lGood quality lamb lends itself to a slightly sweet sauce, but one that doesn't overpower the flavour of the meat. In this sauce, scented rosemary leaves add colour and flavour to the bitter-sweet taste of redcurrants and red wine. It is so intense that you need only a small quantity to drizzle over the chops at the last minute.

• 12 lamb chops, cut from the loin.
• 1 shallot or ½ a small onion, finely chopped.
• 25g butter.
• 1tsp fresh rosemary leaves, finely chopped.
• 100ml beef stock.
• 100ml red wine.
•  3-4 tsps redcurrant jelly.

1. Melt the butter in a small saucepan and gently fry the chopped shallot for 4-5 minutes until soft. Increase the heat to high and add the red wine and rosemary. Bring to a boil then add the redcurrant jelly and beef stock. Boil rapidly for 7-10 minutes until the sauce has reduced by about half and is just beginning to turn sticky. Turn off the heat and set aside.

2. Grill or fry the chops for 3-4 minutes each side. This should leave them slightly pink in the centre. Just before serving, reheat the sauce and spoon over the chops. Garnish with a sprig of rosemary.

Serves 4

Preparation time: 15 minutes.
Cooking time: 20 minutes.

Tip: You can buy ready-made redcurrant jelly in most supermarkets. It is a good base for any sweet sauce and it will keep for ages so long as you refrigerate the jar after opening.

This is my new favourite salad – for the time being at least. The concept of warm roast tomatoes bursting and dribbling their juices over a salad glistening with a balsamic vinegar dressing is simply irresistible. I used a ripe Camembert in this version but use could use almost any cheese. A good blue cheese would be delightful or perhaps a crumbly Feta.

10 cherry tomatoes, preferably on the vine.
Olive oil
Mixed salad leaves
120g Camembert cheese thinly sliced
A ripe avocado peeled, stoned and sliced
1tbls balsamic vinegar
2tbls olive oil

1. Pre- heat the oven to 200°C.

2. Place the tomatoes in a shallow ovenproof dish and drizzle with a generous amount of olive oil. Place in the oven and roast for 20 minutes until the tomatoes have split their skins and are beginning to blacken.

3. Pile a handful of salad leaves in the centre of a plate and place the sliced cheese and avocado around the side.

4. Wisk together the olive oil and balsamic vinegar.

5. As soon as the tomatoes are cooked, remove them from the oven and place half on top of each salad, then pour over any cooking juices. Finally, drizzle with the balsamic dressing.

Serves 2

Preparation time: 10 minutes

Cooking time: 20 minutes

I just know I'm going to be in trouble with anyone Spanish for even daring to call this a paella. I must admit it is very different from anything I have ever eaten in Spanish restaurant, but this version appeals more to English tastes, not least because there are no bones in it and definitely no squiddy bits. The recipe is for six people and you will need a 60cm paella pan (paellera). The secret of good paella is to use short grain rice (Valencian rice is the best) and to burn the bottom. That burnt crispy layer at the bottom of the paellera is called socarrat and is highly prized by Spaniards.

• 6 chicken thighs, boned and cut into chunks.
• 600g sliced belly pork, skin and bones removed and cut into chunks.
• 20 slices of chorizo.
• 300g cooked peeled prawns.
• 12 large prawns in their shells (optional).
• 450g runner beans, sliced.
• 2 medium red peppers, cored, deseeded and cut into chunks.
• 5-6 cloves of garlic, chopped.
• 3 mugs long grain rice.
• 9 mugs strong fish or chicken stock.
• A pinch of saffron or paella colorante.
• A handful of chopped parsley.
• 2 lemons.
• Olive oil

1. Add a little oil to a large frying pan and fry the chorizo slices for 1-2 minutes to release their oil. Set aside in a large dish. Next, fry the chicken, then the pork for a few minutes until brown then set aside. Gently fry the peppers and beans in the same pan until slightly brown, but still crisp. Set aside with all the other cooked ingredients. Finally, fry the whole prawns in their shells and set aside.

2. Now you are ready to cook the paella. Heat a little olive oil in the paellera and add the rice and garlic, stir for a minute or so until the oil has coated the rice. Increase the heat to maximum then add all the stock. Bring to the boil, stirring, and, after 5 minutes, add the saffron or colorante and stir some more.

3. After 10 minutes, add all the cooked ingredients and the shelled prawns (reserve the large prawns until later) Continue to cook and stir for another 10 minutes. About this time, the paella should stop bubbling and start sizzling as all the liquid will have been absorbed into the rice. Stop stirring and place the large prawns on top of the paella. Continue to cook for a further 10-15 minutes, testing to see that the bottom has begun to go brown.

4. Cut the lemons into quarters and place around the side, then throw the parsley on top. Serve immediately with a sturdy spoon to scrape the socarrat from the bottom.

Serves 6.

Preparation time: 20 minutes.

