In many parts of many worlds “King’s Favourite” is also known as “Main Course”, suggesting it is more important, more delicious, more complicated, more spectacular, more satisfying or more expensive than the dishes served before or after. In my house the “King’s Favourite” is any plate of food that is good enough to stand on its own, be part of a banquet, be eaten alone, be served to any guest, be shared, be discussed, be photographed or be longed for. The number of ingredients, the time it takes to prepare, the level of expertise needed or the correct name is of little importance, only these things matter: the beauty, the fragrance, the goodness, the great taste and the even greater memories. A true king does not need a lesson at the table, he needs to be reminded that his life is good and no day is ordinary.

HEALTHY ROAST FOR PILGRIMS + PROPHETS

Recently I watched a documentary about pilgrims travelling through France and Spain, all with different purposes and destinations, at night they stay in houses and lodges thousands of travellers have visited over many, many decades. As romantic as it may seem, I know that I should never attempt such a journey, sharing a room would kill me. But I love the idea of sharing good wine and simple, beautiful food with wise people. Through the years a few pilgrims and even more prophets have knocked on my door and this is what I usually serve:

(for 6 diners)

FIRST MAKE THE RUB:

8 tbsp grapeseed oil

1 tbsp chilli oil

finely grated zest and juice of 1 lemon

3/4 tsp paprika powder (3/4 tsp means flat on top, not heaped)

3/4 tsp ground cumin

3/4 tsp ground coriander

3/4 tsp dried sweet basil

3/4 tsp dried oregano

3/4 tsp dried sage

1/2 tsp fennel seeds

1/2 tsp turmeric

1/2 tsp ground nutmeg

2 finely chopped cloves of garlic

Mix together in large mixing bowl

THE VEGETABLES:

500g pumpkin, cut into slices

3 red onions, peeled and quartered

6 miniature butternuts, halved

3 small aubergines, halved lengthwise

3 medium zucchini, halved lengthwise

12 medium asparagus

18 cocktail tomatoes

1 tbsp honey

fresh thyme

fresh rosemary

coarse seasalt

olive oil

Place vegetables in mixing bowl, gently cover with rub

Line one or two baking trays with foil, place pumpkin and onions on tray(s)

Bake in oven a 170˚C (fan) for 10 minutes

Remove from oven and add butternuts, aubergines and zucchini

Bake for 25 minutes more

Remove from oven, brush vegetables with remaining rub,

add asparagus and tomatoes

Bake for 5 to 6 minutes more until tomato skins just start to burst

Remove from oven, drizzle honey over vegetables and season with salt and pepper

Bake for 5 minutes more

TO SERVE:

Divide vegetables between 3 large plates

Garnish with fresh thyme and a few rosemary sprigs

Drizzle lightly with some olive oil if preferred

Sprinkle with some coarse seasalt, not too much!

Place the three large plates on table in line with opposite chairs

Set a dining plate at each seating, now you have 3 rows of 3 plates

Add one more plate with thick slices of country bread and some soft cheese made by dedicated people on a farm near you

Open some good wine and call your guests to the table

GRILLED SOURDOUGH BREAD WITH CHICKPEA YOGHURT SPREAD + WATERCRESS SALAD

Few things are as beautiful and enjoyable as bread, toasted or grilled in some or other way, topped with a variety of flavours, colours and textures. Here we have creamy, crunchy and chewy all together, a feast in a few steps. And the pan-fried beets turn these open sandwiches into a royal picnic.

SPREAD:

1 (440g) can of chickpeas, drained

100g thick yoghurt

2 tbsp olive oil

2 tsp apple cider vinegar

1/4 tsp paprika powder

finely grated zest of 1/2 lemon

seasalt

freshly ground black pepper

SALAD:

2 medium beets

1 tbsp grapeseed oil

seasalt

freshly ground black pepper

4 tbsp olive oil

1 tbsp honey

juice of 1/2 lemon

pinch of ground cumin

18 baby cocktail tomatoes

1 small cucumber

50g watercress

12 basil sprigs with small leaves for crowning the salad

Peel beets, cut in half and slice thinly

Heat oil in pan and fry beets for 2 minutes on each side

Remove from pan and season lightly with salt and pepper, keep aside

Whisk olive oil, honey, lemon juice and cumin together

Season lightly with salt and pepper

Slice tomatoes lengthwise into halves, add to dressing

Slice cucumber lengthwise into quarters, remove seeds

Cut into slices, add to dressing

Add watercress and gently toss salad together

TO SERVE:

