One list, 5 meals: Cheesy aubergines on toast

zest of a lemon and 1 tsp of juice

1 tsp of smoked paprika

200g of gruyere style cheese, finely grated

3 tbs of sour-cream

3 tsp of tahini

a bunch of coriander, finely chopped

8 slices of nice bread toasted

Mix your garlic and lemon juice and set aside so the lemon takes the harshness from the raw garlic.

Place the aubergine slices on a baking tray and rub both sides with olive oil and seasoning, sprinkle with smoked paprika and grill until the top side is turning golden.

Turn over and cook the other side for half of the time.

Remove from the grill and sprinkle with cheese. Place back in until the cheese has melted

In the meantime mix the sour-cream, tahini, garlic mix, the lemon zest and the coriander. Taste and season.

Spread the toast with the sour cream and top with the cheesy grilled aubergine slices. This is nice served with a green salad.

2. Chicken with kale and rice

a dash of rapeseed oil

4 chicken legs

1 onion, finely sliced

4 cloves of garlic

2 small carrots, sliced

2 sticks of celery, sliced

250g of kale, roughly chopped

the zest of 2 lemons

200g of rice

300 mls of stock

Heat oil in a large pan and brown your chicken all over. Cook for about five minutes on each side and then set it aside.

In the same pan heat another dash of oil and sauté the onion until it has softened, add the garlic, celery and carrots and stir fry for three minutes.

Rinse the rice in cold water to get off any excess starch which might make the dish gloopy.

Add the kale, lemon zest and rice to the pan and stir fry for another three minutes.

Pour in stock and bring to the boil. Add the chicken back to the pan and then allow the dish to simmer with a lid on until the chicken has completely cooked, about twenty five minutes.

Taste, season and serve.

3. Wholewheat pasta with baked sweet tomatoes

wholewheat spaghetti for four

2 red onions, sliced

2 cloves of garlic, roughly chopped

1 red chilli, finely chopped

a small bunch of thyme, pulled from the stalk

three handfuls of cherry tomatoes

1 tbs of olive oil

1 tbs of cider vinegar

1/2 tbs of honey

a handful of basil, roughly chopped

Put the pasta on to boil in lightly salted water and drain when cooked. It takes a little longer than normal pasta.

Toss the onion, garlic, chilli, thyme, tomatoes, oil, vinegar and honey together in an ovenproof dish. Season and place into an oven heated to 160 degrees.

Cook for approximately 25 minutes until the tomatoes and onions are completely soft. Slightly mash the tomatoes so that they burst and the juices combine with the other ingredients. Toss the pasta in the mix and coat it completely.

Taste and season. Sprinkle with the basil and serve.

4. Baked fish tacos with lime and avocado

4 fillets of cod

the zest and juice of a lime

a bunch of coriander

1 red chilli, sliced, optional

a dash of rapeseed oil

12 small tortillas

4 spring onions, finely sliced

1 avocado, de-stoned and sliced

2 tbs of sour cream

Blitz the lime juice and zest, the coriander, 1/4 the chilli, 2 tbs of oil and the same of water. Blitz it until it is a smooth paste.

Season the fish and drizzle with two tablespoons of the sauce. Place on a baking tray and cook until the fish is opaque, about eight minutes.

Set aside to cool slightly.

Heat the tortilla in a dry pan or over a gas flame by holding them with tongs. They only need about thirty seconds each. You want to heat them but not make them crispy.

Spread the spoon of the sauce over each tortilla and add some sour cream. Flake the fish over the sour cream and top with a sprinkle of spring onion and avocado. Use the rest of the chilli if you like it spicy.

5. Hummus and marinated mushrooms

350g of flat cap mushrooms, sliced

6 tbs of olive oil

3 tbs of lemon juice

2 tbs of cider vinegar

1 tsp of honey

3 tbs of oregano, chopped

60g of tahini

1 small clove of garlic, crushed

1 tin of chickpeas

1 small tsp of ground cumin

a handful of pine nuts, toasted

a bunch of coriander, finely chopped

4 flat breads

Mix four tablespoons of oil with one tablespoon of lemon juice, the cider vinegar, the honey, oregano and seasoning. Toss the mushrooms in the mixture, cover and set aside in the fridge for at least an hour. These are really made the night before so the flavours really blend.

In a blender whisk the tahini with 50 grams of lemon juice until completely combined. Continue blending and add the olive oil, garlic and seasoning.

Continue blending until they too, are completely combined, using a spatula to get the mixture from the sides if necessary. Add the chickpeas and blend until you have a smooth paste. Taste and add more seasoning if you like.

Serve the hummus on a large plate with the mushrooms sprinkled on top, add the toasted pine nuts and sprinkle with coriander. Serve in the centre of the table with flat breads and allow people to help themselves.

You can serve this as part of a selection of Mediterranean salads if you are having a larger party.