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3. Sunshine fruit salad
2 large oranges, peeled, sliced in sections
4 dried dates, chopped
1 pink grapefruit, peeled, sliced in sections
1 tbsp orange water (N.B. you can find this at supermarkets or delicatessens and is similar to rose water favoured in Middle Eastern cookery)

Combine ingredients together in a bowl, chill before serving. Serves 2

4. Boozy fruit combo
1/2 honeydew melon, sliced
20 seedless red grapes, halved
1 avocado pear, sliced
2 tsp honey
1 tbsp dark rum

Combine ingredients in a large bowl. Chill before serving.

5. Salad daze
2 heads of chicory
1 bunch watercress, torn
1 small red leaf lettuce, torn
20 cherry tomatoes

Dressing
2 tbsp olive oil
2 large garlic cloves, crushed
2 tbsp tarragon wine vinegar
1 tsp grain mustard

Combine salad ingredients in a large bowl, and chill until ready to serve. Dress the salad just before serving. Salad goes well with baked salmon and a baked sweet potato. Serves 4.

6. Hearty vegetable soup
1 large leek, sliced
2 carrots, peeled and chopped
1 large turnip, peeled, chopped
2 garlic cloves, peeled and pureed
1 pint chicken or vegetable stock
4 Desiree potatoes, peeled, chopped
6 large tomatoes, chopped
1 large onion, chopped
1 tbsp olive oil
1 handful of basil leaves, chopped
salt and pepper to taste
ground nutmeg to taste
175g grated reduced-fat cheddar cheese

Heat oil in a stock pot, add onion and garlic and fry over medium heat for 10 minutes. Add all the vegetables except the tomatoes, stir, then add stock. Bring to a boil, then reduce heat, cover and simmer for 30 to 40 minutes. Add tomatoes and basil, and simmer for another 20 minutes. Add salt and pepper and nutmeg to taste. Sprinkle with cheese just before serving. Serve with chunks of wholemeal bread for a hearty lunch. Serves 4.

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