6 slices of oval sourdough bread

few tbsp grapeseed oil

Brush bread with oil on both sides

Grill in hot griddle pan until golden on both sides

Spoon Chickpea Yoghurt Spread on top of each slice

Place bundles of salad on top

Garnish with slices of fried beetroot and fresh basil sprigs

DEEP LONGING PASTA CAKE WITH LOTS OF GREENS

I first made this cake during an obsession with one of the many unrequited loves that define my time on this earth. Since then, this cake has reappeared after each novel filled with intense romantic suffering, each lavish historical television drama and each full-volume Rachmaninoff piano concerto erupting from the cupboard. Bake it, serve it, eat it, dream of noblemen, princesses, towering manor houses, white horses and dark clouds. Then have a good cry.

ROCKET PESTO:

35g fresh rocket

1/3 cup pumpkin seeds

1 clove of garlic

1/3 cup parmesan, finely grated

1/4 cup grapeseed oil, add some extra oil if needed

seasalt

freshly ground black pepper

Place first 5 ingredients in bowl and mix into a paste with hand blender

Season with salt and pepper

FOR THE CAKE:

500g shell pasta

seasalt

100g fresh baby spinach

100g fresh watercress

1/4 cup fresh cream

sesalt

fresh ground back pepper

olive oil, garlic oil or pecan oil

extra parmesan

Cook pasta in salted water until al dente, drain

Break spinach and watercress into small pieces and heat in saucepan with a few tablespoons of water

Drain and season lightly with salt

Stir wilted greens together with pesto and cream into pasta

Taste and season with salt and pepper

Press into greased 22cm springform pan

Bake in oven at 170˚C (fan) for 30 minutes

Let cool completely before removing from pan

Cut into slices, cover with foil and reheat in oven just before serving

Drizzle with oil just and sprinkle with grated parmesan

RED ONION + ROSÉ RISOTTO

Love a good risotto, a small portion on a beautiful plate is one of my favourite ways to start a meal. This version is made with red onions and Rosé (a great combination), topped with oven-roasted slices of beetroot. (Try to find the variety with the beautiful white and red lines.) Instead of butter that is traditionally used to give the risotto a shiny finish, I use mascarpone to add extra creaminess. Take great care not to overcook the risotto! It should be soft to the bite, but still keeping the shape of each grain of rice. I used Lautus De-Alcoholised Rosé, a perfect new addition to my kitchen!

(6 small servings or 4 more generous portions)

3 medium beets

4 tbsp grapeseed oil

2 red onion, roughly chopped

2 cloves of garlic

1 1/4 cup Arborio rice

500ml vegetable stock

400ml Lautus De-Alcoholised Rosé

3 tbsp finely grated parmesan

1 tbsp mascarpone

2 tbsp finely chopped chives

2 tbsp finely chopped Italian parsley

seasalt

freshly ground black pepper

Peel beets, cut into halves and then into thin slices

Toss with 1 tbsp grapeseed oil and arrange on baking tray lined with foil

Bake in oven at 170˚C (fan) for about 15 minutes, season lightly with salt and keep warm

Heat 3 tbsp grapeseed oil in saucepan and fry red onions for 1 minute over medium heat

Add Arborio rice and fry for 1 more minute, stirring continuously

Add some stock and stir until all liquid has been absorbed

Repeat until all stock has been used, continue process with Rosé

If more liquid is needed before risotto is perfectly cooked, add some water

Stir in Parmesan and mascarpone

Remove from heat, taste and season carefully with salt as needed

Stir in a third of the chopped herbs

Spoon onto plates, top with slices of beetroot

Garnish with more of the chopped herbs

HAKE FILLETS WITH MUSSEL + MUSHROOM CRUMBLE

A flavourful, special dish for a grand and festive occasion that would traditionally call for a red meat main course.

