Ingredients

• 320g fine beans, ends trimmed and halved if large
• 4 carrots (320g), cut into slim batons
• 2 red onions, halved and sliced
• 400g can cannellini beans, drained
• 400g can red kidney beans, drained
• 320g mixed colour baby tomatoes (ours were red, yellow and orange), halved
• 15g basil leaves, roughly torn
• 120g vegetarian mozzarella, cut into cubes

For the dressing:

• 2 tbsp extra virgin olive oil
• 1-2 tbsp balsamic vinegar
• 2 garlic cloves, finely chopped
• ½-1 tsp dried oregano
• 1 tsp dried English mustard powder
• 15 pitted Kalamata olives (about 45g), sliced
• ½ tsp lemon zest and 2 tbsp juice

Method

1. Boil or steam the green beans and carrots for 8-10 mins until just tender. Put the sliced onions in a bowl and pour over boiling water until just covered.
2. Meanwhile, make the dressing. Mix all the ingredients together in a large bowl.
3. Tip the cooked beans and carrots into the dressing along with the drained onions, canned beans and tomatoes, toss well, then add the basil and toss again. Serve scattered with the mozzarella and a grinding of black pepper, if you like. Will keep chilled for up to three days.

Ingredients

• ½ tsp smoked paprika
• ½ tsp cumin seeds
• ¼ tsp ground cinnamon
• ¼ tsp orange zest
• 4 wild salmon fillets (140g each)

For the radish slaw:

• 600g baby potatoes
• 2 red peppers, halved and deseeded
• 1-2 green chillies, deseeded and finely chopped
• 1½ tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp lemon zest
• 4 spring onions, finely sliced
• 320g radishes, thinly sliced
• 12 Kalamata olives, quartered
• 2 small oranges, peeled and chopped (leave the pith on)
• 5 tbsp chopped mint

Method

1. Mix the paprika, cumin seeds, cinnamon and orange zest, then rub the mixture over the salmon fillets.
2. Boil the baby potatoes whole in their skins for 15 mins until tender. Drain, then thickly slice.
3. Heat the grill to high and grill the peppers for 5 mins on each side or until cooked through and charred, then peel off their blistered skins and dice the flesh. Put in a bowl with the chillies, olive oil, lemon juice and zest, spring onions, radishes and sliced potatoes.
4. Cook the salmon under the grill for 5 mins, skin-side up, then turn. If not already cooked, grill for a further 1-2 mins. (Wild salmon cooks much faster than farmed.)
5. Toss the olives, chopped orange and mint through the potatoes and serve half with half of the salmon. Chill the remainder for another day. Will keep covered and chilled for up to two days.

Ingredients

• Rapeseed oil, for the tin
• 900g potatoes (we used Maris Piper), peeled and cut into medium chunks
• 2 tsp English mustard powder
• 4 anchovies (10g), finely chopped
• 5 spring onions, very finely chopped
• 2 tsp capers (10g)
• 1 ½ tbsp chopped tarragon
• 2 x 280g packs skinless cod loin, cut into cubes
• 8 tsp wholemeal flour
• 2 eggs
• 90g ground almonds

For the veg:

• 320g frozen peas
• 320g leeks, halved and finely sliced
• 2 tbsp finely chopped mint
• 4 handfuls of rocket
• 2 tsp lemon juice
• 2 tsp extra virgin olive oil

Method

1. Heat the oven to 200C/180C fan/gas 6 and oil a non-stick baking sheet. Bring a pan of water to the boil, then cook the potatoes for 15-20 mins until tender. Drain well, then return to the pan and mash with the mustard, anchovies, spring onions, capers and tarragon until combined. Stir through the raw cod.
2. Shape into 8 cakes, then coat lightly in the flour – about 1-2 tsp each. Beat the eggs in a shallow bowl. Coat the cakes in the egg, then sprinkle ½ tbsp of the almonds over each one and place on the baking sheet. Bake for 20 mins, turning each over halfway through, until starting to turn golden.
3. Meanwhile, put the peas and leeks in a pan, submerge in water, then cover and boil for 10 mins. Drain and stir through the mint. Divide half of the pea and leek mixture between two plates with 2 fishcakes on top for each. Toss half the rocket with half the lemon juice and olive oil, then pile on top of the fishcakes. Chill 4 fishcakes and half the pea and leek mixture, separately, to eat another day. Will keep chilled for up to two days. Reheat the fishcakes on a baking tray at 200C/180C fan/gas 6 for 15-20 mins. Reheat the peas and leeks in the microwave. Dress the remaining rocket just before serving.

Ingredients

• 320g celeriac, peeled and diced
• 320g swede, peeled and diced
• 320g potato, peeled and diced
• 1 tbsp rapeseed oil
• 3 red onions, thinly sliced
• 550g lean, trimmed lamb steak, diced
• 1 tsp finely chopped rosemary
• 1 tbsp vegetable bouillon powder
• 2 tbsp balsamic vinegar
• 1 tbsp chopped parsley
• 320g spinach, to serve
• 320g frozen peas, to serve

Method

1. Put the celeriac, swede and potato in a large steamer, then steam for 25 mins until softened.
2. Meanwhile, heat the oil in a large non-stick frying pan and fry the onions for 10 mins until softened and golden. Push to the side of the pan, then add the lamb and rosemary and stir-fry over the heat until browned, but still a little pink in the middle – try not to overcook it as it will become tough and will need a longer cook to become tender again. Add the bouillon and balsamic vinegar with 200ml boiling water. Stir to make a sauce.
3. Mash the steamed veg and spoon half into the centre of two plates. Top with half the lamb and gravy, scatter with the parsley and serve with the spinach and peas. Chill the remaining lamb and veg to reheat and serve on another evening.

Ingredients

• 175g wholemeal penne
• 2 tsp rapeseed oil
• 2 large garlic cloves, finely grated
• 2 thin leeks (160g), thinly sliced
• 250g baby spinach leaves
• 85g ricotta
• 3 tbsp milk
• 1 tbsp finely grated parmesan or vegetarian alternative
• Grating of nutmeg

Method

1. Cook the pasta following pack instructions until al dente, about 12 mins.
2. Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
3. Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.