Kitchen Chemist

An easy dinner based on an idea from a colleague, who in turn got it from Jamie Oliver (I think). I adapt the meal to suit the time of year - the type of veg in the roasting pan varies. In winter it's root veg and in late summer it's home-grown onions, tomatoes and courgettes. But at the moment we're still relying on the veg box. Roughly chop your veg, I went for onion, courgette, pepper, tomatoes. Season with salt and pepper, drizzle with oil and add herbs of choice. In winter I use fennel seeds but this time I used oregano. Roast at 170 - 180 °C for 20 minutes. Add the pork steaks / chop and continue to cook for 40 minutes more.

This is probably the first "summery" meal I've cooked this year. It's well and truly time the casserole dishes were left in the cupboard and the salad bowl was getting more use, but the weather hasn't exactly been normal. This is a quick and easy salmon dish for one - my wife (less fish-loving) had some chilli con carne from the freezer. 1 salmon fillet (or similar) 1 courgette 1 pepper 2 tomatoes or handful of cherry tomatoes balsamic vinegar Roughly chop the courgette, pepper and tomatoes (if using large, or leave whole if cherry). Add to a roasting dish, toss with oil, season with salt and pepper. Roast for 40 mins on 170°C (fan). 10 minutes before the veg is done, heat a little oil in an oven safe frying pan, place the salmon skin side down in the pan. Turn off the heat, allow approximately 1 minute and transfer the pan to the oven. Drizzle the veg with balsamic vinegar. Serve, pouring the balsamic glaze from the roast veggie...

A lovely way to enjoy asparagus A quick meal to enjoy what might be our last English asparagus of the season. That's steamed asparagus, a poached egg, grated cheddar and a drizzle of balsamic vinegar.