There are many ways to enjoy Jerusalem artichokes, but soup is one of the easiest ways to create something wonderful with them. Cooking them gently with onions brings out their sweet, earthy and slightly smoky notes. You can serve the soup simply as it is, or make a quick pesto to drizzle over the top. Crispy pancetta and Parmesan shavings are also good garnishes.

Serves 6
A good knob of butter
1 medium onion, finely chopped
800g of Jerusalem artichokes, peeled and cut into 2cm cubes
800ml of vegetable stock
60ml of cream
Sea salt and ground black pepper

For the rocket pesto:
A generous handful of rocket
A small handful of pine nuts
A small handful of freshly grated Parmesan cheese
6-8 tablespoons of extra virgin olive oil
Sea salt and ground black pepper

Place a medium pot over a medium high heat and melt the butter until it begins to foam.

Add in the onion and sweat for 6 minutes until tender. Add in the Jerusalem artichoke cubes, cover with a lid and allow to cook for 10 minutes, stirring occasionally.

Pour in the stock and bring to the boil. Cook for 15-20 minutes until the Jerusalem artichokes are tender when pierced with a fork.

Remove the pot from the heat and using a hand blender, blitz until completely smooth. If you find the soup is too thick, add a little boiling water, to loosen it. Season with sea salt and ground black pepper.

Pour in the cream and continue to blitz until the soup is frothy.
Serve straight away drizzled with rocket pesto.

For the rocket pesto:
Place all the ingredients in a mortar and pestle and bash until you have a smooth mixture. Taste and season with sea salt and ground black pepper. Add a little extra oil if you prefer a looser pesto.

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This surprising little dish makes the most of the last of this year’s tomatoes. Serve it as a light lunch or dinner with a side salad.

serves 4-6
300g of cherry tomatoes
250g of ricotta cheese
A few sprigs of thyme
A small handful of oregano, roughly chopped
1 tablespoon of olive oil
Sea salt and ground black pepper

For the pastry:
250g plain flour
170g very cold, butter (cut into small cubes)
1 teaspoon sea salt
1 egg
1 tablespoon of balsamic vinegar
30ml ice cold water

Place the flour and butter in a bowl and using a butter knife, cut the butter into the flour until you have a rough pebble mixture.

Whisk together the egg with the balsamic vinegar and sea salt. Add this to the butter and flour and using two forks gently toss through until the dough begins to come together.

Add a little cold water to bring the dough to a rough ball. Turn the pastry out on to parchment paper or cling film, parcel up and place in the fridge to rest for 30 minutes.

While the pastry is resting preheat the oven the 190˚C.

Slice the tomatoes in half and place in a bowl. Toss with a little olive oil, thyme, oregano and season with sea salt and ground black pepper.

When the pastry has rested, roll out on a clean well floured work surface using a rolling pin, until you have a large round which will fit a 23cm tart tin with a removable base and is about 5mm in thickness.

Transfer the pastry to the tart tin and cut off any loose edges. Prick the base surface with a fork and then spread with ricotta cheese.

Place the tomatoes on top and bake in the oven for about 35-40 minutes until the tomatoes have reduced in size by half, slightly charred and the pastry has turned a nutty brown.

Remove and allow to cool slightly before serving with a side salad.

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I love the combination here of sweet and savoury, and it makes for an extremely delicious breakfast treat.

Makes 16 scones
1 tablespoon of rapeseed oil
250g of smoked streaky bacon, cut into 2cm pieces
450g flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon baking soda
A generous pinch of salt
225g cold butter, cut into 1cm cubes
180ml maple syrup, plus a little extra for glazing
180ml of buttermilk
1 egg
Sea salt to sprinkle

Place a large frying pan over a medium high heat and fry the bacon in a little oil until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely.

In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Using a fork or pastry cutter press the butter into the dry ingredients until you have a mixture with resembles rough breadcrumbs. Don’t worry too much if there are still some rogue lumps of butter.

Combine the maple syrup and buttermilk in a pyrex jug and pour this into the butter mixture along with the cool bacon.

