One list, five meals: Tomato Salad with Cheesy Garlic Bread

MONDAY

Poached Salmon with Cabbage Slaw

Serves 4

250mls of white wine

450mls of stock

1 small onion, finely chopped

2 cloves of garlic, finely chopped

4 sprigs of dill

4 darns of salmon

¼ red cabbage, thinly shredded

¼ small white cabbage, thinly shredded

2 carrots, cut into very thin strips

100 mls of creme fraiche

1 tsp of mustard

Juice of 1 lemon

2 tsp of cider vinegar

Pour the wine and stock into a large oven proof dish. Add the onion, garlic and half of the dill to the liquid and season.

Place the dish into your oven, at a low heat, until the liquid is just about to bubble.

Place the pieces of salmon into the dish skin side down. Cover the dish with tinfoil and place back into the oven for about 10 minutes or until the salmon is cooked to your liking.

Mix the creme fraiche, mustard, vinegar and lemon juice. Taste and season. Toss the cabbage and carrots in the dressing.

Serve the slaw and salmon together with the rest of the dill on top. This is nice with either potatoes or crunchy bread.

TUESDAY

Roast Lemon Chicken with Fennel and Potatoes

Serves 4

Potatoes for 4

2 bulbs of fennel, sliced

Juice of 1 orange

4 chicken breasts on the bone

Juice and zest of 2 lemons

2 tbsp of honey

2 small dashes of olive oil

A handful of hazelnuts, toasted

A handful of radishes, thinly sliced

Put your potatoes on to boil and drain when cooked.

Leave your fennel soaking in the orange juice and set aside.

In an oven proof dish toss the chicken in half of the oil, the honey and lemon juice and season.

Place into the oven, at a medium heat, for about 30 minutes until completely cooked through.

Toss the fennel with the hazelnuts and radishes. Toss them all in another dash of the olive oil and season.

Serve with the chicken and potatoes on the side.

WEDNESDAY

Chorizo and Sweet Potato Stew

Serves 4

A dash of olive oil

1 onion, finely chopped

4 cloves of garlic

A bunch of rosemary, leaves chopped

450g of chorizo, sliced and peeled if necessary

600g of sweet potatoes, peeled and diced into bite size pieces

1 tin of chopped tomatoes

150 ml of stock

1 tin of chickpeas, drained

A bunch of parsley, chopped

Sauté your onions in the oil until they are completely translucent, add the garlic and continue to cook for another minute.

Add the rosemary and chorizo to the pan and fry for a further minute.

Now pour the pieces of sweet potato into the pan and stir until it is beginning to soften ever so slightly.

Pour in the tomatoes and stock and leave to bubble away for 10 minutes.

Add the chickpeas and leave to cook on a low heat until the potato is soft.

You can add a little chilli powder or cumin if your chorizo is mild. Taste and season to your liking. Sprinkle with parsley to serve.

THURSDAY

Spinach Pasta Bake

Serves 4

4 cloves of garlic, finely chopped

2 onions, finely sliced

A dash of olive oil

8 large handfuls of spinach, washed and patted dry then chopped

A small bunch of basil, chopped

2 tsp of grated nutmeg

2 tins of chopped tomatoes

350mls of creme fraiche

200g of mozzarella, sliced

Boil your pasta until cooked but still retaining some bite. Drain when it is ready. Toss the garlic and onion in a little oil in a large oven proof dish.

Roast in the oven until they are soft, stirring every now and then.

Add the tined tomatoes, cooked pasta, spinach and the basil.

Stir together with the creme fraiche and the nutmeg. Season to taste.

Top the dish with the sliced mozzarella and cover with tinfoil.

Bake in a medium oven for 20 minutes, remove the foil and continue to bake for another 10 minutes or until bubbling on top and heated through.

FRIDAY

Tomato Salad with Cheesy Garlic Bread

Serves 4

1 small stem of broccoli, in small florets

A small handful of sugar snap peas

4 tbsp of olive oil

1 tsp of mustard

3 tsp of honey

A bunch of tarragon, chopped

2 tbs of cider vinegar

Bread for 4

2 cloves of garlic, crushed

120g mozzarella, sliced

Spring salad leaves for 4

A large handful of cherry tomatoes, halved

A small handful of pickled onions, halved

A handful of radishes, halved

Steam or boil the broccoli and peas until soft. Allow to cool.

Blitz together the olive oil, mustard, honey, tarragon and cider vinegar.

Taste and add seasoning or a little more of any of the ingredients.

Mash the butter and garlic together. Toast one side of the bread.

On the non toasted side spread the garlic butter and place the mozzarella on top. Place back under the grill until bubbling.

Toss the broccoli, peas, salad leaves, tomatoes, onions and radishes in the dressing. And serve with the garlic bread.