One list, five meals: Brown butter and lemon zest pasta

Wholegrain tagliatelle pasta for four

zest of 2 lemons

juice of half a handful of sage leaves

sliced 70g of parmesan grated

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.

Chicken with Roasted Nut Dressing

Brown rice for four

6 cloves of garlic, lightly crushed

1 onion, peeled and cut into wedges

4 chicken breasts on the bone

80 mls of rapeseed oil

50g of walnuts

30g of almonds

30g of hazelnuts

1 tsp of ground cumin

A bunch of parsley, roughly chopped

4 spring onions, roughly chopped

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.

Roasted Vegetable and Ricotta with Butter Leaf Salad

8 ripe tomatoes, halved

1 small aubergine, sliced

2 tsp of dried oregano

½ tbsp of cider vinegar

1 tsp of Dijon mustard

1½ tsp of rapeseed oil

1 clove of garlic crushed

8 slices of bread

200g of ricotta (I use Toonsbridge dairy buffalo ricotta)

1 small head of fresh butter leaf lettuce

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.

Gunpowder Tofu with Toasted Peanuts

Rice for four

50g of peanuts

A dash of sesame oil

600g of tofu, cut into bite size pieces

4 whole, dried birds eye chillies, halved

1 tbsp of sichuan peppercorns, crushed

4 spring onions, cut into 2 cm pieces

A head of pak choi, leaves separated and sliced

2 tbsp of light soya sauce

1 tbsp of dark soya sauce

2 tbsp of rice wine vinegar

4 tbsp of stock

4 tsp of honey

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.

Pollock Parcels with Tomato and Coriander

Potatoes for four

A dash of rapeseed oil

1 red onion, sliced

16 cherry tomatoes, halved and lightly crushed

4 tsp of cider vinegar

1 tsp of honey

4 fillets of pollock

A bunch of coriander, finely chopped

4 thin slices of lemon

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.