Using a fork bring the dough together making sure not to over mix it.

When the dough has come together, turn it out on to a clean work surface sprinkled with flour.

Roll the dough out to about 6cm in thickness and cut out 5cm diameter circles. You may have to roll the dough out again to use it all up.

Place the scones on two baking sheets lined with parchment paper or silicone baking mats and then place in the fridge to rest for about 10 minutes.

Preheat the oven to 180˚C. Whisk the egg in a bowl and set aside.

Before the scones go into the oven, brush a little beaten egg and sprinkle a little sea salt on each one, and then bake for 25 minutes.

Remove the scones from the oven and brush over a little maple syrup on each one. Place back in the oven for another 3 minutes and then remove to a wire cooling wrack.

Serve the scones straight away or parcel up in paper bags for a savoury breakfast snack!

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You can think of this as a risotto for breakfast, which sounds strange, or rice pudding for breakfast – less weird and only a little naughty.  Or you can think of it as rice porridge for breakfast, for what is risotto anyway but rice porridge? This procedure follows the classic risotto method of absorbing liquid into rice in stages, though I would be inclined to let the rice cook a bit more than for a savoury risotto. The recipe calls for sweet wine. This doesn’t mean you have to crack open your precious expensive dessert wines. A slightly sweet Riesling or Muscat is what’s needed, though you might get away with that Liebfraumilch you’ve got hidden away for visiting aunties.

This recipe comes from Dennis Cotter’s “For The Love Of Food”.

Serves 4

For the spiced mango
100g/3½oz caster sugar
1 star anise, coarsely ground
4 cloves
1 tsp finely grated fresh ginger
1 large ripe mango

For the vanilla and coconut risotto
400ml/14fl oz milk
1 x 400ml/14fl oz tin of coconut milk
2 tbsp caster sugar
1 vanilla pod
15g/½oz butter
200g/7oz Carnaroli or Arborio rice
4 tbsp sweet white wine
finely grated zest of 1 orange
finely grated zest of 1 lime

To serve
2 tbsp shelled pistachio
nuts, coarsely chopped
nutmeg, for grating

First make the spiced syrup for the mango: put the sugar, star anise, cloves and ginger in a small saucepan with 5 tablespoons of water and bring to the boil, then remove from the heat and leave to cool and infuse. Pass the syrup through a fine sieve. Peel the mango and slice the flesh from the stone.

Put half of it in a food processor, add 2 tablespoons of the spice syrup and blend to a purée. Add a little water, if necessary, to get a pouring consistency. Check for flavour and sweetness, and add a little more syrup to taste if it needs it.

Slice the remaining mango into matchsticks and put them in a bowl with a tablespoon of the mango sauce.

To make the risotto: put the milk, coconut milk and sugar in a saucepan and bring to the boil, then reduce the heat to at a simmer. Split the vanilla pod lengthways and scrape the pulp into the milk. Heat the butter in a wide, heavy pan over medium heat, add the rice and toast it, stirring, for 5 minutes. Add the white wine and simmer until it has been absorbed. Add a ladle or 2 of the hot milk mixture.  Stirring often, let this simmer until it has been absorbed, then add more of it.

Continue in this way for about 20 minutes, until the rice is tender and you have a nice porridgey texture. Stir in the citrus zest.

Serve the risotto in shallow bowls. Pour over a little mango sauce and place some of the sliced mango on top. Scatter over the pistachios, grate over a little nutmeg and serve.

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These pies can be served with salad or coleslaw and a pint of cider, for a hearty lunch. These pies will keep for several days in the fridge, so make a larger batch and stock up.

Makes 12 individual pies
100g of pancetta or streaky bacon
1 onion, finely chopped
1 clove of garlic, finely chopped
A small handful of parsley, finely chopped
6 sage leaves, finely chopped
450g of sausage meat
A generous pinch of sea salt and ground black pepper
2 sheets of ready to roll shortcrust pastry
1 egg, beaten to glaze

Preheat the oven to 200oC/gas mark 6.

In a large frying pan, over a high heat dry fry the pancetta until it is crisp and golden. Remove and pop in a bowl, leaving the oil from the pancetta in the frying pan.

