Pizza
500g strong wholemeal bread flour' 225g strong white bread flour, plus extra 3 tsps quickacting yeast' 1.5 tsps salt' 1 tbsp muscovado sugar' 3 tbsps olive oil' 500ml tepid water' 1 quantity tomato pizza sauce' fresh basil or oregano' your choice of meat, fish, veg and cheese toppings' 2 baking sheets, lightly greased.
Sift flours into bowl and stir in yeast, salt and sugar. Make a well in the centre and pour in oil and tepid water, mixing flour into liquid - till it makes a dough.
Knead until smooth. Leave to rise in oiled bag for one hour. Divide into 8 balls and roll each on a floured surface to a circle about 16 cm diameter.
Spread with 2 tbsps of sauce, then add your choice of topping.
Bake in preheated oven at 230C (450F) Gas 8 for 12-15 mins.
Pink porridge
75g porridge oats' 25g wheat bran' 600ml milk (see cook's tips)' 75g strawberries, hulled, or raspberries, plus extra for serving' 1-2 tsps clear honey (optional).
Put the oats, bran and milk in a bowl and cover with microwavable wrap.
Pierce the wrap and heat in microwave on HIGH for 4-5 mins. Stir and stand for 2 mins.
Transfer the porridge to a blender, add fruit and process until smooth.
Add honey to taste.
Spoon into individual bowls and top with strawberries or raspberries.
Roasted veggie sauce and pasta
1 sweet potato, cut into cubes' 1 carrot, sliced' 1 onion, thickly sliced' 2 courgettes, thickly sliced' 1 red and 1 yellow pepper, chopped' 2 celery stalks, sliced' 12 cherry tomatoes, halved' 4 garlic cloves, chopped' 2 tbsps olive oil' 4 sprigs of rosemary' 400g chopped tomatoes' salt and pepper' 400g freshly cooked pasta, to serve.
Cook the vegetables and garlic in a roasting tin, with oil and rosemary, in a preheated oven at 200C (400F) Gas 6 for 30-40 mins, until veg is soft.
Blend in food processor until smooth. Then heat in a saucepan, adding salt and pepper to taste and spoon over freshly cooked hot pasta, to serve.
Fish pie
500g potatoes, cut into chunks' 500g cod or haddock fillet' 400ml semi-skimmed milk (whole milk for children under five)' 1 bay leaf' 250g canned mackerel fillets in oil, drained' 2 hard-boiled eggs, roughly chopped' 200g baby spinach leaves' 150g frozen peas' 5 tbsps sunflower oil' 4 tbsps plain flour' 1 large leek, sliced' 50g Cheddar, grated' sea salt and ground black pepper' honey-glazed carrots' 8 ramekin dishes.
Cook potatoes in a saucepan of boiling water for 15 minutes until tender. Drain and mash.
Rinse fish and put it in a frying pan. Add the milk and bay leaf, bring to the boil and simmer for 10 mins. Remove from heat and strain off cooking liquor. Flake fish when cool. Flake mackerel into small pieces and add to the cooked fish, along with the chopped eggs.
Steam spinach and peas for 3 mins. Stir into the fish mixture, then divide between the eight ramekins.
Make the reserved cooking liquor up to 400ml with milk or water. Heat 4 tbsps oil in a saucepan and stir in the flour. Stir over low heat for 2 mins. Remove from heat and stir in liquor. Return to heat and stir until the sauce thickens. Season, then pour sauce over the fish.
Heat remaining oil in a frying pan. Add sliced leek and cook until softened. Divide between the ramekins, then top each with mashed potato. Sprinkle with grated cheese and bake in a preheated oven at 190C (375F) Gas 5 for 20-25 mins until golden brown.
Burgers
350g extra lean beef steak, minced' 1 small onion, finely chopped' 50g courgettes, grated' freshly ground black pepper' 1 tablespoon chopped fresh flat-leaf parsley or fresh sage leaves' lightly steamed seasonal vegetables, to serve' a baking sheet, lightly greased.
Put all the ingredients in a large bowl and mix with your hands until they come together to form a large ball.
Shape the mixture into eight balls and flatten them into burgers.
Transfer to a large plate, lightly cover with cling-film and chill in the refrigerator for 30 minutes.
Put the burgers on the prepared baking sheet and cook in a preheated oven at 190C (375F) Gas 5 for 15-20 minutes, until thoroughly cooked.
Alternatively, you can cook the burgers under a preheated hot grill for 4-6 minutes on each side, or dry fry in a hot, non-stick frying pan for 3-4 minutes on each side.
Or if it's hot you can cook them on the barbecue.
Serve with your choice of steamed vegetables.