Cockscombs,Tomatoes,Garlic and Parsley (2-4)

A colourful pasta dish from ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown. If you can get cockscombs then any short pasta will do, but try to get a multicoloured one. You can also serve this cold as a pasta salad with a bit of tweaking.

Soupe au Pistou (6-8)

I made this healthy and delicious soup during my week of cooking recipes from France. Traditionally three types of fresh white beans would be used along with the other vegetables. This recipe from Patricia Lousada uses dried haricot beans, but I substituted a tin of cannellini beans which was fine if not authentic. I also substituted Butternut squash for the broad beans and made the pistou using wild garlic leaves rather than basil. I think it is even better the next day.