One list, 5 meals: Turkey Puff Pastry Pie

A dash of rapeseed oil

2 onions, 1 quartered 1 finely chopped

4 smoked streaky rashers, sliced

4 leeks, sliced

200mls of creme fraiche

1 tsp of mixed spice

A bunch of thyme, removed from the stalk

1 sheet of puff pastry

Place the turkey pieces in a large pot and cover with water. Add the carrot and the quartered onion and some salt.

Bring to the boil, then reduce the heat with the lid on, so it is at a gentle simmer.

Cook for about an hour until cooked through. Remove the turkey and set aside until it is cool enough to handle, then shred it with a fork.

Take the lid off the remaining liquid and allow to simmer until it has reduced by half, remove the vegetables. You will need 200 mls of this for the pie, keep the rest for stock for other dishes.

Heat the oil over a low heat in a frying pan and add the onion and rasher pieces. Fry until they the onions are translucent then stir in the leeks. Sauté until they too are soft.

Add in the creme fraiche, stock and thyme and allow to bubble away on the same low heat until the sauce has started to thicken.

Stir in the turkey and mixed spice and taste and season. Then transfer into an oven proof dish.

Sit the pastry on top and pinch up at the edges. Slit the centre of the pie to allow the air to escape.

Place into an oven heated to 190 degrees for about 30 minutes until the pastry is golden on top and the pie is bubbling at the centre.

2. Spaghetti with Salmon and Red Pesto

Spaghetti for 4

A dash of olive oil

2 darns of salmon

4 shallots, peeled and sliced

4 cloves of garlic

20g of sun-dried tomato pesto

A dash of milk

80g of Parmesan, finely grated

A handful of rocket

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

Rub the salmon with a little oil and seasoning. Place under a medium grill skin side down. Once it is cooked half way through gently turn the fish and grill until it cooked.

When it’s cool enough to handle, remove the skin and flake the salmon, taking care to remove any bones.

Heat a little more oil in the pan and sauté the shallots, add the garlic and stir fry until it is starting to turning golden. Stir the pasta into the pan. Add the pesto and stir well. Use a little milk if it is dry and then season.

Serve with the salmon flaked on top and the Parmesan and rocket sprinkled over it.

3. Feta and Potato Cakes with a Thyme Dressing

600g of cold mashed potatoes

1 egg, lightly beaten

50g of feta cheese

A large handful of flour for covering

2 cloves of garlic, crushed

4 tbs of creme fraiche

A large bunch of thyme, chopped

Juice and zest of a lime

A dash of olive oil

Salad leaves for 4

A bunch of coriander, roughly chopped

Mix the potatoes, eggs and feta and season. Form into eight balls and press slightly flat.

Place the flour onto a plate and season well. Lightly coat all eight cakes in the flour.

Mix the creme fraiche with the garlic, thyme and lime zest, season and set aside.

Place the cakes under a medium grill for about 12 minutes turning once. They should be turing golden and cooked right through.

Mix the lime juice with twice the amount of olive oil and season. Toss the salad leaves and coriander in this dressing and serve on the side.

Place a spoon of the creme fraice on each cake you can also serve with some chutney if you like.

4. Spiced Peanutty Chicken with Rice

Rice for 4

150g of peanut butter

A small dash of sesame oil

A thumb size piece of ginger, roughly chopped

4 cloves of garlic, roughly chopped

1 red chilli, roughly chopped

4 chicken breasts, de boned and cut into bite size pieces

1 tin of coconut milk

A small bunch of coriander, finely chopped

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

Place the peanut butter, 300 mls of warm water, the ginger, garlic and chilli into a liquidiser and blitz until it is a smooth paste.

Heat the oil in a large pan and brown the chicken all over. Add the paste and coat the chicken.

Add the coconut milk and allow to bubble away until the chicken is cooked through. Taste and season.

Serve with the rice and some coriander sprinkled on top.

5. Orange and Red Onion Salad with Pecans and Blue Cheese

1 red onion, very thinly sliced

1½ tbs of cider vinegar

2 tbs of olive oil

2 large oranges, juice and zest

1 tsp of Dijon mustard

½ tbs of maple syrup

Mixed leaves for four

A handful of pecan nuts, toasted

200g of soft blue cheese, crumbled

Crunchy bread for four

Pour the vinegar over the sliced red onion and set aside for at least ten minutes. This will take the harsh onion taste away and pickle it slightly.

Drain the vinegar from the onion and mix it with two tablespoons of olive oil, two teaspoons of orange juice, the mustard, maple syrup and some seasoning.

Taste and add a little more of any of the ingredients that you think are needed.

Toss the red onion, through the leaves and gently toss in the dressing. Add the pecans and cheese and serve with the nice crunchy bread.