One list, 5 meals: Salmon and Pea Pasta with Fresh Mint

2 darns of salmon, about 250g in total

Pasta shapes for four

A dash of olive oil

2 tbsp of milk

1 egg yolk

150g of parmesan, finely grated

4 cloves of garlic, finely chopped

A handful of mint, finely chopped

A large handful of peas, lightly blanched

Place the salmon fillets into a small pan, add the white wine, 300mls of water, the lemon juice and some black pepper and bring to a gentle simmer. Simmer for three to four minutes, or until cooked through. Remove from the poaching liquid and set aside to cool.

Put the pasta into boiling, salted water and cook until it has softened. Drain any excess water.

Whisk the milk, egg yolk and parmesan together in a cup.

Break the salmon apart into bite-size flakes.

Heat the oil in a pan and sauté the garlic until it is about to change colour. Add the drained pasta then stir in the egg mixture coating all the shapes, stir in the mint and peas. Taste and season then gently stir in the salmon.

2. Crispy Beef and Green Vegetables on Rice

Rice for four

600g of steak, cut into strips

1 tbsp of cornflour

A dash of rapeseed oil

2 cloves of garlic, sliced

½ a red chilli, finely chopped

A thumb-sized piece of ginger, peeled and sliced

A stem of broccoli, broken into florets

A handful of green beans, topped and tailed and halved

A handful of peas

1 tbsp of lime juice

2 tsp of honey

1 tbsp of light soya sauce

Put the rice on to boil in lightly-salted water and drain when cooked.

Season the cornflour and toss the strips of beef in the flour mixture.

In the meantime using a wok or large pan heat the oil until it is very hot, almost smoking. Fry the beef until crispy. It will take less then a minute. You can do it in batches if you wish. Set it aside on some kitchen paper.

Add a little more oil and then stir-fry the garlic, chilli, ginger, broccoli and green beans until the broccoli is softening. Stir in the peas. Then add the lime juice, honey and soya sauce. Taste and season.

Spoon the vegetables and beef over the rice and eat immediately.

3. Savoy Cabbage Bake with Tomato Chutney

A dash of rapeseed oil

1 onion, finely chopped

4 cloves of garlic, finely chopped

8 streaky smoked rashers, chopped

900g of savoy cabbage, thinly sliced, fat part of stalk removed

4 eggs, lightly beaten

275ml milk

1 tsp of ground nutmeg

100g of cheddar, grated

A handful of bread crumbs

2 tbsp of a spice tomato chutney

Heat the oil and sauté the onion in a large pan, until it is turning translucent. Add the garlic and chopped rashers and fry until the garlic has started to colour. Stir the cabbage into the pan until it has begun to wilt.

Place the mixture into an oven proof dish.

Whisk the eggs, milk, nutmeg and grated cheese, season and pour over the cabbage. Push any strands down so that the egg mixture covers over them.

Place into a preheated medium oven, about 180 degrees for 30 minutes. Remove and add the bread crumbs to the top of the dish. Put back into the oven until the bake has cooked through, probably about another ten minutes.

Serve with a dollop of chutney and some bread or green salad if you wish.

4. Sea Bass with a Green Olive Dressing

Floury potatoes for four

4 small sea bass, gutted. You can get fillets if you wish or use the whole fish

4 cloves of garlic, lightly crushed

A dash of olive oil

1 tbsp of lemon juice and the zest of 1 and another lemon sliced

2 tbsp of capers, drained

A small handful of green olives, stoned and finely chopped

2 tsp of Dijon mustard

A knob of butter

A generous bunch of parsley, chopped

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

Rub some oil and seasoning into the fish and place them into an ovenproof dish, with the garlic and sliced lemon. Place into an oven heated to 200 degrees and roast for 10 minutes or until completely cooked through.

In the meantime, mix the lemon juice, capers, olives and mustard with one tablespoon of olive oil. Taste and season, adjusting any ingredients if you wish.

Cut the potatoes into bite size pieces and place the knob of butter and some seasoning on them.

Drizzle the dressing over the fish and serve the two together.

5. Sticky Chicken Breasts with a Green Herb Salad

The juice of 1 large lemon, then quarter the squeezed-out lemon

2½ tbsp of honey

2½ tbps of dark soya sauce

1 tsp of chilli powder

4 chicken breasts

Mixed leaves for four

A bunch of parsley, finely chopped

A bunch of mint, finely chopped

A bunch of chives, finely chopped

Olive oil

Mix most of the lemon juice with the honey, soya sauce and chilli powder. Place the chicken breast into an oven-proof dish and pour the sauce over them. Place the lemon quarters among the breasts.

Bake in an oven heated to 190 degrees for about 35 minutes or until they are completely cooked through.

Toss the leaves in the rest of the lemon juice and a drizzle of olive oil. Toss the herbs through and season to taste.

Serve the chicken with the sticky sauce and the salad on the side.

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