Centre Travel

4 medium potatoes: boiled in their skins. Peel and slice them while still warm, season with salt and pepper. 1 large onion: slice very thinly. In a bowl mix the potatoes and onion, add olive oil and a little wine vinegar. About an hour before serving, mix the tunny fish, in chunks. Garnish the dish with capers.

Wash and drain about 200g firm white mushrooms. Thinly slice them and put in a bowl with olive oil, pepper and a little lemon juice. Add a scrap of garlic (optional). Just before serving you can season with salt and pepper.

2 lbs green figs 3/4 lb sugar The grated peel and juice of 2 lemons Put all ingredients into a pan and cook for about 1 1/2 hours.

Squid Preserved in Oil Clean the squid in the usual way and cut into rings. Drop them into boiling vinegar, and cook for a few minutes. Strain the vinegar. When the squid are cold, put them into jars and cover completely with olive oil. Into each jar, put 1 tablespoon of fresh origano. Cover the jars and leave them for six weeks at least. The fish will lose the acid taste of vinegar and become tender with the oil.