(2 servings)

CRUMBLE:

1 small onion, chopped

1 tbsp grapeseed oil

1 tbsp butter

150g portabellini mushrooms, finely chopped

1 tin of mussels, finely chopped (retain oil)

1 tbsp dried breadcrumbs

1 tbsp parmesan

1 heaped tbsp finely chopped fresh parsley

seasalt

freshly ground black pepper

Heat onions with oil and butter in pan

Stir fry for 2 minutes

Add mushrooms and stir until cooked

Add mussels and oil from tin

(Add 1 or 2 tbsp white wine if more liquid is needed)

Stir in breadcrumbs

Remove from heat and stir in parmesan and parsley,

mixture should be crumbly

Season lightly with salt and pepper, keep warm

HAKE FILLETS:

4 hake fillets of about 120g each

1 tbsp grapeseed oil

2 tbsp butter

juice of 1/2 lemon

fresh herbs or micro herbs

Heat oil and 1 tbsp butter in pan over medium heat

Add fillets and fry until just cooked

Season lightly with salt and peper

Carefully place on 2 plates

Spoon crumble over

Heat 1 tbsp butter and lemon juice in same pan

Stir over high heat until it starts to bubble

Spoon over fish

Garnish with herbs

TORTILLAS WITH FRIED AUBERGINE

My fundraising suggestion for all those who do not want burgers or pies or meat-filled sandwiches. These may look familiar, but the taste is new and fresh! I first made these to feed a large group of people in a doable way, but they have become a staple in the house and never disappoint, the variations are limitless.

(This recipe is for 6 generous servings)

1 medium red onion

2 tbsp red wine vinegar

4 medium aubergines

a few tbsp grapeseed oil

seasalt

1 tin Cannellini beans, drained

1 tbsp honey

finely grated zest of small lemon

1 or 2 tbsp olive oil

freshly ground black pepper

1/2 tsp dried chilli flakes

3 tbsp finely chopped fresh parsley

1 cucumber

18 cocktail tomatoes

100g Feta

6 large tortilla wraps

baking paper

kitchen rope or ribbon

Cut onion into very thin slices, mix with vinegar and let stand for 2 hours

Heat enough grapeseed oil in pan to just cover the bottom

Thinly slice aubergine into circles and fry over high heat until golden brown on both sides

Season lightly with salt and keep aside

Mash beans with fork in mixing bowl

Add honey, olive oil, zest, chilli flakes and parsley, mix into a paste

(I often add the flesh of 1 baked garlic bulb)

Season with salt and pepper and keep aside

Cut cucumber lengthwise in half, remove seeds and cut into squares

Add to onions

Cut tomatoes into quarters and add to onions and cucumbers

Add crumbed Feta, season salad mixture very lightly with salt

Heat one tortilla for a few seconds

Spread 1 tbsp of bean paste over the center

Arrange 4 of 6 slices of aubergine on top

Spoon some salad over

First fold bottom over filling, then sides

Cover bottom half with strip of folded baking paper and tie with rope of ribbon

HADDOCK CAKES

For years I believed haddock was an orange fish, never knew they smoked it and these days probably use some ungodly method to get the colour that bright. ANYWAY, I love these cakes, they are great as part of a main course, served with grilled vegetables or quinoa with lots of fresh herbs. Left-overs make for lovely sandwiches for which I use ciabatta, fresh rocket, watercress and lemon mayonnaise.

500g young potatoes, cooked or steamed with skins

500g haddock

200g hake

3 tbsp grapeseed oil

1 large onion, chopped

1 red or yellow bell pepper, finely chopped

2 tbsp milk

2 tbsp chopped fresh parsley

1 tbsp chopped fresh dill

finely grated zest of 1 lemon

1 large pickled gherkin, finely chopped

1 egg

1 tbsp sour cream or yoghurt

seasalt

freshly ground black pepper

1 heaped tbsp self raising flour

grapeseed oil for frying

Place fish on lined oven tray, drizzle with 1 tbsp grapeseed oil

Bake in warm oven for a few minutes until just cooked

Let cool and flake in large mixing bowl

Heat 2 tbsp grapeseed oil in pan

Sweat onion and bell pepper over low heat until soft, add to fish

In a separate mixing bowl, mash potatoes with milk

Add to fish and mix

Stir in parsley, dill and zest

Whisk egg and sour cream together and add to fish

Add flour and stir until combined

Shape into medium-sized cakes

Fry in pan with oil until golden brown on both sides

PETIT POIS À LA FRANÇAISE

A painting on a plate, one of the most beautiful things ever to reach a dining table. I make this as a quick supper and serve it with freshly baked bread. Or in smaller quantities when I need a plate of true comfort on my own. It could possibly be served as a side dish but that would be sinful.

