Easy: 100 delicious dishes for every day

1kg potatoes, peeled and cut into large chunks

2 tablespoons olive oil

2 garlic cloves, crushed

160ml soured cream

Place the potatoes in a large saucepan of cold water. Bring to the boil over high heat and cook for about 20 minutes, or until tender when pierced with a knife. Drain the water off the potatoes and return to the stove over low heat for a minute to remove any excess water. Remove from the stove and mash thoroughly, then add the olive oil, garlic and soured cream. Season well with sea salt and freshly ground black pepper and beat until smooth.

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ROAST CHICKEN SALAD + CHIVE MAYONNAISE

Making your own mayo always tends to impress people, even though it only takes two minutes and a blender. You can liven up shop-bought whole egg mayo with a little lemon juice and sea salt.

1kg boneless chicken thighs, skin on

1 lemon, halved

½ ciabatta, torn into chunks

2 tablespoons olive oil

4 eggs

1 small iceberg lettuce, cut into wedges

handful celery leaves

3 celery sticks, cut into 5cm-long batons

finely chopped chives, to serve

Preheat the oven to 220°C/gas mark 7. Place the chicken on an oven tray lined with baking paper, squeeze lemon juice over the top and season with sea salt and freshly ground black pepper. Roast for 35–45 minutes or until the skin is golden. About 10 minutes before the chicken should be ready, toss the bread in the oil in a bowl, season well and then add the bread to the baking tray.

Meanwhile, bring a small saucepan of water to a simmer over high heat. Add the eggs, reduce the heat and simmer gently for 6 minutes. Drain and plunge into cold water. When cool enough to handle, peel and slice into thick rounds.

Take the tray from the oven. Remove the bread and set the chicken aside to rest in a warm place for 5–10 minutes. Slice the chicken and toss with the bread, lettuce, celery leaves and batons. Divide into serving bowls and dress with the soft-boiled eggs and chive mayonnaise. Sprinkle with chopped chives and freshly ground black pepper. SERVES 4–6

CHIVE MAYONNAISE

2 egg yolks

1 tablespoon lemon juice

250ml light-flavoured oil

2 tablespoons finely chopped chives

Use a blender to blend the egg yolks, a pinch of sea salt and lemon juice until well combined. With the motor running, slowly add the oil, 1 tablespoon at a time, until the mixture is thick and creamy. If you find your mayonnaise splits or curdles, the addition of a little boiling water can bring it together. Stir through the chives just before serving.

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PAPRIKA AND CORIANDER ROASTED CHICKEN

This roast chicken comes out of the oven in a sea of wonderful vibrant juices. Mop them up with bread or rice.

1.5kg chicken legs

2 lemons, 1 cut into 8 wedges and 1 juiced

2 tablespoons olive oil

2 teaspoons coriander seeds, crushed

1 teaspoon paprika

4 tablespoons soy sauce

2 garlic cloves, crushed

3 onions, cut into thin wedges steamed rice (#ulink_3f56f983-b2ab-508a-ab90-aa6670bc95ec)

Season the chicken pieces with sea salt and freshly ground black pepper and place in a dish. In a bowl mix together the lemon juice, oil, coriander seeds, paprika, soy sauce and garlic to make a marinade. Pour over the chicken and rub into the skin. Cover and place in the fridge for 30 minutes.

Preheat the oven to 200°C/gas mark 6. Place the onion and lemon wedges on the bottom of a baking tray to form a bed. Place the chicken pieces on top and pour over the marinade.

Roast for 35 minutes or until the chicken is cooked through, basting occasionally to prevent the chicken drying out. Serve with steamed rice. SERVES 4–6

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LIGHT BUTTER CHICKEN

I’m far too vain to be able to enjoy butter chicken these days. This version uses yoghurt to keep my arteries (and conscience) a bit clearer.

2 tablespoons light-flavoured oil

1 large onion, finely chopped

2 tablespoons tandoori curry paste

750g skinless chicken thighs, cut into 2cm chunks

400g tin chopped tomatoes

125ml chicken stock

100g cashew nuts