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

This is a simple but beautiful dish that is fun and easy to make.

• Start by prepping your root vegetables, carrots, parsnips, beetroot and celeriac can all be used.
• Peel and wash your mixed root vegetables to take off their tough outer skin before using a potato peeler to peel off long thin strips of root vegetable. Set aside to blanche at the last minute.
• To make the sauce finely dice half an onion and two cloves of garlic before sweating in a pan with a little olive oil, a pinch of dried chilli, salt and pepper.
• Once the onions are golden brown add half a wine glass of white wine and reduce. Take off the heat and add 250ml of cream and the zest of half a lemon.
• Cook your tagliatelle until al dente and blanche your root vegetables in boiling water for three minutes before draining and mixing in to the cooked tagliatelle.
• Serve with the cream sauce and parmesan.

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.

This makes a fantastic moist and flavoursome bread.

• First pre-heat your oven to 200 degrees Celsius.
• Grate 300g of courgette coarsely and place in a colander sprinkled with a little fine sea salt and placed over a bowl to draw out the moisture.
• Make a basic bread mix using strong white flour, yeast, sea salt and add the dry courgette along with some grated hard goats cheese, parmesan or cheddar and the rind of half a lemon.
• Add enough blood temperature water to make a wet dough and add a good glug of olive oil to the mix for flavour and texture.
• Knead well and leave to stand in a warm place covered with a tea towel until doubled in size.
• Cut the dough into bread rolls and knead again before placing on a baking tin, covering and resting again until well risen.
• Place in the pre-heated oven for twenty to thirty minutes until a golden crust has formed.