SEAFARING CLAMS ( 4 persons)
1 Kg Clams
1 Spring onion
2 garlic cloves
1 tablespoon flour
1 glass white wine
1 chopped parsley

Put the clams in a bowl with water and salt. Finely chop the onion and garlic and fry in the pan with a little oil, before they catch some colour, Add the flour mix, stir well until dissolved, and cook for 3 minutes. Add the wine and bring to boil. Add the clams and cook until they open.

(4 persons)
4 chicken legs
4 medium potatoes
1 glass of natural cider Spanish
1 sprig of rosemary
few sprigs of thyme
Olive oil
Salt /Pepper

Preheat oven to 180 degrees. Peel the potatoes cut into slices, add salt and place at the base of a baking dish. Put salt and pepper on the chicken legs and place over the potatoes. Add the rosemary and the thyme and a little oil and cider. Put into the oven and roast for 60 to 75 minutes, baste with cider occasionally while roasting. When you have used the entire glass of cider, continue basting with juices naturally released from the chicken. When the chicken is ready and golden in colour, move to another dish with the potatoes. Strain the juice left over into a sauce boat and add a little salt and pepper to taste.

1 chocolate bar for desserts
200ml unsalted butter
1 table spoon of brandy
Single Cream
Cocoa and chocolate sprinkles

Put the chocolate and the butter in a bowl and melt in double boiler, mix well. Boil the cream and let it temper. Add the cream to the chocolate and mix well. Pour in the brandy and mix until homogeneous mass. Store a mixture in a cool place for 24 hours or in the fridge for 5 hours. After this time with the help of two dessert spoons shape into balls. Sprinkle with cocoa powder or chocolate sprinkles. Serve in paper cups.