Add in the onion and garlic and fry until soft and golden. Add to the bowl along with the herbs and sausage meat. Season with salt and pepper.

Cut out 12 circular discs, from the pastry, to fit in a cup cake tray and then 12 smaller discs for the lid. Press the larger pastry circles into the greased and floured tray and fill each pie with the pork mixture. Top with the small discs and press them together with a fork.

Brush the tops with beaten egg and place in the oven, cooking for 15-20 minutes until golden brown.

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The pressed nature of this sandwich allows the flavours to permeate through all its layers. For a milder flavour, try using mozzarella instead of goats’ cheese.  Also feel free to experiment with extra ingredients and feel free to add your own touches!

Makes 1 Giant Sambo
1 foot long ciabatta loaf, sliced in half lengthways
3 tablespoons of olive oil
1 tablespoon of balsamic vinegar
2 cloves of garlic, finely chopped
1 teaspoon of Dijon mustard
A generous handful of baby spinach
10 marinated artichoke hearts
A small handful of sundried tomatoes
8 slices of proscuitto
A good handful of basil, finely chopped
100g of goats’ cheese
1⁄2 red onion, very finely sliced
Salt and pepper to season

Preheat the oven to 200oC/gas mark 6.

Place the ciabatta loaf, crust side down on a large baking tray and drizzle with a little olive oil and sprinkle with sea salt. Pop in the oven for a few minutes until just golden and toasted.

In a bowl whisk together the olive oil, balsamic vinegar, garlic and mustard. Remove the toasted ciabatta halves from the tin and drizzle the base slice with a little of the dressing. Arrange layers of the rest of the ingredients, baby spinach, artichoke hearts, sundried tomatoes, proscuitto, basil, goats’ cheese and red onion.

Drizzle over the rest of the dressing, season with sea salt and ground black pepper and pop the top slice of ciabatta on and press down. Wrap in parchment paper and pop into the fridge, pressed down with another baking tray filled with heavy tins, overnight or until you are ready to serve.

Serve in nice hearty slices for the perfect picnic snack.

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I absolutely love Asian flavours which was what prompted me to start growing my own pak choy, a really easy-to-grow Asian vegetable. Here I’ve tossed it with green beans in a fantastic Japanese sesame dressing, which is nutty, aromatic and full of flavour. The duck is roasted in the oven, coated in a dark soy-sauce marinade, sprinkled with a little five-spice powder and then popped under the grill to crisp up the skin.

Serves 4
4 duck breasts
6 tablespoons of honey
2 tablespoons of soy sauce
2 garlic cloves, finely minced
4 teaspoons of five spice powder

For the salad:
200g of green beans
4 x baby pak choy quartered
50g of toasted sesame seeds
1 tablespoon of honey
1 tablespoon of dark soy sauce
1 tablespoon of rice wine
1 tablespoon of sunflower oil

Preheat the oven to 200°C (400°F), Gas mark 6. In a roasting tin, whisk together 4 tablespoons of honey, soy sauce and garlic. Toss the duck in the marinade, turn skin side up and sprinkle with the five-spice powder.

Cook in the oven for about 15 minutes or until cooked all the way through. Baste the duck with the juices halfway through the cooking period. When the duck is cooked, preheat the grill to high. Then, drizzle with 2 tablespoons of honey and place the tray under the hot grill for 1-2 minutes to caramelise and crisp the skin.

Allow to rest for 5 minutes before cutting into thin slices and serving with a drizzle of the juices. While the duck is cooking, whizz together the sesame seeds, honey, soy sauce, rice wine and sunflower oil until smooth. Top and tail the green beans and blanch in a pot of boiling water for 2 minutes.

Remove and drop in ice-cold water. Drain and place in a bowl with the pak choy. Pour in the dressing and toss until combined. Serve the duck with the pak choy salad alongside.

