Ingredients 4 Medium Courgettes 200g podded broad beans 2tbsp olive oil 10 walnut halves, roughly chopped For the vinagerette 1 tbsp white wine vinegar 50 ml olive oil Method To make the vinaigrette, whisk the white wine vinegar and olive oil together with some seasoning, then set aside. Boil a pan of water, add the broad beans and boil for 2-3 mins. Drain and plunge into iced water, then leave to cool a little before removing the skins. Cut the baby courgettes into 4-5 piece

Serves 4 Ingredients: 675g Baby or new potatoes, scrubbed 5 ml spoon Parsley, finely chopped 4 eggs, hard boiled and quartered 1 Red onion, sliced Dressing: 1 Avocado, peeled and stoned 1 garlic clove, crushed 10 ml spoon lemon juice 120 ml natural yogurt Dash of tabasco sauce 5 ml spoon honey Boil or steam potatoes until tender, drain and keep warm. Toss in the parsley, chopped eggs and sliced onion. Put all the dressing ingredients into a food processor and blend unti

Serves 2 – 3 Ingredients: 225g (8 oz) strawberries 3 spring onions, chopped 1 tbsp. lemon juice 350g, 12 oz Salmon fillet cut into strips 2 tbsp. olive oil 100g, 4 oz prawns 100g, 4 oz mushrooms 2 tbsp. chopped parsley Mix togethger the strawberries, onions and lemon juice and lemon juice and pour over the salmon. Leave to marinade for 30 mins. Then take the salmon strips out of the marinade and fry in the olive oil for several mins, turning them as they cook. Add the prawns

Ingredients For the sponge: 85 g plain flour, sifted plus extra for dusting 3 medium eggs 85 g caster sugar, plus extra for dusting For the strawberry filling: 310 g strawberries, hulled, halved and sliced 1 tbsp kirsch 2 tbsp caster sugar 225 ml double cream For the sponge: Preheat the oven to fan 170C/150C fan/gas mark 4. Lightly oil two 18cm cake tins. Line the base with baking parchment and lightly oil. Dust the sides of each tin with caster sugar and then with flour.

Serves 6 Ingredients For the base: 125g (4oz) chocolate digestives, finely crushed 30g (1oz) butter, melted For the filling: 3 leaves of gelatine 200g carton full-fat soft cheese 100g (3 ½ oz.) caster sugar ½ x 200ml carton crème fraiche Finely zested rind of 1 lemon 1 medium egg white For the topping: 250g (8oz) cherries, stoned 4 tbsp. caster sugar 1 level tbsp. arrowroot 2 tbsp. kirsch

Ingredients: 350g (12 oz) cherries, stoned 150g (5 oz) caster sugar Juice of 1 lemon 150g (12oz) raspberries Greek yogurt, to serve Pour 4 tablespoons of water into a pan and add the cherries, sugar and lemon juice. Place the pan on a medium heat, stirring until the sugar dissolves. Cook the cherries over a low heat for about 5-10 minutes, until they have released some juices but aren’t overcooked. Add the raspberries to the pan and cook for a further 1-2 minutes, until they