One list five meals:

MONDAY

Sea Bass and Sweet Potato One Pot Bake

Serves 4

4 large sweet potatoes, peeled and diced

A dash of rapeseed oil

6 cloves of garlic lightly crushed

1 onion, peeled and sliced

½ a red chilli, thinly sliced

A bunch of rosemary, pulled from the stalk

1 tsp of honey

2 tsp of mixed spice

2 tbsp of white wine

4 sea bass fillets about 1.5 kg in total

Toss the potatoes in the oil and season them well. Place into an oven-proof dish that will be large enough to accommodate the fish and other ingredients at a later stage.

Place the sweet potato into the oven for 10 minutes then remove and stir.

Add the garlic, onion, chilli, rosemary, honey, spice and stir again. Roast in the oven for a further five minutes.

Add the fish and wine and gentle toss them with the other ingredients.

Put a lid on the pot and place back into the oven another 15 minutes or until the fish is cooked through and the potatoes are soft.

TUESDAY

Moroccan Bread Soup with Poached Egg

Serves 4

A dash of olive oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

½ a yellow pepper, de seeded and sliced

1 tsp of cinnamon

½ tsp of chilli powder

A bunch of parsley, chopped

1 tin of tomatoes

5 cups of stock

300g of kale, chopped

A handful of baby spinach

4 slices of stale bread

4 eggs

Heat the oil and sauté the onion and garlic until they start to give off an aroma.

Add the pepper, cinnamon and chilli powder and stir them through for 30 seconds.

Add in the parsley, tomatoes and stock and allow to bubble away for 10 minutes with the lid on. Taste and season.

Add the kale and allow to bubble away with the lid off for 10 minutes.

Poach the four eggs and set aside.

Stir in the baby spinach and stale bread. You can toast some bread if it is still soft or you do not have stale bread to hand.

Serve with the egg on top.

WEDNESDAY

Vegetable, Chicken and Bacon Kebabs with Tahini Dressing

Serves 4

4 chicken breasts, cut into large bite size chunks

½ a yellow pepper, de seeded and cut into chunks

4 thick rashers, cut into 4 pieces each

2 onions, cut into 8 pieces each

1 red pepper, de seeded and cut into chunks

3 tbsp of tahini

2 tbsp of water

2 tbsp of lemon juice

1 clove of garlic, crushed

1 tsp of cumin seeds, toasted

2 tbsp of natural yoghurt

A bunch of parsley

Push the pieces of chicken, pepper, rashers, onion and red pepper onto the skewers, alternating each piece. Season and place under a hot grill for 15 minutes, making sure chicken is cooked through.

Whisk together the tahini, water, lemon juice, garlic and cumin and season.

Serve the skewers with the tahini dressing on the side and some yoghurt and parsley sprinkled over them.

These are great served with either rice or cous cous.

THURSDAY

Mussel Risotto

Serves 4

1 kg of mussels

350mls of white wine

4 cloves of garlic, finely chopped

3 cups of water

A dash of olive oil

1 onion, finely sliced

250g arborio rice

850 mls of stock

Zest of a lemon

A bunch of parsley, chopped

40g of parmesan, grated

If any of the mussels are open when you buy them tap their base on a counter. If they do not close throw them away.

Put the closed mussels, white wine and garlic into a large saucepan and bring the wine to the boil.

Once the majority of mussels open take the pot off the heat. Discard any unopened mussels, remove the rest from the shells, discarding the shells.

Keep wine that they were cooked in to one side.

Heat a dash of oil and sauté the onion until it is turning translucent. Add the rice to the pan and fry until it too has turned translucent.

Stir in the juice from the mussels until it has all been adsorbed. Stir in the stock, a ladleful at a time.

Stir in the mussels, taste and season. Sprinkle with parsley, lemon zest and cheese before serving.

FRIDAY

Pear Salad and Broad Bean Paté

Serves 4

200g of broad beans, removed from shell

55mls of natural yoghurt

1½ tsp of lemon juice and the zest of the lemon

A bunch of mint chopped

1¼ tbsp of white wine vinegar

1 tbsp of walnut oil — you can use all olive oil instead if you wish

½ tsp of mustard

1 tsp of honey

1 tbsp of olive oil

2 handfuls of spinach

2 handfuls of lettuce

2 handfuls of walnuts, toasted

4 pears, cored and sliced

4 slices of bread, toasted

Boil the broad beans for four minutes. When cool enough to peel, remove the skin on each bean.

Blitz the beans with 30 mls of the yogurt, lemon juice and zest and mint. Taste and season.

Blitz the rest of the yogurt with the vinegar, walnut oil, mustard, honey and olive oil. Taste and season.

Toss the spinach, lettuce, walnuts and pears in the dressing.

Serve the broad bean paté on the side of the salad with fingers of toast.