I prefer to cook the onions tightly packed in an earthenware dish on a thin layer of sea salt. Place in the preheated oven and cook for 30-35 minutes. Nutrition Info (per serving): 147 calories, 11 g fat. 57 Rocket, Fennel and Herb salad with Goat's Cheese Prep and cook time: Up to 30 mins Serves: 4 Ingredients 20g pack marjoram, washed and picked 8 x 15ml spoons extra virgin olive oil 2 x 100g packs goat's cheese 50g pack organic rocket 1 fennel bulb, halved and very finely sliced 50g pitted black olives 20g pack lemon basil, washed and picked Juice ½ lemon Salt and freshly ground black pepper 2 red chillies, deseeded and finely sliced Method Preheat the oven to 200°C, 400°F, Gas Mark 6. Place the marjoram in a mortar and grind with a pestle, alternatively, finely chop. Combine with 2 x 15ml spoons of the olive oil and rub all over the goat's cheese. Place the goat's cheese on a baking sheet and cook in the oven for approximately 10-15 minutes or until golden brown. Place the rocket, fennel, olives and lemon basil in a bowl, dress with the remaining olive oil, lemon juice and season to taste. Divide between 4 serving plates, crumble over the cheese and scatter with the chilli. Nutrition Info (per serving): 331 calories, 32 g fat. 58 Simple Summer Spaghetti Prep and cook time: Up to 30 mins Serves: 4 Ingredients 500g mixed red and yellow cherry tomatoes, washed and chopped 150g black olives, pitted 1 clove garlic, peeled and chopped 15ml spoon red wine vinegar 20g pack lemon basil, leaves removed from stem 20g oregano, leaves removed from stem 150ml olive oil 400g spaghetti or linguine Salt and freshly ground black pepper Method In a bowl combine the tomatoes, olives, garlic and vinegar. Then add in the herbs and olive oil, allow to stand for 10 minutes. Cook the pasta according to the pack instructions or until 'al dente'. Drain and combine with the tomato base. Nutrition Info (per serving): 648 calories, 33 g fat. 59 Smoked Salmon and Scrambled Eggs Serves: 2 Ingredients 8 fresh eggs Knob of butter 150g pack of smoked salmon Salt and pepper 2 slices Sourdough bread Method Pre-heat griddle pan. Heat your non-stick pan gently and add a knob of the butter. And add your beaten eggs. Gently cook and stir. Continue to cook for a couple of minutes, whilst still just underdone. Griddle the bread until nicely charred on each side. When the eggs thicken, season with salt and pepper and pile the eggs over the toast. Top with smoked salmon slices. Serve with a good wedge of lemon and freshly ground black pepper. 60 Southern Indian Vegetable Curry with Curry Leaves Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 2 x 15ml spoons oil 1 x 5ml spoon mustard seeds 2 green chillies, deseeded and chopped 1 bunch of curry leaves 2 onions, shredded ½ x 5ml spoon ground coriander A pinch cumin seeds ½ x 5ml spoon garam masala ¼ x 5ml spoon turmeric ¼ x 5ml spoon chilli powder 6 tomatoes, chopped 2 sweet potatoes, peeled 2 potatoes, peeled 1 aubergine 100ml coconut milk A handful of French beans A handful of peas A handful of okra Sea salt Freshly ground black pepper Method Heat the oil in a pan and fry the mustard seeds for 2-3 minutes or until they start to pop.