Cooking time: 20-30 minutes.

I borrowed this idea from Jamie Oliver who used mozarella cheese and Parma ham in his original version. I wouldn't suggest that this version is better, but it's just as good.

Try it as a starter or as a light summer lunch with an oil and mustard dressing and plenty of fresh bread and alioli. You can make individual plates of salad if you want, but it looks spectacular on a single large platter so people can help themselves.

•  
• Mixed salad leaves.
• 4 thick slices of soft french goat's cheese (about 300g).
• 3 large ripe nectarines or peaches.
• 8 thin slices of jamon serrano.

For the dressing

• 4 tbls extra virgin olive oil.
• 1 tsp each of grain mustard and Dijon mustard.
• The juice of half a lemon or 1 tbls white wine vinegar.
• 1tsp sugar.
•  A splash of white wine.

1. Make the dressing. Place the mustards in a jug or bowl and gradually whisk in the olive oil until you have a thick emulsion. Add the sugar and lemon juice or vinegar and continue to whisk. Add the wine and whisk some more until you have a pouring consistency.
2. Spread a layer of salad leaves on a plate or platter. Break the cheese into chunks and throw on top of the salad. Half the nectarines to remove the stones then tear them into chunks and scatter over the salad. Tear the serrano into strips and layer these over the top. Just before serving, pour a gererous amount of the dressing all over the salad.

Serves 4

Preparation time: 15 minutes.

The idea for this dish came from the classic Indonesian dish chicken sate, which is usually served with peanut sauce. It will cook well on the barbecue or you can cook the kebabs in a large frying pan. The cashew nut sauce can be made in advance and warmed through at the last minute.

• 300g boneless chicken thigh meat
• 1tbls honey
• 1tbls tomato ketchup
• The juice of half a lemon
• 1 tbls olive oil
• 1tsp chilli powder or pimentón piquante
• Salt and pepper
• For the cashew nut sauce
• 50g cashew nuts
• Half a small onion
• Half a small red chilli (or less for a milder sauce)
• 1-2 tbls olive oil
• 150ml chicken stock

1. Cut the chicken into cubes and thread onto four skewers and place in a shallow dish. Combine the honey, ketchup, lemon juice, olive oil and chilli powder and pour over the kebabs. Season with salt and set aside to marinade for at least 30 minutes.

2. Meanwhile, make the sauce. Place all the ingredients except the stock in a blender or grinder and whiz until you have a smooth paste. Add the stock and whiz some more. Pour the mixture into a small saucepan and gently heat until thick. Set aside until later.

3. Grill, fry or barbecue the kebabs, basting with the marinade until they are sticky and brown and cooked in the middle. Serve with a mixed salad and the sauce on the side.

Serves 2

Preparation time: 15 minutes

Cooking time: 10 minutes

Tip: If you are using wooden barbecue skewers, soak them in water for half an hour or so to prevent them from burning on the barbeque.

This is a really unusual way of serving simple grilled fish  and healthy too. I used dorada here, but almost any fish would do and the zesty cous cous can be used with meat as well.

• 2 dorada, cleaned, heads and tails removed
• salt and pepper
•  oilve oil
• 4 small artichokes, trimmed
• 125g cous cous
• The grated rind and juice of half a lemon
• The grated rind and juice of one small orange.
• A handful of chopped flat leaf parsley
• Fish stock - about 100ml 1. Make a series of diagonal slashes through the skin of the dorada on both sides. Sprinkle with salt and pepper and drizzle with a little olive oil then place on a grill tray.

2. Microwave the trimmed artichokes for about 3 minutes on full power until the hearts are just soft. Allow to cool then slice from top to bottom (you should get 3-4 slices from each artichoke). Place in an oiled griddle pan.

3. When ready to cook, heat the grill to maximum and place the fish beneath the heat. Cook for 4-5 minutes on each side. Meanwhile place the griddle pan with the artichokes over high heat and cook for 3-4 minutes on each side.

4. Now prepare the cous cous. Combine the citrus juices with the stock so that you have 130ml of liquid. Bring the liquid to a boil in a large pan, then add the cous cous, citrus rind and parsley with a good slug of olive oil. Stir well then cover with a tight fitting lid and leave to stand for a couple of minutes

5. When everything is ready, lift the fish onto warm plates. Fork through the cous cous and spoon it around the fish then top with the artichokes. Preparation time: 15 minutes.
Cooking time: 15 minutes.

This is my new favourite salad – for the time being at least. The concept of warm roast tomatoes bursting and dribbling their juices over a salad glistening with a balsamic vinegar dressing is simply irresistible. I used a ripe Camembert in this version but use could use almost any cheese. A good blue cheese would be delightful or perhaps a crumbly Feta.

