1 bag dried porcini
2 medium onions, peeled
2 cloves of garlic, peeled
olive oil
a few sprigs of fresh rosemary and sage, leaves picked
dried oregano
1 cup red wine
2 x 400 g tins of chickpeas
3.5 ounces dried brown lentils
4 fresh bay leaves
28 ounce can of plum tomatoes
sea salt
freshly ground black pepper
4 large firm eggplants, trimmed
1 1/2 pounds potatoes, peeled
3 cups semi-skimmed milk
5 black peppercorns
2 tbls unsalted butter
2 tbls plain flour
1 tbls feta cheese
1 tbls kefalotyri or pecorino cheese
2 large free-range egg yolks