are some of his favourite recipes: BERMUDA LEEK AND POTATO SOUP (10 portions) 2 lb. Leeks, trimmed and washed 2 oz. butter 4 pints white stock 11 lbs. potatoes Salt and pepper to taste Method 1. Cut the white and light green of the leek into small squares.

2 Slowly cook in the butter in a pan with a lid until soft and without colour.

3. Add the stock and potatoes peeled and cut into small dice.

4. Simmer until the leeks and potatoes are cooked for approximately 20 minutes.

PORK CUTLETS WITH PAPAYA 4 pork cutlets 2 oz. butter salt and black pepper 8 oz. papaya, 2 oz. Bermuda Gold 1 oz. Bermuda honey 2 oz. finely chopped onion pinch rosemary 2 cloves of garlic 1 pint brown sauce 1 oz. vinegar Method 1. In a thick sauce pan, place half of the butter. Add seasoned cutlets, garlic and cook on each side for three minutes until golden brown.

2. Take cutlets and garlic out and keep warm.

3. Add chopped onion and cook without colour. Deglaze with Bermuda Gold, add honey, vinegar, rosemary and papaya. Let cook for two minutes. Add brown sauce. Let sauce simmer for five minutes.

4. Place cutlets on a clean plate and coat with sauce. Garnish with sprigs of rosemary.

ROAST CHICKEN WITH MANGO/BLACK SEAL SAUCE 1 teaspoon poultry seasoning, pinch of fresh thyme 1 teaspoon salt 1 teaspoon freshly ground pepper 4 large skinless boneless chicken breasts 1 tablespoon olive oil 1 cup mango chutney 1 can or 1 cup of mango slices 2 tablespoons Black Seal rum Method 1. Preheat oven to 400 degrees.

2. In a mixing bowl, combine the seasoning: thyme, salt, pepper and poultry seasoning.

3. Brush the chicken breast with oil, then pass through the dry seasoning.

This could be done by placing the chicken and seasoning in a bag and shake until breast is coated.

4. Place the chicken in a roasting pan and roast for 10 minutes.

5. Place the chutney, mango nectar and rum in a blender or food processor.

Puree the mixture.

6. Brush the chicken with some of the puree.

7. Put chicken back in the oven for five minutes until brown and the chicken is cooked through.

8. Heat the rest of the puree in a thick bottom sauce pan and let simmer. If sauce appears to be thin, dilute some corn starch with a little water to thicken the mixture.

9. Place chicken on a serving dish and coat with the sauce.

Makes four portions.

COD FISH CREOLE WITH PANCAKES 1 lb. boneless salted cod (soaked in water overnight) 2 tablespoons chopped onion 1 hot sausage cut into small dice 1 green pepper, cut into strips 1 medium size can of stewing tomatoes 1 clove of garlic, chopped 1 cup of tomato sauce or 1 can tomato soup 1 tablespoon of butter 1 sprig of thyme 1 teaspoon of curry powder Pinch of salt and pepper Method Drain off water from fish and replace with fresh water, bring to boil and let simmer for 45 minutes. Strain, let cool then break into small pieces.

Place butter in frying pan, add onion, garlic, green pepper and hot sausage.

Cook out for five minutes then add tomatoes, tomato sauce and seasoning. Mix in thoroughly, then add the pieces of fish.

If the mixture appears to be too soft to place on the pancakes dilute a little corn starch with water and thicken the mixture.

Pancakes 8 oz. whole wheat flour 2 eggs 1 pint of milk Pinch of salt 1 tablespoon melted butter, oil for frying Method Place flour and salt in mixing bowl, beat eggs and milk together and add to flour mixture. Mix well, then add the butter and let mixture stand for five minutes. Heat a small frying pan with oil, when the oil is hot pour some off.

Add a small spoonful of the mixture to make a very thin pancake. Let brown then turn over on the other side. It should take 15 seconds to complete one pancake.

A taste of the real Ming After the pancakes have been made, place a small amount of the fish creole in the centre, then roll up like a sausage and serve.

Tomato sauce could be served as an accompaniment.

MUSTARD GREENS AND RICE 1 bunch of mustard greens, roughly chopped 1 small onion chopped 1 small piece of ginger chopped 2 cups of long grain rice 4 cups chicken broth 4 strips of bacon, cut into small pieces Thyme, salt and pepper to taste 1 tablespoon butter Method In a thick bottom sauce pan, place butter. Add bacon, chopped onion and ginger. Let cook out for five minutes. Add mustard greens and let cook for eight minutes. Add rice stock and tomato puree. Season to taste and finish cooking in a pot, 370 degrees for 20 minutes or until rice is tender.

Loquat Flan 8 oz. sugar pastry 1 pint pastry cream 1 lb. fresh loquats or 1 16 oz. can of apricot jam to glaze Sugar Pastry 8 oz. flour 4 oz. margarine 2 oz. sugar 1 whole egg Pastry Cream 1 pint warm milk 2 egg yolks 2 oz. sugar 1 oz. flour Few drops of Bermuda Gold or vanilla Method Rub fat into flour until a sandy texture.

Mix egg and sugar together and add to flour mixture.

Mix in lightly until all of the flour is binded together.

Let rest for 15 minutes in a cool place.

Grease a pie dish or flan ring.

Roll pastry out to 1/16th'' thick and line pie or flan ring with the pastry.

Ensure that pastry in evenly arranged, then cut away surplus pastry.

Pierce pastry and blind bake for 10 minutes in a hot oven (blind bake means to cook blind with dry beans or peas. Place a piece of paper on the bottom and sides of the pastry case, then pour in the beans).

After pastry is cooked, take out paper and beans. Make custard then pour while hot in the empty case.

Custard: Cream eggs, sugar and flour together. Mix in warm milk. Put mixture into a clean pot and stir until thick. Add flavouring and mix in thoroughly.

Pour mixture in empty case. Let cool, then decorate the top with the halves of loquats and coat with the warm apricot glaze.