Moroccan lamb: I loved cooking this 'cos of how simple it is. I had intended to serve with cous cous - it comes out too dry for rice - but I'd run out (actually I mistook a bag of lentils for cous cous so didn't buy any extra). I ended up boiling some potatoes and adding them in at the end to make a kind of stew, which worked very well.
CHOCOLATE LIME CHEESECAKE My inspiration here was a sweet - those chocolate limes I ate in my childhood. The base is rich and dark and perfectly counters the light, tender cream-cheese custard above it, itself kept all the more delicately smooth by being baked in a water bath (and this is easy: don't let a bit of wrapping in foil and boiling a kettle put you off before you start) and made intensely, fragrantly sharp by having the juice of four uncompromisingly sour limes squeezed into it.
Weeknight pasta meals don't have to mean reaching for a sauce jar. Or a boil-in-bag pouch. Or even - God forbid - a lurid powder. With a few fresh and a few store cupboard ingredients, you and your family can quickly be tucking into a slippery, savoury pile of pasta studded with this season's must-have vegetable, the aubergine.
How To: 1. Place the contents of the tea bags in a teapot, cover with 300ml of freshly boiled water, stir, cover and leave to steep for seven minutes. 2. Use a fine mesh strainer to strain the tea into