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Potato & Artichoke Al Forno - (Makes 6 servings)

Ingredients:

1 3/4 lbs. baby white potatoes

2 large bulbs of fennel

10 oz. artichoke hearts in oil

1 3/4 oz. Parmesan cheese

6 tablespoons heavy cream

1.  Preheat the oven to 400 degrees F.  Halve any larger potatoes.  Trim the fennel, pick and reserve any leafy tops, finely slice the stalky part, then halve the bulb and cut into 1/2 inch slices.  Put it all into a 14-x-12-inch roasting pan, halve the artichokes and add with 2 tablespoons of oil from their jar, s well as a pinch of black pepper, then toss it all together.

2.  Pour in 1 1/4 cups of water, cover the pan tightly with aluminum foil, and bake for 1 hour.

3.  In a bowl, finely grate half the Parmesan into the cream  and loosen with a splash of water.  When time's up, remove the pan from the oven, discard the foil, spoon over the cream mixture, and finely grate over the remaining Parmesan.

4.  Bake for a final 20 minutes, or until golden and cooked through, then sprinkle over any reserved fennel tops before serving.

Speedy Spinach Curry - (Makes 2 servings)

Ingredients:

3/4 oz. unsalted cashew nuts

1 onion

2 teaspoons rogan josh curry paste

3 1/2 oz. paneer cheese

7 oz. baby spinach

1.  Put a large non-stick frying pan on a medium-high heat and toast the cashew nuts as it heats up, shaking the pan occasionally until lightly golden.  Tip the cashews into a pestle and mortar, returning the pan to the heat.

2.  Peel and finely slice the onion and place in the hot pan with 1 tablespoon of olive oil and the curry paste.  Cook and stir for 8 minutes, then add 1 tablespoon of red wine vinegar.  Let the vinegar cook away for 30 seconds, dice and add the paneer, then the spinach.

3.  Stir until the spinach wilts and al the liquid evaporates, then taste and season with sea salt and black pepper.  Crush the cashew nuts and sprinkle over the op before serving.

Baked Garlicky Mushrooms - (Makes 2 servings)

Ingredients:

4 cloves garlic

1/2 bunch fresh sage (1/2 oz.)

12 oz. ripe mixed-color cherry tomatoes

4 large portobello mushrooms

1 1/2 oz. cheddar cheese

1.  Preheat the oven to 400 degrees F.  Peel and finely slice the garlic.  Pick the sage leaves.  Halve the cherry tomatoes.  Peel the mushrooms, reserving the peel.  Place it all (peel included) in a 12-x-10-inch roasting pan and drizzle with 1 tablespoon each of olive oil and red wine vinegar.  Add a pinch of sea salt and black pepper, then toss together.

2.  Pick out 12 perfect garlic slices and sage leaves for later, and sit the mushrooms stalk-side up on the top.  Bake for 10 minutes.

3.  Remove the pan from the oven, crumble the cheese into the mushroom cups, and sprinkle over the reserved garlic and sage.

4.  Return to the oven for 15 minutes more, or until the cheese is melted and everything's golden, then enjoy.

Cajun Sweet Potatoes - (Makes 4 servings)

Ingredients:

4 sweet potatoes

1 bulb of garlic

1 teaspoon Cajun spice

3/4 cup Greek yogurt

4 scallions

1.  Preheat the oven to 350 degrees F.  Quickly scrub the sweet potatoes clean, then slice into 1 1/4 inch rounds.  Place in a 12-x-10-inch roasting pan with the whole unpeeled garlic bulb, and toss with 1 tablespoon each of olive oil and red wine vinegar, and a pinch of sea salt, black pepper and the Cajun spice.

2.  Arrange in a flat layer and roast for 1 hour, or until soft, gnarly, and caramelized.  Once done, squeeze all the soft, sweet, creamy, mild roasted garlic out of the skins into the yogurt, mash together, then taste and adjust seasoning if needed.

3.  Trim and finely slice the scallions.  Spoon the yogurt across a plate or platter, stack the sweet potato on top, drizzle with 1/2 a tablespoon of extra-virgin olive oil, sprinkle over the scallions, and serve.

Sticky Teriyaki Aubergene - (Makes 2 servings)

Ingredients:

1 large eggplant (14 oz.)

4 scallions

1 fresh red or yellow chili

3/4 oz. unsalted peanuts

2 tablespoons teriyaki sauce

1.  Put a 10-inch non-stick frying pan on a high heat and pour in 1 cup of water.  Halve the eggplant lengthways, quickly slash the flesh of each half a few times and place skin-side up in the pan, then season with sea salt and black pepper.

2.  Cover and cook for 10 minutes or until it boils dry and begins to sizzle.  Meanwhile, trim the scallions.  Cut the whites into 1 1/4 inch lengths at an angle and put aside.  Seed the chili and finely slice lengthways with the green part of the scallions.  Place both in a bowl of ice-cold water and put aside to crisp up.

3.  When the eggplant starts to sizzle, add 1 tablespoon of olive oil, the white scallions, and the peanuts to the pan, stirring regularly.

4.  After 2 minutes, add a splash of water, drizzle in the teriyaki, and reduce to a medium heat.  Turn the eggplant, jiggle the pan and let it get sticky for a few minutes, then dish up, sprinkled with the drained green scallions and chili.

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