Centre Travel

 I often went to visit an old lady who lived alone. One afternoon I arrived to find her old-fashioned wireless radio full on. She was listening to a lecture on Ancient Egypt. "I didn't know you were interested in ancient history, I said" "Oh, I'm not listening to it,"she replied,  "but the valves get just hot enough to make the dough rise in that bowl on top of the set."

Makes 25. 500 g minced pork 500 g green prawns 1 red pepper 8 shallots 125 g mushrooms 2.5 cm stick green ginger 250 can water chestnuts 1/2 cabbage 3 tablespoons dry sherry 1 tablespoon soy sauce 1 teaspoon sugar 1/2 teaspoon salt 1 tablespoon oil You can use ready or homemade spring roll wrappers 2 tablespoons cornflour 1/2 cup water oil for deep frying Shell prawns, remove back vein, chop prawns into small pieces. Chop the shallots. Seed and finely chop red pepper. Slice mushrooms thinly. Peel and grate the ginger. Chop the water chestnuts. Shred the cabbage finely. Put all the prepared ingredients into a bowl. Add pork mince, sherry , soy sauce, sugar and salt. Mix well. Heat oil in pan, cook pork mixture 3 or 4 minutes, stirring. Remove from pan and let cool. Put cornflour and water into a bowl and mix well. Spoon tablespoonfuls of pork mixture evenly across one corner of wrapper, roll up like an envelope making sure edges have been brushed with cornflour mixture. Put into deep ho...

2 cups plain flour 1 egg salt 3/4 cup water Sift flour and salt into a bowl. Add beaten egg and enough water to mix to a stiff dough. Leave to rest for 15 minutes in a cool place. Roll dough on a well floured board until paper-thin. With a sharp knife cut pastry into 8 cm square. Place squares on a tray, cover with a damp cloth until ready to use.