This is a fantastically tasty and fragrant dish.

• Start by preheating the oven to 200 degrees C.
• Take a nice deep roasting tin and cut the roots, onion and pepper into one inch cubes. Add the garlic, lemon and Halloumi. Drizzle with olive oil and balsamic vinegar and season with pepper but not salt as the cheese is already salty enough. Mix well
• Place on the middle shelf of the oven for 30 minutes uncovered, mix again and cover with foil.
• Return to the oven for a further 30 minutes
• Serve with Penne pasta and a drizzle of sour cream

A simple dish that looks and tastes beautiful.

• Place the quartered peppers on a piece of foil on a grill tray with the skin facing up and place under a hot grill until the skin has turned black.
• Remove and set aside to cool before peeling away the black skin and thinly slicing the peppers.
• Place the roasted peppers in a bowl and drizzle with olive oil so they are well coated.
• Make your white wine risotto by sweating the onion in some olive oil with a pinch of dried chilli for about five minutes into golden in colour. Add the risotto rice.
• Stir the rice through the onions and oil until it turns translucent around the edges, a few minutes should suffice.
• Add the dry white wine to the dish and stir through until the wine has reduced down before starting to add stock to the rice a ladle at a time until the rice is cooked but still has a little bite.
• Take the risotto of the heat and add the juice of half a lemon and a good handful of grated Parmesan. Add a little salt if necessary.
• To serve dress each bowl of risotto with a good spoonful of the roasted peppers and oil.

• Start by turning your grill onto full heat and your oven to 170 degrees.
• To make croutons, take a couple of slices of old good quality bread, tear up into chunks and toss with some olive oil before adding to baking tray in the oven until the croutons have crisped up and turned golden brown. Remove and set aside.
• For the salad, put the kale in a salad bowl and dress with the lemon juice, a good glug of olive oil, salt and pepper before mixing well. Cover the bowl and set aside.
• Place the quartered peppers under the hot grill, skin side up. When the skin has blackened and blistered set aside in a bowl to cool.
• Make the hot tomato dressing by heating a little olive oil in a pan and adding the garlic, capers and tomatoes. Leave to cook for a few minutes until the tomatoes have started to cook down and reduce the heat to a low temperature.
• Peel the blackened skin off the peppers and cut into fine strips before adding to the shredded kale with croutons.
• Serve drizzled with the hot tomato dressing.