Put the pasta on to boil in lightly salted water and drain when cooked.
Heat a small piece of the butter and fry the garlic slices until golden. Remove from the pan.
Heat the frying pan again until quite hot this time and add the remaining butter. Heat until it turns a nut-brown colour. Add the juice of half a lemon, a pinch of salt and a pinch of freshly ground black pepper, then remove from the heat.
Toss the pasta in the garlic, nut butter, lemon zest and sage leaves. Taste and season. Sprinkle with parmesan before serving.
Put the rice on to boil in lightly salted water. Brown rice can take twice as long to cook as white so allow some more time. It has a nutty taste that goes well with this dish.
Place three cloves of the garlic and the onion into an ovenproof dish large enough to hold the chicken. Toss the chicken in a little oil and seasoning and place it on top. Put into an oven heated to 180 degrees for 15 minutes.
Blitz the nuts with the cumin, parsley, spring onions and the rest of the oil in a liquidiser until it turns into a rough paste.
Spoon it over the chicken and place back into the oven until the chicken is cooked through.
Serve with the brown rice.
A bunch of basil, leaves removed from the stalk
Rub the tomatoes and aubergines with some oil, seasoning and the dried oregano. Place under a hot grill. Grill until they are turning golden.
Whisk together the vinegar, mustard, oil and garlic until they form a smooth dressing.
Toast the bread lightly. Spread with the ricotta and lay the grilled vegetables on top.
Butter leaf lettuce can often be overlooked as there are so many tired, limp heads sold but if you get it still fresh and crispy it can be a wonderful leaf. Toss the lettuce leaves and basil in the dressing.
Serve the salad alongside the ricotta toasts.
Put the rice on to boil in lightly salted water and drain when cooked.
Heat a pan without any oil and fry the peanuts dry until they are beginning to brown all over. Remove from the pan and set aside.
Heat the oil over a high heat in a large pan and brown the tofu pieces until they are golden all over. Stir in the chillies, peppercorns, spring onions and pack choi until the pac choi is wilted.
Stir in the soya sauces, vinegar, stock and honey. Allow to come to the boil. Taste a little of the sauce on a spoon and make sure it has enough of everything. Allow to simmer until it thickens slightly.
Serve immediately with the rice and sprinkle with the chopped peanuts. You can use less chilli if you prefer it less spicy.
Put the potatoes on to boil in lightly salted water and drain when cooked.
Heat some oil in a pan and sauté the onion until it is turning translucent. Add the tomatoes, vinegar and honey and allow to bubble away for five minutes. Taste and season.
Rub each fillet with oil and seasoning. Place each fillet of the pollock into the centre of a sheet of parchment. Spoon a quarter of the tomato mixture on top, sprinkle with coriander and lay a slice of lemon on top. Fold over each sheet of parchment and bunch it at the sides. Tie the centre with string if you wish to really secure it. Place into an oven heated to 180 degrees for 15 minutes until the fish is cooked through.
Serve the fillets alongside the potatoes and the tomato mixture scooped on top.