Ingredients1 onion, peeled and chopped2 tbsp olive oil50g (11/2oz) butter8 ripe tomatoes, peeled, deseeded, quartered Salt and pepperMethodFry the onions in the oil and butter on a lowish heat for about ten minutes until softened, stirring

Serves 4Ingredients8 tomatoes, peeled2 tbsp olive oil2 cloves of garlic, peeledSalt and pepperMethodPut the tomatoes in a bowl of boiling water and leave for 5 minutes. Poke them with a sharp knife – if the skin splits, they are ready to be peeled

 mushrooms, chopped1/2 tsp dried thymeSalt and freshly ground black pepper400g (14oz) lamb mince2 cloves of garlic, chopped1 handful parsley, chopped1 glass red wine1 large tin plum tomatoes1/2 tbsp Worcester sauce1 tbsp tomato pasteMethodHeat the oil and butter in a

oil100g (3 oz) butter1 Spanish onion, peeled and finely chopped3 cloves of garlic, peeled and finely chopped5 handfuls of risotto rice (1 per person and 1 for the pot)150ml (5fl oz) white wine1.5 litres (2 pints) chicken stock 1 large pinch saffron

If the salmon has pin bones, pull them out with tweezers. That’s the only time-consumingpart of this recipe – otherwise, it’s a breeze.Serves 6Ingredients2 tbsp chopped fresh ginger 2 cloves garlic 1 tbsp reduced-sodium soy sauce 2 tbsp hoisin sauce

Serves 2–4Ingredients1 onion, peeled and chopped2 tbsp olive oilA knob of butter8 ripe tomatoes, peeled, deseeded and cut in quarters200g (7oz) spaghetti50g (13/4oz) butter Mini sausages, cookedGrated Parmesan cheeseSalt and pepper, to taste

Serves 4Ingredients2 tsp olive oil8 organic sausages300g (10 1/2oz) large pasta shells, such as conchiglioni350g (12oz) jar of good tomato pasta sauce, such as Seeds Of Change A handful of fresh basil, torn roughlyA knob of butter25g (1oz) Parmesan

, egg – just pile the ingredients on.INGREDIENTSFor the dough350g  (12oz) strong white flour ½ tsp salt1 tsp easy-blend yeast180ml (6fl oz) lukewarm water1 tbsp olive oilFor a tomato sauce1 onion, preferably red, sliced3 tbsp olive oil400g (14oz) tin

finelyPinch dried mixed herbs1 tbs reduced salt soy sauce (or tamari sauce)½ tin chopped tomatoes (approx 200g)Small handful unsalted almonds, finely choppedSmall handful pine nuts, finely chopped3tbsp grated mature Cheddar3 free-range eggs, beaten

of garlic, choppedFor the sauce 30 ml olive oil3 cloves of garlic, crushed2 x 800g tinned chopped tomatoes1 ½ tablespoons harissa (which you can get from a Middle Eastern grocers)A handful of basil and the same of parsley, choppedSalt and pepperTo serve