One list, five meals: Pot roast with pollock and chickpeas

1 aubergine, sliced

16 cherry tomatoes

½ red pepper, deseeded and cut into thin strips

A dash of olive oil

1 tin of chickpeas, drained

A bunch of thyme, removed from the stalk and chopped

A bunch of parsley, chopped

4 fillets of pollock

Toss the aubergines, garlic, tomatoes and pepper in oil and season. Place into an oven heated to 180 degrees and roast for 20 minutes until they are turning golden.

Stir the chickpeas, thyme and parsley through the roasted vegetables and gently lay the fish on top, skin side down. Drizzle the fish with a little oil and seasoning and cover the dish with tinfoil. Place back into the oven until the fish is cooked through, it will take about 15 to 20 minutes.

Spoon into four bowls to serve.

Spiced noodles with a poached egg 

Serves 4

egg noodles for 4

a dash of sesame oil

a thumb size piece of ginger, peeled and finely chopped

2 cloves of garlic, finely chopped

4 spring onions, sliced

½ a red chilli, finely chopped

½ a large savoy cabbage, centre stalk removed and then the cabbage shredded

2 tbs of soya sauce

2 tbs of rice wine vinegar

4 eggs

a handful of sesame seeds, toasted

a bunch of coriander chopped

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

Poach the eggs and set aside. Add vinegar to the water and bring to the boil. Crack each egg onto a saucer and tip gently into the boiling water. Remove when cooked to your liking.

Heat the sesame oil in a large frying pan of wok and stir fry the ginger, garlic, spring onions, chilli and cabbage over a high heat. Once the cabbage has started to soften and the other ingredients are giving off an aroma add the soya sauce and vinegar. Stir in the noodles making sure they get coated in the juices from pan.

Serve the noodles with an egg on top and a sprinkling of sesame and coriander. I like to add some more hot sauce on top of the egg for added spice.

Chicory and sweet potato salad

Serves 4

2 large sweet potatoes, peeled and sliced

8 cloves of garlic, finely chopped

1 onion, peeled and sliced

4 tsp of madras spice

A dash of rapeseed oil

8 small bunches of chicory, halved lengthwise

A bunch of coriander

Natural yogurt

4 flatbreads or pitta breads

Toss the sweet potatoes, 4 cloves of the garlic and the onion in the madras powder, rapeseed oil and seasoning. Place in an ovenproof dish into an oven heated to 180 degrees. Roast until the potato is soft and browning a little on the outside.

Rub the chicory halves with oil and seasoning and place under a medium grill until golden. Turn and grill on the underside.

Sprinkle the flatbreads with the garlic, a drizzle of oil and some seasoning and place them under the grill also until they are turning golden.

Toss the chicory and sweet potato together with the coriander. Drizzle with the yogurt and serve with the breads on the side.

Baked corn on the cob with green salad

Serves 4

8 corn on the cob, outer leaves removed

4 cloves of garlic, crushed

100g of butter

Zest of a lemon and 1 tbsp of juice

2 tbsps of rapeseed oil

1 small fresh beetroot, peeled and then sliced extremely thinly with a potato peeler

½ tsp of Dijon mustard

Mixed green leaves for four

A handful of chives, roughly chopped

A bunch of parsley, chopped

A handful of pecan nuts, toasted and chopped

A handful of brazil nuts, toasted and chopped

Crunchy bread for four

Rub the corn with butter and garlic, season well and wrap each one in tin foil. Place into an oven heated to 200 degrees and bake for 30 minutes until the corn is soft.

Whisk together the lemon juice and zest, rapeseed oil, mustard and some seasoning.

Toss the leaves, beetroot slices, chives, parsley and nuts in the dressing.

Serve the cobs with the salad on the side and some bread to mop up any butter from the foil parcels.

Roasted chicken legs with coconut rice and cucumber salsa

Serves 4

8 chicken legs

A knob of butter

2 tsp of chilli powder

Rice for four

Coconut milk

1 small cucumber, diced

2 cloves of garlic, very finely chopped

2 large tomatoes, diced keeping all the juice that spills out

A bunch of coriander, finely chopped

juice of a lime

Rub the butter and chilli into the skin of the chicken and season. Place on a baking tray bake in an oven heated to 180 degrees until the chicken is cooked through and the skin is crispy.

While the chicken is cooking, place the rice in a saucepan and cover with the coconut milk so it is covered by at least two centimetres. Bring to the boil and cook until the rice is soft. You may need to add some more water as it cooks. The coconut milk may evaporate more quickly than water would.

Stir the tomato, chilli, cucumber, garlic and coriander together. Add the lime juice and taste and season well.

Serve the chicken on a bed of the rice with the salsa spooned over.