One list, 5 meals: Brown Rice with Lightly Grilled Vegetables

Short grain brown rice for four

2 red onions, sliced

A thumb-size piece of ginger, sliced

5 cloves of garlic, 1 crushed the others roughly chopped

½ tbsp of cider vinegar

4 tsp of honey

Juice of 1 lemon

Put the brown rice on to boil in lightly salted water and drain when cooked. It takes longer than white rice so test a few grains to make sure it is cooked through.

Steam the Brussels sprouts and green beans until they are half cooked then drain.

Toss them in a little oil with the red onion, chopped garlic and ginger.

Toss through the vinegar and one teaspoon of honey, roast until they are just turning golden.

In a large bowl, mix together the lemon juice, three teaspoons of honey and the crushed garlic. Whisk in the olive oil, taste and season. Add warm rice and stir to combine.

Serve the vegetables spooned over the rice making sure to scrape all of the juices from the roasting dish.

2. Salmon in an Asian Noodle bowl

Noodles for 4

A dash of sesame oil

4 cloves of garlic, sliced

1 red chilli, finely chopped

A thumb-size piece of ginger, finely chopped

450g of salmon, cut into large bite-size chunks

1½ litres of stock, hot

100g of miso paste. I use a brown rice paste

4 spring onions, sliced

A small bunch of pak choi, pulled apart and washed

A handful of sesame seeds, toasted

½ tbsp of light soya sauce

Put the noodles on to boil in lightly salted water. Drain once they have softened but still retain some bite.

Heat the oil in a pan and gently fry the garlic over a low heat until it is just about to change colour.

Add the chilli and ginger and stir fry for 30 seconds then add the pieces of salmon and cook them gently. Do not stir too much as they will break up.

Once they are golden on the outside and opaque almost to the centre they are ready.

Stir the miso paste into the stock. Add the noodles to the stock and stir them in as well as the spring onions and pak choi.

It will only take about a minute for them to heat and wilt. Scoop the contents of the pan into the stock, allowing the flavours to blend and the salmon to sit on the top.

Drizzle with the soya sauce and a sprinkling of sesame seeds to serve.

3. Butternut Squash and Toasted Almond Salad with Feta

400g of butternut squash, deseeded and chopped into bite-size pieces

1 tbsp of honey

4 tbsp olive oil

1 tsp of ground cinnamon

1 tsp of powdered cardamom

½ a red chilli, finely chopped

1 tbsp cider vinegar

A squeeze of lemon juice and the zest of one

1 tbsp of buttermilk

A bunch of chives

Rocket leaves for 4

A large handful of almonds, roughly chopped and toasted

100g of feta cheese, crumbled

Place the pieces of squash in an oven- proof dish and toss them in the honey, cardamom, cinnamon, chilli and one tablespoon of olive oil. Season well.

Put in a medium oven for about 20 minutes, tossing every now and then.

You want the chunks to be cooked through but still retaining some bite. Set aside to cool.

To make the dressing: add the olive oil, vinegar, lemon juice and zest, buttermilk and chives; blitz it with a hand blender until smooth, season to taste.

Toss the leaves in the dressing then mix with the squash and nuts through. Crumble the cheese over the lot and serve.

4. Sardines with Dressed Potatoes and Rocket Salad

Baby potatoes for four

650g of sardines, ask your fishmonger to gut them

Olive oil

1 tsp of dijon mustard

½ tbsp of lemon juice, an extra squeeze and the zest

A bunch of parsley, chopped

A bunch of oregano, finely chopped

½ tsp of honey

Rocket for four

Put the potatoes on to boil in lightly salted water. Drain when cooked.

Place the sardines onto a baking tray and season with salt and freshly ground black pepper.

Grill for four to five minutes, or until cooked through. You can grill them either with the head and tail on or off. The fishmonger will be able prepare the sardines to your liking.

Meanwhile, whisk two tablespoons of olive oil, mustard, honey, lemon juice and oregano together in a bowl until well combined.

Taste and season. Once the potatoes are cool enough to handle chop them into bite- size pieces and toss in the dressing.

Toss the rocket in another tablespoon of oil and a squeeze of lemon juice. Stir the zest and parsley through, season to taste.

Serve the potatoes and fish together with the salad and pour any juices from the baking tray over the fish. I often serve this with a homemade garlic mayonnaise on the side.

5. Onglet Steaks with Broccoli, Shallots and Pomegranate

A dash of olive oil and 1 tbsp for the sauce

8 banana shallots, peeled and very finely chopped

A large knob of butter

1 tsp of flour

150 mls of white wine

250 mls of stock

Broccoli for four

800g of onglet steak or hanger as it can otherwise be known, trimmed

½ a pomegranate, deseeded and keep the juice aside

Sauté the shallots in the butter over a low heat until they have turned translucent. Stir in the flour so that there are no lumps, gently add the stock and bring to a boil.

Turn down the heat and allow to simmer with the lid off for 15 minutes.

Steam the broccoli until tender but still retaining a bite.

Rub some oil and seasoning on the meat. Heat a griddle or regular pan to smoking hot.

Fry the steak for about 10 minutes, turning occasionally. This cut is best served medium. Set aside to rest for 10 minutes.

Cut the meat into four, cutting against the grain will make for a nicer texture.

Stir the pomegranate juice into the sauce.

Serve the steak with the sauce, broccoli and some seeds sprinkled over.

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