I was moving house - and all the helpers needed feeding, so I cooked them Moving House Leftovers. A big pea and roast garlic soup (found 2 litres of chicken stock at the back of the old freezer, and a lot of parmesan). I made a huge caesar salad-plus, with grilled chicken (more back of the freezer stuff), some very old but expensive bottled anchovies and some lovely young cos lettuce and new English asparagus. I found a recipe on an A4 sheet on the floor when we'd finished clearing the kitchen - it seemed propitious, so I cooked that as well. It was a note from a Morroccan named Hassan (when? where?) and it described how he took the newest baby new potatoes, bashed them with a bottle to crack them, and then let them sizzle gently in a heavy, covered pot in a quarter inch of olive oil for half an hour. With a handful of roughly ground coriander seed. Then, when they'd cooled a bit, he stirred in a glass of red wine, and let them sit for another half hour. Anyone heard of that? Is it Moroccan? it was fantastic.