Ingredients: 6 Cherry tomatoes, 1 clove of garlic, 12g ginger, 1 courgette, 2 medjool dates, 1/2 a sweet potato, 2 shallots, 2-3 stems of mint, a small bunch of parsley.

Larder: 140g couscous, ½ stock cube, 1 tin of tomatoes, 1 tin of chickpeas, 1 tsp cumin, 1 tsp cinnamon.

Instructions:

• Preheat heat the oven to 200 degrees C.
• Chop the sweet potato in 1cm chunks, place on a baking tray, drizzle with olive oil and place in the oven to roast. Roughly chop the courgette, half the cherry tomatoes and add to the sweet potato 10 minutes in the oven. Roast for a further 15 mins.
• While veggies are roasting, chop shallots, peel and grate or mince the ginger and a garlic clove and sauté gently in a glug of oil for 5 minutes until shallots are soft, and then add the cumin, cinnamon and a pinch of salt.
• Add the tin of tomatoes and chickpeas. Simmer gently for about 15 minutes or until the veggies are ready, stirring occasionally.
• Meanwhile, cook the couscous by adding 300ml of boiling water with half a stock cube crumbled in, stir, cover and leave to soak for 5 minutes.
• Chop the dates (removing the stones), mint and parsley leaves. Stir into the couscous when it’s ready.
• When the sweet potato is soft and other veggies soft and juicy, remove from oven and add to the chickpea pan.
• Serve the veggies with the couscous and garnish with the remaining herbs.

Ingredients: 1 Pak choi, 2 carrots, a handful of mange tout, 12g ginger, 1/4-1 Thai chilli, 1 clove of garlic, 2 shallots and a few stems of Thai basil.

Larder: 200g egg or rice noodles, 3 tsp oil (sesame or groundnut is ideal), 1-2 tbsp soy sauce (optional extras: 1 tsp fish sauce, prawns).

Instructions:

• Prepare all the veggies: peel and mince ginger and garlic. Deseed and slice ½ the chilli (use less chilli for less spice, ½ a chilli will still give a good kick!). Chop the shallots, slice the carrots into thin batons, halve the mange tout, and slice the pak choi, separating the stalks from leaves.
• Boil a kettle, transfer enough water to cook the noodles to a saucepan and bring to the boil.
• In a wok, heat the oil and add shallots. Allow shallots to soften a little before adding the chilli, ginger & garlic, followed by the carrots and pak choi stalks. Add a splash of water to create steam, & if you have it, a tsp of fish sauce.
• Add prawns and fry for 5 minutes, until pink and vegetables are becoming al denté, slightly soft but still with a good crunch.
• While stir-fry is cooking, add the noodles to the boiling water and cook for approx. 3 minutes or according to packet instructions.
• Add the mange tout and pak choi leaves and fry for a further 2 minutes. Stir in soy sauce.
• Serve stir-fry with noodles and Thai basil leaves on top, and if desired, a few extra chilli slices.

Ingredients: 1 purple carrot, 150g potatoes, 1 courgette, 2 shallots, a large handful of samphire and a few sprigs of marjoram.

Larder: 4 eggs, 1-2 tbsp flour, 2 tbsp vegetable oil, salt and pepper.

Instructions:

• Place potatoes in a saucepan of freshly boiled water, bring to the boil and boil potatoes for 5 minutes.
• Meanwhile, into a bowl, peel and grate the purple carrot, grate the courgette and finely dice 2 shallots. Mix well.
• Drain the potatoes and run under cold water to cool enough to touch. Grate or roughly chop the potatoes and add to the bowl.
• Strip marjoram leaves from the stems. Add chopped marjoram, salt, pepper, 2 eggs, and 1-2 tbsp flour to the bowl. Mix well.
• Heat oil in a frying pan on medium heat. It’s hot enough when a small amount of rösti mix is dropped in the pan and sizzles. Using a quarter of the mixture for each rösti and a large spoon, dollop the mixture into the frying pan and spread out slightly to about 7-10cm in diameter. When they are golden on one side, carefully turn them over and cook until golden and crispy on the other side.
• While röstis are cooking, boil a kettle of water. Immerse the samphire in a bowl of boiled water for 2 minutes. Drain and place on plates.
• When the röstis are golden, remove from the pan and transfer to plates. You may wish to remove any excess oil with kitchen towel.
• Poach 2 eggs and serve on top of röstis and samphire.

Ingredients: Leek, courgettes, spinach, tenderstem broccoli, spring onion, basil.

Larder: 200g pasta, 1 knob of butter, 4 tbsp crème fraîche, 1-3 tsp whole grain mustard, 3 tsp white wine vinegar, salt and pepper.

Instructions:

• Slice the leeks and courgettes and sauté in butter for 3-5 mins.
• Start cooking the pasta according to packet instructions.
• Meanwhile, slice the broccoli. Add to the leeks and courgettes and cook for 3-5 mins depending on how crunchy or soft you like broccoli. Add a splash of water to create some steam and help cook the broccoli.
• Make the dressing by mixing 1 tsp mustard, vinegar and crème fraîche together. Add more mustard up to 3tsp according to taste.
  
• Chop the spinach leaves and finely slice the spring onions, add to the veggies and cook for another minute allowing the spinach to wilt a little. Mix the dressing into the veggies and stir to combine.
• When pasta is ready, drain and toss with the veggies. Divide between two bowls or plates and garnish with basil leaves to serve.
  

A light tart with sweet shallots and juicy tomatoes topped with goat’s cheese and basil and accompanied by a juicy pile of courgette, broccoli and mange tout.

Ingredients: 80g tomatoes, 3-4 shallots, 1 small courgette, 100g broccoli, 40g mange tout, 1 a 3-4 basil leaves.

Larder: ¾ of a 320g roll of puff pastry, 50g goats cheese, knob of butter, 2 tbsp balsamic vinegar, 1 tsp sugar, 1 tbsp lemon juice, salt (optional: parma ham or prosciutto). 

Instructions:

• Preheat the oven to 180 degrees C. Use a peeler to make courgette ribbons; place in a bowl, sprinkle with a pinch of salt and set aside.
• Chop the shallots. Melt a knob of butter in a saucepan; add the shallots and sauté gently on low heat for a few minutes until soft. Add the vinegar and sugar and cook for 2 more minutes.
• Slice tomatoes and sprinkle salt over them to bring out their juices. Cut goats cheese into chunks and chop basil leaves.
• Lay out puff pastry onto a baking tray and cut the end of the rectangle off to make a square (approx. 25cmx25cm), score around the edge with a knife to create a 2 cm border. Spread out shallots on the tart keeping them inside the border and then dot tomatoes and goats cheese around on the tart. Bake for 15-20 minutes until pastry is puffed and golden (see recipe steps for how to use extra pastry).
• Cut or break the broccoli into small florets. Immerse, broccoli and mange tout in a bowl of boiled water for approx.. 40 seconds. Drain and refresh by running cold water over them. Mix with the courgette ribbons and a tbsp lemon juice.
• Sprinkle basil leaves over the tart and serve with the lemony greens.