Italian-style beef stew- serves 4

• 1 onion , sliced
• 1 garlic clove, sliced
• 2 tbsp olive oil
• 300g pack beef stir-fry strips, or use beef steak, thinly sliced
• 1 yellow pepper , deseeded and thinly sliced
• 400g can chopped tomatoes
• sprig rosemary , chopped
• handful pitted olives

Roasted ratatouille chicken- serves 4

• 1 onion , cut into wedges
• 2 red pepper , seeded and cut into chunks
• 1 courgette , cut into chunks
• 1 small aubergine , cut into chunks
• 4 tomatoes , halved
• 4 tbsp olive oil , plus extra for drizzling
• 4 chicken breasts , skin on
• few rosemary sprigs (optional)

1. 1.                  Heat oven to 200C/fan 180C/gas 6. Lay all the vegetables and the tomatoes in a shallow roasting tin. Pour over the olive oil and give everything a good mix round until well coated (hands are easiest for this).
2. 2.                  Put the chicken breasts, skin side up, on top of the vegetables and tuck in some rosemary sprigs, if using. Season everything with salt and black pepper and drizzle a little oil over the chicken. Roast for about 35 mins until the vegetables are soft and the chicken is golden. Drizzle with oil before serving.

Chicken & white bean stew- serves 4

• 2 tbsp sunflower oil
• 400g boneless, skinless chicken thighs , trimmed and cut into chunks
• 1 onion , finely chopped
• 3 carrots , finely chopped
• 3 celery sticks, finely chopped
• 2 thyme sprigs or ½ tsp dried
• 1 bay leaf , fresh or dried
• 600ml vegetable or chicken stock
• 2 x 400g / 14oz cans haricot beans , drained
• chopped parsley , to serve

1. 1.                  Heat the oil in a large pan, add the chicken, then fry until lightly browned. Add the veg, then fry for a few mins more. Stir in the herbs and stock. Bring to the boil. Stir well, reduce the heat, then cover and cook for 40 mins, until the chicken is tender.
2. 2.                  Stir the beans into the pan, then simmer for 5 mins. Stir in the parsley and serve with crusty bread.

Tuna steaks with cucumber relish- serves 4

• 3 tbsp olive oil
• 4 tuna steaks , about 140g/5oz each
• ½ cucumber
• 2 spring onions , finely chopped
• 1 medium tomato , finely chopped
• ½ large red chilli , seeded and finely chopped
• 1 tbsp olive oil
• 2 tbsp chopped parsley
• 1 tbsp lime or lemon juice

1. 1.                  Put the oil into a food bag and add the tuna steaks. Rub well together and leave for 30 mins while you make the relish. Peel the cucumber, halve lengthways and scoop out the seeds. Chop the flesh into a small dice. Mix with the rest of the ingredients, seasoning to taste. Set aside.
2. 2.                  To griddle: heat the pan to hot, then cook the steaks, turning after 2 mins, and cooking for another 2 mins each side depending on the thickness of the steaks. Meaty fish is best served slightly ‘pink’. Remove the steaks from the heat allow to stand for 3-5 mins, then spoon over the relish and serve.

Mediterranean fish stew- serves 4

• olive oil
• 2 garlic cloves , sliced
• a small fennel bulb , halved and shredded
• a pinch dried chilli flakes (optional)
• 1 tsp paprika
• 150ml white wine
• 1 x 400g tin plum tomatoes
• 300ml chicken stock
• 400g firm white sustainable fish , skinless, cut into chunks
• 250g cooked peeled prawns
• a bunch flat-leaf parsley , chopped

1. 1.                  Heat 2 tbsp olive oil in a large, wide pan. add the garlic and cook for 2 minutes, then add the fennel and cook for about 5 minutes until softened. add the chilli and paprika, then tip in the wine and simmer until almost gone.
2. 2.                  Add the tomatoes and stock then simmer for 15-20 minutes until thickened a bit. turn down to a gentle simmer and add the white fish, cover and cook for 3 minutes.
3. 3.                  Add the prawns for a couple of minutes until just cooked through, then stir through the parsley. Serve in bowls with crusty bread.