Avocados are one of my favourite treats. They are high in fat, but as everyone quickly mentions, it’s the good fat. Creamy, nutty, light, but also filling, avocados are perfect for summer.

Guacamole is one of the most amazing dips ever. I make mine quite light (out of preference), as I don’t think oil or sour cream is necessary. Let the avocado come through.

This recipe can be easily multiplied.

2 avocados
2 cloves garlic, minced
Small handful coriander leaves
Juice of one lime
Salt to taste
Pinch of cumin

Combine all ingredients. Be sure to mash the avocadoes with a fork.

Avocado salsa is also fantastic.

Mix chopped avocado, onion, black olives, sweetcorn, lime juice, onions, and vinegar. If you want to do it the night before to let the flavours soak in, add all the ingredients except the avocado, then add that right before serving.

It's absolutely delicious, I promise you.

But I get to my point – dinner last night. Pasta with an avocado pesto with fresh herbs. Now, originally I was doubtful, because the avocado is mixed into warm pasta. But the trick is to make the pesto literally just before serving and then mix it through the warm pasta.

It’s delightful – the pesto is made from basil, parsley, garlic, lemon juice (though I used lime – I have trouble getting guacamole out of my mind), salt, pepper, chilli, and parmesan.

I should say here it’s a Waitrose recipe http://www.waitrose.com/recipe/Avocado_Pesto_Linguine_with_Fresh_Herbs.aspx, and I think they have got it nearly right. It is fantastic as it’s ready inside 20 minutes. However, the garlic comes on really strong, and I didn’t use very much. I think it’s because it’s raw, minced and mashed, and it coats EVERYTHING. I’m not quite sure how to take care of this, pesto is naturally raw. Perhaps use prepared garlic? Or roasted garlic?

But the avocado pesto as a sauce was decadent. I added a bit more greenery with some watercress leaves, which gave a good crunch with the soft pasta and and slithery sauce.

another summer salad

I humbly present yet another salad for your consideration. The thing is, although many eschew the salad as rabbit food, I really enjoy salads. And it’s not just a former-vegetarian-aching-to-return thing, as others enjoy salads too. Even men, and even my husband. The trick is (surprise, surprise) to make it full of flavour and have loads of complimentary ingredients.

This one was inspired by the leftover olives from the penne puttanesca night. Here’s a quick and tasty greek salad, which, if the fridge is kept stocked of its staple ingredients, should be a flash to prepare:

greek salad
(serves 2 equally)

10 cherry tomatoes, halved
1 red pepper, chopped
10 sprays of Fry Light olive oil spray
100 g cucumber, sliced lengthways
10 black olives, chopped
Fresh parsley, chopped
50 g (2 oz) reduced fat feta, crumbled
½ a tin of chickpeas
Lemon juice, to taste
Seasonal salad leaves

To prepare, just add all of the ingredients in a bowl. If you have a bit of time ahead, marinating the peppers in the olive oil and lemon is nice, but if you don’t it’s still great.

Serve with fresh fruit if you desire (I used plums – they’re just starting to come into season. But strawberries are a great June choice as well.

Calories (per serving): 273.

A quick note: the protein in the cheese and chickpeas is vital to this lunch dish holding you over until the late afternoon.

penne puttanesca

Six days in the new flat and the place is really shaping up. But we're tired - and after a long day at a conference and then a quick outing at our block's gym, we need something quick, easy, and tasty.

I've only had puttanesca once before, when my friend Sarah cooked it for me. I believe she said it was a Nigella recipe. As I have a tin of olives and a jar of capers in the pantry, I'm inspired again. I look up a few recipes and although I don't have any anchovies, I decide to proceed regardless - with olives and capers the dish is sure to be salty enough.

This dish doesn't require any oil. Savoury and satisfying, the puttanesca was on the table within 20 minutes. And I didn't need the parmesan, though sometimes I can't go without.

I've had this call for three standard small servings, though I only needed one. My husband had the other two (plus some bread to mop up the sauce).

penne puttanesca
(serves 3 - 1 small, 1 large; serves 2 medium-sized portions)

225 g wholemeal penne
1 tin cherry tomatoes, pureed roughly + 1/4 tin water to loosen sauce
15 cherry tomatoes, halved
150 g black olives, pitted and chopped
50 g capers
fresh parsley, chopped finely
1 clove garlic, chopped
salt and pepper to taste
parmesan to taste (optional)

Boil a pot of water and drop in the penne - boil for about 8 minutes. In a saucepan, pour in a bit of the pureed cherry tomato mixture, some salt and the chopped garlic. Heat the pan and allow the garlic to saute in the juices for a bit. Then pour in the rest of the tomato mixture and bring to the boil, then down to a simmer. Toss in cherry tomatoes, black olives and capers. Allow to simmer uncovered.

When the penne is ready, drain and then pour into the saucepan. Mix together with the parsley. Add salt and pepper to taste. Cover and turn to low for a few minutes. Serve in shallow bowls with parmesan if desired and possibly a baby spinach salad.


calories (without parmesan): one small serving - 381 calories; one large - 762 calories.

One note of caution: make sure to chop the parsley very finely - otherwise it can go stringy.