10 cherry tomatoes, preferably on the vine.
Olive oil
Mixed salad leaves
120g Camembert cheese thinly sliced
A ripe avocado peeled, stoned and sliced
1tbls balsamic vinegar
2tbls olive oil

1. Pre- heat the oven to 200°C.

2. Place the tomatoes in a shallow ovenproof dish and drizzle with a generous amount of olive oil. Place in the oven and roast for 20 minutes until the tomatoes have split their skins and are beginning to blacken.

3. Pile a handful of salad leaves in the centre of a plate and place the sliced cheese and avocado around the side.

4. Wisk together the olive oil and balsamic vinegar.

5. As soon as the tomatoes are cooked, remove them from the oven and place half on top of each salad, then pour over any cooking juices. Finally, drizzle with the balsamic dressing.

Serves 2

Preparation time: 10 minutes

Cooking time: 20 minutes

A whole monkfish is just about the ugliest fish you will ever see, but it tastes delicious.

Its firm white flesh is almost meaty and it is great for barbecues. In this recipe the monkfish is roast on a bed of tomatoes that intensify in flavour as they are cooked. If you can't find monkfish you could substitute chunky steaks of cod or hake, but you will need to reduce the cooking time by about a third.

• 350g monkfish, bone removed and cut into two fillets.
• 2 large tomatoes thickly sliced.
• Salt and freshly ground black pepper.
•  Olive oil.
•  A handful of fresh basil, chopped (or 1tsp dried basil).
• 25g grated parmesan cheese (optional).
•  1 lemon, thinly sliced.

1. Pre-heat the oven to 200°C.
2. Place the tomato slices in the bottom of a shallow ovenproof dish, overlapping them slightly. Sprinkle with salt and a generous amount of black pepper. Drizzle with a little olive oil and sprinkle with the basil. Finish with a thin layer of parmesan cheese. Place the dish in the oven and cook for about 15 minutes.
3. Remove the dish from the oven and place the monkfish fillets on top of the tomatoes. Place a few slices of lemon on top of each piece of fish and return to the oven for a further 15-20 minutes. Serve immediately with a few boiled potatoes or a crisp green salad.

Serves 2

Preparation time: 10 minutes.
Cooking time: 30-35 minutes.

This simple dish is easy to prepare and packed with flavours that somehow seem to epitomise Mediterranean food. I used a mixture of red, yellow and orange peppers, but you can use any colour you like. If you don't have soft goat's cheese, almost any melting cheese will do. If you have a covered barbeque you could cook this outdoors. Serve as a substantial starter or as a light meal with plenty of warm garlic bread.

• 3 medium peppers, cut in half through the stalk and seeds removed.
• 18 cherry tomatoes, halved.
•   Salt and freshly ground black peppers.
•   A handful of fresh basil leaves, roughly torn (or a tsp of dried basil).
• 200g soft goat's cheese, cut into small cubes.
•   Olive oil.

1. Pre-heat the oven to 200°C.

2. Place the tomato pieces inside each of the halved peppers, sprinkle the basil over the top then season with salt and pepper.

3. Dot the cheese cubes on top of the filled peppers then place on a shallow, ovenproof dish. Drizzle with a generous amount of olive oil then roast in the oven for 35-40 minutes until the tomatoes have softened and the peppers have blackened at the edges. Serve immediately.

Serves 2

Preparation time: 5 minutes.

Cooking time: 40 minutes.

A quick and easy stir-fry this week, so dust off the wok! This recipe brings together an exotic mixture of meat, fruit and vegetables with a tangy sauce. If you prepare everything in advance, it will take about as long to cook as it takes to boil a pan of rice.

• 2-3 boneless, skinless chicken breasts, cut into thin strips.
• A thumb-sized piece of fresh ginger, peeled and finely chopped (or 2 tsps of jarred minced ginger).
• 2 tbls soy sauce.
• Half a fresh pineapple, sliced, peeled and cut into chunks.
• 1 mediun red pepper, de-seeded and cut into chunks.
• 1 medium green pepper, de-seeded and cut into chunks.
• 1 large onion, peeled and thinly sliced.
• Vegetable oil for frying.
• For the sauce
• 4 tbls tomato ketchup.
• 1 tbls honey.
• 2 tbls soy sauce.
• 1tsp wine vinegar.
• 1 tsp ready made mustard.
• A little water.

1.Combine the sliced chicken with the soy sauce and chopped ginger and set aside to marinate.

2. Combine all the ingredients for the sauce and set aside.

3. When ready to cook, add a little oil to a wok and stir-fry the chicken with the marinade over high heat until cooked (about 4-5 minutes). Remove the chicken and set aside.

4. Add a little more oil to the wok and , still with the heat on high, stir-fry the peppers and onion until cooked, but crisp (5-6 minutes). Add the pineapple chunks and continue to cook for a further 2-3 minutes. Return the chicken to the wok, pour in the sauce and stir. Heat until the sauce is bubbling. Serve immediately with plain boiled rice.

Serves 4

Preparation time: 15 minutes.

Cooking time: 15 minutes.