Combine the sauce ingredients in a saucepan , bring to the boil, stirring, and simmer for two minutes.
In a large saucepan , sauté the shallot with olive oil, then add the curry powder and rice.
Heat the olive oil in a saucepan and sauté the onion and garlic for 5 minutes.
Pass the cooking juices through a food mill into a saucepan and stir in the lemon juice.
Serve immediately straight out of the saucepan into deep soup bowls with the olives and eggs to the side.
Bring a large saucepan of salted water to boil, add peas and cook for 5 minutes.
Heat a large saucepan and then gently sauté the chorizo until a spicy red oil starts to seep out and the sausage slices begin to crisp.
In a medium saucepan over medium heat, bring the reserved cooking liquid to a boil.
Cut the remaining stalk into thirds and cook in a saucepan filled with water barely covering the asparagus.
Put the lid back on the saucepan, and shake the potatoes quite heftily in the saucepan so that they become fluffy round the edges.