Centre Travel

Although Tan looks like a restaurant from the outside, it is actually a temple to healthy living and respect towards biodiversity and human physiology. The ground floor is an eclectic supermarket with roots and herbs from Asia, organic vegetables, dietic cookbooks and biodynamic wines. The zen dining room upstairs could not be more ecologically-correct, and the food is inventive and absolutely delicious. They don't use any dairy products or flour, but the chef must be some kind of alchemist as he creates an incredible "creamy" sauce of olive oil, crushed lemon grass and cashew nuts tha accompanies the succulent steamed asparagus. Address: 95 rue de l'Aqueduc T: 02 537 8787 www.tanclub.org

Although Tan looks like a restaurant from the outside, it is actually a temple to healthy living and respect towards biodiversity and human physiology. The ground floor is an eclectic supermarket with roots and herbs from Asia, organic vegetables, dietic cookbooks and biodynamic wines. The zen dining room upstairs could not be more ecologically-correct, and the food is inventive and absolutely delicious. They don't use any dairy products or flour, but the chef must be some kind of alchemist as he creates an incredible "creamy" sauce of olive oil, crushed lemon grass and cashew nuts tha accompanies the succulent steamed asparagus. Address: 95 rue de l'Aqueduc T: 02 537 8787 www.tanclub.org

4 lean bacon rashers, derinded and finely chopped 450 g minced lean beef 1 beef stock cube, crumbled 150ml pint hot water 1 teaspoon tumeric 1 teaspoon cornflour 150 ml cold water TOPPING 175g self-raising flour pinc of salt 1 teaspoon baking powder 75 g butter Cook bacon in a pan, add the beef until cooked. Add the crumbled stock cube to the hot water and stir in the tumeric. Blend cornflour with the cold water and stir into the meat mixture. Topping: sift the flour, salt and baking powder into a mixing bowl. Rub in the butter until mixture resembles coarse breadcrumbs. Spread the crumble over top of dish and grill until golden brown. Serves 4 to 6

50 g caster sugar 150 ml water 60 ml orange juice 60 ml lemon squash 60 ml pineapple juice 60 ml grape juice 300 ml cold tea orange and apple slices mint to decorate Place the sugar and water in a pot. Cook till sugar is dissolved. Let cool. Mix the orange juice, lemon squash, pineapple juice, grape juice, cold tea and cooled syrup. Place slices of fruit in a bowl. Add punch and chill. Serve in tall glasses decorated with mint.