12 shallots

1 tsp butter

2 tbsp grapeseed oil

24 cos or gem lettuce leaves

1 kg petit pois, fresh or frozen

6 sprigs of thyme

6 stems of parsley

1 1/4 vegetable stock

extra fresh parsley

Peel shallots and cut lengthwise in half

Heat oil and 3 tsp butter in large pan

Add shallots and let simmer over low heat for 6 minutes

Add petit pois, thyme, parsley stems and 1 liter of stock

Turn up heat slightly until stock starts to simmer, let simmer for 7 minutes

Season lightly with salt and pepper

Spoon into serving dish of individual shallow bowls, leaving liquid in pan

Add remaining 2 tsp butter and 1/4 cup stock to pan

Reduce by 1/3 over high heat

Spoon over vegetables

Garnish with extra parsley

LENTIL + MUSHROOM BALLS IN TOMATO + BASIL SAUCE

Typical rehearsal food! Learning new music, experimenting with new sounds, working hard, laughing a lot and eating well, this is our sacred ritual before every new production. Unhealthy musicians with unhealthy lifestyles are ghosts from the past, we like to have natural, good-looking meals that are flavourful, satisfying and easy to prepare.

4 to 5 tbsp grapeseed oil

1 onion, chopped

2 garlic cloves, chopped

250g brown mushrooms, chopped

2 tins of organic lentils, drained

1/2 cup chopped fresh parsley

1/2 tsp ground cumin

1/2 tsp dried oregano

seasalt

freshly ground black pepper

1 egg, beaten

2 tbsp all-purpose flour

5 tbsp finely grated Parmesan

Heat 2 tbsp grapeseed oil in pan, let garlic and onion simmer over medium heat for 10 minutes

Add chopped mushrooms, turn up heat and fry until mushrooms are cooked

Combine lentils with onions and mushrooms in mixing bowl

Season with salt and pepper

Stir in egg

Stir in flour

Stir in Parmesan

Shape into small meatballs, about 18 (too large and they will fall apart!)

Heat 2 tsp grapeseed oil in pan, fry meatballs, 6 at a time, until golden brown on both sides

Keep warm

TOMATO + BASIL SAUCE

2 tbsp grapeseed oil

1 onion, chopped

2 garlic cloves, chopped

1 tin chopped tomatoes

1/2 glass red wine

seasalt

freshly ground black pepper

handful fresh basil, about 20g

extra fresh basil or parsley

Heat oil, onion and garlic in pan

Fry over medium heat until onion starts to soften

Add tomatoes, wine and sugar

Let simmer for 10 minutes

Finely chop basil, stir half the basil into sauce and simmer for 5 more minutes

Season with salt and pepper

Remove from heat and stir in rest of basil

Spoon sauce into 6 individual bowls or plates

Arrange lentil balls on top

Garnish with extra basil or parsley

SUMMER PENNE

I do not eat or serve paste too often, in my house it is an emergency dish when I get home after a show and need a really quick late-night bite or when guests overstay their welcome and a meal needs to appear. No nonsense, no rinsing, no sauces, just a large saucepan with pasta, some freshness and some comfort. This can easily be made for one person or a crowd. My personal favourite: penne with lemon juice, lemon zest, olive oil, parsley and Parmesan. Done! Happiness!

