken', 'form into round crab cakes', 'deep fry or saut in olive oil', 'serve crab cakes with greens and balsamic vinaigrette'

in skillet , saute crab in butter for 3 to 4 minutes', 'remove crab and keep warm', 'add garlic , shallots and mushrooms', 'cook for 1 minute', 'deglaze pan with wine', 'reduce to 2 tablespoons', 'add cream and reduce until thick', 'whisk in mustard', 'do not boil', 'add salt , pepper and lemon juice', 'return crab to pan and toss quickly in sauce', 'serve over fettuccine', 'sprinkle with parsley'