Roast chicken with mashed potato, creamy leeks, fennel seed and peas

I think it far better to buy a whole good chicken and roast it all than buy expensive packaged bits. At the very least you can make a really good chicken stock, let alone all the other dishes you can get from one bird. Try making three meals from two chicken breasts. Good luck.Chicken soup is one of my top five dishes and if I don’t have the time one week to make stock, I just freeze the roasted bones for later. We used this as the base for Ramen last week.This dish is so tasty and its simplicity is really rewarding. Slowly coking the leeks in butter makes them melting and rich, really comforting with the mash.Ingredients2kg whole chicken stuffed with onion, lemon and rosemary or tarragon. Season well1 large leek, slicedA handful of petits pois1tbsp fennel seeds2tbsp butter and a dash of olive oil2 large baking potatoesMethodRoast the chicken until the juices run clear and leave to rest, covered, for about 20 minutes.While roasting, chop and boil the potatoes until soft, drain and leave to steam dry.Slowly cook the leeks in a large sauté pan with the butter, oil and fennel seeds, Season well with salt. Cover with a circle of parchment and leave on a low heat for about half an hour, stirring occasionally. Add the peas and cook for a few minutes. Add a couple of tablespoons of cream and check the seasoning.To make the perfect mashed potato, heat some cream, butter and milk in the pan the potatoes were cooked in. About 350ml in this case. Season well and add the potatoes. I leave the skins on for cooking and mashing for a better flavour, but feel free to peel them if you prefer. Mash them well and keep warm. If you want a really smooth mash, put them through a ricer before adding to the liquid.Carve the chicken, I always go for the leg and thigh, and serve on top of the mash and leeks. Pour over some of the roasting juices, add a sprinkle of parsley and serve with wholegrain mustard.

Vietnamese deep-fried summer rolls

Our long-lost family restaurant, The Mekong in Pimlico (disclaimer: I snorted when I first went and now claim it as my own) closed perhaps a year ago with what seemed like no warning. Mostly we'd go on special occasions, the most notable being the Westminster Cathedral Christmas carol service.It was the scene of pregnancy announcements, quick takeaways and family gatherings, recipe requests and stories of the businesses that occupied the same space. I emailed them recently asking for a few recipes, I'm determined to recreate them for Bee, but this one was a stab in the dark.So don't take this as anything but an attempt at recreating a memory. The oil needed to be hotter, the pancakes needed to be less filled and many other things. This is a guide for me to work on. Essentially, though, it's pretty close.IngredientsFor the dipping sauce (nuoc cham)Juice of 2 limes4 tbsp fish sauce1 red chilli, sliced1 shallot, finely chopped1 tsp palm sugarSome chopped corianderFor the summer rolls8 rice paper sheets1 carrot, julienned1/2 cucumber, julienned2 spring onions, finely sliced1/2 red onion, finely sliced1 long red chilli, sliced16 coriander leaves16 cooked prawnsLoads of iceberg lettuce and mint leaves to serve1l rapeseed oilMethod:Make the dipping sauce by heating the lime juice and sugar until it dissolves. Leave to cool then add the fish sauce. You may need more, so taste until it is balanced between sweet, sour and salty. Add the rest of the ingredients and set aside.Wet one rice paper sheet at a time with cold water and leave for ten seconds to soften.Add a mint leaf and top with a pinch of each ingredient finishing with a couple of prawns.Fold over at the bottom, in at the sides, then roll up into a parcel and give a final wash all over with water to seal, then set aside.Continue until all are finished.Heat a wok or deep fat fryer half full with rapeseed oil until it reaches 190c.Using a slotted spoon, lower one roll at a time until you have about four or five in the pan.Turn them over when golden on the underside then drain on kitchen paper.Repeat until all are cooked and serve with the dipping sauce, extra mint leaves and Iceberg lettuce.

Breakfast smoothie

I use a nutribullet for my smoothies. The great thing here being that your bananas may be on their way out, your spinach may not be at its freshest, but there is no need to waste them. Blend it all and you've got five a day in one go. (Don't quote me on that, but it's still very good for you...)The spice, by the way, is turmeric. One of the most amazing things. Antioxidant, antibiotic, cheap, yellow...

