Green Sauce (3/4 cup)

I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.

Cod with Tahini Sauce (4)

A classic Lebanese recipe from ” Moro:the Cookbook” by Sam and Sam Clark. It can be served as part of a mezze or as a main course with some saffron rice and perhaps a chickpea salad. You can use any white fish- they suggest monkfish or sea bass as an alternative to cod.

Souped Up Soup (2-3)

This is from Ruth Watson’s ” Fat Girl Slim”, a book for those of us who want to watch our weight without “dieting”. She also suggests optional extras for when you have already shed those extra pounds. I like to make it using the New Covent Garden Souper Green Soup when this is available, but any carton of fresh vegetable soup will do. You can use any green vegetables or mushrooms in the soup, depending on what you have in the fridge. It’s great for those days when you want to eat a relatively healthy supper but don’t really want to cook.