Baked sweet potato with chilli, mozzarella and basil

Sweet potatoes are lovely roasted, as the juices caramelise slightly where you prick the skin. They won’t look much from the outside, but when you split them open the flesh will be a vibrant orange and so tasty.

Brilliant broccoli

Broccoli sometimes gets a bad rap but, like anything, if you give it a bit of love and cook it just right, it's going to taste delicious.

Jacket potato with prawns and Marie Rose sauce

There is nothing better when you’re hungry than a hot, steaming, fluffy jacket potato. Even simply served with a knob of butter or a drizzle of olive oil, it is one of the most comforting things to eat.

Jacket potato with smoked mackerel pâté

There is nothing better when you’re hungry than a hot, steaming, fluffy jacket potato. Even simply served with a knob of butter or a drizzle of olive oil, it is one of the most comforting things to eat.

Jacket potato with smoked salmon and sour cream

You might think that smoked salmon is too posh for a jacket potato, but trust me, it's a match made in heaven.

Mini jackets with beetroot and cottage cheese

If you don’t fancy a big baked potato, then try baking some new potatoes instead – lovely as a veg dish to go with meat or fish and perfect for a barbecue.

Potato wedges

With just a splash of oil and a pinch of salt and pepper, you can turn the humble potato into delicious home-made wedges.

Baked French potatoes

This is my take on a classic French recipe. It's a great dish; once it’s assembled you just leave it in the oven while you get on with other jobs.

Roasted vegetables

When you roast vegetables, something amazing happens; they become so sweet and delicious.

Thai green vegetable curry

This green curry recipe is one of the best I’ve ever made. It’s also good made with chicken. If you’re using chicken, just slice into finger-sized strips and stir-fry it with the paste for around 8 minutes before adding the other ingredients. The paste is easy to make up so you could blitz up a double batch and keep half for a meal later in the week