Five minute fish curry

Fry the curry spices in the coconut oil, add the fish chunks. Cook for a few minutes then add the remaining ingredients and a little coriander. You could use coconut milk rather than almond if you prefer or have it.

Quick barbecue sauce recipe

Chorizo tortilla - lunch and leftovers

I've never really been excited by Spanish food. I say that knowing full well I've only been subjected to poor paella and limp tapas and the two times I've been it seems that we couldn't get past tinned peas and carrots in tourist restaurants.I want to be proven wrong. I love Padron peppers, charred and salty, good ham and fresh large garlic prawns.I want someone to teach me how good it can be. I know saying "Spanish food" is like saying "Italian" or "Indian". So many regions and so many varieties of cooking can't be summed up in one word. So what is the defining characteristic?I was thinking about all this the other lunchtime while making - a rare occurrence in this house - a tortilla.I love eggs and happily eat them every day. This recipe, while it has a few stages is really simple, and delicious served with crisp gem lettuce leaves dressed in a sharp, mustardy, tarragon vinaigrette. I fed what we couldn't finish to the children for their supper. They loved it.Ingredients:5 large eggs1 medium white onion, finely slicedA large handful of cubed cooking chorizoA bag of baby spinach leaves1 medium Maris Piper potato, finely sliced, almost like crispsA dash of sherry vinegarOlive oilSalt and pepperMethod1: Wilt the spinach in a sauté pan then squeeze as much water out as possible and set aside.2: Add some oil to the pan and fry the potatoes in batches until crisp and golden. Set aside to drain on kitchen paper.3: In the same pan, sauté the onions very gently in oil until soft and starting to turn golden, then add the chorizo and cook until it starts to colour. De-glaze the pan with the sherry vinegar and swirl around well until it reduced a little. Pour everything into a bowl, chop the spinach a little and add this with the potatoes. Mix well.4:Heat the grill. Lightly beat the eggs with a splash of milk, salt and pepper. Heat the pan again, add a little oil then pour in the eggs.5: Gently add the mix from the bowl and leave to cook until the mix begins to set.6: Put under the grill and cook for a few minutes more, until it begins to turn golden but still has a little wobble. Remove from the grill and leave to cool a little. It should be served at room temperature. Turn out from the pan and serve with a salad.

Cheese, paprika and olive twists

Our friends Russel and Adam came up on the weekend for Tapas and Strictly Come Dancing. Apart from the croquetas, chorizo, patatas bravas and all that, I made these cheese twists from a sheet of ready-rolled puff-pastry I had in the fridge. Took about five minutes to prepare and then about 20 to bake. Really easy and a tasty snack to have with some wine and olives.Ingredients1 sheet of ready-rolled puff-pastryA handful of slice olivesA big sprinkling of smoked paprikaA load of grated ParmesanSalt and pepperOlive oilMethodDust some flour on the bench and lay the pastry sheet on it. Roll it out a little thinner in each direction.Pour over some olive oil and sprinkle the paprika and Parmesan all over. Really cover it with a load.Scatter the olives over and press them into the pastry a little. Season carefully then fold it in half and roll it out a little more.Cut into strips and roll up into twists by turning from opposite ends. Bake them on a tray in a 200c oven for about 20 minutes, or until golden. Leave to cool and serve.

