Garlic Potatoes: scrub new potatoes and put in a saucepan with a good knob of butter and two cracked cloves of garlic.
Season well, cover and cook over a very low heat for about 20-25 minutes, shaking the pan from time to time.
“Ratatouille”: not a real ratatouille, but a stirfry of shallots, mixed baby tomatoes of different colours,
and sliced courgettes, cooked in olive oil until starting to soften then moistened with a splash of white wine
or dry vermouth, boiling off the alcohol before serving.
Roast Cod: dust skinless cod loins with seasoned flour and brown quickly in hot olive oil,
finishing off in a 170°C oven for 10 minutes.