Ingredients

• 1 red onion, cut into wedges
• 4 new potatoes, thinly sliced
• 6 canned or jarred artichokes, halved
• 100g cherry tomatoes
• 4 spring onions, halved lengthways
• 2 pork sausages, cut into chunks
• 1 tsp fennel seeds
• 1 small lemon, cut into wedges
• ½ tbsp olive oil
• 400g can flageolet or butter beans, drained and rinsed
• 150ml low-salt vegetable stock
• 2 tbsp fresh pesto
• Crusty bread, to serve (optional)

Method

1. Heat the oven to 200C/180C fan/gas 4. Toss the red onion, potatoes, artichokes, tomatoes, spring onions, sausages, fennel seeds and lemon wedges together in a baking tray or 20 x 20cm baking dish. Drizzle over the oil and season to taste (you won’t need a lot of salt, as the sausages can be quite salty).
2. Roast for 20 mins, then add the beans and stock. Roast for 35 mins more, then remove from the oven, swirl through the pesto and serve with crusty bread, if you like.

Ingredients

• 300g red-skinned potatoes, thinly sliced into rounds
• 1 red pepper, cut into strips
• 2 tbsp extra virgin olive oil
• 1 rosemary sprig, leaves removed and very finely chopped
• 2 sea bass fillets
• 25g pitted black olive, halved
• ½ lemon, sliced thinly into rounds
• Handful basil leaves

Method

1. Heat oven to 180C/160C fan/gas 4. Arrange the potato and pepper slices on a large non-stick baking tray. Drizzle over 1 tbsp oil and scatter with the rosemary, a pinch of salt and a good grinding of pepper. Toss everything together well and roast for 25 mins, turning over halfway through, until the potatoes are golden and crisp at the edges.
2. Arrange the fish fillets on top and scatter over the olives. Place a couple of lemon slices on top of the fish and drizzle with the remaining oil. Roast for further 7-8 mins until the fish is cooked through. Serve scattered with basil leaves.

Ingredients

• 30g porcini mushrooms
• 30g dried shiitake mushrooms
• 1 tbsp soy sauce
• 1 tsp mushroom powder or vegetarian stock powder
• 1kg mixed mushrooms, roughly torn into bitesized pieces (we used chestnut, king oyster and shiitake)
• 1 onion, roughly chopped
• 5 garlic cloves, peeled, left whole
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 1 tsp chilli flakes
• 5 tbsp olive oil
• 350g basmati rice, well washed

To serve

• Chopped coriander (optional)
• Sliced spring onions (optional)
• Crispy chilli oil (optional)

Method

1. Put the porcini, shiitake, soy sauce and mushroom powder in a large jug. Fill with 650ml boiling water and leave to infuse for 20 mins. Heat the oven to 240C/220C fan/gas 9.
2. Meanwhile, put the mixed mushrooms, onion and garlic in a large roasting tray, ours was 22cm wide and 30cm long. Sprinkle with the spices, plenty of salt and pepper, then drizzle over the olive oil. Roast for 40 mins, tossing halfway, until golden and softened.
3. Stir the rice through the mixture in the tray, then pour over the mushroom stock along with the rehydrated mushrooms. Cover the tray with foil and cook for 25 mins, then leave to stand, still covered, for a further 15 mins.
4. Sprinkle with the chopped coriander, spring onions and crispy chilli oil, if you like, then serve.

Ingredients

• 4 salmon fillets (or a 500g piece to cut up yourself)
• 100g green beans, ends trimmed
• 1 lemon, cut into wedges
• 2 tbsp low-salt soy sauce
• 1 tbsp honey
• 1 tbsp mirin
• 1 garlic clove, crushed
• Noodles or rice, to serve

Method

1. Heat oven to 180C/160C fan/gas 4. If you have a whole piece of salmon, cut it into four fillets. Place a sheet of baking parchment on a baking tray and lay the salmon diagonally across it.
2. Cook the beans in boiling water for 1 min and drain. Arrange the beans in piles around the salmon and add the lemon wedges to the baking tray. Mix the soy sauce, honey, mirin and garlic, and pour half of it over the beans and salmon.
3. Cook for 15 mins, then pour the rest of the sauce over the salmon. Cook for another 5 mins. Squeeze over the lemon and serve with noodles or rice.

Ingredients

• 180g pack grilled artichokes
• 1½ tbsp olive oil
• 1 tsp dried oregano
• 2 tsp cumin seeds
• 8 chicken drumsticks
• 1 butternut squash, cut into chunks (leave the skin on – it adds flavour)
• 150g mixed olives of your choice, roughly chopped
• Large handful rocket

Method

1. Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
2. Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.