1. Trim fresh corn husks to rectangles about 3 by 6 inches in size.
2. Dried or canned husks may be soaked in water until pliant.
3. Add enough boiling hot chicken or beef stock to 2 cups of masa, to make a thick but workable paste.
4. Stir vigorously and season with salt and chili powder
5. Spread the corn husks thickly with the paste.
6. Grind together a tomato, a glove of garlic, hot pepper and a sweet pepper.
7. Mince a generous 1/2 pound veal, beef, pork or chicken, or a mixture of beef and pork.
8. Fry the meat in a skillet with oil until well browned.
9. Combine the two mixtures well.
10. Put 1 tablespoon of the filling in the corner of each tamale, folding in the ends or tying the rolls securely at both ends.
11. Lay in a steamer, closely side by side and steam for 2 hours. Th
12. Serve hot or cold

List of ingredients required:

• Fresh corn husks
• chicken or beef stock
• 2 Cups of masa
• Salt
• Chili powder
• 1 Tomato
• A glove of garlic
• Hot pepper
• Sweet pepper
• 1/2 pound of veal, beef, pork or chicken
• Oil

1. Cook the rice in a large pan of salted boiling water for about 10minutes or until it is tender, then drain it

2. Trim and slice the okra

3. Peel and roughly chop the onion

4. Core and seed the red pepper and chop it very finely

5. Skin the tomatoes and chop them very finely

6. Melt the butter in a large saucepan or a flameproof casserole

7. Add the chopped onion and fry them gently for about 5minutes until they are soft and lightly coloured

8. Increase the heat, add the garlic and red pepper and continue frying for a further 5minutes while constantly stirring

9. Add cayenne to taste and the tomatoes, stir the mixture well

10. Pour in the fish stock and bring to the boil

11. Lower the heat, add the okra and salt and pepper to taste

12. Cover the pan and let it simmer for 20 minutes while stirring occasionally

13. Add the prawns and the rice to the soup with the lime juice

14. Cover and simmer for a further 5minutes

15. Serve hot as a main course soup, with French bread

List of ingredients required:

12 oz (350g) okra
12 oz (350g) peeled prawns, defrosted and dried if frozen
2 pints (1.1 litres) well-flavoured fish stock
2 cloves garlic,peeled and crushed
2 oz (50g) butter
4 ripe tomatoes
Juice of 1/2 lemon
1 to 1 and 1/2 (25 to 40g) long grain rice
1 medium onion
1 red pepper
Salt and freshly ground pepper
1/4 to 1/2 teaspoon cayenne pepper

1. Parboil the turkey in water until it is just tender

2. Cut the turkey into neat joints and saute it in a pan filled with half a cup of the lard until the pieces are brown

3. Put the pieces in a casserole and keep them warm

4. Grind the following ingredients together into a paste: sweet peppers, aniseeds, sesame seeds, garlic cloves, almonds, tortillas and the fresh tomatoes

5. Add the following ingredients to the paste: ground cloves, ground cinnamon, salt, pepper, coriander, chocolate and the chili powder

6. Mix the spices thoroughly

7. Add the remaining 1/2cup of lard to the pan

8. Stir the paste in the pan until it is very hot

9. Cover the pieces of turkey in the casserole with the cups of stock

10. Put the paste on top of the stock

11. Cover the casserole and let it simmer very slowly for about 2 and 1/2hours

12. Stir the casserole occasionally to prevent sticking

List of ingredients required:

1 turkey
1 cup lard
2 sweet peppers
1 and 1/2 teaspoons aniseeds
2 tablespoons sesame seeds
6 garlic cloves
3/4 almonds
3 tortillas
6 large fresh tomatoes, seeded
A pinch of ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon powdered coriander
2 oz grated bitter chocolate
2 tablespoons chili powder
2 cups stock