(6 portions)

1 tbsp grapeseed oil

18 cocktail tomatoes

900g penne pasta

seasalt

200g young spinach leaves

80g fresh rocket

2 tbsp green pesto, any kind

2 tbsp fresh cream

2 tbsp grated Parmesan

freshly ground black pepper

olive oil

balsamic reduction

extra Parmesan

Heat oil in pan and fry tomatoes until skins burst, keep aside

Cook pasta in lighly salted water until al dente (I often add some garlic oil)

When pasta is cooked, cover with lid and drain 95% of liquid

Turn down heat to very low, place pasta back on heat

Immediately stir in spinach and half the rocket

Stir in pesto, cream and grated Parmesan

Season with salt and pepper

Spoon into serving dish

Arrange rocket on top

Drizzle with olive oil and balsamic reduction

Top with slithers of Parmesan

TROUT FILLETS WITH SOFT BOILED EGG

A simple and inviting plate, inspired by one of my favourite Nantes meals. This is a good-looking and pleasing lunch for two, but can be an elegant fish course for four, simply double the number of beans and serve only one fillet per person, as I did on this occasion.

12 thin green beans

2 soft boiled eggs

4 trout fillets of about 90g each

seasalt

freshly ground black pepper

3 tbps olive oil

1 tbsp butter

juice of 1 lemon

handful of fresh herbs like watercress or basil

edible flowers

Place beans in saucepan with boiling water and let simmer for 90 seconds until bright green, remove from heat and keep aside

Season trout with salt and pepper

Heat oil in separate pan

Place fillets in pan, skin side up, cook over medium heat for 2 minutes

Carefully turn fillets skin side down, add butter and lemon juice

Add beans

As soon as fish is cooked, remove pan from heat

Arrange beans in the center of each plate

Place trout on top

Garnish with egg, herbs and flowers

Turn up heat to high, place same pan on heat and add wine

Let bubble for 30 seconds and spoon over fish

RUSTIC PIZZA IN A PAN

A mouthwatering, picturesque meal from a history book, famous novel or classic painting. I always imagine Roman soldiers or travellers, centuries ago, setting up camp somewhere in a great forest, making a fire and concocting a simple supper from what they could carry or find next to the road.

CRUST:

200g self raising flour

50g brown bread flour

1 tsp salt

2 tbsp grapeseed oil

1/2 cup fat free milk

Combine flours and salt in mixing bowl

Create a well in the center of the flour

Pour oil and milk into center

Use a fork and mix from the outsides towards the center

Use hands and shape dough into ball

Cover and leave to rest for 30 minutes

TOPPING:

350g zucchini, sliced into ribbons

2 tbsp grapeseed oil

1 tbsp olive oil

seasalt

100g mozzarella

mixed herbs, I use fresh basil, Italian parsley, coriander leaves and rocket

block of Parmesan

freshly ground black pepper

balsamic reduction

Heat grapeseed oil in pan and fry zucchini until golden brown, remove from pan and keep aside

Cut pizza dough in half, roll out to almost cover bottom of pan

Heat enough grapeseed oil to just cover bottom of pan

(over low to medium heat)

Place one pizza in pan and let cook until golden brown on bottom

Turn around and immediately break half the mozzarella over pizza

Arrange half the zucchini on top

Grate some Parmesan over

Cover with lid for 1 minute

Transfer pizza to plate

Top with fresh herbs and Parmesan shavings

Season with black pepper and drizzle with balsamic reduction

Repeat process to make second pizza

FRIED RICE

I use different kinds of rice, different vegetables, different herbs and a variety of spices and oils each time I concoct this bowl of comfort and joy. Whatever you find in the house can go into a rice dish, here the secret lies in a perfectly fried egg.

(4 servings)

3 tbsp grapeseed oil

300g zucchini, cut into thin coins

3 tbsp pecan oil

4 shallots, cut into thin slices

2 cloves of garlic, chopped

2 tbsp soy sauce

2 tbsp honey

2 pickled red chillies, cut into strips

1/2 cup cashew nuts

2 cup cooked brown rice

juice and grated zest of 1/2 lemon

handful of fresh cilantro, roughly chopped

4 eggs

extra grapeseed oil

3 spring onions, cut diagonally into thin slices

Heat half the grapeseed oil in a pan and fry half the zucchini over medium heat until golden brown