Quick children's meals and how to get them to eat vegetables

How times have changed. Wasn't it only yesterday I was able to stay up past 10 in the evening and function the next day? My friends and I would get up to all sorts of mischief. Pub-talk would be ridiculous and we were convinced we could change the world.Well, we've grown up a little since then, and while we still have enormous fun, the conversations have changed a little. Last week I was with an old friend in an old London pub full of bright young things shouting over pints after work. Apart from chatting about the glory days of our rock and roll band super-stardom, talk turned to food, as it often does.Two grown men in the pub trying to look cool talking about quick fifteen minute suppers you can make your young children and how to get extra veg into fussy eaters tummys. Oh yes, that's how we roll.So, for my friend's benefit, and anyone else who wants some ideas, here are three very quick tasty recipes that aren't beans on toast or pasta.Wholewheat tortilla 'pizzas'Ingredients:2 wholewheat tortillas1 tin of chopped tomatoes1tsp dried oregano1tsp paprika2 carrots1 red pepper1 clove of garlicThe white of a leek1/2 ball of mozzarella or a handful of grated cheeseA few olivesA few slices of torn hamMethod:1. Heat the oven to 180c2. Slice the leek, carrot and pepper and sauté with the garlic for a few minutes until softened. Add the tomato and oregano and bring to the boil.3. Remove from the heat and blend until smooth.4. Place the tortillas on a baking tray and spread over some of the tomato sauce. Keep the rest in the fridge for 5 days, or freeze.5. Top with the cheese, olives and ham and cook for 6 minutes, or until the cheese is melting, golden and bubbly.Chicken 'kievs' with cauliflower riceIngredients:1/2 a cauliflower, florets only2 chicken breasts, bashed slightly flat with a rolling pinOlive or rapeseed oil for cooking2tbsp butter1 clove of garlic2tbsp chopped parsley40g breadcrumbsMethod:1. Blitz the cauliflower in a food processor or use a grater until it looks like rice. Heat covered in the microwave for 5 minutes.2. Heat a sauté pan with a little oil and add the chicken. Cook on each side for five minutes. Add the butter and garlic and continue to cook gently for a few minutes.3. Add the parsley and sprinkle the breadcrumbs over the chicken.4. Serve the chicken and garlic butter with the cauliflower 'rice'. If you can get some green beans on the plate too, so much the better.Sausage and bean stew with sweet potato mashIngredients:4-6 sausages1 tin of chopped tomatoes (or leftover tomato sauce from the tortilla pizzas)1 onion, chopped1 carrot, chopped1 courgette, diced1 tin of mixed beans such as borlotti, cannellini and red kidney1tbsp tomato puréeA handful of grated Cheddar1 sweet potatoMethod:1. Heat the oven to 180c2. Heat an ovenproof casserole with a little oil and sauté the onions, carrot and courgette then add the sausages until browned. Pour in the beans, tomato and purée and stir. Put in the oven and cook for 15 minutes.3. Meanwhile, pierce the sweet potato all over and microwave for 6-8 minutes. Remove and mash with a little butter and milk.4. Remove the sausage and beans from the oven and sprinkle over the cheese.5. Serve with the mashed potato

Sugar and dairy-free gelato heaven

I don't remember anyone ever having said a bad word about Italian ice-cream. Its texture is creamy and rich, soft and smooth on the tongue. The flavours sing purely, as if an opera could be transformed into taste.There are many other fine ice creams in the world, especially home-made, but they never really match the heights of pistachio gelato eaten on a passegiatta in an Italian square. I've been trying to recreate it for a while now, and I'm getting close, albeit without the cathedral bells ringing in the background. Not quite being there yet means lots of further experimentation, which can no be a bad thing when it comes to ice cream.This recipe is different as it contains no dairy, uses Xylitol in place of sugar and arrowroot powder as the thickener. It's really quick to make, if you take into account the chilling time, and is very simple too. Add whatever flavourings you like to the base. Cinnamon perhaps, or passion fruit and mint? The simplicity of the mixture means the flavour really shines through.For the strawberry version, I just blitzed a punnet of them with a stick blender and added them to the cooling mixture. The pistachio one was a little more involved, blending 150g shelled nuts in a food processor until the became a purée, much the same way as you'd make almond butter. You can buy pistachio purée online although it's pretty expensive. Try and get bronte pistachios if you can, they're the best.Ingredients:150g shelled pistachios, puréed500ml almond milk2 tbsp arrowroot powder65g xylitol1/2 tsp lemon juiceMethod:1. Mix the arrowroot powder with a little of the milk and set aside2. Heat the remaining milk with the xylitol in a pan until just below boiling, then stir in the arrowroot mix and simmer very gently for about 3-4 minutes, until thickened. Set aside and leave to cool before whisking in the pistachio or whatever ingredients and flavours you're using, then chilli in the fridge. You can spread it onto a tray and chill it quickly in the freezer if you're pushed for time.3. Churn the mix in an ice cream machine until ready, then serve. If you don't have one, put it in a bowl in the freezer and whisk every 30 minutes until it's set. It's best served in a sugar cone, but I'm quite capable of eating the lot in one go from the machine...

