Serves 4 | 8 ingredients | cook 40 mins | €6

One pot + Baking tin

Ingredients:

• 500g Jersey Royals, halved if large

• 1 red onion, quartered

• 2 rosemary sprigs, leaves picked

• 2 tbsp olive oil

• 1 lemon, zested and quartered

• 200g on the vine cherry tomatoes

• 2 x 270g packs of salmon fillets

• 1 bag stir fry mix

Step by step:

1. Preheat your oven to gas 6, 200°C, fan 180°C. Cook your potatoes in a pan of salted boiling water for ten minutes or until tender and drain them well.
2. Put the potatoes, onions and rosemary in a roasting tin and drizzle with half the olive oil and roast for ten minutes.
3. Add the salmon to the roasting tin and scatter over the lemon zest. Cut the tomato vine into four and add to the tin. Squeeze over a little lemon juice and add the lemon wedges to the tin.
4. Drizzle over the remaining oil and season well. Return to the oven for another ten minutes or until the salmon is just cooked through and the potatoes are crisp.
5. Meanwhile cook your stir fry in the same pan you used for boiling the potatoes with a good glug of sesame oil.

Divide between 4 plates and serve

Tips:

• Sear your salmon in a pan skin side first and then flip over if you like it extra crispy.

• Use thyme if you prefer it to rosemary

The sweet flavour of shallots combines well with soft goats cheese in this delicious, quick and easy recipe and you should use the best olive oil you can find.

Ingredients:

• 1 tbsp olive oil plus extra to drizzle
• 400g shallots, 6 halved and the rest finely shredded
• 25g unsalted butter
• 1 baguette, cut into 12 slices
• 125g soft goats cheese
• 5g fresh thyme leaves

Step by step:

1. Preheat your oven to 180C / 160C fan, gas 4
2. Heat the oil in an oven proof frying pan over a medium heat. Season well and cook the shallots for ten minutes, stirring occasionally until just beginning to brown. Add the butter and transfer them to the oven.
3. Roast for 10 minutes, then scoop out the sliced shallots and set them aside. Carry on roasting the halved shallots for another ten minutes until golden and caramelised.
4. Meanwhile, toast the the baguette slices. Spread a little of the goats cheese on each slice. Spoon over the caramelised shallots and top with the thyme leaves. Season well with black pepper and another small drizzle of olive oil.

Tip – if you don’t want to bother roasting the shallots in the oven just cook them a little longer in the pan on the hob. The results are just as good.

Quick and easy – this is a tasty snack or light lunch. Choose Filippo Berio extra virgin olive oil for a delicious flavour.

Ingredients

• 100g British asparagus
• 300g podded and shelled broad beans
• 2 tbs extra virgin olive oil plus extra to drizzle
• Juice of 1 lemon
• Handful of mint leaves
• 4 slices of rustic white bread like sourdough
• 1 garlic clove peeled and left whole
• 1 small ball of buffalo mozzarella roughly torn

Step by step

1. Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, and pod them.
2. Add the olive oil and lemon juice to the beans and crush them lightly with the back of a fork. Stir through the mint and season with salt and pepper to taste.
3. Cook the asparagus in boiled salted water for 1-2 minutes, then drain under cold water.
4. Heat your griddle pan or barbecue and toast both sides of the bread, then rub with the garlic clove. Spoon some of the beans over each slice of bread, scatter over the asparagus, mint and mozzarella, then drizzle with olive oil and another twist of black pepper.
5. Serve with a cold beer or white wine

🥘 One pot | 🍽 Serves 4-6 | 🛒 12 ingredients | ⏱ 45 minutes | €4

Quick and easy – simply dice the tomatoes and place them in a large strainer. Leave them to rest for 20 minutes, shaking occasionally to expel the liquid. This will firm up the flesh and prevent your bruschetta being soggy.

Transfer the tomatoes to a large bowl and add the olive oil. Tear in the basil leaves and finely grate the garlic. Season well with black pepper and sea salt.

Toast your bread slices until golden on both sides. Rub both sides of the bread with a garlic clove and add a drizzle of olive oil.

Pile your tomatoes on the toasts and add another small sprinkle of sea salt and serve with a chilled glass of Pinot Grigio 😊

The name bruschetta comes from the Italian verb bruscare meaning “to toast”. Crostini means “little crusts”. Both are generic terms to describe a toasted, grilled or fried bread with a savoury topping. Either can be served hot or cold.

In Spain we call them tostada’s and they are indeed an ideal way to start the day. Light and easy, typically with cheese and tomato but easily made into more of an elaborate dish with goats cheese and peppers (as shown here).

A favourite is tostada with butter separate and marmalade. Tostada con mantequilla con marmalade seperado.