Method

1. Light oven Regulo 6, 190C, 400F

2. Wash potatoes well but do not peel.

3. Cut potatoes longwise through middle and then into wedges.

4. Toss with oil and paprika in a bowl until lightly coated with oil.

5. Lay out on a baking tray (do not pile up unless you are willing to keep turning them over) and bake for 30-40 mins dependant on whether they are old or new potatoes ( new ones take longer to cook).

6. Turn potatoes once half way.

7. Serve hot garnished with chopped parsley.

1. Light oven 200C, Regulo 6, 400F

2. Put UNCOOKED pasta in an ovenproof dish

3. Mix together the sauce, water, crushed garlic and herbs and pour over the pasta.

4.Finely chop onion if used and stir into pasta mix.

5. Bake, uncovered, for 20 minutes.

6. Remove from oven, stir well, sprinkle with grated cheese and replace In the oven for a further 20-25 minutes until the pasta is cooked. NB all the pasta should be covered with the sauce.

7.Serve with green salad.

1. Make marinade. Toss turkey strips in the marinade and leave for at least 30 mins.

2. Finely dice or crush garlic, cut tomatoes into wedges( leave whole if cherry tomatoes), break broccoli into florets. Slice spring onions or cut into strips. Deseed pepper and cut into strips.

3. Stir cornflour into turkey with crushed garlic and fry in a hot frying pan or Wok until almost cooked - approx 3-4 mins. Add broccoli and fry for 2 mins before adding remaining ingredients.

4. Serve garnished generously with basil.

1. Mix together wine, sugar, spices and grated lemon rind.

2. Skin and slice peaches and marinade in wine syrup for at least 1 hour.

3. Poach over a low heat for 10 - 15 minutes.

4. Serve either warm or chilled.

For an alternative try replacing the peaches with either (Conference) pears or (Cox's) apples