Chop and finely dice red pepper and half a chili and fry in olive oil on a medium low heat until softened.
Add chopped tomatoes (a can or packet is perfectly fine), black and green olives, capers and season with salt and pepper.
While the sauce is cooking through place seasoned and oiled cod onto a tray with a couple of slices of lemon on top into an oven to roast.
When the cod is roasted serve on top of the tomato and olive sauce with a sprinkling of chopped parsley.
Place a a pan of salted water on the heat and when boiling add the linguine.
While the linguine is cooking add a finely chopped shallot, chopped garlic and a little sliced chilli to a pan and soften in olive oil.
When the shallot is translucent add the crab meat and the thyme - removed from the stalks and finely chopped.
At this point you can spoon in a little of the cooking water from the pasta and add a grind of pepper and some additional olive oil to create a sauce.
Drain the cooked linguine and mix into the crab sauce, plate and grate over parmesan and serve.
To make the sauce gribiche place a couple of eggs into a pan of water and bring to a rolling boil then turn off the heat and place a lid on the pan.
Leave for 8-12 mins depending on the size of the eggs, then place into cold water to stop the cooking process.
Peel the eggs halve and scoop out the yolks into a bowl, reserving the whites.
Add a dollop of dijon mustard to the yolks and whisk constantly while trickling in veg oil to form a mayonaise.
Finely chop the egg whites along with capers and some cornichons and mix into the mayonaise (you can also add some cream at this point if you wish to).
Finely chop a small bunch of chives, and chervil with a sprig of tarragon leaves and mix into the sauce with a drizzle of good vinegar such as sherry or white wine.
Griddle or barbecue the romaine lettuce leaves constantly turning and moving around until you get a combination of charred edges, cooked / wilted and al dente / raw on each leaf - plate and serve with sauce gribiche on top.
This sauce also works very well with other types of cooked lettuce and other spring veg such as asparagus.
Place the asparagus in a pan with a splash of water (you want enough water to steam the asparagus with enough left over to reduce quickly down to a sauce, so barely cover the bottom of the pan), ground black pepper and a small knob of butter, but no salt and bring to a simmer to steam the asparagus.
While the asparagus is cooking finely chop parsley, mint, chervil and chives and grate a small amount of parmesan or other hard cheese such as pecorino.
When the asparagus is just cooked remove from the pan and plate keeping warm.
Add a little more butter a splash of olive oil to the pan and turn up the heat to reduce.
While reducing add the cheese and most of the herbs and constantly stir until it forms a sauce.
Pour over the asparagus and scatter the remaining few herbs over and serve.
Form the mince and herb mix into meatballs by rolling in the palm of your hands then set aside in a fridge to firm up.
Add chopped carrot, onion and celery to a pan with a little oil and fry on a medium low heat until the onions are translucent. Season with salt and pepper and add a small amount of chili flakes.
Add a dash of wine and increase the heat to burn off the alcohol the add the orzo pasta and cover with water. Bring it up to the boil and then reduce to a simmer (you may need to add more water as the orzo cooks and absorbs the water).
About ten mins before the pasta is cooked start to fry the the meatball in a sperate pan until they are coloured all over and cooked through.
While the meatballs are cooking add chopped cavolo nero and chopped parsley to the pasta pan and cook through (kale or any other seasonal green such as spinach would work, just adjust the cooking time to suit the leaf).
Serve in a bowl with the meatballs on top.
Cut raw beetroot into matchsticks and dress with mayonaise, grain mustard, olive oil, salt, pepper, balsamic vinegar, a squeeze of lemon juice, chopped chives and leave to infuse.
Add some oil and a small amount of butter to a pan, season the mackerel and fry skin side down.
When two thirds cooked place in a pre heated oven to finish cooking.
While the mackerel is cooking place young tender beetroot leaves into a pan with a tiny splash of water and on a med/low heat wilt down.
Dress with olive oil, white wine vinegar and season with salt and pepper.
Plate the three elements and scatter the mackerel with some chopped chives and serve.
To make the sauce add some roasted peppers to a blender with a garlic clove, red chilli flakes, tomato puree, smoked paprika, sherry vinegar, a glug of extra virgin olive oil and some bread crumbs and blitz to a smooth paste.
Crush some roasted hazel nuts in a mortar and pestle to the desired consistancy (you can blitz them with all the other ingredients if you dont want texture) and mix in, season and loosen with a little more oil if need be.
Serve on freshly cooked asparagus spears.
You can also choose to roast fresh red peppers, chillis, garlic (use more cloves) and tomatoes in the oven tossed with a little oil before adding to a blender with the other ingredients.