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Right just to try and attempt to make this American classic somewhat healthier I am using oat flour! It is so simple to make. Pile a portion of rolled oats into a food processor and whizz it until it becomes fine. The flour gives a mellow sweet taste to the food it is used in and is a great way to add extra fibre to recipes. If you don’t have any oats on hand, substitute with plain flour. This mix also works great for use on waffle irons.

Makes approximately 8–10 pancakes
100ml/4fl oz milk
120g/4oz oat flour
2 large eggs, separated
1 teaspoon of baking powder
1⁄4 teaspoon of salt
1⁄2 teaspoon of cinnamon
100g of blueberries

Add all the dry ingredients to a large mixing bowl.

Measure the milk in a jug and add the egg yolks. Whisk lightly to combine.

Add to the dry ingredients and mix until blended.

In a clean bowl whisk the egg whites until they hold firm peaks. Fold gently into the batter until combined.

To cook simply add a heaped dessertspoonful of the mixture to a warm pan brushed with a little melted butter.

Plop in a few blueberries on the uncooked side and press them in gently, allow to cook until little bubbles start to appear and the edges become a little dry and then turn over to cook for about a minute until golden brown.

Serve with maple syrup, a dusting of icing sugar, bacon or whatever takes your fancy!

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This simple little supper hardly calls for a recipe at all. It uses lots of storecupboard ingredients to pump up the volume and make the best of the fresh prawns. You could use cooked frozen prawns here or maybe some slices of smoked salmon. The fresh flavours of white wine and lemon juice really lend themselves well to seafood.

Serves 4
400g of spaghetti
6 prawns per person, peeled
2 tablespoons of olive oil
4 cloves of garlic
1 teaspoon of chilli flakes
200ml of white wine (about a wine glassful)
Juice of 1 lemon
90g of butter (about 6 tablespoons)
A generous handful of parsley, finely chopped

First things first, get the pasta on the boil, cook it according to the instructions on the pack. Drain and toss in a little olive oil and set aside. Place a pan over a medium heat and add a little olive oil, gently fry the garlic and chilli for about one minute.

Add in the prawns and fry for three minutes, tossing until they have changed colour and are cooked through. Remove from the pan and set aside. Pour the wine and the lemon juice straight into the saucepan and bring to the boil. Let it simmer away for a minute or two and then stir in the butter until it’s melted and add half the parsley.

Add the prawns and the pasta and toss until everything is evenly combined.

Serve straight away with the remaining chopped parsley and a generous seasoning of sea salt and ground black pepper.

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Mushrooms can have the marmite effect on some people, you either love them or hate them. In my case I love them and while you can pick them up quite easily in most supermarkets, nothing is more satisfying than picking them yourself. If you are lucky enough to come across a bumper load of them in the forest, in my opinion you have to enjoy them straight away cooked as simply as this.

Serves 2 generous portions
A good handful of chanterelle mushrooms per person
A good knob of butter
A little sea salt and ground black pepper to season
1 clove of garlic
A good glug of extra virgin olive oil
4 slices of nice chewy sourdough bread, toasted

In a large pan melt the butter over a medium high heat. Add in the mushrooms and fry until lightly browned and tender. This about 5 minutes depending on the amount you have in the pan. Some mushrooms will throw off a lot of water, but don’t panic just continue to cook until all the water is gone. Season with a little sea salt and ground black pepper to taste. Try not to over season as you really want to allow the natural flavours to shine through.

While the mushrooms are cooking toast the bread, when it turns golden drizzle with a little olive oil and rub vigorously with the clove of garlic, finally season with a little sea salt.

Top the toast with the hot and tender mushrooms and serve straight away!

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Even my just about overripe Avocado, is one of the true underrated super foods- It’s packed with essential fatty acids, Vitamin K and antioxidants- it also makes a lovely face mask! (But you didn’t hear that from me…) Radish’s are often linked to aiding digestive problems and are beneficial for the teeth and gum’s- So overall this salad is packed with nutrition and is a perfect Good Mood Food recipe!