Repeat with rest of oil and zucchini, keep aside

Heat pecan oil in same pan and fry shallots and garlic until golden brown

Add soy sauce, honey, chillies and nuts, stirfry for 1 minute

Add rice, lemon juice and zest, stir until rice is heated through

Remove from heat, add zucchini and cilantro, spoon into 4 bowls

Wipe pan, add a little oil, place 4 cooking rings in pan and carefully break an egg inside each

Cover and let fry until white is set and yolk is still runny

Season with salt and pepper and place an egg on top of each bowl of rice

Use slices of spring onion to create a leaf or flower on top of each egg

Serve immediately

CANTEEN TOAST

When my career started a million years ago, the theatre in Cape Town - now the Artscape complex - had a staff canteen run by an army of angels, preparing the most heavenly toasted cheese and gherkin sandwiches. During rehearsals I had the same sandwich every single day until my waistline forced me into avoiding the canteen for months. I think a lot about the magic of those days and then treat myself (and whoever is around) to this version of that toasted sandwich.

(2 servings)

2 eggs

2 tbsp milk

seasalt

freshly ground black pepper

4 thick slices country bread

2 tbsp grapeseed oil

6 large sweet & sour gherkins

80g grated Cheddar (Yes, it’s a lot!)

about 3 tbsp balsamic reduction

handful of fresh rocket leaves

Beat eggs and milk together

Season generously with salt and pepper

Heat grapeseed oil in pan over medium heat

Dip bread into egg mixture

Place bread in pan, a few seconds on each side

Remove bread from pan before it starts to brown, place on work surface

Remove pan from heat, lower heat

Slice gherkins lengthwise in half

Arrange on two slices of bread

(Cut gherkins to size to cover bread completely)

Place Cheddar on top

Season with black pepper

Place rocket leaves on top, drizzle with balsamic reduction

Cover with remaining two slices of bread

Return pan to heat, place sandwiches in pan, press down

Turn over as soon as bottom sides turn golden brown

Remove from pan when other sides have browned

Cut into halves and top with extra rocket leaves

Lightly drizzle with more balsamic vinegar

MUSHROOM BURGERS

A perfect and flavourful alternative to the exhausting and ageing process of digesting red meat. The shallot marmalade has changed lives. (This recipe is for 2 large burgers or 4 cocktail burgers)

SHALLOT MARMALADE:

500g shallots (or small onions), cut into 1 cm thick rings

1 small red chilli, finely chopped

1/2 cup brown sugar

2 tbsp balsamic vinegar

1 tsp seasalt

1/2 tsp freshly ground black pepper

1/2 tsp nutmeg

1/2 tsp ground ginger

1 cinnamon stick

1/2 cup dried cranberries

3 oranges slices, cut into cubes

3/4 cup water

Heat ingredients in saucepan

Cover (not completely) and let simmer over low heat for 90 minutes

Let cool

Refrigerate in airtight container

BURGERS:

4 large brown mushrooms

4 tbsp grapeseed oil

seasalt

freshly ground black pepper

4 thick slices country breadÂ

4 small buffalo mozzarella balls

12 young spinach leaves

8 tbsp onion marmalade

4 bamboo skewers

Heat 2 tbsp grapeseed oil in pan and fry mushrooms until cooked but still firm

Season lightly with salt and pepper, keep warm

Heat 2 tbsp grapeseed oil in a second pan and roast bread slices until golden on both sides, make sure bread does not too dry or tough

Cut slices into halves, making sure which parts will fit on top of which parts

Arrange 3 spinach leaves op top of each of the 4 bottom parts

Spoon shallot marmalade on top

Place mushrooms on top with cavities facing upwards

Break mozzarella and arrange pieces on top of mushrooms

Season with black pepper

Top with bread

Insert skewers to hold burgers together

FRIED MUSHROOM WITH BROWN RICE CONFETTI MOULDS

2 cups brown rice

2 cups vegetable stock

2 cups red or white wine (or water if prefered)

