Take Ed’s dinner challenge three amazing dishes in 30 minutes. Boom!

2 Tbsp black olive tapenade Micro herbs, to garnish

1 Season cutlets then rub with 2 tsp of the oil. Put 2 Tbsp of remaining oil, preserved lemon, mint and cumin in a large bowl then puree with a stick blender. 2 Preheat chargrill or barbecue grill plate over a high heat. Cook cutlets, turning and basting with lemon mixture, until cooked to your liking. 3 Meanwhile, heat remaining oil in a large frying pan. Add onion, garlic and fennel seeds. Cook until just softened. Add tomatoes, spinach and cook until leaves wilt. Transfer mixture to a colander briefly to drain excess liquid. 4 Combine yoghurt and tapenade then spread on serving plates. Top with onion mixture and cutlets. To serve, garnish with micro herbs.

Fisherman’s hotpot with white wine, tarragon and garlic Preparation time: 10 mins Cooking time: 15 mins Serves 4

¼ cup extra virgin olive oil 1 leek, diced 8 cloves garlic, chopped 2 medium potatoes,

diced in 1cm cubes 1 carrot, finely diced 2 Tbsp plain flour 500ml high-quality

chicken stock 700g mussels, cleaned,

beards removed 400g boneless skinless fish fillets, diced (such as salmon) 2 medium cucumbers,

peeled, deseeded, diced 2 cups white wine Sea-salt flakes and freshly ground black pepper, to season 1 bunch tarragon,

leaves picked ½ bunch dill Crusty bread and crème fraîche, to serve

1 Heat 1 Tbsp of the oil in a large saucepan over a medium heat. Add leek and garlic. Cook for 3 minutes or until just softened. Add potatoes, carrot and cook for 5 minutes. Stir in flour then stock. Boil rapidly until reduces and thickens. Set aside. 2 Heat remaining oil in another large saucepan over a high heat. Fry mussels for 5 minutes. Add fish, cucumbers wine and simmer until mussels open. Season. Fold in herbs and leek mixture. Serve with bread and crème fraîche on the side.

Cheesy polenta tart with beans and firegrilled vegetables Preparation time: 15 mins Cooking time: 15 mins Serves 4

500ml chicken stock ½ cup fine polenta 1 Tbsp unsalted butter 100g soft goat’s

cheese, crumbled ½ bunch thyme,

leaves picked Pinch chilli powder Sea-salt flakes and freshly ground black pepper, to season ¼ cup extra virgin olive

oil, plus extra, to grease 400g can butter beans,

rinsed, drained 2 cloves garlic, minced Juice of 2 small lemons 2 Tbsp tahini 2 cups mixed heirloom

and cherry tomatoes 12 baby zucchini, halved lengthways, flowers reserved, stamen removed ½ bunch basil, leaves picked

1 Bring stock to a simmer in a saucepan over a medium heat. Sprinkle in polenta. Bring to the boil, stirring constantly, until thickened. Mix in butter, cheese, thyme and chilli. Season. Set aside for 10 minutes to cool. Grease a 24cm-dia. pie dish with oil. Spread polenta mixture over base and up sides. Set aside until firm. 2 Combine beans with 2 Tbsp of the oil, garlic, juice and tahini in a bowl. Crush beans with a large spoon. Season with salt. 3 Toss tomatoes and zucchini in remaining oil. On barbecue, put an old metal cake rack over flame on high. Grill veg on rack over flames until skins split. Set aside. 4 Spread bean mixture over polenta. To serve, top with veg, reserved flowers and basil.

Angel hair pasta with garlic, olives and herbs Preparation time: 5 mins Cooking time: 5 mins Serves 4

400g angel hair pasta ¼ cup extra virgin olive oil 6 cloves garlic, minced 2 tsp capers, chopped Finely grated zest

of 2 lemons ¾ cup multigrain

breadcrumbs Sea-salt flakes and freshly ground black pepper, to season ½ cup pitted green

olives, chopped 1 bunch flat-leaf parsley,

leaves finely chopped ½ bunch dill, finely chopped 1 cup finely grated pecorino

1 Cook pasta in a large saucepan of rapidly boiling salted water for 4 minutes or until al dente. Drain well. 2 Meanwhile, heat oil in a large frying pan over a medium-high heat. Add garlic, capers, zest and cook for 2 minutes. Add crumbs for 1 minute. Season. 3 To serve, toss pasta through garlic mixture with olives, herbs and pecorino.