This is a simple soup that looks really stunning.

• Start by preheating your oven to 220 degrees celcius.
• Take the tomatoes and cut each on in half before placing in a baking dish cut side up. Finely slice a few cloves of garlic and scatter over the tomatoes. Season with salt and pepper before drizzling over olive oil and balsamic vinegar making sure a little is on each tomato.
• Place in the oven and leave for fifteen to twenty minutes or until soft and slightly charred.
• Remove the tomatoes and place in a large pan with the stock before blending to a smooth consistency.
• To make the broccoli dash take the broccoli and finely slice before plunging into a pan of boiling salted water for fifteen seconds before draining and placing in ice cold water for a few minutes.
• Once cooled drain the broccoli and place in the blender with a squeeze of lemon juice and enough olive oil to make a loose sauce, 50 ml will probably be enough.
• Serve the roasted tomato soup with a drizzle of the broccoli dash on the top.

Does it get anymore broccolicious? Doubtful.

• Start by taking dried lentils and cooking in stock until tender, drain and set aside to cool.
• Take the broccoli and cut the florets off before trimming the stalk of any rough ends and cutting into fine slices.
• Bring a pan of salted water to a rolling boil and plunge your broccoli florets and stalk into the water for fifteen seconds before draining and plunging into a bowl of cold water.
• Remove the broccoli stalks after a minute and place in a blender with the lemon juice, a peeled clove of garlic, a little salt and pepper and 100ml of olive oil. Blend the pesto mix together and set aside.
• Heat up a dry frying pan and toast the mixed seeds, remove from the heat and set aside when they start to pop.
• Finish the salad by mixing the broccoli florets, lentils and crumbled feta in a bowl. Scatter over the toasted seeds and drizzle over the pesto dressing.

• Serves 6,
• Requires 4ltr casserole dish
• Roll the lamb fillet pieces through the seasoned flour and then arrange in the bottom of the casserole dish patting any excess flour off before hand. When the first layer is complete then create a layer of the vegetables. Repeat the meat, vegetable layering until all the ingredients are gone.
• Sprinkle over the barley and parsley stalks and lightly season.
• Pour in the stock and bring to the boil over a high heat, turning down once boiled, skim off the froth from the top and cook in the oven with a tight fitting lid for 2 hours at 160c.
• Make up the dumplings by mixing the flour and thyme together, and then mix the suet without blending or rubbing together.
• Add enough iced water to create an elastic stiff dough that leaves a clean side to the bowl.
• Knead softly and cut into 12 pieces, then shape into rounds.
• Add the dumplings to the stew once cooked for 2 hours, and place back in the oven, with the lid off for 30 more minutes with the temperature turned up to 190c. The dumplings will cook and go golden brown on top.
• Serve with chopped fresh parsley sprinkled over the top of each plate.

• Preheat the oven to 180c
• Chop the squash and marrow into thumb-sized pieces and arrange in a roasting pan, season with salt and pepper, mix in the thyme sprigs and drizzle with olive oil. Roast in the oven for 25 minutes or until they are soft to the touch and cooked. Remove and allow to cool.
• Wash the spinach and romaine lettuce leaves and spin dry.
• Arrange the cooked vegetables in a large salad bowl, placing in the salad leaves as you go.
• Sprinkle over the mixed seeds and drizzle over the dressing made from the wet ingredients.

• The biggest mistake you can make with your sprouts is over cooking them as this is what causes the bitter taste that puts people off. Either boil your Brussels for five to seven minutes depending on size or steam for seven to nine minutes before draining and putting into a bowl filled with ice cold water to stop the cooking process.
• Heat a dry frying pan and add your shelled hazelnuts to toast.
• Once toasted add to a blender and pulse until fine shards of nut are created. Turn the nuts out into a serving bowl.
• Before serving melt the butter and oil in a pan and add the drained Brussels, turning through the hot butter for five minutes to heat through before pouring into the serving bowl, seasoning and stirring well so eat sprout is coated.