Blue Star Food Zone

Ingredients
½ x 280 g jar of artichoke hearts in oil
2 mixed-colour courgettes
1 bunch of fresh mint , (30g)
2 x 200 g sides of flat white fish , such as lemon sole, skin on, scaled, from sustainable sources
1-2 fresh mixed-colour chillies

Method
Preheat the grill to high.
Scoop out the artichokes, halve lengthways and place in a large non-stick ovenproof frying pan on a medium heat with 1 tablespoon of oil from their jar.
Quarter the courgettes lengthways, cut out the core, slice them at an angle the same size as the artichokes and add to the pan. Cook for 10 minutes, stirring regularly.
Finely slice the top leafy half of the mint, tossing half into the pan with a splash of water.
Rub the sole with a little olive oil, sea salt and black pepper, then lay skin side up on the veg.
Place the pan directly under the grill for 7 to 10 minutes, or until the skin is wonderfully crisp – keep an eye on it!
Meanwhile, finely slice the chillies, mix as much as you dare with the remaining mint, 2 tablespoons of red wine vinegar and 1 tablespoon of extra virgin olive oil, then taste and season to perfection.
Plate up the veg and sole, pulling back half the crispy skin to expose the fish, then drizzle over the chilli mint dressing.

Ingredients
400 g baby potatoes
200 g green beans
1 bunch of fresh basil
200 g cherry tomatoes
10 black olives (stone in)
olive oil
4 x 120 g salmon fillets, skin on, scaled and pin-boned, from sustainable sources
1½ lemons
½ a small clove of garlic
½ teaspoon Dijon mustard
4 tablespoons Greek yoghurt
extra virgin olive oil

Method
Preheat the oven to 200ºC/400ºF/gas 6.
Scrub the potatoes clean, halving any larger ones, then cook in a pan of boiling salted water over a medium-high heat for 10 to 12 minutes, or until cooked through.
Trim the green beans and add to the pan for the final 2 minutes. Pick the basil leaves.
Drain the veg and tip into a large bowl. Halve and add the tomatoes, then destone and add the olives along with half the basil leaves.
Add ½ a tablespoon of olive oil, toss together and tip into a roasting tray. Shake into an even layer and season with sea salt and black pepper.
Place the salmon fillets into the bowl, add ½ a tablespoon of olive oil, and squeeze in the juice of ½ a lemon. Season lightly and toss to coat.
Lay the salmon fillets on top of the vegetables, skin-side up. Slice off 4 rounds of lemon and lay on top of the fillets, then roast for 10 minutes, or until cooked through.
To make the basil & mustard yoghurt, bash the remaining basil leaves in a pestle and mortar with a pinch of sea salt. Peel and add the garlic and bash again.
Scrape the mixture into a bowl and add the mustard, 4 tablespoons of Greek yoghurt and the remaining lemon juice. Add 1 tablespoon of extra virgin olive oil, mix well, season to taste and serve with the salmon traybake.

Ingredients
1 small red onion
1 fresh red or green chilli
1 clove of garlic
½ a bunch of fresh coriander
2 large ripe tomatoes
4 wholemeal chapatis
olive oil
½ teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground turmeric
6 large free-range eggs

Method
Preheat the oven to 160ºC/325ºF/gas 3.
On a chopping board, peel and finely slice the onion, deseed and finely slice the chilli, then peel and crush the garlic.
Pick and roughly chop the coriander leaves, finely chopping the stalks.
Halve, deseed and finely chop the tomatoes.
Place the chapatis on a tray and into the oven to warm through.
Heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-low heat, add the onion, chilli, garlic and coriander stalks, then fry for 5 minutes, or until softened, stirring regularly.
Add the spices, then cook for 1 minute, or until smelling fantastic.
Meanwhile, crack the eggs into a bowl, add a pinch of sea salt and black pepper, then beat with a fork.
Scatter the chopped tomatoes into the pan, cook for a further 2 minutes, then pour in the eggs and reduce the heat to low.
Stir slowly until you’ve got beautiful silky strips of just cooked egg, surrounded by softer, custardy egg, then remove from the heat – the residual heat of the pan will continue to cook the eggs.
Stir the coriander leaves into the eggs, then serve with warm chapatis and a little extra chilli scattered over, if you like.