Sweet mango, lime and chilli

It’s August here in London, the height of summer. Looking out of the window, the unrelenting monsoon makes me wonder if it will ever get light.Instead of turning to slow cooked, rich dishes more suited to this weather, I’m sticking two fingers up at it and dreaming of sunshine.Fruit at its ripest and sweetest is heavenly. A peach, juices on your chin, sticky fingers. A nectarine, nectar. Strawberries at the height of the summer season. They need no accompaniment. And I would say the same for Mango, especially the Alphonse variety. But there is something amazing that happens when you add lime juice and chilli. It cuts through the sweetness perfectly and has a warm tingle at the end. If the summer isn’t what it should be, eat this, close your eyes and imagine.Ingredients1 seriously ripe mango per person1 lime per personA sprinkle of chilli flakes or chilli powder. You can also add sliced red chilli if you’re feeling braveMethodCouldn’t be easier. Slice your mango, squeeze your lime and sprinkle with chilli.

Cauliflower, turmeric and garlic mash

I love cauliflower raw in salads, pickled, picalillied, turned into 'cous cous' or 'rice' or comforting cauliflower cheese. It also makes a great mash. You can top cottage pie with it, add more cream to it and serve it as puree with seared scallops or spice it with garam masala and chilli and serve with monkfish. There's always something delicious to do with it.While sausage goes with mashed potato like a horse goes with a  carriage, you don't always want to fill up on starchy vegetables, especially if you are avoiding carbs. And while my children are pretty good eaters, they can be capricious and suddenly declare an aversion to a previously loved ingredient. Here's a cheeky swap to get some veg into them.You can make it plain with just a little butter, leaving out the garlic if you like. The turmeric isn't a strong flavour in this dish and gives it a great golden glow as well as helping you live forever. Ish.Ingredients1 large cauliflower, leaves removed2 cloves of garlic peeled1 tsp turmeric powder2l vegetable stockA large knob of butterSalt to seasonMethod1. Fill a large saucepan with the stock and bring it to the boil.2. Roughly chop the cauliflower and cook in the stock for about ten minutes or until soft but with a little bite. Drain and set aside.3. Add the garlic, a ladleful of the cooking stock, the butter turmeric and cauliflower to a food processor. Season well and blitz until smooth. Taste and adjust the seasoning.4. Serve with some good sausages, peas and onion gravy. And a good blast of ketchup too.

Low-carb suppers: Seared tuna with warm bean salad

If you were to find me in a restaurant in the early 2000s, chances are I would be eating seared tuna on a ‘bed’ of le Puy lentils. I couldn’t get enough of it.It seemed to be the height of sophistication and was pretty much the dish de nos jours, as it were. But, as fashions come and go, so did my taste for it. I got bored. I’ve not been eating so much tuna since then, save for the occasional one with salsa verde so I thought, as we are currently trying to eat a low-carb diet ­­–as well as a sugar-free diet as much as possible– I’d revisit it.I replaced the lentils with a warm bean salad, cut through with leeks, red onion and lemon. Use a thick slice of tuna from nearer the tail, it makes the cooking easier as you can watch it colour from the side.Ingredients2 thick tuna steaks, about 170g each4tbsp sesame seedsSalt and pepper to seasonFor the beans400g mixed cooked beans such as borlotti, kidney and cannellini1 small leek, thinly slicedZest and juice of a lemonA small bunch of slim asparagus spears1 red onion, finely choppedA good handful of fresh parsleyOlive oilSalt and pepper to seasonMethodGently cook the leeks and red onions in some olive oil and season with a little salt and pepper. Add the beans once the leeks are soft and stir in the lemon zest. Warm through and taste. Stir in the parsley and add more olive oil and lemon juice if it needs it then put this in a bowl and set aside and keep at room temperature then cook the asparagus until tender in salted, boiling water just before you cook the tuna.To cook the perfect tuna steak, take it out of the fridge about 45 minutes before cooking. Coat the tuna in a little olive oil then season with plenty of salt and pepper. Roll it in the sesame seeds. Bring a griddle pan to smoking hot then cook the tuna for about a minute on each side. Leave to rest for a couple of minutes then serve with the beans and asparagus.

