on this particular evening it was 40°C... don't know how i managed to cook a meal but i tried this one... mark and i loved it... madeleine was struggling and josh hated it! if you'd like to judge for yourself here's the recipe.. 200g green beans 500g penne 1/4 cup oil 3 cloves of garlic 400g tinned brown lentils, drained and rinsed 3 tblsp chopped fresh mint 1.5 tblsp balsamic vinegar 1 spanish onion, sliced 1/2 cup basil leaves 200g marinated feta, crumbled • bring a large saucepan of salted water to the boil. add the beans and cook for 3 minutes. remove with a slotted spoon and set aside. cut the beans into thirds. add the penne to the water and cook. drain and set aside. • heat the oil in a frying pan, then add the garlic and cook for 30 seconds. add the lentils and cook for 2-3 minutes, or until they have warmed through. stir the mint, balsamic vinegar, onion and basic through the lentils. • toss the lentil mixture and green beans through the penne, season with salt and pepper and sprinkle with feta.

Lawry's Hawaiian Marinade Dried tropical fruit (mangos, papaya, pineapple about 1/2 cup) Citrus juice - lemon, lime, and/or orange Bay scallops Couscous (unflavored) Scallions Marinate scallops in Hawaiian marinade for 30 minutes While scallops marinate, chop your dried tropical fruit into small pieces Measure one cup of couscous Measure 3/4 cup citrus juices (mix is your choice) and 1/4 cup water. Heat this to boiling in the microwave when at a boil add your couscous and cover for 5 minutes) Remove scallops from marinade and add to warm skillet sprayed with pam. Cook scallops for 3-4 minutes (M likes his on the well side of done) Add tropical fruit to couscous, stir and recover for a few minutes to let the heat soften the dried fruit. Chop a few scallions Uncover couscous, add spray butter, lemon juice, and or pepper to your taste Plate the couscous, add scallops and scallions