Pan-fried sole with lemon butter sauce Ingredients For the sole - 25g/1oz butter - 1 tbsp olive oil - 3 small sole fillets - salt and freshly ground black pepper For the lemon butter sauce - 55ml/2fl oz white wine - 100ml/3½fl oz double cream - 50g/1¾oz butter - ½ lemon, juice only - 1 tbsp chopped fresh chives - 1 tbsp chopped fresh dill Method 1. For the sole, heat the butter and oil in a frying pan. Season the sole fillets on both sides with salt and freshly ground black pepper, then place them into the pan. Cook the fillets for 3-4 minutes on each side, or until cooked through. 2. For the lemon butter sauce, place the white wine into a saucepan over a medium heat and simmer for 4-5 minutes, until reduced. 3. Add the double cream and butter to the pan and simmer until thickened. 4. Stir in the lemon juice and remove from the heat. 5. To serve, place the sole fillets onto plates with the sauce poured over and the herbs sprinkled on top.

Pan-fried sole with lemon butter sauce Ingredients For the sole - 25g/1oz butter - 1 tbsp olive oil - 3 small sole fillets - salt and freshly ground black pepper For the lemon butter sauce - 55ml/2fl oz white wine - 100ml/3½fl oz double cream - 50g/1¾oz butter - ½ lemon, juice only - 1 tbsp chopped fresh chives - 1 tbsp chopped fresh dill Shopping list Top Method 1. For the sole, heat the butter and oil in a frying pan. Season the sole fillets on both sides with salt and freshly ground black pepper, then place them into the pan. Cook the fillets for 3-4 minutes on each side, or until cooked through. 2. For the lemon butter sauce, place the white wine into a saucepan over a medium heat and simmer for 4-5 minutes, until reduced. 3. Add the double cream and butter to the pan and simmer until thickened. 4. Stir in the lemon juice and remove from the heat. 5. To serve, place the sole fillets onto plates with the sauce poured over and the herbs sprinkled on top.

Pan-fried sole with lemon butter sauce Ingredients For the sole - 25g/1oz butter - 1 tbsp olive oil - 3 small sole fillets - salt and freshly ground black pepper For the lemon butter sauce - 55ml/2fl oz white wine - 100ml/3½fl oz double cream - 50g/1¾oz butter - ½ lemon, juice only - 1 tbsp chopped fresh chives - 1 tbsp chopped fresh dill Method 1. For the sole, heat the butter and oil in a frying pan. Season the sole fillets on both sides with salt and freshly ground black pepper, then place them into the pan. Cook the fillets for 3-4 minutes on each side, or until cooked through. 2. For the lemon butter sauce, place the white wine into a saucepan over a medium heat and simmer for 4-5 minutes, until reduced. 3. Add the double cream and butter to the pan and simmer until thickened. 4. Stir in the lemon juice and remove from the heat. 5. To serve, place the sole fillets onto plates with the sauce poured over and the herbs sprinkled on top.

Garlic meatballs with crisp tacos and homemade tomato sauce Ingredients For the tomato sauce - 2 tbsp olive oil - ½ onion, peeled, chopped - 1 tomato, chopped - 1 tbsp tomato purée - 2 tbsp torn fresh basil leaves - 50ml/2fl oz beef or vegetable stock For the garlic meatballs - 150g/5oz beef mince - 1 free-range egg, beaten - 1 tbsp tomato purée - 2 garlic cloves, peeled, crushed - 1-2 tbsp vegetable oil For the tacos - 3 ready-made flour tortillas - olive oil, for brushing Method 1. Preheat the oven to 180C/350F/Gas 4. 2. For the tomato sauce, heat the oil in a pan and fry the onion until soft but not coloured. Add the tomato and tomato purée and stir to combine. Cook for five minutes, stirring occasionally. Add the basil and stock. Blend with a stick blender until smooth. 3. For the meatballs, mix together the mince, beaten egg, tomato purée and garlic in a bowl. Shape into 4cm/1½in meatballs. 4. Heat the vegetable oil in a frying pan and fry the meatballs on all sides until golden-brown. 5. Cook the meatballs in the pan with the tomato sauce on a medium heat for ten minutes, or until they are cooked through (the meat is cooked through when it is tender and has no trace of pink). 6. For the tacos, brush the tortillas with oil and fry in a frying pan until crisp. Fill the cooked tortillas with the meatballs and tomato sauce and serve.

Chunky Apple Crumble Ingredients For the filling - 4 large Bramley cooking apples (weighing about 900g/2lb) - 1 large orange, zest and juice only - 2 sprigs rosemary - 225g/8oz blackberries - splash of water - 30g/1½ oz caster sugar For the topping - 55g/2oz ground almonds - 140g/5oz plain flour - 85g/3oz polenta (not quick-cook) - 140g/5oz butter, cold - 110g/4oz light muscovado sugar - splash of water To serve - thick cream or custard Method 1. Preheat the oven to 200C/400F/Gas 6. 2. For the filling, peel, quarter and core the apples and cut into large chunks. Place in a shallow ovenproof dish. 3. Zest and juice the orange, adding the zest and juice to the apples. Mix together with your hands. 4. Bruise the rosemary sprigs and scatter over the apples. Toss over the blackberries, add a splash of water and scatter over the sugar. 5. For the crumble topping, place the almonds, flour, polenta, butter and sugar in a food processor and pulse briefly several times, just to mix. The mixture should look like coarse breadcrumbs. 6. Tip out into a bowl and add a splash of water. Use a spoon to mix briefly - it should be quite clumpy. 7. Sprinkle the crumble mixture over the fruit. 8. Place in the oven and bake for 20 minutes. 9. Turn down the heat to 180C/350F/Gas 4 and cook for a further 20-25 minutes, until the top is nicely browned and bubbling. 10. Serve with pouring cream or custard.