Serves 4

Ingredients

350g potatoes

1 medium cauliflower, broken into small florets

1 heaped tbsp cornflour

300ml crème fraiche

100g cheese grated

2 tbsp chopped parsley

2 tbsp snipped chives

500g smoked haddock fillets

Dusting of paprika

Method

1.     Preheat the oven to 200°C and grease the dish with butter.

2.     Put the potato cubes into a large saucepan, cover with water, and bring to the boil. Boil for about 4 minutes, then add the cauliflower florets and boil for a further 4 minutes. Drain well.

3.     Tip the potatoes and cauliflower into the prepared dish. Measure the cornflour into a bowl, pour in the crème fraiche, and stir to combine.

4.     Scatter half the cheese over the cauliflower and potato in the dish. Sprinkle over the herbs, then add the pieces of haddock so that they cover the top in an even layer. Pour the cream mixture all over the top and in between the cracks. Scatter with the remaining cheese and dust with a little paprika.

5.     Bake in the oven for 20–25 minutes or until golden and bubbling.

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Honey Dijon Salmon and Asparagus

Serves 4

1 tbsp cornflour

1 large knob butter, melted

2 teaspoon Worcestershire sauce

4 tablespoons honey

2 tablespoon Dijon mustard

Pinch white pepper

4 (100g) fillets salmon

1/2 cup chopped walnuts

400g fresh asparagus, trimmed

1. In a small bowl, combine cornflour, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper.
2. Place each salmon fillet on a double layer of aluminium foil. Drizzle with honey mixture and sprinkle with walnuts.
3. Place asparagus around salmon. Fold foil around salmon and seal tightly. Alternatively, bake in a 230 C / Gas mark 8 oven for 15 to 20 minutes. until fish flakes easily with a fork.
4. Serve with roasted new potatoes.

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Cod with bacon, lettuce and peas   

Serves 4

4 tsp sunflower oil

4 rashers rindless smoked streaky bacon, cut into small pieces

1 onion, very finely sliced

1 garlic clove, crushed

4 x 140g/5oz thick skinless cod fillets

250g frozen peas

400ml low salt chicken stock

4 Little Gem lettuces, thickly shredded

4 tbsp half-fat crème fraîche

1. Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, onion, and garlic. Cook gently, stirring, for 2 mins, then remove from the pan.
2. Fry the cod in the pan for 2 mins, then turn over. Add back the bacon, onion and garlic and add the peas and stock, and bring to a simmer.
3. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche.
4. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted.
5. Serve with bread to mop up the broth or alternatively with some boiled new potatoes.

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Honey & mustard chicken thighs with spring veg

Serves 4

1 tbsp honey

1 tbsp wholegrain mustard

2 garlic cloves, crushed zest and juice 1 lemon

4 chicken thighs, skin on

300g new potatoes, unpeeled, smaller left whole, bigger halved

1 tbsp olive oil

100g spinach

100g frozen peas

1. Heat oven to 200C/180C fan. In a small bowl, mix together the honey, mustard, garlic and the lemon zest and juice. Pour the marinade over the chicken thighs and season.
2. Put the chicken, skin-side up, on a large baking tray, then dot the new potatoes in between them. Drizzle the oil over the potatoes and sprinkle with sea salt. Roast in the oven for 35 mins until the chicken skin caramelises and is charred in places.
3. Add the spinach and peas to the roasting tray. Return to the oven for 2-3 mins until the spinach has begun to wilt and the peas are hot and covered in the mustardy sauce

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Balsamic Pork with Olives

Serves 4

• 3 tbsp olive oil
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 2 garlic cloves, crushed
• 4 boneless pork loin chops
• 2 handfuls green olives, pitted and halved
• large handful basil, chopped

1. Mix the oil with vinegar, mustard and garlic. Score the meat on both sides, then put into a dish. Pour over the balsamic mixture and leave to marinate for 5 mins.
2. Heat a griddle pan until very hot. Lift the pork from the marinade, scraping off any garlic, then cook for 4 mins on each side.
3. Remove the meat and keep warm. Pour the marinade into the pan with the olives, cook for 2 mins, then stir in the basil.
4. Pour any juices from the pork into the pan, drizzle the sauce over the pork.
5. Serve with rosemary roast potatoes and green beans.

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Ingredients

• 2 large skinless boneless chicken breasts, halved to make four fillets
• 4 wholemeal pitta breads to serve

For the marinade/dressing:

• 6 TBsp olive oil
• 6 TBsp lemon juice
• 1 TBsp red wine vinegar
• 2 TBsp crushed garlic
• 2 TBsp dried oregano
• Black pepper

For the Tazatziki:

• 200g plain Greek yogurt
• 1 TBsp olive oil
• 1 cucumber, peeled, and grated
• 1 clove garlic, crushed
• 1 Tbsp lemon juice

For the salad:

• 3 cucumber, halved lengthways and sliced thick
• 250g cherry tomatoes
• 1 green pepper, deseeded and sliced
• ½ red onion, sliced thinly
• 200g Feta cheese, cubed
• 80g pitted Kalamata olives

Method

1. Whisk together all the marinade/ dressing ingredients in a large shallow dish. Pour out 1/3 cup to use as the dressing and store in the fridge for later;
2. Add the chicken to the marinade and evenly coat, cover and allow to marinade for 30 mins or overnight in a fridge;
3. While the chicken is marinading, prepare the tzatziki by combining the ingredients in a bowl and mixing well. Cover and put in the fridge until ready to serve;
4. Toss the salad ingredients together and divide into 4 plates;
5. Heat a large pan over a medium high heat. Remove the chicken from the marinade and add to the pan. Sear until the chicken is cooked through, about 5-6 minutes each side;
6. Remove the chicken from the pan and allow to rest for 5 minutes. Slice thickly and arrange on the salad;
7. Warm and slice each pita bread into four pieces and arrange on salad plates;
8. Drizzle with the reserved dressing and serve with the tzatziki

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