One list five meals: Wholegrain Pasta with Garlic, Lemon and Basil

MONDAY

Wholegrain Pasta with Garlic, Lemon and Basil

Serves 4

Wholegrain tagliatelle pasta for 4

8 cloves of garlic, finely chopped

A dash of olive oil

2 tbsp of crème fraîche

2 egg yolks

½ tsp of chilli flakes

Zest of 4 lemons

A large bunch of fresh basil, gently chopped or torn

50g parmesan, grated

Put the pasta on to boil in lightly salted water.

Wholegrain pasta takes a little longer to cook but is better for you as it contains the husk of the plant. Drain when cooked.

Heat the oil and gently sauté the garlic over a low heat until it is just about to change colour.

Mix the crème fraîche, egg yolks, chilli flakes and lemon zest then season.

Stir the garlic and the egg mixture through the warm pasta. The heat from the pasta will be enough to cook the egg yolks.

Stir the basil and cheese through the pasta, taste and season.

TUESDAY

Sausage and Veggie Roast

Serves 4

A dash of olive oil

2 red onions, sliced

1 red pepper, de-seeded and sliced

6 cloves of garlic, lightly crushed

1 carrot, peeled and sliced

A bunch of rosemary, finely chopped

A bunch of thyme, removed from stalk

1 courgette, sliced

12 cherry tomatoes, halved

8 banger style sausages

2 tbsp of honey

Toss the onions, red pepper, garlic and carrots in some olive oil, season and add the rosemary and thyme.

Place into an oven heated to 200 degrees and roast for 10 minutes.

Stir the roasted vegetables. Add the courgettes, tomatoes, bangers and honey and stir everything together well.

Place back into the oven until everything is cooked and the tomatoes are beginning to pop.

WEDNESDAY

Couscous Stuffed Peppers

Serves 4

4 large red peppers, sliced in half through the stalk and de seeded

Olive oil

60g couscous

150mls of stock, heated

50g of sultanas

1 red onion, finely diced

2 leeks, finely sliced

1 carrot, finely diced

250g of halloumi cheese, diced

A bunch of parsley, chopped

A handful of basil leaves, torn

8 cherry tomatoes

Drizzle the peppers in some olive oil, season and place on a baking tray in an oven heated to 200 degrees.

Bake for 25 minutes until the peppers are just becoming tender.

Put the couscous and sultanas into a bowl and pour in the hot stock.

Leave for about eight minutes until the liquid has soaked in. Fluff up with a fork.

In the meantime sauté the onion, leeks and carrot until the onion is translucent and the carrot has softened.

Stir the onion mixture through the couscous and add in the halloumi, parsley and most of the basil. Taste and season.

Stuff the peppers with the mixture and top each half with a cherry tomato, return to the oven for 15 minutes until the tomato is soft and the couscous is golden.

Sprinkle with the remaining basil before serving.

THURSDAY

Pan Fried Sole with Guacamole

Serves 4

Baby potatoes for 4

2 ripe avocados, de-stoned and peeled

1 red chilli, finely chopped

½ a red onion, very finely diced

A small bunch of coriander, chopped

2 limes juiced

4 fillets of lemon sole

Flour for dusting

Put the potatoes on to boil in lightly salted water and drain when cooked through.

Mash the avocados with the chilli, red onion, coriander and lime juice. Taste and season.

Season the flour and dust the fillets of fish.

Heat a dash of oil and fry the fish, skin side down, for three minutes then turn over and fry on the other side for another two to three minutes or until cooked through.

Serve the fish with the potatoes and the guacamole on the side.

Putting a knob of butter on the potatoes always perks them up.

FRIDAY

Radish and Potato Salad with Crunchy Bread

Serves 4

Potatoes for 4, waxy varieties work best about 450g

3 tbsp of crème fraîche

2 tbsp of mayonnaise

1 lemon juice and zest

1 tsp of dijon mustard

A bunch of chives, finely chopped

2 spring onions, very finely chopped

8 radishes

Green leaves for 4

Olive oil

Crunchy bread for 4

Cook the potatoes in lightly salted water until tender and allow to cool until you can handle them comfortably.

Mix the crème fraîche, mayonnaise, lemon zest and mustard. Taste and season.

Stir the potatoes, chives, spring onions and radishes in the crème fraîche dressing.

Mix the lemon juice with twice as much olive oil and then season. Toss the green leaves in the lemon juice mixture.

Serve the potato salad with the green leaves and crunchy bread on the side.