Serves 2
2 free range chicken breasts
1 tablespoon of balsamic vinegar
3 tablespoons of olive oil
Juice of 1⁄2 lemon
A good pinch of black pepper
1 red onion, cut in half and sliced wafer thin
1 avocado
6 radishes
A large handful of oak leaf lettuce leaves

For the dressing:
1 tablespoons of balsamic vinegar
3 tablespoons of extra virgin olive oil
1 small garlic clove, finely chopped
1 teaspoon of wholegrain mustard
Juice of 1⁄2 lemon
A good pinch of sea salt

If you have the time to marinate the chicken breasts overnight, by all means go ahead. Remove any fat or skin from the breasts and place in small resealable bag. Pour in 1 tablespoon of balsamic vinegar, 3 tablespoons of olive oil, the juice of half a lemon and a pinch of black pepper. Seal and give a good shake. In a jar, bowl, or whatever you want to make your dressing in, combine the dressing ingredients. Whisk or shake to combine and set aside.

Heat a large frying pan, until just before it begins smoking, and place the chicken on it. You shouldn’t need any extra oil as olive oil is used in the marinade. Cook for approximately 4–5 minutes either side then remove from the heat. Let it rest for a few minutes (if you can wait) and slice into thin strips. Place a good handful of lettuce leaves on each plate and scatter with the red onion.

Slice the avocado in half and remove the stone. Spoon out the green flesh, slice into thin strips and arrange on top of the salad. Give them a squeeze of lemon juice to prevent browning. Cut the radishes into quarters and place on the outside of the plate. Arrange the chicken strips on top of the avocado and using a spoon drizzle the dressing over the salad.

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The perfect scrambled eggs are most definitely down to personal taste, for me they have to be creamy so that they slide smoothly off the back of a wooden spoon. The eggs will continue to cook after you remove them from the heat so I think the key is to err on the side of them being underdone rather than ending up with chunky rubbery scrambled eggs.

Serves 1
2 large free range eggs
Sea salt and ground black pepper
2 slices of ciabatta toast to serve
2 tablespoons of chilli jam

In a small non stick saucepan, whisk the eggs until they are slightly frothy.

Place the pan over a low heat and allow them to warm through. With a wooden spoon keep the mix on the move, making sure not to let it catch on the sides too much.

Cook until you have creamy scrambled eggs.

Serve the eggs on toasted ciabatta with a good dollop of chilli jam and season with a little sea salt and ground black pepper.

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Gravadlax is truly a thing of beauty, and although quite different in taste, is what I like to think of as Sweden‘s answer to our delicious smoked salmon! It sounds quite complicated but I’m here to tell you that isn’t the case and you can produce this seriously impressive dish with a minimal amount of hassle! The man I bought the fish from actually suggested using honey instead of sugar as he said it produces a slightly different taste, but it’s up to you!

Serves about 12 portions
2 halves of salmon fillets
2 good handfuls of fresh dill, roughly chopped
6 tablespoons of sea salt
10 tablespoons of caster sugar
2 tablespoons of freshly ground black pepper

In a bowl combine the dill, sea salt, caster sugar and ground black pepper corns.

Roll out a large piece of cling film and sprinkle the base with 1/3 of the dill mixture.

Place one side of the salmon skin side down on the dill mixture and top half the remaining mixture.

Place the last fillet on top flesh side down and sprinkle with the remaining dill mixture.

Wrap the salmon tightly with the cling film and give it an extra layer if you need to.

Place the wrapped parcel in a high sided dish and weight it down with a plate and some full cans or whatever heavy item you have to hand.

Leave the salmon to cure in the fridge for up to 5 days turning half way through. The dish will fill with juices but don’t be too concerned about draining them until you are ready to serve.

When you are ready to serve, remove the package from the dishes and wipe clean of the juices.

Separate the sides and slice thinly with a large knife.

Serve with freshly boiled potatoes and a side salad.

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This is a super simple little supper which can be thrown together in the time it takes to cook the pasta. To be honest, if you can’t get peas straight from the garden it’s almost better to use frozen here, as peas begin to loose their natural sugars as soon as they’re picked, so even fresh ones in the supermarket probably won’t be as good as you will get frozen. This recipe is easily adapted with most leftovers you might have in the fridge. I love a little bit of chorizo added here or maybe some freshly chopped basil with a sprinkle of grated Parmesan cheese.

