[Birds Nest]

Crushed peas with mint: rinse frozen peas in boiling water, then cook in a covered pan with a good dollop of butter, a splash of cream, salt and pepper, until hot through and tender. Mash with a potato masher or blitz briefly with a hand-held blender and stir in a handful of chopped mint.

Shaved fennel and lemon salad: slice a head of fennel wafer thin and dress with olive oil, sea salt crystals, chopped red chilli and grated lemon zest.

Watercress salad with pine nuts and bacon: snip three rashers of streaky bacon into matchsticks and fry until the fat runs. Add a handful of toasted pinenuts and a splash of balsamic vinegar, then pour over a bowlful of watercress.

Pak choi with soy and sesame seeds: drizzle steamed pak choi with soy sauce or teriyaki sauce (Kikkoman) and sprinkle with toasted sesame seeds.

New potatoes with lemon zest and Dijon mustard: toss freshly boiled new potatoes in 2 tbsp butter, 1 tbsp Dijon mustard and the grated zest of a lemon.