(This can also be served hot)

• 1 lb green beans
• 100g hazelnuts, skinned, toasted and chopped
• 1 garlic clove crushed
• 2 tablespoons olive oil
• Zest of 1 orange

Cook the beans in plenty of well salted boiling water without a lid for 3-4 minutes.  If serving cold, run under cold water for 5 minutes, then toss with the remaining ingredients.  If serving hot, simply toss in the remaining ingredients and serve.

• 1 tin of black eyed beans, drained
• 1 tin chick peas, drained
• 2 tins chopped tomatoes
• 2 tablespoons of olive oil
• 1 large clove of garlic crushed
• 1 onion sliced
• 100g button mushrooms
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• ! small handful of fresh coriander chopped, stalks and leaves
• Salt and pepper

Fry the onion in the olive oil in a saute pan, when it is softened add the garlic and cook for a minute or two.  Add the sliced mushrooms and salt and pepper and cook for five minutes.  Add the spices and the tins of tomatoes and simmer for 15 minutes, add the beans and chick peas and cook for a further five minutes.  Finally throw in the chopped fresh coriander and serve.  Great with (brown) rice.all

Sauce:

• 1 onion chopped
• 2 cloves garlic
• 3 tins tomatoes
• 2 tablespoons olive oil
• 1 teaspoon sugar
• Salt and pepper

Heat the olive oil in a saucepan and fry the onions and garlic for ten minutes or so until thoroughly soft but not browned.  Add the tomatoes and seasoning and cook for ten minutes.  Whizz using a hand blender.

• 2 tablespoons olive oil
• 4 chicken supremes halved or whole chicken jointed and cut into 8
• 4 oz/100g chorizo (whole as opposed to slices), diced into 1 cm pieces
• 4 oz/100g stoned olives sliced
• Small bunch basil

Brown the chicken and chorizo in the olive oil in a frying pan and move to a casserole when golden brown.  Add the previously made tomato sauce and pop into an oven and cook for 30- 35  minutes aprox.  Add the sliced olives and basil and serve.

• 1 fridge cold cucumber cut lengthways with the seeds scooped out
• 1 red onion sliced thinly
• 75 g/ 3 oz feta cheese, crumbled
• Sprinkle dried oregano
• 6 ripe tomatoes cut into wedges
• 20 olives
• Juice of ½ lemon
• 3 tablespoons olive oil

Simply mix everything together at the last minute before serving.

• 4 salmon darnes
• Tin lined with greaseproof paper
• Salt and pepper
• Heat the oven to 200 degrees
• Place the salmon on top of the greaseproof paper and season with salt and pepper.  Cook for 12-15 minutes.
• Salsa verde
• 1 small bunch tarragon
• 1 small bunch mint
• 1 small bunch flat parsley
• Zest and juice of 1 lemon
• 6 tablespoons good olive oil
• Salt
• Pepper
• 1 clove garlic
• 2 tablespoons capers

Either chop everything finely together and bind with the lemon and olive oil or whiz in a food processor.  Serve with fish.