Serves 4
300g of pasta
5 tablespoons of creme fraiche
150g of feta cheese
150g of fresh peas if you have them, otherwise use frozen
A good handful of fresh mint, finely chopped
A pinch of salt
A good pinch of freshly ground black pepper

Cook the pasta according to the instructions on the pack and drain.

If you are using frozen peas, cook them until tender and drain. If you are using fresh peas and they are tender and young, I don’t bother doing anything to them apart from shelling them and giving them a quick splash under some cold water.

When the pasta is cooked, add the creme fraiche, feta cheese, peas, mint, salt and pepper and stir gently until the pasta is evenly coated.

Serve straight away with a good squeeze of lemon juice!

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If you wanted to serve this chorizo and potato hash as a little tapas style dish, simply leave out the egg. This recipe would also make a hearty breakfast!

Serves 4
6 medium sized potatoes
150g of chorizo sausage, cut into bitesize chunks
1 onion, chopped
Juice of 1/2 lemon
Sea salt and ground black pepper
4 eggs

Place the potatoes into a pot of boiling water and simmer for 15 minutes or until tender when pierced with a fork. Drain and place in a bowl of cold water until cool, drain again, slice into chunks and set aside.

Heat a frying pan over a high heat and add in the chorizo, frying until sizzling and bright red. The chorizo should render out a rich red oil which you can fry the potatoes and onions in.

Remove the chorizo from the pan and set aside on a plate.

Fry the onion in the pan in the chorizo oil for 3-4 minutes until soft. Remove from the pan and set aside with the chorizo.

Add in the potatoes and fry for 5-6 minutes or until crisp and golden. You may need to add a drop of oil into the pan if you don’t have enough.

Add the onions and chorizo back into the pan, add a squeeze of lemon juice and season with sea salt and ground black pepper.

Remove the hash from the pan and place in a serving plate.

Add another drop of oil to the pan and fry the eggs until the white has set but the yolk is still soft and runny.

Serve the eggs on top of the hash and dig in!

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Although I do try to buy as much in season vegetables as possible I just can’t resist using cherry tomatoes in this tasty little dish. The good thing about roasting them is that it brings out the best from even the most tasteless tomatoes. By feeding them with a little sea salt, black pepper, olive oil and balsamic vinegar you are guaranteed little morsels packed with punchy flavour. It’s dishes like this which are really simple and full of flavour that make mealtimes far more enjoyable and take the hassle out of cooking for groups. Feel free to adapt the recipe as you wish, try using different herbs, different salad leaves, just use what you have.

Serves 4
4 chicken breasts
6 cloves of garlic
2-3 sprigs of rosemary
4 tablespoons of olive oil
A good pinch of ground black pepper
A good pinch of sea salt

For the salad:
4 tablespoons of olive oil
2 tablespoons of balsamic vinegar
A good pinch of ground black pepper
A good pinch of sea salt
1 large punnet of cherry tomatoes, sliced in half
120g of rocket leaves
1 small red onion, finaly sliced
Shavings of parmesan cheese to serve

In a bowl whisk together the olive oil and balsamic vinegar for the salad.

Add the tomatoes to a large roasting tray cut side up, pour half the dressing over and toss to combine.  Season with sea salt and black pepper.

Place in an oven at 200oC/Gas Mark 6 for about 35 minutes or until the tomatoes have reduced in size.

While the tomatoes are roasting in the oven, in a pestle and mortar or with the back of a knife, crush the garlic cloves with a little sea salt, until you have a fine paste.

Remove the leaves from the sprigs of rosemary, and add them with the mushed garlic, 4 tablespoons of olive oil, and chicken breasts to a bowl and allow to marinade while you prepare the rest of the salad ingredients.

On a large hot griddle pan, fry the chicken breasts for 3-4 minutes either side, depending on the size, but just make sure they are cooked through.

In a large bowl, toss together the rocket, roasted cherry tomatoes, red onion and remaining dressing.

Serve alongside the chicken with some shavings of parmesan cheese.

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