Heat the oil in a large skillet over high heat.  
Add the onions and garlic, and sauté for 3 minutes, until onions are transparent.
  Add the celery and peppers; sauté for 3 or 4 minutes.  
Add the seasonings; reduce heat.  
Add the cabbage; sauté for 4 minutes more.  
Stir in the noodles and sauce.  
simmer for 5 minutes and serve.

4 Large courgettes
3 tablespoons oil (preferably olive oil)
1 medium onion finely chopped
2 cloves garlic, crushed
225g (8oz) bulgur wheat, washed and drained
2 red peppers, deseeded and diced
1 teaspoon ground all spice
up to 300 mls (1/2 pint) vegetable stock

Blanch the courgettes for 3-4 minutes in boiling water.  
Cut them in half lengthways, 
scoop out the centers and chop the flesh roughly.
  Heat 30ml (2tbsp) of the oil in a large pan and saute the 
onion and garlic gently for 3-4 minutes until transparent.
  Put in the bulgur wheat, diced red peppers, 
chopped courgettes and all spice and season well.  
Add some stock if the mixture seems too dry 
and cook for 10 minutes over gentle heat, stirring constantly, 
Preheat the oven to gass mare 4, 180¹C (350¹F).

  Fill courgette shells with the mixture.  Arrange them in a 
lightly oiled oven proof dish, brush with the remaining oil, 
cover with a lid or foil and bake for 25 minutes.  (Excess 
filling can be reserved for some other use, or cooked with 
the stuffed courgettes and presented on a serving dish as 
a bed for them.)  Serve with the walnut garlic sauce.

SAUCE:
100g (4oz) shelled walnuts, ground
4 cloves garlic, crushed
2 Tablespoons fresh bread crumbs
1 tsp sea salt
30 ml (2 Tablespoon) Olive oil.
juice of 1 lemon
 water

Put all the ingredients into a liquidizer and blend until smooth.  
Use 150 ml (1/4 pint) water to start with and add more if you prefer not too thick a sauce.  
Leave to stand for 1 hour.  
Blend again just before serving and garnish with walnuts.

2-3 tablespoons sunflower oil
1 onion, finely chopped
1 tsp garam masala
100g (4oz) long grain brown rice, washed and drained
300ml (1/2)pint boiling water
large pinch of saffron
 50g (2oz) pine nuts
1 teaspoon sea salt
2 Tablespoons chopped mint
juice of 1/2 lemon
 24 vine leaves or 12 cabbage leaves
 150ml (1/4 pint) vegetable stock
1 bay leaf

GARNISH: slices of lemon, chopped mint
  Heat the oil in a large frying pan and gently fry the onion 
and garam masala in it over low heat for 5-7 minutes.
  Add the rice and stir gently for 2-3 minutes or until the grains are lightly fried, 
then pour over the boiling water and add the saffron, pine and nuts.
  Bring back to the boil, cover and simmer for about 25-39 minutes or until the rice is tender.  
Season to taste and stir in the mint and lemon juice.  
Preheat the oven to gas mark 4, 180¹C (350¹F).
  Mean while, prepare the vine or cabbage leaves.  
If using fresh leaves, blanch them, a few at a time, 
for a minute or two in boiling water; if using vine leaves from a packet, 
rinse them thoroughly in hot water.  
For cabbage leaves, trim the centre rib of each leaf.
  Fill each leaf and arrange them, seam side down, in a lightly oiled oven proof dish.  
Pour over the stock, add he bay leaf, cover with a lid or foil and bake for 35 minutes.  
Remove the bay leaf garnished.