Prepare the meat by tying it with the string if necessary. Heat the oil in a pan and sauté the sliced onion. Add the meat and sear on all sides on a high heat for a few minutes to seal in the juices. Add the garlic, sprig of rosemary and chopped carrot; after a few minutes, add the wine and let it evaporate, then add the two pots of Well Rich Creamy Concentrated Roast Meat Reduction and a little water. Simmer with the lid on for about 2 hours, turning the meat occasionally and basting it with the cooking juices. Add the rest of the water a little at a time, if necessary. When the meat is cooked, allow it to cool and then carve it into slices. Sieve or blend the roasting juices with the vegetables. Place the sauce and sliced meat in a pan and cook for another 10 minutes. Serve the meat with the sauce.
Slice the aubergines lengthwise (4-5 mm thick), sprinkle with salt and leave to rest in a colander covered with a plate for 30 minutes. Then, prepare the tomato sauce: slice the onion and brown it with a little extra virgin olive oil, then add the passata and the 2 cups of Creamy Vegetable Concentrate Savoury Stock. Cook for 30 minutes and add the shredded basil leaves at the end of cooking. Rinse, dry and fry the aubergines, in small batches, in plenty of peanut oil. Drain on absorbent kitchen paper. Drizzle a little sauce into a glass dish and arrange the aubergine in alternate horizontal and vertical layers. Add a llittle grated Parmesan, diced mozzarella and finally some sauce on each layer. Put in the oven and cook at 200°C for 40 minutes.
Finely chop the onion and lightly brown it in a pan with the oil and chopped garlic. Add the cod and leave it to brown for 1 minute on both sides. Increase the heat and allow the wine to evaporate. Add the cup of Rich Creamy Fish Fumet, capers, Taggiasca olives and tomato passata. Mix all the ingredients thoroughly, cover and leave to cook for 10 minutes until the fish is tender. Season with the oregano or basil and pepper to taste at the end of cooking. Serve piping hot.
