Boil the potatoes in a large pan for 4 mins.
Tip in the peas and beans, bring back up
to a boil, then carry on cooking for another
3 mins until the potatoes and beans are
tender. Whizz the olive oil, lemon zest and
juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the
oil and lemon).
Put the salmon in a microwave-proof dish,
season, then pour the dressing over. Cover
with cling film, pierce, then microwave on
High for 4-5 mins until cooked through.
Drain the veg, then mix with the hot dressing
and cooking juices from the fish. Serve the
fish on top of the vegetables.
Mix the mince, onion, garlic and zest
with half the Parmesan and some
seasoning, then shape into 16 walnut-sized
meatballs. Heat the oil in a
non-stick pan and fry the meatballs
for 10-12 mins until golden.
Meanwhile, cook the pasta following
pack instructions, drain and reserve
150ml of the cooking liquid. Add the
cream and 100ml pasta water to the
meatballs, scraping the bottom of
the pan to get all the sticky bits off.
Bubble until thick and the meatballs
are cooked through.
Add the peas, cook for a further 2 mins,
then add the parsley. Stir through the
pasta with a splash more pasta water
to make the whole thing saucy. Sprinkle
over the remaining Parmesan and serve.
Heat the oil in a large, heavy pan. Add
the onion, gently fry for 5 mins until
softened, add the chicken, then fry until
lightly coloured. Add the potatoes, stock
and plenty of freshly ground black
pepper, then bring to the boil. Cover, then
simmer for 30 mins until the potatoes are
tender and the chicken is cooked. Can be
frozen at this point.
Add the broccoli, spring greens,
petit pois and spring onions, stir well,
then return to the boil. Cover, then cook
for 5 mins more, stir in the pesto and