One list, five meals: Harvest Fruit Salad

2 tbs of olive oil

½ tsp of mustard

1 tsp of honey

2 large handfuls of rocket leaves

A handful of pine nuts, toasted

A handful of pecan nuts, toasted

1 nectarine, de-stoned and cut into chunks

4 fresh figs, cut into chunks

200g of soft goats cheese, crumbled (I used St Tola’s)

8 slices of parma ham, cut into strips

Crunchy bread for four

Fresh figs come down in price at this time of year as they are being harvested all over Europe. They are a lovely addition in any salad and the saltiness of the ham complements them perfectly.

Whisk the oil, vinegar, garlic, mustard and honey. Taste and season.

Toss the leaves, nuts and nectarine chunks in the dressing. Gently toss through the figs and cheese. Lay the salad on the slices of ham and serve with the bread on the side.

Haddock Curry

Rice for four

A dash of rapeseed oil

1 onion, very finely chopped

2 cloves of garlic, very finely chopped

A thumb size piece of ginger, very finely chopped

½ a red chilli, de-seeded and finely sliced

1 tbsp of madras curry powder

400 mls of coconut milk

200 mls of stock

650g of haddock pieces, bones removed

A bunch of coriander, stems and leaves chopped separately

Put the rice on to boil and drain when cooked.

Heat a dash of oil in a large saucepan and brown the chunks of haddock. Remove from the pan and set aside.

In the same saucepan sauté the onion, garlic, ginger and chilli until they are giving off a strong aroma. Add the curry powder and stir it through. Pour in the coconut milk, stock and coriander stems and bring to a simmer. Add the fish back in and allow to simmer away for ten minutes. Taste and season.

Serve with the rice and with a sprinkling of coriander leaves.

Mushroom-baked Eggs with Nut Salad

400g of mushrooms, sliced

A knob of butter

A bunch of thyme, removed from the stalk and chopped

8 eggs

2 tbsp of creme fraiche

Mixed salad leaves for four

A handful of hazelnuts chopped

A handful of pecan nuts, chopped

A handful of slivered almonds chopped

1 small bulb of fennel, thinly sliced

2 tbsp of vinaigrette dressing

4 slices of brown soda bread

Sauté the mushrooms and thyme in the butter until they are soft. Spoon them into the base of four small ramekin dishes. Crack two eggs into each and put half a tablespoon of creme fraiche on top. Season and place into an oven heated to 170 degrees. Bake until the eggs are cooked to your liking.

Toss the toasted nuts, fennel and leaves in the dressing. Taste and season the salad.

Serve the eggs with the salad and some nice brown bread on the side.

Gnocchi with Tomato and Smoked Mackerel

450g of gnocchi

A dash of olive oil

4 cloves of garlic, sliced

1 tsp of sweet smoked paprika

A bunch of rosemary, finely chopped

1 tin of cherry tomatoes

1 tbsp of tomato puree

1 tsp of honey

2 tbsp of creme fraiche

2 fillets of smoked mackerel, broken into bite size pieces

Boil the gnocchi in lightly salted water and drain when cooked.

Heat the oil in an ovenproof dish and sauté the garlic, stir in the paprika, rosemary and the tin of tomatoes. Allow to start to bubble and stir in the tomato puree and honey. Leave to bubble gently for ten minutes. Taste and season. Stir in the creme fraiche, gnocchi and mackerel and place into an oven heated to 180 degrees. Bake for ten minutes until the top is turning golden.

Pork Noodles

Egg noodles for four

A dash of toasted sesame oil

4 cloves of garlic, sliced

½ a red chilli, sliced

A thumb-size piece of ginger sliced

1 red pepper, de-seeded and cut into thin strips

600g of pork fillet, sliced

4 spring onions, sliced

A handful of baby spinach, shredded

3 tbsp of soya sauce

1 tsp of honey

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

Once the noodles are drained heat a dash of sesame oil in a large pan or wok until it is very hot. Add the garlic, chilli and ginger and stir fry for about 10 seconds. Add the red pepper and stir for another 30 seconds. Add the pork and stir fry for another 30 seconds then add the spinach, spring onions and stir them in.

Add the soya sauce and another tablespoon of the toasted sesame oil. Stir in the noodles so they are coated in the sauce and serve.