Herb and pepper chicken salad

Steaks of chicken breast, seasoned with sea salt and coarsely-ground black pepper, sprinkled with chopped fresh thyme, then fried gently in butter until golden on both sides.  I had some leftover duck breast, so tossed that in as well once the chicken was almost cooked.  Served with grated carrot and beetroot, shredded Little Gem, diced cucumber and sliced spring onions.

Served with a side dish of triple-cooked new potato chips and some herb-crusted roasted tomatoes

Roasted butternut and carrot soup

Butternut, carrots, red onions and red peppers, drizzled with olive oil and roasted on a bed of fresh rosemary sprigs until browned. Chopped the vegetables, fried the roasted onion for a few minutes, then added the vegetables with light meat stock.  Simmered 15 minutes, then finished with a knob of butter, blended, seasoned and served with a splash of cream and chopped parsley

Pea and ham soup

Finely-chopped onion, fried in butter with a few bits of ham fat, chopped marjoram and ground black pepper. Added Bird’s Eye’s finest – look we are not doing seasonal OK….. Topped up with a light meat stock and simmered.  Blended thoroughly, added diced ham offcuts, simmered for a few minutes, then finished with a slosh of cream and a small knob of butter.  Served with finely-shredded garden mint.

Pork fillet with ginger and red pepper

Slices of pork fillet, seasoned and sprinkled with chopped fresh thyme, then fried hot in light oil until nicely browned on both sides.  Served on a bed of sliced red onions, red peppers, root ginger matchsticks, crushed garlic and chopped sage, sauteed with a little olive oil.

Seasonal touch, nice pile of local asparagus, simply steamed.