Starter recipes

This is a really easy starter or light lunch, ideal to take to work. Packed full of goodness with lots of veggies and omega 3-rich oily mackerel. Win win! The amounts are just a rough guide - add more or less of what you want.

Boil the potatoes in salted water until tender. Drain and cool then cut into slices or quarters.

When ready to serve, assemble everything in individual bowls and dress with the vinaigrette. How easy was that!

Boil the potatoes and mash. leave to cool. Add the tuna, garlic, bread and parsley. season and mix well. Divide into 4 portions and shape into fishcakes before dipping in egg then roll in the breadcrumbs

This is such an easy soup to make. The basil gives it a lovely pungent flavour but you could also use mint to give a fresher flavour.

Heat a generous amount of olive oil in a large pan and add the onion, celery, carrot and garlic. Cover and cook over a low heat, stirring frequently, for 30-40 minutes.

This is a very simple recipe, place the prawns in a small food bag and add the ginger, garlic, lime juice and chilli. Leave to marinate for 30mins at least.

Soak the rice paper wrappers in warm water, you will be able to buy these from some supermarkets or preferably find a chinese supermarket which will be full of amazing ingredients.

Put all the ingredients (except oil) into a large bowl and mix well using your hands. Divide the mixture into 8 balls then flatten and shape into patties. Put on a plate, cover with cling film and chill for about an hour (or overnight).

Cut the squash in half lengthways, remove seeds and score the flesh in a criss-cross fashion. Place on a baking sheet, rub with olive oil, season and pop a garlic clove in each seed cavity. Roast in a hot (220C) for about 40-45 minutes or until the flesh is soft and slightly charred.

Peel the sweet potato. Coarsely grate about a quarter of it and set aside. Chop the rest into small cubes, put into a big bowl, sprinkle with a little salt and cover with cling film

Blanch the 6 cloves in boiling water for 3 minutes. Drain all the water off then add 200ml of the stock and half the butter. Simmer, uncovered, for about 15 minutes until the garlic is really soft and the stock and butter have reduced to a syrupy glaze.

Put the stock in a pan and bring to a simmering boil. Blanch the asparagus spears in the stock for a couple of minutes then take out and place immediately in cold water to cool down.

Par cook the potatoes in a pan of boiling salted water for about 5 minutes or until just cooked. Drain on kitchen paper to remove excess water.

Line a flan tin with the pastry and blind bake (see Cook's tip).Cook vegetables in boiling water until tender. Drain and add to the pastry case.

Blanch the spinach for a couple of minutes in boiling salted water, strain and set aside. Using the same water boil the peas for a couple of minutes. Put the peas, spinach and basil leaves into a blender and pulse until roughly chopped.

In a non-stick frying pan, heat the oil and fry the onion, garlic and cumin seeds over a medium heat, stirring occasionally, until soft and golden.

This is a really rich and tasty quiche, not at all 'eggy'. You can call it a tart or flan if it makes you feel less 'happy housewife'!