Slow Cooked Potatoes with Thyme & Tallegio

500g waxy potatoes
2 tbsp olive oil
50g butter
1/2 onion (chopped)
2 garlic cloves
1 tbsp thyme
120g cheese such as talegio or fontina (thinly sliced)

Slice the potatoes thinly (like pound coins). Heat the oil and butter in a large frying pan and cook the onion and garlic for 5 mins. Add the potatoes, thyme and season. Cover and put on a low heat for 25 minus turning once. Once cooked, place sliced cheese over the potatoes and return lid until it melts. Serve with green salad.

Chargrilled Fennel with Tomato and Anchovy Dressing

This recipe is sooooooooooooo good. It's based on a recipe by Sophie Grigson, the daughter of Jane Grigson, a guru of the vegetable world.

2 bulbs fennel
olive oil

Dressing:
2 cloves garlic (finely chopped)
2 tbsp olive oil
4 anchovy fillets (chopped)
2 large ripe tomatoes
balamic vinegar
pepper

Chop the fennel into long wedges. Toss in olive oil and cook on a griddle pan or BBQ until slightly back and soft. Place into a serving dish. In the meantime, finely chop the garlic and anchovies and add to olive oil in a small frying pan. Fry for a few minutes mashing them down a bit to dissolve them in the oil. Finely chop the tomatoes and add to the fennel. Cover with the oil and season pepper and generous amounts of balsamic vinegar. Serve warm with crusty bread.

Salmon with a crunchy topping

This is really simple and tasty. Serve with new potatoes, spinach, green beans or courgettes like the ones in the photo. These are fried in olive oil with rosemary, one of Luis's favourites. Serves 2.

Salmon fillets x 2
1oz breadcrumbs
1tsp wholegrain mustard
2 chopped spring onions/bunch of chives
salt
pepper
cajun spice mix

Make sure you buy fillets that are large and flat, not the slices that are thick and narrow, otherwise the fish won't cook through. Place the fillets on a baking tray. Preheat oven at 180 degrees. Mix together all the other ingredients in a bowl. Lay on top of the fillets. Bake for 20 minutes. Easy as pie.