Miso soup with prawn, scallop and samphire

This is one of the simplest and quickest meals you will ever make. And one of the most delicious. To make it work, though, you must get absolutely fresh tiger prawns and plump, large scallops. Don't be tempted to scrimp here, this is such a pure tasting dish and as there are so few ingredients there is nowhere to hide.I don't think you can beat a really good prawn. I prefer them to lobster. Keep the shells and heads in the freezer to use for bisque or stock.  If you're feeling hungry, a small bowl of jasmine rice on the side should satisfy you.I often will have a cup of miso in the morning, instead of tea or coffee. I feel purified and revitalised when I drink it. Again, buy a good paste, I like to use Clearspring's unpasteurised barley miso, it's organic and has nothing nasty in it. You can keep miso in a sealed jar in the fridge almost indefinitely, so it makes a great staple for when you're stuck. You can add some dried mushrooms to it or some fresh vegetables and you have a nutritious dish in a few minutes.I eat this more than an hour ago, and I still have flavours coming back to me. Like the best of things, this simple dish has left me wanting to come back for more.Ingredients (Serves 2)2 squares of dried kombu seaweed2 tbsp miso paste1 tbsp yuzu seasoning (lemon juice will do if you don't have any)2 large tiger prawns2 large scallops, coral attachedA small handful of samphire1l water2 tsp black lumpfish roe (or caviar if you're rich)MethodSoak the kombu in boiling water for about 20 minutes.Sear the scallop on both sides in some hot brown butter, then set aside.Bring the water back up to the boil and add the prawns. Cook for a couple of minutes then add the samphire and yuzu. Stir in the miso paste and make sure it blends in well.Peel the prawns, leaving the tails on if you like. Cut the seaweed in two and place at the bottom of a warmed shallow bowl. Add the scallops and samphire.Add a teaspoon of roe on top of the scallop then pour over the hot miso and serve immediately.

Breakfast ice lollies

  As a supposed grown-up, I feel I can eat whatever I want, whenever. Cold pizza for breakfast and such.While I try and promote a healthy diet to the children, that doesn't mean we can't have fun. And while I wouldn't really condone ice-cream for breakfast, I don’t see the harm in it every now and then. Say once a year.This recipe, however, is the best of both worlds. Healthy fruit and yoghurt, but disguised as a seemingly illicit ice-lolly. It’s a great way to get some fruit into the children if they’re not that keen, and it’s something they can enjoy making with you. Of course, you don’t have to serve them at breakfast, but they’re pretty exciting to wake up to when you’re five years old…Ingredients4 ice-lolly moulds and sticks4 tbsp ‘Coyo’ coconut yoghurtA handful of: blueberries, raspberries, blackberries, blackcurrants and redcurrants (feel free to add or replace as you like)1 kiwi, peeled and slicedWater to fill the moulds (you can add a little fruit juice if you like, but I prefer to avoid it)MethodLine up your moulds and distribute the berries between them. Slide a few kiwi slices down the side of each and half fill with water. Use the end of a spoon to slightly squidge some of the berries to release a little juice.Mix the coconut yoghurt with a little water to loosen it and top up the moulds. You can just top them up with water if preferred. Stand them securely upright in the freezer and after an hour or so, push in the sticks so they’re nice and central. Freeze for another 3-4 hours, or overnight because I imagine you wouldn’t be getting up at 3am to make these… 