2 cups water

1/2 tsp ground cinnamon

1 tsp ground turmeric

1 tbsp brown sugar

4 tbsp grapeseed oil

seasalt

freshly ground black pepper

1 red bell pepper, seeded and finely chopped

1 medium onion, finely chopped

1 medium aubergine, chopped

pinch of nutmeg

6 large brown mushrooms

1 tbsp butter

2 tbsp Greek of double cream yoghurt

seasalt

freshly ground black pepper

2 tbsp finely chopped parsley

extra chopped parsley for garnish

Cook 2 cups brown rice with vegetable stock, 2 cups wine, 2 cups water,

cinnamon, turmeric and brown sugar until there is no more liquid

Remove from heat, season lightly with salt and pepper and cover until needed

Heat 2 tbsp grapeseed oil in large pan and fry onion, pepper and aubergine over medium heat

Season with nutmeg, salt and black pepper

Remove from heat, cover and keep warm

In another pan, heat 2 tbsp grapeseed oil

Slice mushrooms in thick slices and add to pan

Add butter and fry until golden brown on both sides, keep warm

Heat pan with onion mixture, add 6 small cups of rice (enough for 6 servings)

Add yoghurt and 2 tbsp parsley, stir, taste and adjust seasoning

Lightly oil a teacup or small mould and fill with rice mixture, press down

Turn out on one side of a dinner plate and add slices of 1 mushroom

Repeat and garnish with extra parsley and drizzle with any liquid from frying pan

BOOK OF LIFE SALAD

This is what Aunt Gesie used to say: Once a day you should have two greens and one bright colour on your plate, only then can you start dreaming of a long life!

DRESSING:

1/2 cup olive oil

1 tbsp honey

juice and finely grated zest of 1/2 lemon

1 tsp French mustard

seasalt

freshly ground black pepper

Whisk first four ingredients together

Season lightly with salt and pepper

Cover and let stand for at least 60 minutes

SALAD:

140g extra fine green beans

1 tbsp grapeseed oil

18 red cocktail tomatoes

seasalt

freshly ground pepper

a few handfuls of young spinach leaves (about 140g)

100g soft goat cheese

Cover beans in boiling water and let stand for 1 minute

Drain beans and pat dry

Heat grapeseed oil in pan

Add beans and tomatoes and fry until tomato skins burst

Remove from heat and season with salt and pepper

Arrange spinach on large serving plate

Arrange warm beans and tomatoes on top

Break goat cheese and scatter over salad

Heat salad dressing in pan until it just starts to bubble

Spoon warm dressing over salad and serve immediately

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BROWN RICE AND LENTIL PAELLA

1 1/2 cup brown rice

1/2 cup wild rice

1 cup brown lentils

750ml white wine

1l water

1 tsp seasalt

1 teaspoon mild curry powder

1 tbsp brown sugar

1/4 tsp ground nutmeg

1 large onion, chopped

1 red bell pepper, chopped

1 orange bell pepper, chopped

1 cup young tomatoes, halved

1 cup canned red kidney beans, drained

1 tbsp soy sauce

2 tbsp olive oil

1/2 cup fresh parsley, chopped

In a large saucepan, heat first 10 ingredients

Let cook over medium heat for 15 minutes

Add onion and peppers and let simmer until rice is cooked

Add water as needed

Stir in tomatoes, beans, soy sauce, olive oil and parsley

Season with freshly ground black pepper

SPICY HONEY ROASTED VEGETABLES

400g young potatoes

400g butternut

200g carrots

1 large onion

9 tbsp grapeseed oil

3 tbsp honey

1/2 tsp ground cumin

1/2 tsp ground cinnamon

1/2 tsp nutmeg

1/2 tsp paprika

1/2 tsp chilli flakes

1 yellow bell pepper, seeded and cut into small squares

6 large cocktail tomatoes

200g broccoli florets

seasalt

freshly ground black pepper

handful of fresh parsley, chopped

Cut potatoes in half, do not remove skin

Peel butternut and cut into cubes, more or less the same size as potatoes

Cut carrots into similar sizes

Peel onion and cut into 6 wedges

Arrange on baking tray and drizzle with 4 tbsp grapeseed oil

Bake in oven at 170˚C (fan) for 30 minutes

Whisk rest of oil with honey, cumin, cinnamon, nutmeg, and chili flakes, keep aside

Remove vegetables from oven and add pepper and tomatoes

Drizzle with honey mixture and gently toss

Place back in oven for a further 10 minutes

Remove from oven, add broccoli

Place back in oven for a further 10 minutes

Remove from oven, season to taste with salt and pepper

Spoon into serving dish and garnish with parsley

POTATO + SPINACH PIE WITH RUSTIC OIL CRUST

A hearty pie with an unusual, breadlike crust. The recipe might look like a lot of work, vegetables in the oven, vegetables in a pan, roux in a saucepan and dough in a mixing bowl, but it can all be done simultaneously without trauma. For a special occasion, arrange slices of pie in deep plates and spoon onion soup around.

