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ROAST RATATOUILLE WITH FETA (Serves 8-10) 2 red peppers 2 yellow peppers 175ml extra-virgin olive oil 24 cherry tomatoes 4 red onions, each cut into 6 wedges 2 aubergines, cut into slices 5-7mm thick 2 courgettes, cut into slices 5-7mm thick 200g feta cheese 30 black olives Sea salt and freshly ground black pepper For the dressing: 3tbsp extra-virgin olive oil 1tbsp sherry vinegar 2tsp coriander seeds 2tbsp chopped fresh coriander Preheat the oven to 200C/Gas mark 6. Rub the whole peppers all over with one tablespoon of the olive oil, place on a roasting tin and roast in the oven for 45-60 minutes.

Meanwhile, halve the cherry tomatoes across the equator and place in a bowl, then add the onion wedges. Pour 75ml of the olive oil into the bowl and toss to coat the vegetables, then season with salt and pepper. Push the peppers up to one end of the roasting tin and tip the tomatoes, onions and all the oil in the bowl into the other end of the tray. Place back in the oven to roast. When the tomatoes are juicy and tender and the onions are roasted and golden, tip them out onto a large serving plate and set aside.

The peppers at this stage might be tender; if they are, take them out, place in a bowl and cover with cling film. Pour the juices from the tray over the tomatoes and onions. If the peppers are not yet cooked, pop them back in the oven.

Place a griddle pan over a high heat to get nice and hot. Meanwhile, place the aubergines and courgettes in a bowl, pour the remaining oil over them and season with salt and pepper. When the griddle pan is good and hot, place the slices in a single layer (you’ll need to do this in batches) on the pan and cook for two minutes on either side until deep golden in colour. Take out and place with the tomatoes and onions on the plate.

When the roasted peppers have cooled enough for you to handle, peel off the cling film and peel and deseed the peppers. Discard the peel and seeds but keep all the juices – pour these over the other vegetables on the plate. Tear the pepper flesh into strips and arrange over the vegetables.

Next, make the dressing. Place the oil and vinegar in a bowl. Put the coriander seeds into a dry frying pan over a medium-high heat and cook for a minute until roasted and slightly darker in colour. Tip out into a mortar and grind with a pestle while still hot and add to the dressing. Taste for seasoning and adjust if needed.

Drizzle the dressing over the vegetables, crumble over the feta and scatter with the olives and chopped fresh coriander.

SMOKED HADDOCK, BLACK PUDDING AND LEEK GRATIN (Serves 4) 350g potatoes, cut into 5mm slices A tiny pinch of grated nutmeg 1 sprig of thyme 1 garlic clove, crushed 250ml regular or double cream 125ml milk 25g butter 250g smoked haddock, cut into 1cm pieces 175g leeks, sliced into 5mm half rings 125g black pudding, quartered lengthways then cut into chunks Sea salt and freshly ground black pepper Green vegetables or salad, to serve Start by putting the potato, nutmeg, thyme, garlic, cream and milk in a saucepan with a pinch of salt and pepper. Cover and bring up to a gentle simmer, then set aside to infuse.

Preheat the oven to 180C/Gas mark 4. Melt the butter in a frying pan over a medium heat. Add the fish, leeks and black pudding and sweat gently to soften for eight to 10 minutes, then season with salt and pepper.

Transfer the fish mix to a one-litre pie dish. Remove the sprig of thyme from the potato and layer the discs of potato over the fish mix in the pie dish. Pour the creamy milk from the saucepan over the potato and fish. Bake in the oven for 40-45 minutes until golden on top and bubbling.

Serve with green vegetables or a green salad.

ALMOND FINGERS (Makes about 24 fingers) 75g butter, cubed, plus a little melted butter for brushing the tin 175g plain flour, plus extra for dusting 50g caster sugar 1/2tsp baking powder 1 egg, separated 50ml milk 1tsp vanilla extract 4tbsp sieved apricot jam 50g icing sugar A few drops of almond essence 25g flaked almonds Preheat the oven to 180C/Gas mark 4. Brush all over the inside of a 20 x 30cm Swiss roll tin with a little melted butter. Or you can line the tin with baking parchment, if you prefer.

Place the flour, sugar and baking powder in a bowl and whisk to mix. Rub the butter into the dry ingredients. Place the egg yolk in a small bowl. Add the milk and vanilla extract and whisk to mix. Pour the wet ingredients into the dry ingredients and mix to a dough.

Tip the dough out onto a floured work surface, dust with a little flour and roll out to a rectangle to fit the prepared tin. Transfer to the tin and smooth out so that it is evenly spread in the bottom of the tin. Spread the apricot jam evenly over the dough.

Place the egg white in a bowl and whisk until frothy. Sift in the icing sugar and add the almond essence, then spread thinly over the jam. It will be quite sloppy. Scatter the flaked almonds over the top.

Bake in the oven for 20-25 minutes until golden brown all over.

Take out of the oven and allow to cool for a few minutes, then cut into fingers to serve.