Chickpea & Tomato Curry

Allow me introduce you to your next mid-week dinner! Quick, healthy and full of flavour, this curry sports a good balance between the heat of the red chilli and the sweetness of the coconut milk,  which together with the tomatoes form a thick sauce that envelopes the buttery chickpeas. I used fresh tomatoes as opposed to tinned ones because they are sweeter; however, you do need to ensure you use some deep-red, sun ripened ones. The pale, watery excuses for a tomato often sold cheaply in supermarket just won't do for this dish...or for anything else, for that matter ;-)

Moroccan Chickpea & Roasted Carrot Salad

Here I present you with another lunch-box salad, this time of Moroccan inspiration. The key to this salad is the use of spices and chopped herbs, which turn a few simple ingredients - chickpeas, tomatoes, carrots and cous cous - into something that will make you say "wow!" after the first forkful. Try it, you won't be disappointed!

Root Vegetable Gratin

This is a warming, oozing, comforting dish that casts the vegetables as the leading character, and gives the pancetta that accompanies it the supporting role. Of course you could leave the pancetta out, should you wish to make this a vegetarian dish. However if you do eat meat, I recommend you include the pancetta: this is an example of how you can make a little meat go a long way. I have used potatoes, carrots and parsnips, but you could choose celeriac, turnips, Jerusalem artichokes or any other root vegetable you may like. This gratin is very rich, so while you could serve it as a decadent side dish, it is certainly bold enough to be a main dish in its own right. In that case, accompany it with a mixed leaf salad, or some steamed greens.

Garlic & Parsley Steak with Tempura Vegetables

The peculiarity of this steak is that it is marinated after being cooked, not the other way round. As a result, the flavours of the marinade stay very fresh. The vegetables that accompany it are cooked in a pastella, which is an Italian light beer batter which can be loosely translated a 'tempura' (although this recipe is not the same as for the Thai dish). They are extremely addictive and an original alternative to the usual chips.

Sole in a Lemon & White Wine Sauce with Parsley Potatoes

Sole has been the star of our lunch last Saturday. This was lemon sole in particular; not that it naturally tastes of lemon at all :-) I understand it is called that because of its shape, which is supposed to remind one of the citrus fruit. Anyways, maybe inspired by its name, I have decided to include lemon amongst the ingredients of this dish, alongside white wine, which everybody knows marries well with fish. Coating the sole with flour will establish the foundation for your sauce, which in Italy is known as "alla mugnaia", which means "millman's sauce" - because of the flour it involves. I find it a very poetic name! The parsley potatoes are a side dish I learnt from my dad; I suggest you use waxy potatoes, which better hold their shape.

Courgette & Parmesan Fritters

These little fritters are an utter delight! Light, crunchy, not greasy at all, they are great even in this hot summer weather. You can serve them as an interesting side dish, tasty starter or as a nibble with drinks. The recipe is my mum's, although I have increased the quantity of Parmesan in my version. I strongly advise you to use super-fresh, firm courgettes that are not too large in size, as the big ones tend to taste a bit marrow-like.

Grilled Asparagus

Here's another recipe with asparagus. Make the most of them, while they are in season: grilled, they are particularly delicious. Oh, you can make this recipe using a barbecue too, so here's an alternative to your usual coleslaw salad!

Aubergines Parmigiana (Melanzane alla Parmigiana)

Few dishes scream 'summer' to me like melanzane alla parmigiana. This is a proper mediterranean dish, its key ingredients being aubergines, tomatoes, basil, olive oil and of course, Parmesan cheese. It makes a great vegetarian main, or a tasty side. It is not exactly a light dish; you could grill the aubergines instead of frying them, however (at least in my opinion) the final result won't be as tasty. You also need to be generous with the cheese; a sprinkle just won't do, you need a good layer. If you are worried about your waistline, just eat a smaller portion or go for a long walk after lunch :-)

Cheese & Vegetable Flan

What beautiful weather this month has given us so far! The sun is shining, the temperature mild and getting out of bed and of the house in the morning does not seem as dreadful an idea as in the cold winter months. After many dark afternoons spent curled up on the sofa watching a DVD while the rain is pouring outside the window at the week-end, this Saturday morning I felt like I couldn't wait to get out and soak up the sun. At last, it's time for the first BBQ of the year! Alongside the grilled sausage sandwiches, enriched by my boyfriend's roasted cherry tomatoes and a dollop of piquant French mustard, I decided to skip the usual salad and serve a side dish that may be a bit unusual for the UK, but that is a big hit at Italian pic-nics. That's cheese and vegetable flan, or sformato di formaggio e verdure. Moreish, very portable and delicious even when served cold - therefore perfect for being eaten outdoors, with your toes on the grass and the sun on your back.