recipes

Mix together the courgette, lemon rind, spring onions, herbs, feta, rice flour and egg yolk in a large bowl and season well.

Gently stir in the beetroot until the mixture is just speckled with red.

Heat a little of the oil in a frying pan, add tablespoons of the mixture to the pan and fry the fritters for 1–2 minutes on each side until golden.

Transfer to a serving plate and keep warm.

Repeat with the remaining mixture, adding the remaining oil to the pan as necessary.

Garnish the fritters with basil leaves and serve with a mixed leaf salad.

Line 8 holes of a muffin tin with 15 cm squares of greaseproof paper.

Heat the oil in a frying pan, add the spinach and cook briefly until wilted.

Remove from the heat.

Beat together the eggs, milk and cheese in a jug and season to taste, then stir in the chives and trout.

Divide the spinach between the muffin cases, then pour in the egg mixture.

Top each one with half a cherry tomato.

Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 12–15 minutes until just set.

Mix together the mango, red onion, chilli, parsley, 1 tablespoon of the oil and the lime juice in a bowl.

Set aside.

Place the chicken breasts between 2 sheets of nonstick baking paper or clingfilm and flatten with a rolling pin or mallet.

Rub with the cut garlic, sprinkle with pepper and drizzle with the remaining oil.

Heat a large griddle pan over a medium-high heat and cook the chicken for 3–4 minutes on each side until cooked through.

Serve with the salsa.

Heat the oil in a large pan, add the onion and garlic and fry for 3–4 minutes until softened.

Add the olives, chilli and paprika and cook for a further 1 minute.

Stir in the tomatoes and simmer for 12 minutes.

Add the butter beans and season well.

Bring to the boil, then add the squid, cover and simmer for 5–6 minutes until the squid is cooked through and tender.

Sprinkle with the lemon rind and chopped parsley and serve with lemon wedges.

Place the trout fillets and pak choi on 2 large pieces of foil and sprinkle with the ginger, garlic, chilli, lime rind and juice.

Pour over the soy sauce, then loosely seal the foil to form parcels.

Transfer the parcels to a steamer and cook for 10 minutes, or until the fish is cooked through.

Serve with lime halves, jasmine rice and steamed pak choi and mange tout, if liked.

Make the tomato sauce.

Heat the oil in a saucepan, add the garlic and onion and fry for 3–4 minutes until softened.

Add the tomatoes and basil, bring to the boil, then reduce the heat and simmer for 15 minutes.

Brush the aubergines with the oil on each side while the sauce is simmering.

Heat a griddle pan until hot and cook the aubergine slices for 1–2 minutes on each side until tender and browned.

Spoon a little of the tomato sauce into an ovenproof dish, layer over half the aubergines, scatter over half the mozzarella and Parmesan and season well.

Repeat the layering with the remaining ingredients, finishing with a scattering of the cheeses.

Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 20–25 minutes until golden and bubbling.

Serve with salad and gluten-free crusty bread, if liked.

Heat the oil in a large pan, add the shallots and garlic and fry for 3–4 minutes until softened.

Add the tomatoes, tomato purée and thyme and cook for a further 4–5 minutes.

Pour in the stock and bring to the boil, then add the mussels, fish and squid, cover the pan and cook for 5–6 minutes until the mussels have opened and the fish is cooked through.

Discard any mussels that remain closed.

Season with salt and pepper, ladle into 4 bowls and serve sprinkled with parsley.

Place all the ingredients except the chicken in a roasting tin and toss together, then top with the chicken.

Roast in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour, turning and basting occasionally, until the chicken is golden and cooked through.

Serve with a crisp green salad.

Heat the oil in a frying pan, add the leeks and garlic and sauté over a low heat for 12–15 minutes until soft.

Add the beans and enough water just to cover, then simmer for 8–10 minutes until the beans are very soft.

Meanwhile, heat a griddle pan until very hot and cook the steaks to your liking.

Leave to rest.

Stir the parsley, yogurt and olive oil into the beans and season with salt and pepper.

Slice the steaks into large chunks and serve on a bed of creamy beans.

Heat a nonstick frying pan over a medium-low heat and dry-fry the sesame seeds for 2 minutes, stirring frequently, until golden brown and toasted.

Set aside.

Place the spring onions and coriander in a food processor and whizz until finely chopped.

Alternatively, chop with a knife.

Transfer to a bowl and mix with the chicken, toasted sesame seeds, soy sauce, ginger and egg white.

Divide the mixture into 20 mounds on a chopping board, then, using wet hands, shape into slightly flattened rounds.

Chill for 1 hour (or longer if you have time).

Heat the sesame and sunflower oils in a large frying pan, add the patties and fry for 10 minutes, turning once or twice, until golden and cooked through to the centre.

Arrange on a serving plate and garnish with extra coriander leaves and spring onion curls, if liked.

Serve with the chilli dipping sauce.