1 To make this egg fried rice recipe simply beat the eggs in a bowl and add a pinch of salt and 1 teaspoon of the spring onion.

2 Cook the peas in a pan of simmering water for around 2-3 minutes if fresh or around 1 minute if frozen.

3 Heat a wok over a high heat, add the oil and heat until very hot. Reduce the heat then add the egg and lightly scramble. Add the rice before the egg is completely set.

4 Increase the heat, then stir to separate the rice grains and break the egg into small bits.

5 Add the peas and the remaining spring onion (scallions), and season with salt. Stir constantly for 1 minute. Serve and enjoy!

1 onion
2 tomatoes
1/4 cup chopped fresh basil
1 clove crushed garlic
4 tablespoons olive oil
2 tablespoons vinegar
4 slices of Italian bread cut 1/2 inch thick
salt & pepper to taste

1. Finely chop the tomato and onion.

2. In a bowl mix the tomato, onion, garlic, basil, 3 tablespoons of olive oil and vinegar. Add salt and pepper to taste.

3. Place the slices of Italian bread in a broiler or toaster oven until lightly browned. Remove and brush the remaining olive oil on one side of the bread.

4. Place the bread back in the broiler or toaster oven until the bread becomes crisp and crunchy. Remove and add the tomato mixture on top of each slice.

5. Serve either warm or cold.

1 Cut the Cos lettuce, cucumber and tomato into large chunks and place in a large serving bowl.

2 Next add the mint and parsley to the bowl, pour in the lemon juice and olive oil and season with salt. Mix well and serve immediately.

1 Preheat the oven to 200C / Gas 6 / 400F.

2 Halve the butternut squash and remove the seeds in the centre. Peel the squash and chop the flesh into small cubes, place in a large bowl.

3 Add the chopped red onion to the squash, along with the olive oil and then season lightly with salt and pepper.

4 Transfer the vegetable onto a baking sheet and place the rosemary sprigs with them. Roast in the oven for around 30 – 40 minutes until the squash is nice and tender and it is beginning to turn golden brown at the edges.

5 Serve once ready.

1 Firstly heat the sunflower oil in a large pan and gently fry the celery, potatoes, onion and beetroot for around 5-6 minutes. Stir constantly.

2 Next add the vegetable stock and bring to the boil. Cover the pan and simmer for around 35 minutes.

3 Using a liquidiser or hand blender, blend the soup until nice and smooth. Return to the pan / heat and warm through again. Stir in the dill and season to taste.

4 When you are ready to serve the beetroot soup, add a tablespoon of soured cream in the centre of each soup and top with a sprig of dill for garnish.

1 Preheat oven to 200 C / Gas mark 6. Place the pumpkin flesh side down on a large baking sheet. Cover with foil and cook on the middle shelf for around 1 hour. Remove from the oven and scoop the flesh off the pumpkin and put to one side.

2 In a large pan, melt the butter and saute the onions, red chilli and garlic until nice and soft. Add the cooked pumpkin flesh, stock and seasoning.

3 When the soup mixture is cooked blend using a hand blender until nice and smooth.

3 Warm the milk in a separate pan, but do not boil. Then stir into the soup gently.

4 Serve at once or put aside and gently reheat when ready to eat.

4 large ripe red tomatoes (chopped finely and evenly)
6 spring onions (chopped small)
2 garlic cloves (crushed)
3 tablespoons freshly chopped coriander
1/2 red or green chilli (chopped) (optional)
2 tablespoons of lemon juice
salt and pepper

1 Place the chopped tomatoes into a large bowl. Add the chopped spring onions, crushed garlic and chopped coriander to the bowl.

2 If you decide to use a red or green chilli in you salsa, ensure it is chopped finely and all seeds removed. Add to the bowl.

3 Next add the lemon juice to the bowl and mix very well. Transfer the salsa to a serving bowl and sprinkle with a little salt and pepper.

4 Place in the fridge until needed.

8oz fresh buffalo mozzarella (cut into small pieces)
12 oz small fresh cherry tomatoes
2 garlic cloves (finely chopped)
1 handful fresh basil leaves
2 tbsp olive oil
salt & pepper
5 tsp Dijon mustard

1. To make the dressing first blend mustard, oil, vinegar and torn up basil together in a large bowl.

2. Add mozzarella and tomatoes, mix very well until cheese and tomatoes coated with dressing. Serve as a starter or with crusty bread.

1lb fresh spinach
1/2 onion (diced small)
4 large eggs
salt and pepper
2 knobs of butter

1. Wash & blanch spinach in salted boiling water for approx 5 mins. Drain and squeeze dry.

2. Melt 1 knob of butter in frying pan on medium heat and fry the onions till golden, remove and mix with the spinach, season with salt and pepper.

3. Beat eggs in a small bowl. Melt remaining butter on medium heat in the frying pan. Pour in eggs, stir them with a fork as they cook for the first minute.

4. Lower the heat and add the spinach to the omelette, stir twice then leave mix to cook and set. Serve and enjoy.

1 1/2lb potatoes
1 small can of condensed mushroom soup
1/2 pint semi-skimmed milk
knob of butter
4oz grated cheddar cheese
salt / pepper

Slice potatoes very thinly then arrange them on the bottom of an ovenproof dish, season with salt and pepper. In a saucepan, mix soup and milk together, then pour over potatoes, put knob of butter in, then sprinkle with cheese. Cook for 1 1/2hrs in a moderate oven.