Potato & Avocado salad:

Ingredients:
New potatoes 500gr or tin potatoes 1
Avocados 2
Handful toasted peanuts
Olive oil 2tbsp
Mustard cress 2tubs or water cress with mustard sauce
Squeeze lemon juice
Zest of lemon
Salt and pepper
Instructions:
Slice the potatoes into thick rounds and boil for about 10mins until tender, then drain. Whisk the olive oil, mustard, lemon zest and lemon juice together in a large bowl with a little salt and pepper, and then toss in the hot potatoes and leave to cool.
Halve stone and peel the avocados and cut into similar-sized chunks. When ready to serve, toss all the ingredients in with the potatoes and serve straight away.

Cold Piperade:

Ingredients:
Courgettes 1kg
Aubergine 500gr
Tomatoes 800gr
Onions 2
1 bunch of watercress
Garlic 7cloves
Red pepper 1
Green pepper 1
Eggs 12
Salt, pepper to taste
Instructions:
Puree the watercress in a blander, and then do the same with enough tomatoes. Dice and strain the remaining tomatoes.
Into three separate bowls, beat four eggs apiece. Blend the pureed cress into one, and the pureed tomatoes into second bowl. The eggs in the third bowl should be left plain. Season with salt and pepper and then prepare three flat omelettes.
When the omelettes have cooled, use a circular cutting tool to cut out four slices of about 3in (75mm) in diameter from each omelette.
Dice the garlic and remaining vegetables; sauté each vegetable separately for 10min or until brown; mix all vegetables together and set aside to cool.
In the bottom of a 3in circular form, place one cut-out omelette slice. On it place about a tablespoon of mix vegetables, and then lay down another slice of omelette in a different colour, top with another layer of vegetables, and finish with an omelette of the third colour. Invert onto the centre of a plate.

Sweetie Vegetables:

Ingredients:
Mushrooms 300gr
Onions 2
Carrots 3
Honey 1tbsp
Soya sauce 1tsp
Butter 20gr
Chinese chilli sauce 1tsp
Instructions:
Slice all vegetables separately.
Heat the butter in a large frying pan, and then cook onions over a medium heat for 3mins.
Add the carrots and cook for a further 3mins.
Add the mushrooms, cook for few minutes and then put other ingredients into the pan. Stir slowly for few minutes, then remove from the heat, taste season and serve it.
Enjoy!

Seafood spaghetti (Italian recipe):

Ingredients:
Spaghetti roughly broken 300g
Pack mixed chill seafood 250gr
Chicken stock 1lit
Paprika 1tsp
Olive oil 1tbsp
Chopped fresh ginger 15gr
Chopped onion 1
Chopped garlic 2cloves
Chopped tomatoes 400gr or 1 tin tomatoes
Instruction:
Fry onion, ginger and garlic with oil over a medium heat for 5min.
Add the paprika, tomatoes and stock, and then bring to the boil.
Turn down the heat to a simmer, and then stir in the spaghetti and cook for 7min, stirring to stop the spaghetti from sticking.
Stir in seafood, cook for 3min more until heated through and spaghetti is cooked, and then season. Sprinkle with parsley and serve with pinch of black pepper on the top.

Stuffed courgette rolls:

Ingredients:
Small courgettes 4
Tub ricotta 250gr
Squeeze lemon juice
Olive oil 4tbsp, extra to drizzle
Balsamic vinegar 4tbsp, extra to drizzle
Handful fresh basil leaves chopped
Pine nuts or peanuts 50gr, toasted
Instructions:
Slice the courgettes lengthways; using a swivel vegetable peeler- you’ll need 24 long strips.
Drizzle some of the olive oil and balsamic vinegar over two large plates and lay the strips flat. Sprinkle with more oil and balsamic, cover and leave to marinate in the fridge for at least 20min.
Mix the ricotta with lemon juice and seasoning to taste, and then mix in the basil and pine nuts or peanuts.
Place 1tsp of the ricotta mixture onto one end of a courgettes strip and roll up.
Repeat until you have used up all the filling. Arrange rolls upright on a plate and grind over some black pepper. Drizzle with a little more oil and balsamic and serve it.

Roasted red pepper salad (Italian recipe):

Ingredients:
Red pepper 5large
Garlic 2cloves
Onion 1
Small bunch fresh parsley
Virgin olive oil 5tbsp
Instructions:
Cut the peppers in half and discard seeds, membranes and stalks. Place under a grill, skin side up, until they become blackened.
Remove from grill, put into a plastic bag and leave to cool-this will make them easier to peel later.
Take pepper out of the bag and peel off the blackened skin. Cut peppers into strips, and then lay them, overlapping, on a flat plate.
About 2hours ahead, finely chop the garlic, onion and parsley, discarding stalks. Scatter peppers with garlic and parsley, and then drizzle with olive oil and seasoning. Leave to stand for an hour or more to allow flavour to develop before serving.