One list, 5 meals: Sausage and Garlic Pasta

Penne pasta for four

1 tsp of chilli flakes

1 green apple, cored, sliced and peeled

1 tsp of caraway seeds, optional

2 tsp of honey

½ tbsp of cider vinegar

A small bunch of thyme, removed from the stalk and chopped

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

Heat the oil in a pan and sauté the shallots until they are turning translucent.

Add the garlic, chilli flakes and apple to the pan and gently cook until the apples have softened.

Fry the sausage pieces in another pan until cooked.

Add the caraway seeds, honey and vinegar to the apple and a tablespoon of water. Stir in your pasta and sausage. Taste and season.

Serve with the thyme sprinkled on top.

2. Filled Pitta Breads with Harissa Yogurt

1 large aubergine, cut into bite size pieces

2 courgettes, cut into pieces

A dash of rapeseed oil

2 tsp of toasted cumin seeds

1 tsp of ground cinnamon

3 tsp of tomato puree

2 tsp of lemon juice

A handful of coriander chopped

4 pitta breads, lightly toasted

4 large lettuce leaves

100 mls of natural yogurt

1 tsp of harissa paste

Toss the aubergines and courgettes in a small amount of oil with the cumin and cinnamon.

Fry them in a pan for about ten minutes until they are beginning to soften.

Stir in the tomato puree, lemon juice and a tablespoon of water.

Taste and season. Add the coriander and allow to bubble away until the vegetables are cooked through.

Stir the harissa through the yogurt, taste and season. I use a thick greek style natural yogurt .

Fill your lightly toasted pitta breads with the lettuce leaves and vegetables and serve with a drizzle of yogurt dressing.

3. Mackerel and Potato Hash

Baby potatoes for 4 – or left over cold potatoes

A dash of rapeseed oil

½ tsp of chilli flakes

1 bulb of fennel, sliced

1 tsp honey

A large bunch of rosemary, chopped

A large bunch of thyme, taken off the stalk

4 fillets of smoked mackerel, broken into pieces

A small bunch of parsley, finely chopped

The zest of 2 limes

4 tbsp of sour cream

A handful of rocket leaves

Toss the potatoes in a little oil and some seasoning and place into an oven heated to 180 degrees.

After fifteen minutes toss the fennel in the honey and chilli flakes and toss it with the potatoes.

Stir the rosemary and thyme through. Place them all back into the oven until the potatoes are cooked and the fennel has softened.

Heat a little oil and pan fry the mackerel until it is heated through.

Stir the parsley and lime zest through the sour cream and season to taste.

Toss the vegetables with the mackerel and a serve spoon of sour cream on the side and a handful of rocket on top.

4. Seafood Stew

A dash of rapeseed oil

1 onion, finely chopped

4 cloves of garlic, chopped

2 sticks of celery, finely sliced

Zest of 2 limes

200mls of white wine

300 mls of stock

200g of prawns

150g of salmon, chopped into pieces

250g of whiting, chopped into pieces

½ tbsp of cornflower

A small bunch of dill, chopped

1 tbsp of sour cream

Heat the oil in a large frying pan and sauté the onion until it is translucent.

Add the garlic and celery and continue frying for a further five minute until the vegetables are beginning to soften.

Pour the contents of the pan into a large saucepan and add the lime zest, white wine, most but not all of the stock and leave to bubble away on a low heat for about ten minutes.

Mix the cornflour with the remaining stock to make a paste and stir this gently into the stew. Taste and season lightly.

In the meantime fry the fish pieces in the frying pan you used previously. They just need to gently brown on the outside.

Add the fish as well as the prawns to the pot. Leave to bubble until they are all cooked through.

Serve with some sour cream spooned on top and a sprinkling of dill.

5. Sriracha Chicken Wings with Herb Salad

1½ kg of chicken wings

A dash of rapeseed oil

A thumb size piece of ginger, grated

2 tbsp of honey

4 tbsp of sriracha sauce

½ tbsp of light soy sauce

Zest and juice of a lime

4 cloves of garlic

A bunch of coriander

A bunch of parsley

A bunch of dill

Mixed leaves for four

4 spring onions, sliced

1 tbsp of vinaigrette dressing

A handful of almonds, toasted and chopped

Sriracha is a hot sauce that combines lemongrass with chilli. It is quite widely available in Ireland. Another sweet chilli sauce could be used instead.

Toss the chicken wings in some seasoning and oil and place in a large baking tray.

Bake in an oven heated to 200 degrees for about 20 minutes.

Stir in the ginger, honey, sriracha, soy sauce and the zest and juice of the lime.

Coat all of the wings, place back into the oven for another 15 minutes or until the wings are cooked through and sticky.

Toss most of the coriander with the parsley, dill, mixed leaves, spring onions and the dressing. Sprinkle with the almonds.

Serve the wings with the salad on the side and the rest of the coriander sprinkled on top.