Salmon with Meyer lemon relish & parmesan potatoes Boil baby potatoes until just tender, drain well and roughly crush. Toss with olive oil and garlic, season generously and put onto an oven tray lined with baking paper. Scatter over grated parmesan and bake until golden in a hot oven. Season the salmon and bake in the oven until cooked. Finely chop a whole Meyer lemon and a small clove of garlic, mix with ¼ cup pitted and chopped green olives, extra virgin olive oil and chopped flat-leafed parsley. Season to taste.

Garlicky pork chops with Jerusalem artichoke, apple & hazelnut salad Mash garlic with salt, add finely chopped thyme and olive oil and use to marinate pork chops. Pan fry, then make a pan sauce with white wine, water or chicken stock and a little butter. Scrub Jerusalem artichokes, thinly slice on a mandolin and put into acidulated water to stop it browning. Core and quarter an apple, thinly slice and put into the same water. When ready to serve, drain well, put into a bowl with thinly sliced celery, dress with extra virgin olive oil and lemon juice and toss through chopped chives and some roughly chopped roasted hazelnuts.

Lemony quinoa rice with turmeric-spiced fish Mix basmati rice with quinoa and rinse, then cook using the absorption method. While it is cooking, marinate fish fillets in a mix of turmeric, cumin, chilli flakes and sunflower oil. Fry some mustard seeds until they start to pop, add curry leaves, sliced shallots and red or green chilli and fry until the shallots are golden. Stir the mix through the cooked rice and quinoa along with the juice of a lemon. Pan fry the fish and serve with some yoghurt.

Gentle chicken & coconut istoo Brown chicken thighs and set aside. Fry a few whole cloves with a cinnamon quill and some black peppercorns, then add onion and cook until soft. Add ginger, garlic, some chilli flakes, turmeric, a tin of coconut milk and some chicken stock. Add the chicken back to the pot along with cubes of potato, pumpkin or kumara. Near the end of cooking add cauliflower, broccoli, peas or other greens. Add a squeeze of lime or lemon juice to finish. Serve with rice.

Fast braised red cabbage with beef Soak golden raisins in warm water. Fry shredded red cabbage (silverbeet or cavolo nero also work well here) in oil until crisply tender (adding a dash of water if need be), add red wine vinegar, the drained raisins, capers, shredded mint leaves and toasted pine nuts. Serve with simply cooked beef steak and a fast pan sauce made with beef stock and red wine and butter.

Chickpea puree with cumin-spiced lamb Marinate cubes or strips of lamb in ground cumin, cornflour and soy sauce. Fry onion and garlic until soft, add ground cumin, chilli flakes and garam masala then toss in a tin of drained chickpeas and coat well. Puree in a food processor or blender with a little tahini, some lemon juice and enough water to blend. Fry garlic, cumin seeds and turmeric, add the lamb and cook through. Serve with flatbreads and a salad with a pomegranate dressing.

Celeriac & walnut soup Fry leek, garlic and thyme until soft, add cubes of peeled celeriac and half that amount of potatoes, add vegetable or chicken stock and simmer until vegetables are tender then blitz in a food processor or blender until smooth. Serve with toasted walnuts and drizzle with extra virgin or walnut oil.

CHICKEN & RICE SOUP

Fry two peeled and sliced carrots with oil in a saucepan with 4 chopped spring onions, 2 chopped garlic cloves and 5cm piece ginger, minced. Add ¼ cup rice and stir to coat. Add 1 litre chicken stock and 2 tablespoons each of soy sauce and shaoxing wine. Add 400g chicken breasts or thighs and cook until tender and rice is cooked through, approximately 20 minutes. Remove chicken from the soup when cooked, shred, then return to the pot and serve with chopped chilli and coriander leaves.