2.  Ingredients
 8 Chicken drumsticks
 1 cup plain flour
 2 teaspoons cumin
seeds
 2 teaspoons caraway
seeds
 2 teaspoons sweet
paprika powder
 tablespoon honey
 2 bay leaves
 A little vegetable oil

3.  Crush the cumin seeds using a mortar and pestle
 Put the flour in a plastic bag with the crushed cumin, bay
leaves, caraway and paprika..
 Lightly dab some vegetable oil on the drumsticks Toss the
drumsticks in the bag with the flour.
 Drop the honey into the bag. Give it a swirl around and leave
the bag in the frig overnight so the flavours sink in.
 Place the drumsticks in a lightly oiled baking pan and bake for
20 - 30 mins, or until a skewer pushed into the thickest part
releases only clear juice

4.  Curd cheese, 500g or
about 1lb
 A cup of semolina
 honey
 olive oil

5.  Press curd cheese through sieve or let it
hang in cheese cloth until it's drained well.
Mix with the semolina into a loose dough.
Let it sit for a few hours. (Have a sip of the
vino Caroenum while you wait).
With wet hands form the mixture into
dumplings. Quickly fry them in olive oil for
a few minutes. Drain and roll in honey.

6. Half a cup of plain flour
One cup of ricotta
cheese
1 egg, beaten
bay leaves
Half a cup of clear honey

7.  Sift the flour in a mixing bowl.
Beat the cheese until soft, stir into the flour.
Add the beaten egg to the flour/cheese mixture,
forming a soft dough
Divide the dough into four and shape each piece
into a bun
Place on a greased baking tray with a fresh bay
leaf underneath.
Heat the oven to 425F - 220C. Bake for 35 - 40
minutes until golden brown.
Warm the honey, pour into a flat plate, place the
buns in it and rest till the honey is absorbed

8.  500g minced meat
1 french roll, soaked in
white wine
1/2 tsp freshly ground
pepper
50ml Liquamen (can be
replaced by 1/2 tsp salt
+ a little white wine)
some pine nuts and
green peppercorns
a little Caroenum
Baking foil

9.  Mix minced meat with the soaked french
roll. Grind up the pine nuts and
peppercorns, mix into the meat.
Form small balls with your hands.. Put
them in a little packet of foil and add a
splash of Caroenum. Close the packet.
Bake for 10 - 15 mins.

10.  3 tablespoons strong
vinegar
2 tablespoons garum,
or vinegar with anchovy
paste
9 tablespoons olive oil
4 finely chopped
shallots
1 teaspoon pepper
1 teaspoon lovage
seeds
25g fresh mint

11.  Put all of the vinaigrette ingredients into a jar and
shake well to blend them together.
Brush your tuna fillets with oil, pepper and salt.
Grill them on one side over a hot barbecue.
Turn them and brush the roasted side with the
vinaigrette. Repeat.
Don't let tuna overcook, the flesh should be pink
inside.
Serve with the remains of the vinaigrette.
I know why the Ancient Romans loved this recipe.
It's absolutely delicious!

13.  Beat together the eggs, milk
and oil. Pour a little olive oil into
a frying pan and heat. When
this is sizzling add the omelette
mixture. Agitate with a fork until
the mix starts to solidify (this will
make for a lighter omelette).
When thoroughly cooked on
one side turn the omelette over
and cook on the other side. Fold
in half and turn out onto a plate.
Warm the honey and pour over
the omelette. Fold this over
once more and cut into thick
slices. Sprinkle with black
pepper and serve.

14.  Beat together the eggs, milk and oil. Pour a little
olive oil into a frying pan and heat. When this is
sizzling add the omelette mixture. Agitate with a
fork until the mix starts to solidify (this will make
for a lighter omelette). When thoroughly cooked
on one side turn the omelette over and cook on
the other side. Fold in half and turn out onto a
plate.
Warm the honey and pour over the omelette. Fold
this over once more and cut into thick slices.
Sprinkle with black pepper and serve.