Grilled steak, cucumber and nectarine salad

I get upset if I don't have a salad of some kind on the table every evening. Be it a simple one of baby gem with vinaigrette (my favourite), tomato and shallots with parsley and oil or an onion and cucumber one with my popadoms.These are, mostly, accompaniments to a meal. With a little effort they can be transformed into the main event and satisfy the hungriest appetite. There's no need to be disappointed, especially when there are so many flavours you can add. Panzanella, Som Tam, Kachumba and Caesar salad are some examples that come to mind.This salad uses seared sirloin, cooked with the fat on, then trimmed and thinly sliced. Be careful to not overcook it, you want that bright pink to shine through against the green. The sweet, charred and juicy nectarines go well with the meat and are a real taste of summer. Make sure you taste the dressing as you go, bearing in mind how it balances with the finished dish. It should be nutty, slightly sour and a little sweet.Serves 2Ingredients1 sirloin steak, or rump if you prefer3 spring onions, finely sliced1 red onion, cut into eight wedges2 ripe nectarines, quartered1 cucumber, thinly sliced lengthways on a mandoline1 red chilli, sliced (remove the seeds for a milder heat)1 tbsp quinoa seeds, toastedCoriander leaves, choppedFor the dressing4 tbsp walnut oil1 tbsp Jerez vinegar2 tbsp lime juicea pinch of chilli flakesSaltMethodHeat a grill pan until smoking hot and season the steak with salt and pepper. Cook it for three minutes either side then set aside to rest. Add the red onion to the pan and cook in the juices.Add the nectarines, and while they're cooking, toss the cucumber with the spring onion and chilli. Mix the dressing ingredients together and taste. Adjust as necessary with more lime juice or salt.Thinly slice the steak, add to the cucumber with the peaches and red onion, scatter over the coriander and quinoa then drizzle with the dressing and serve.

Barbecued mushrooms

  It seems long ago now that we were on holiday on the Greek island of Paxos. Spiros and his Bar Taxidi kept spirits high as I struggled with intense hay fever from the olive trees. It was here I first had spaghetti with sea urchins; we watched a young boy dive into the  invisibly clear water and pick them from the sea bed. Eating them there on the beach was one of the greatest meals I've ever had. It was also on Paxos that we first had mushrooms cooked on a wood fire. It may seem a simple thing, and it is, but the flavour was incredible. There is always a first time and this was mine. You can add whatever herbs you fancy to this, but I'd recommend being generous with the garlic and oil. The mushrooms really soak up flavour. Watch them well. Inevitably you will lose a few through the grill, so make sure you have plenty. I'd serve these with some rosemary and lemon chicken thighs and definitely outside in the sun.Ingredients800g chestnut mushrooms, thickly sliced, some just halved if you like3-4 garlic cloves, choppedA lot of olive oil to pour over A pinch of chilli flakesA handful or thyme leaves, oregano, rosemary and parsley to finish Salt and pepper MethodMarinade the mushrooms in the other ingredients then cook on a hot barbecue, turning occasionally until turning golden.If you don't have a barbecue, or a garden, these work well on a furiously hot griddle pan. 

Porridge with iced fruit, turmeric, spirulina and coconut nectar

It’s just gone seven o’clock in the morning, a rainy and grey London summer morning. I have to take the children to school and nursery soon and then drive to a shoot in Camden.So, before I start the day, it’s time for a few moments to myself.A cup of green chai tea and a bowl of porridge makes the move from the warm comfortable bed to daytime a pleasure, especially when you jazz it up a little.This time, I’ve added frozen fruit. Get a heavy bottomed saucepan, pour in a load of sprouted porridge oats and add double the volume of almond milk. Bring to the boil and simmer for about 4-5 minutes, stirring all the time. When the milk is absorbed, add a handful of frozen fruit, some turmeric and spirulina then drizzle with coconut nectar. If that doesn’t get your day off to a good start then there’s no hope for you.

