This recipes adds a tomato sauce and lemon juice to make a richer sauce, perfect for dipping bread in once the prawns have all gone.

Ingredients

• Prawns
• Olive oil
• Garlic, coarsely chopped
• Chilli peppers, to taste
• Lemon juice
• Passata-style tomato sauce
• Paprika, salt and pepper

Ingredients

• I large leek
• I large onion
• 4 smoked haddock fillets
• 200ml double cream
• 350ml milk
• 25g butter

To make

1. Fry the chopped onions and leek in the butter
2. Before the onions start to brown, add the milk and cream
3. Add the fish and warm through
4. Separately parboil the potatoes, chopped into small cubes
5. Once starting to soft, add the potatoes to the soup
6. Add salt and pepper to taste
7. Before serving add fresh parsley
8. Serve with crusty bread rolls

• 185 g (6 oz) butter
• 185 g (6 oz) caster sugar
• 3 eggs, beaten
• 185 g (6 oz) self-raising flour (or plain flour with 1.5 teaspoons of baking powder)
• 60 g (2 oz) ground almonds
• 155 g (5 oz) glacé cherries, finely chopped and tossed in flour (to stop them from sinking during baking)

To make

1. In a large mixing bowl beat the butter until soft then add the sugar and beat together. Add the eggs gradually, beating well. Next, sift in the flour and ground almonds, add the chopped cherries and fold the mixture.
2. Bake in a greased 7 inch cake tin, in a preheated oven at 160˚C (Gas Mark 3) for 1-1¼ hours or until the cake springs back when gently pressed.
3. Allow the cake to cool in tin for about 5 minutes before removing and cooling on a rack.

Parsnip and celeriac rosti

Ingredients

• 1 large (or two medium) Parsnip (grated)
• 1/2 large Celeriac root (grated)
• 2 eggs
• Cumin, mustard, pepper
• Plain flour
• Lemon juice

Mix the ingredients together and fry until crisp and brown on each side.

Serve on a bed of salad (pictured on rocket and alfalfa).

Ingredients

• 1 aubergine
• 1 red onion
• 3 cloves of garlic
• Puy lentils
• Vegetable stock cube
• Ground cumin
• Some chopped fresh parsley
• Red wine vinegar
• Olive oil and virgin olive oil

To make

1. Bring a pan of water to the boil and add the puy lentils and stock cube
2. Boil the lentils for about 30 minutes, until tender
3. Meanwhile, chop the aubergine into small cubes and fry in olive oil
4. After a few minutes, add a finely chopped red onion and garlic
5. Add a good sprinkle of ground cumin
6. Fry until the onions begin to brown then transfer to a bowl, seasoning to taste
7. Drain the cooked lentils and mix into the aubergine with a tablespoon of red wine vinegar
8. Sprinkle with chopped parsley and generously drizzle with virgin olive oil

Ingredients

• 3 parts  (for example, 6 oz or 180g) plain flour
• 2 parts (4 oz or 120g) butter or margarine
• 1 part (2 oz or 60g) caster sugar

To make

1. Mix together the plain flour and caster sugar
2. Rub in the fat
3. Press into a tin, oiled or lined with foil
4. Cook at gas mark 3 (170 C) for 40 mins

This recipe adds salmón ahumado (smoked salmon) for a little extra luxury. There are many different variations of this recipe and it lends itself well to experimentation.

1. Cut 6 large potatoes into 1-2 cm slices and par-boil them for 5 minutes or so
2. Fry a chopped onion in a large pan in a good amount of virgin olive oil, (keep to a medium heat so as not to brown the onions)
3. When the onions start to go a light golden colour, add the drained potatoes and ensure all slices are coated in oil
4. Cover the pan and allow the mix to cook slowly, stirring occasionally
5. Next, beat 6 eggs
6. When the potatoes are cooked (soft but not falling apart), drain and keep the oil, and allow the potatoes to cool a little
7. Add them to the egg mixture, along with the chopped smoked salmon, and stir well, leaving the mixture for 5 minutes
8. Heat half of the saved oil over a medium heat in a large, deep frying pan
9. Add the mixture and cook until the bottom is solid, shaking the pan regularly to stop the mixture from sticking
10. Once the tortilla is solid enough to be moved, slide it out onto a plate with the uncooked side facing up.
11. Add the rest of the oil to the pan and heat
12. Flip the tortilla back into the pan, with the uncooked side facing down, and cook for a further few minutes.
13. Try not to brown either side too much, as the tortilla should be light and quite fluffy
14. Let it cool for a few minutes – the eggs will continue to cook a little after being removed from the heat
15. Serve immediately, whilst still warm, or leave it to cool to room temperature.

Ingredients

• Cherry tomatoes, not too soft
• Tinned crabmeat
• 1/2 a bell pepper, finely chooped
• Fresh chives, chopped
• Splash of white wine
• Splash of lemon juice
• Dried parsley and dill
• Salt and pepper to taste

To prepare

1. Cut off the tops of each cherry tomato and scoop out the soft centre
2. Mix together the other ingredients and stuff each tomato with the mixture
3. To bake, place on a tray in the oven at a moderate heat for about 10 minutes

• Chop a large amount of cherry tomatoes (from the vine)
• Thinly chop some garlic (as much as you like)
• Rip up a handful of fresh basil
• Mix all of these into the freshly cooked and drained orecchiette
• Drizzle a generous amount of virgin olive oil
• Salt and pepper to taste

You may also want to add a cheese – perhaps mozzarella, feta or even a salted ricotta.

• Tin of chickpeas, drained
• 1 raw courgette, chopped into chunks
• 1/2 cucumber, chopped into chunks
• 1 large tomato, chopped into chunks (or a handful of cherry toms, halved)
• 2 cups of bulgur wheat
• Pistachio nuts, chopped
• Pine nuts
• Pumpkin seeds, poppy seeds and sesame seeds
• A good amount of lemon juice
• A dash of red wine vinegar
• Dill, coriander and/or fresh basil
• Salt, pepper to taste