One list, 5 meals: Buckwheat noodles with prawns and red pepper

Buckwheat noodles for four

4 cloves of garlic

finely chopped 1 red chilli

Finely sliced 1 red pepper, deseeded and sliced, 1 red onion sliced

500g of prawns

3 tbs of light soya sauce

juice of 1 lime

A handful of coriander, finely chopped

I look out for sustainable prawns in my local fish shop and buy them with the shells on.

Put the noodles on to cook in lightly salted boiling water. Drain when cooked but still retain some of their bite.

Heat the oil to very hot in a wok or large pan. Stir fry the ginger, garlic and chilli, pepper and red onion for one minute.

Add the prawns and stir fry until they have turned pink and are cooked through. Add the soya sauce and lime juice. Season to taste.

Spoon the stir fry over the noodles and sprinkle with the chopped coriander.

Plaice with olive oil mash and leaf salad

400g of potatoes

50 mls of milk

3 tbs of good quality olive oil

1 clove of garlic,

Crushed zest of a lemon

4 fillets of plaice

A knob of butter

Green leaves for four

A bunch of parsley

A bunch of dill

1 tbs of dressing

Put the potatoes on to boil in lightly salted water. Drain when cooked through. Mash the milk and olive oil into the potatoes until smooth. Season and add a little more milk if necessary.

Heat a large pan and melt the butter. Season the fish and place on the pan skin side down for three minutes or until the skin is crisp.

Turn over and cook the other side for about a minute until the fish is cooked through.

Toss the green leaves, parsley and dill in the dressing.

Serve the plaice on top of a scoop of mash and serve the salad on the side, pour any butter left in the pan over the fish.

Kebabs with yoghurt sesame dip

4 chicken breasts, off the bone, cut into large bite-size chunks

2 red onions, cut into 8 pieces each

1 large courgette, cut into chunks

3 tbs of tahini

1 tbs of lemon juice

1 clove of garlic,

crushed 2 tbs of natural yogurt

a bunch of coriander, chopped

a handful of sesame seeds

toasted flatbreads for four, heated

Push the pieces of chicken, onion slices and courgette onto the skewers, alternating each piece. Season and place under a hot grill for 15 minutes, until the chicken is cooked through.

Mix together the tahini, lemon juice, garlic and yoghurt and season to taste.

Serve the skewers with the yoghurt on the side and coriander and sesame sprinkled over and the flat breads on the side. I often rub garlic into the flat breads and season them with some dried herbs.

Lamb and spiced rice

600g of lamb

diced 1/2 tbs of harissa paste

zest and juice of a lemon

a dash of rapeseed oil

4 banana shallots, or small onions finely chopped

4 cloves of garlic, finely chopped

2 tsp of turmeric

2 tsp of cumin seeds, toasted

700mls of stock

Toss the lamb in the harissa, lemon juice and zest and set aside.

In an oven-proof dish, that has a lid, sauté the shallots in the oil until they are completely soft. Add the garlic and stir fry, then add the lamb. Fry until the chunks are browned all over.

Scoop in any of the lemon juice and harissa. Mix along with the turmeric and cumin seeds into the dish and stir them in.

Spread the rice over the meat and pour in the stock. Season and cover with the lid. Place into an oven heated to 180C for an hour. Check every now and then and add a little more stock if needed.

Warm beetroot with orange and sesame

8 medium beetroots, peeled and cut into chunks

2 tsp of honey

1 tsp of mild chilli powder

2 tbs of sesame oil

1 tbs of cider vinegar

2 tsp of honey

2 large oranges, peeled and cut into segments

Handful of parsley finely chopped

2 large handfuls of rocket leaves

A handful of sesame seeds

Toasted crunchy bread for four

Toss the beetroot in the honey, chilli powder, some seasoning and in a little oil.

Place into an oven heated to 160 degrees for twenty minutes or until cooked through.

Whisk two tablespoons of the oil with the vinegar, honey, parsley and seasoning.

Toss the rocket, orange and beetroot in the dressing and sprinkle with the seeds. Serve with the bread on the side.