FILLING:

500g baby potatoes with skins

200g carrots

4 tbsp grapeseed oil

1 large onion, chopped

2 cloves of garlic, peeled and finely chopped

1 medium red of orange bell pepper, chopped and seeds removed

1 tbsp balsamic vinegar

1 tbsp soy sauce

4 large brown mushrooms, roughly chopped

200g baby spinach

sea salt

freshly ground black pepper

2 heaped tbsp fresh parsley, chopped

1 tbsp butter

1 heaped tbsp flour

1 cup milk (more or less!)

80g mature Cheddar, grated

pinch of nutmeg

Cut each potato into 8 pieces and cut carrots into slightly smaller pieces

Arrange on baking tray and drizzle with 2 tbsp grapeseed oil

Bake in oven at 170˚C (fan) for 25 minutes, season with salt and peppr and let cool

Heat onion, garlic and pepper in pan with 2 tbsp grapeseed, vinegar and soy sauce

Let simmer until onion is translucent

Add mushrooms and let simmer for a few minutes

Tear spinach leaves in half and add to pan, stir until wilted, add parsley, season with salt and pepper

Heat butter and flour in small saucepan and stir over medium heat until paste forms

While stirring, add a little bit of milk at a time and cook until thickened,

sauce should be creamy, but not runny!

Stir in cheese and nutmeg, season lightly with salt

Combine roasted vegetables, spinach mixture and sauce in mixing bowl, cover

CRUST:

3 cups plain flour

3/4 cup grapeseed or olive oil

1/3 cup natural yoghurt

a few tbsp milk

Sift flour into mixing bowl

Make a well, add oil and yoghurt, mix together with fork

If dough is too dry, add milk, a tablespoon at a time

Shape dough into a ball

Cut dough into 2 parts, one part slightly smaller

Roll out larger part as thin as possible

Line bottom and sides of 23cm pie tin

Spoon filling into crust

Roll out smaller piece of dough

Brush edges of bottom part with milk

Place second part on top and seal all around with a fork, cut off excess dough

Make a small cross in the center and brush top with milk

Bake in the middle of oven at 165˚C (fan) until cooked and golden brown, about 25 minutes

Let rest for 10 minutes (crust will soften a bit) and serve hot

Note: There will be dough left, cover and refrigerate to make Pie Crust Cookies. Roll out dough, cut into rounds, sprinkle with cinnamon sugar,

spoon jam onto one half, fold over, seal and bake for a few minutes.

OVEN BAKED HAKE WITH LEEKS, ASPARAGUS AND HERBS

600g leeks

5 tbs grapeseed oil

300g asparagus

800g hake fillets

seasalt

freshly ground black pepper

juice of 1/2 lemon

1 tbsp butter

freshly ground black pepper

2 tbsp fresh basil, chopped

2 tbsp fresh chives, chopped

2 tbsp fresh mint leaves, chopped

Cut leeks lengthwise in half

Arrange on large oven tray and drizzle with 2 tbs grapeseed oil

Bake in oven at 170˚C (fan) for 15 minutes

Place asparagus in mixing bowl and toss with 1 tbsp grapeseed oil

Remove leeks from oven, add asparagus

Return to oven and bake for 7 minutes

Drizzle hake fillets with 2 tbsp grapeseed oil and season with seasalt

(I often use a Himalayan salt mixture with garlic and chilli flakes)

Remove vegetables from oven and season with salt

Arrange hake fillets on top and return to oven for 12 minutes

Remove from oven and transfer fish and vegetables onto serving dish

or individual plates

Place oven tray on plate, add butter and lemon juice to the pan juices,

let bubble over high heat for 1 minute

Spoon over fish

Season with black pepper

Top with herbs