1. White Beans with Roasted Tomato and Chorizo

16 cherry tomatoes, halved

3 tsp of honey

6 tsp of cider vinegar

olive oil

2 tsp of Dijon mustard

2 cloves of garlic, crushed

a bunch of parsley, very finely chopped

the zest of 2 lemons

300g of chorizo, chopped

2 tins of white cannellini beans, drained

Toss the tomatoes in the rosemary, honey, four teaspoons of the cider vinegar and a dash of olive oil. Season well and place into an oven heated to 160 degrees for 20 minutes. Stir the crushed garlic into the rest of the vinegar and put it aside for ten minutes.

The acid in the vinegar makes the raw garlic taste less strong and more subtle. Then whisk or stir in the mustard, lemon zest and parsley. Add 2 tbs of olive oil and taste and season. Once the 20 minutes is up, stir the chorizo through the tomatoes and place back into the oven for ten minutes more.

Then stir in the beans and allow them to heat up. It should take another ten minutes or so. Stir the dressing into the beans, taste and season and serve warm.

2. Haddock Baked in a Rich Tomato Sauce

Brown rice for four

A dash of rapeseed oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

A bunch of thyme, removed from the stalk and chopped

1 tsp of honey

1 tbsp of soya sauce

1 tin of chopped tomatoes

4 fillets of haddock

Put the rice on to boil in lightly salted water until it is cooked through. Drain any excess water. Heat the oil in a large saucepan and sauté the onion until it is transparent. Add the garlic and stir fry until it too is cooked.

Stir in the thyme, honey, soya sauce and tomatoes. Allow to bubble slowly with a lid on, over a low heat, for about twenty minutes. Season the cod and lay it on top of the sauce and put the lid back on.

Allow it to cook for at least ten minutes until it is flaky and lost any of its translucent colour. Serve the fish and sauce spooned over the rice.

3. Mackerel and potato salad with garlic toast

650g of potatoes, cut into bite size chunks

2 tsp of honey

1 tbsp of lime juice and the its zest

2 tsp of dijon mustard

2 tsp of olive oil

A bunch of parsley, chopped

A bunch of chives, chopped

A bunch of mint, chopped

4 slices of crunchy bread

4 cloves of garlic, halved

4 fillets of smoked mackerel, flaked and skin removed

Put the potatoes on to boil and drain them when they are cooked through. Whisk the honey, lime juice and zest, the mustard and oil until smooth. Taste and season.

Rub the garlic briskly over the bread so that the slice is completely coated in the garlic. Toast. Toss the warm potatoes in the dressing. Toss the finely chopped herbs and mackerel through the potatoes. Serve the warm salad with the bread.

4. Prawns and Rice

Basmati rice for four

A dash of sesame oil

2 eggs lightly beaten

1 tbsp of soya sauce

1 onion, sliced

4 cloves of garlic, sliced

A thumb-size piece of ginger, sliced

2 small carrots, sliced

2 leeks, topped and tailed and sliced

300g of prawns

2 tbsp of fish sauce

1 tomato, cut into chunks

A bunch of coriander, chopped

Put the rice on to boil and drain when cooked. You can use left over cold rice instead if you wish. Stir the soya sauce and some cracked black pepper into the egg. Heat a little oil in a small pan and pour the egg into it.

Stir the egg as it cooks so it forms little pieces of omelette. Set aside. Heat a little more oil in a large pan or wok. Fry the onion, garlic, ginger, carrots and leeks and stir fry over a high heat for two minutes.

Stir the prawns through the vegetables and fry until they have changed colour. Add the fish sauce and rice and taste and season. Stir in the tomato and egg, stir fry until the prawns are cooked through. Sprinkle with coriander to serve.

5. Pearl Barley, Carrot and Pomegranate Salad with Goats Cheese Crostini

170g of pearl barley

1 onion, roughly chopped

1 stick of celery, sliced

2 tbs of balsamic vinegar

4 tbs of olive oil

1 tsp of Dijon mustard

4 slices of bread

150g of soft goats cheese, I use Ryefield

2 carrots, julienne

1 pomegranate, seeds removed and juice kept

a bunch of mint, finely chopped

a bunch of parsley, finely chopped

Pour the barley, the roughly sliced onion and the celery into a pot of boiling salted water and allow to bubble away until the barley is tender. It will take about 25 minutes. Drain when cooked.

Mix the vinegar, olive oil and mustard together and season. Stir the dressing through the warm barley. Toast the bread and spread the warm cheese over the slices.

Stir the carrots, pomegranate seeds and juice, the mint and the parsley through the barley mixture. Taste and season and serve the crostini on the side.