Easy: 100 delicious dishes for every day

lime pickle (shop bought)

1 lime, cut into wedges

Preheat a grill to high. Mix together the yoghurt, tandoori paste, lemon juice, garlic and ginger in a bowl. Add the fish and coat well. Cover and leave to marinate in the fridge for 15 minutes.

Lift the fish from the marinade and place in a single layer on an oven tray lined with foil, keeping space between each fillet. Grill for 3–4 minutes, or until just cooked. Serve with the cucumber tomato salad, lime pickle and lime wedges. SERVES 4

CUCUMBER TOMATO SALAD

½ long cucumber, roughly chopped

2 tomatoes, roughly chopped

2 tablespoons thick Greek yoghurt

2 tablespoons roughly chopped mint leaves

1 teaspoon cumin seeds, toasted and lightly crushed

Place the cucumber, tomato and yoghurt in a bowl and stir gently to combine. Add the mint leaves and scatter with cumin seeds.

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HOISIN MARINATED SALMON + CHILLI SOY TENDERSTEM BROCCOLI

The combination of hoisin and fish works here because of the meatiness of the salmon.

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice wine vinegar

1 tablespoon olive oil

1 tablespoon lemon juice

2cm piece ginger, grated

2 garlic cloves, finely chopped

1 red chilli, roughly chopped

4 salmon fillets, skinned (about 175g each)

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Stir together the soy sauce, hoisin sauce, vinegar, olive oil, lemon juice, ginger, garlic and chilli in a large bowl. Add the salmon and leave to marinate in the fridge for at least 15 minutes and up to 1 hour.

Preheat the oven to 220°C/gas mark 7. Arrange the salmon fillets in a single layer on a roasting tray lined with baking paper. Roast for 15 minutes (the fish should still be pink in the centre). Serve with chilli soy tenderstem broccoli and steamed jasmine rice. SERVES 4

CHILLI SOY TENDERSTEM BROCCOLI

100ml soy sauce

2 tablespoons Chinese black rice vinegar

2 tablespoons light-flavoured oil

1 red chilli, finely chopped

1½ teaspoons caster sugar

1 tablespoon lime juice

500g tenderstem broccoli, trimmed

Place the soy sauce, vinegar, 1 tablespoon of the oil, chilli, sugar and lime juice in a bowl and stir well. Tip the remaining oil into a saucepan of boiling salted water and blanch the broccoli for 30 seconds, until tender but still crisp and bright green.

Drain and arrange on a warm serving platter. Pour over the dressing and serve immediately.

STEAMED RICE

400g long-grain white, jasmine or basmati rice

600ml water

Rinse the rice in a fine sieve, preferably until the water runs clear, and drain well. Put the rice and water in a large saucepan with a tight-fitting lid. Bring to the boil, put the lid on the pan, reduce the heat to low and cook for 12 minutes. Turn the heat off and leave to stand for 10 minutes.

Do not remove the lid at any time during the cooking and standing process. Serve immediately. SERVES 4

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BAKED FISH WITH CAPERS, POTATOES AND LEMON

Dinner party perfection: no pan wrangling while entertaining your guests; no lingering smell of fried fish.

300g new potatoes, skin on, finely sliced

3 tablespoons olive oil

1 tablespoon capers

1 garlic clove, finely chopped

4 white fish fillets, skinned (about 180g each)

1 lemon, sliced