6-8 ripe cherry tomatoes
a few shredded basil leaves
1½ tbsp red wine vinegar
4 tbsp olive oil
salt and pepper
4 thick slices of ciabatta
1 fat garlic clove
2 slices Parma ham or prosciutto

Cut 6-8 ripe cherry tomatoes into quarters and put into a bowl.  Add a few shredded basil leaves, 1½ tbsp red wine vinegar, 4 tbsp olive oil and some salt and pepper. 

Give the mixture a stir and set aside.

Toast 4 thick slices of ciabatta, then rub one side with a halved fat garlic clove.  Place on serving plates and spoon over the tomato mixture.  Drape each bruschetta with 2 slices of Parma ham or prosciutto and serve.

150g fresh buffalo mozzarella balls
splash of virgin olive oil
sea salt
freshly ground black pepper
handful of basil leaves
lemon juice

Thickly slice four 150g fresh buffalo mozzarella balls.  Generously drizzle a serving dish or platter with some extra virgin olive oil, then sprinkle with sea salt, black pepper and a handful of torn basil leaves.

Arrange mozzarella slices in a single layer in the dish.  Add another generous drizzle of extra virgin olive oil and scatter over more torn basil leaves. salt and pepper.  Squeeze over a little lemon juice.

Cover with cling film and leave to marinate for 10-15 minutes in the fridge (or longer if you have the time).  Serve slightly chilled.

2 thick tuna steaks
olive oil
1 or 2 baby cos lettuce
balsamic vinegar
4 thick slices crusty white bread
tapenade or pesto
sea salt and freshly ground black pepper

Season 2 thick tuna steaks and quickly sear in a very hot pan with a little olive oil, allowing 1½-2 minutes each side.  Cool slightly.  Trim 1 or 2 baby cos lettuce and separate the leaves.  Toss in a bowl with a drizzle of olive oil and balsamic vinegar.

Toast 4 thick slices of crusty white bread and spread each with a tablespoon of tapenade or pesto. Lay on plates and pile the lettuce leaves on top.  Thickly slice the tuna steaks and arrange over the lettuce.  Sprinkle with a little sea salt, black pepper and olive oil, then serve.

4 skinned white fish loin fillets (eg haddock, cod or coley), about 170g each
75g plain flour
sea salt and black pepper
1 large egg, beaten
75g fresh breadcrumbs
(Japanese panko breadcrumbs are a fast substitute for fresh breadcrumbs)
3-4 tbsp olive oil
lemon wedges to serve

Check the fish fillets for any pin bones, removing any you find with a pair of tweezers.

Tip the flour onto a plate and season with salt and pepper, mixing well.  Pour beaten egg into a shallow dish.  Scatter the breadcrumbs on another plate.

Heat the olive oil in a large frying pan.  Dip the fish fillets into seasoned flour to coat, shaking off excess.  Dip into the beaten egg, and finally into the breadcrumbs to coat evenly all over.  Place in the hot frying pan and fry for about 5 minutes until golden and crisp all over, turning once.

Drain the fish on kitchen paper and serve immediately, with chunky chips, and lemon wedges for squeezing.

1kg potatoes (eg Desiree or King Edward), scrubbed and peeled
sea salt and black pepper
5 garlic cloves (unpeeled)
few thyme sprigs
few rosemary sprigs (leaves only)
olive oil, to drizzle

Heat the oven to 220ºC / Gas 7 and place a sturdy roasting tray inside to heat up.

Cut the potatoes into 1cm thick chips.  Par-boil in a pan of salted water for about 5-7 minutes until just tender when pierced with a skewer.  Drain well and pat dry with a clean tea towel.

Tip the potatoes on to the hot roasting tray and scatter over the garlic and herbs.  Drizzle generously with olive oil and sprinkle with salt and pepper.  Toss the potatoes to coat in the oil and flavourings, using a pair of tongs.

Bake in the oven for 10-15 minutes until the chips are golden brown and crisp, turning them a few times.  Drain on kitchen paper and serve immediately.

20g butter
8 rashers of smoked streaky bacon, chopped
200g peas (thawed, if frozen)
few basil leaves, roughly sliced or torn
8 large eggs, beaten
150g goat's cheese log with rind, thickly sliced
sea salt and black pepper
Parmesan, for grating
large handful of rocket leaves
2-3 tbsp Classic Vinaigrette (see recipe)

Preheat the grill to its highest setting.  Melt the butter in a large non-stick frying pan and fry the bacon until golden brown and crisp.  Toss in the peas and cook for another minute or two, then add the basil.

Pour in the beaten eggs and gently shake the pan over medium heat.  As the omelette begins to set at the bottom, top with the goat's cheese.  Season generously with pepper and a little salt.

Grate some Parmesan over the omelette and place the pan under the hot grill for a minute or two until the gees are set on top.  Slide on to a warm large plate.

Toss a handful of rocket leaves in vinaigrette to dress lightly, then pile on top of the omelette.  Cut into wedges to serve.

100ml extra virgin olive oil
100ml groundnut oil
3 tbsp white wine vinegar
1 scant tsp Dijon mustard
sea salt and black pepper

Put the ingredients into a measuring jug and whisk together to emulsify (or use a stick blender to combine).
 
Pour into a clean squeezy bottle or screw-topped jar and seal.  Keep in the fridge or cool larder for up to a week.  Shake well before each use.

4 skinned salmon fillets, about 200g each
50g sun-dried tomatoes in oil, halved if large
handful of basil leaves
50g pitted black olives
3 large garlic cloves, peeled and thinly sliced
sea salt and black pepper
olive oil, to drizzle

Heat the oven to 200ºC / Gas 6.  Place the salmon fillets on a board, skinned side down.  Use an apple corer to make 6 small holes in each fillet.

Flatten the sun-dried tomatoes and place a basil leaf, an olive and a sliver of garlic on each one.  Roll up and use to stuff the holes in the salmon.  Season with salt and pepper.

Place the salmon fillets on a lightly oiled baking tray.  Drizzle with olive oil and bake for 6-8 minutes until medium-rare - thickest part will feel slightly springy when pressed.  Transfer to warm plates and serve with tomato salad and country bread.

600g mixed vine-ripened tomatoes (eg red and yellow cherry, plum, romano, green zebra)
handful of basil leaves, torn

Dressing
1 tsp Dijon Mustard
1 tbsp red wine vinegar
½ tsp caster sugar
4 tbsp extra virgin olive oil
sea salt and black pepper

Halve the larger tomatoes or cut into quarters; keep smaller ones whole.  Place in a large serving bowl.

For the dressing, whisk the mustard, wine vinegar, sugar and olive oil together and season with salt and pepper to taste.  (Or shake to combine in a screw-topped jar).

Drizzle the dressing over the tomatoes and toss gently.  Scatter the torn basil over the salad to serve.