For 4

• 4 Chicken breasts
• 1 teaspoon ground cinamon
• 1/2 teaspoon ground ginger
• Pinch of saffron threads soaked in a couple of teaspoons of water
• Olive oil a- good glug
• 1 big clove of crushed garlic
• Salt and pepper

Rosewater (optional, available in supermarkets or oriental stores)

Mix the spices, garlic, olive oil together in a bowl.  Marinate the chicken in this for at least a couple of hours, preferably overnight.Heat the oven to 200 degrees.

Cook the chicken on a baking tray for 20-25 mins until it is just ready.

Mix in a bowl 1tablespoon rose water and a handful of flaked almonds.  Pour this over the chicken and put back into the oven for 5 more minutes.

• Bunch of watercress or a bag of rocket leaves
• 2 small handfuls of flaked almonds
• 1 tablespoon of honey
• 2 oranges
• 100g feta cheese crumbled
• Glug of balsamic vinegar or sherry vinegar
• Bigger glug of olive oil (aprox double the amount of oil to vinegar)

Serves 4

• 1 large onion sliced
• 1 large garlic clove crushed
• 4 chicken fillets chopped in chunky pieces
• 1 large or two small sweet potato peeled or 2 red peppers
• 3 tablespoons sharwoods korma or mild curry paste
• 1 tin of low fat coconut milk
• Chilli, powder or fresh – optional – useas much or as little as you like .  1 chilli will give a bit of a kick.
• 2 handfuls fresh spinach or small bunch coriander
• Glug of olive oil

Fry the onion in olive oil in a saucepan or deep frying pan until soft but not brown, add the garlic and the chicken and some salt and pepper and cook for a few minutes until the meat is sealed.  Add the curry paste and coconut milk, the coconut milk should cover the chicken, you can add a little water or chicken stock if you need a little extra liquid.  Bring to the boil and then reduce to a simmer.  Meanwhile in a preheated oven roast chunks of sweet potato or peppers ( or in fact butternut squash) for ten minutes aprox until they are just cooked, this keeps them with a little bite.    At this stage the chicken should be cooked, it literally takes ten or fifteen minutes.  Add the cooked veg to the curry and add the spinach or chopped coriander and serve with boiled basmati rice.

• 1 onion sliced
• 2 large cloves of garlic crushed
• 2 400g tins of chopped tomatoes
• Glug of red wine – optional
• 2 table spoons olive oil
• Salt and pepper
• Basil leaves

Heat the oil in a saucepan and fry the onion until softened, add the garlic , the salt, pepper and the tins of tomatoes (and wine if using.)  Cook for 15 / 20 minutes and either leave chunky or puree using a blender.  This keeps in the fridge for about a week.

Per person 1 small sea bass scaled and filleted by your fishmonger into 2 fillets

• Salsa: To serve 4
• 1 punnet of cherry tomatoes quartered
• Zest of 1 orange
• Aprox 20 olives sliced
• 1 small bunch of basil sliced finely
• 1 clove garlic crushed
• 2 tablespoons olive oil
• Juice of ½ above orange
• salt and pepper

To make the salsa, simply chop everything up and mix together, seasoning well.  This salsa works brilliantly with most fish, particularly white ones.

Meanwhile, heat a non stick pan and pour in a tablespoon of olive oil.  Season the flesh side of the fish and put it flesh side down on a high heat for two minutes.  While it is flesh side down season the skin side and then turn over and cook the skin side for another two minutes.  Serve!