2 x 125g skinless cod fillets

1 lime, zested and juiced

1 small mango, peeled, stoned and chopped

1 small avocado, stoned, peeled and sliced

¼ cucumber, chopped

160g cherry tomatoes, quartered

1 red chilli, deseeded and chopped

2 spring onions, sliced

Handful chopped coriander

Heat oven to 200C/180C fan/gas 6.

Put the fish in a shallow ovenproof dish and pour over half the lime juice, with a little of the zest, then grind over some black pepper.

Bake for 8 mins or until the fish flakes easily but is still moist.

Meanwhile, put the rest of the ingredients, plus the remaining lime juice and zest, in a bowl and combine well.

Spoon onto plates and top with the cod, spooning over any juices in the dish.

Base

1 cup walnuts

1 cup almonds

4 dates

Good pinch Sea salt

Filling

The juice of 3 lemons

1 tsp lemon rind – grated

2 cups cashews soaked overnight or for a few hours

1 tablespoon Agave (or your favourite natural sweetener)

1 teaspoon turmeric

Pinch of sea salt

1/4 cup water (optional – thin out the filling a bit)

Meringue

4 egg whites

1 tablespoon Agave

Preheat oven on 100 degrees Celsius.

Place walnuts, almonds, dates and salt into food processor and blend until ground – transfer to bowl.

Place soaked cashews, lemon juice, lemon rind, agave, turmeric and salt into food processor and blend until smooth. This may take a bit of blending.

Whip up egg whites gradually adding in agave until egg whites form soft peaks.

On a piece of baking paper smooth out with a knife the meringue so it is abou...

The lowly leek hardly ever gets to take centre stage but it’s in season and you might be pleasantly surprised at how tasty these savoury treats are!

75g amaranth 

75g butter 

1 leek, washed, cut in half and finely sliced

2 sprigs rosemary, leaves picked and finely chopped

a pinch of chilli powder (optional, to taste)

175g jumbo oats 

200g mature cheddar, grated

2 eggs

Heat the oven to 180C/ fan 160C and line a shallow 22 x 30cm baking tin with baking paper.

Take a large deep frying pan with a lid, put over a high heat and leave for a few mins to get really hot to puff the amaranth quickly.

Sprinkle just a few seeds into the pan and cover with the lid – they should pop in just 2-3 secs. If it takes any longer they will burn before they burst, so leave the pan to heat a little longer.

Once the pan is ho...

A gluten free, low sugar, dairy free cake that is made without flour.  It gets its bulk from desiccated coconut, while the pear makes it wonderfully moist.  Coconut helps the thyroid and immune system, and although it is a rich in saturated fat, it is a type of fat that is used as energy rather than being stored as fat.  A winner all round.

Ingredients:

3 pears

250g desiccated unsweetened coconut

½ tsp baking powder (gluten free if necessary)

3 medium eggs

100g xylitol (or coconut sugar is a good alternative)

Method:

Preheat the oven to 180C / 350F

Cake version: Line a 20cm (8inch) cake tin with baking paper and grease the sides with a little oil or butter.

Cupcake version: Place cupcake cases into your muffin tin. The recipe makes 12 cupcakes.

Core the pears and puree them in a blende...

Barley is a traditional ingredient in Scottish cooking where it appears in hearty, warming broths and stews.  Pot barley is a whole grain and good source of protein, fibre and niacin.  IT needs to be soaked for at least six hours as this makes it more digestible and reduces cooking time.  Very seasonal so give it a try.

Ingredients:

2 tablespoons coconut oil or mild olive oil or butter

2 white onions, finely chopped

300g assorted fresh mushrooms, sliced

300g pot barley, soaked overnight and drained

25g dried porcini mushrooms, soaked for 30 mins and drained

1.2l hot vegetable stock plus the soaking liquid from the porcini

50g grated Parmesan cheese

2 tablespoon flat leaf parsley, chopped

Sea salt and freshly ground black pepper

Method:

Heat the oil in a heavy based saucepan and gently sweat...

This was a tasty soup that we made recently at a Riverford Organic cookery demonstration.  Everybody loved it so sharing it with you.  Could be your new “go to” soup recipe for this winter.

1.4kg (about 8) courgettes 

4 cloves garlic, roughly chopped

Extra virgin olive oil

600mls water

Large bunch basil (at least 30g if not more)

Sea salt and freshly ground black pepper

Top and tail the courgettes and then thinly slice them. A mandolin or food processor is good for this.

Add a really good glug of olive oil to a large heavy bottomed saucepan and add the courgettes and a good pinch of salt. This will help the courgettes cook down.

Cook over a medium heat, stirring often until the courgettes have completely collapsed and are beginning to caramelise. This may take up to 45 minutes.

Add the garlic t...