Smoked salmon and avocado with chilli tomatoes and chickpea flatbread

In 2005 on honeymoon in South America I discovered Heuvos rancheros. To be fair, I didn’t actually discover them, they were on the menu. Corn tortillas with a spicy tomato sauce and soft fried eggs was a real treat. The chilli really gives you a little kick in the morning.I’ve taken that and added it to a classic mix of smoked salmon, avocado and egg and changed the tortilla for chickpea flatbreads to keep the carbs down. They also add a nuttiness to the dish and are quite a bit easier to make. Use as much or as little chilli as you like and make sure the avocados are nice and ripe.Serves:                                    2Preparation time:      10 minutesCooking time:            20 minutesIngredients4 slices smoked salmon2 eggsRapeseed oil and a little butter for frying1 shallot, finely sliced8 cherry tomatoes, halved1 avocado, chopped2 spring onions2 red chillies, finely sliced ­- I use birdseye, but feel free to use milderjuice of half a lemonSalt and pepper to seasonFor the flatbreads:100g chickpea flour2tbsp rapeseed oil75ml waterA large pinch of salt2tbsp poppy seeds2tbsp chopped coriander leafMethod1. Mix the flatbread ingredients together in a bowl until you have quite a loose paste.

2. Heat a cast iron pan until very hot and add a large spoonful of the paste. When it starts to set, spread it out a little bit until you have a small, thick pancake like bread. Cook the rest of the bread like this and set aside. If you prefer, you can make large ones by adding more of the mix to the pan, gradually adding the paste bit by bit as you spread it out.
3. Heat some rapeseed oil in a heavy based pan and add the tomatoes, shallots and chilli then season well. Heat for a few minutes until the shallot and tomato begins to soften. Transfer to a bowl and keep warm.
4. Heat the pan again, adding a little butter and gently fry the eggs on a low heat. Season well.
5. Put a flatbread on each plate, top with the smoked salmon and avocado then add the tomato mixture. Scatter over the spring onion and coriander leaves and serve.

Cauliflower pickle

After making cauliflower cheese for the children the other day, I was loathe to waste the stem so here's a really easy to make cauliflower pickle that uses it. Spicy and laced with chilli and turmeric it's really moreish and good for you.Forget its bad school lunch reputation and enjoy the crunch and flavour alongside a curry or, as I do more often than not, as a snack straight from the jar.Ingredients:1 large leftover cauliflower stem, chopped into small pieces2 bay leaves8 peppercorns8 cardamom pods6 cloves1tbsp turmeric powder1tsp each of ground cumin, coriander and fennel seed250ml water125ml raw cider vinegar75g coconut sugarMethod 1. Chop the stem into small pieces and pack into a sterilised kilner jar, or similar.2. Bring the remaining ingredients to the boil in a saucepan and leave to cool to room temperature.3. Pour into the jar, seal and store in the fridge for one week, after which it will be ready to eat.

Seared Tuna with Salsa Verde

This recipe really shows that quality ingredients make a great dish without fancy tricks. An idea that Italians truly believe in. What could be simpler than fish and herbs? It’s so much more than the sum of its parts though; you’ll be amazed at how much flavour there is in this dish. It is almost unseemly how delicious it is.

You can, if you like, make the salsa verde the day before and store it in the fridge. Just make sure you let it come to room temperature before serving. Another tip is to put the cooked tuna in the freezer for a couple of hours to make it easier to slice thinly. Again, make sure you slice it then allow it to come to room temperature first.

Though this is a great summer dish as I’ve done it here, it works really well in winter with the addition of some warm, cooked garlicky borlotti beans.

Serves:                                    4Preparation time:      10 minutesCooking time:            5-10 minutesIngredients200g tuna loin3 tbsp ground fennelSalt and pepper to seasonFor the salsa verde:1 bunch of parsleyA small bunch of basil, leaves onlyA small bunch of mint, leaves onlyA small bunch of coriander1tbsp capers4 preserved anchovies, or strong black olives if you prefer1 clove of garlicOlive oilSalt to seasonMethod1.Blitz the herbs, capers, garlic and anchovies together in a blender then slowly trickle in the oil while blending until you have a coarse paste that falls of the spoon. Season and taste. Don’t go crazy with the salt as the anchovies are already doing that job for you. Set aside until needed.2.Bring the tuna to room temperature and rub with olive oil, the fennel and some salt and pepper.Heat a cast iron griddle pan until it starts smoking then sear the tuna for one minute all over. Slice as thinly as you can and serve with the salsa verde, rocket and a small tomato salad.