RECIPES

Ingredients

* 1 kg small potatoes, halved or quartered

* 2-3 tablespoons extra-virgin olive oil, for drizzling

* Salt and freshly ground black pepper to taste

* Finely chopped coriander, for garnish

Dressing

* 2 tablespoons extra-virgin olive oil

* 1 teaspoon lemon zest

* 2 tablespoons lemon juice

* 1 teaspoon mustard

* 2 cloves garlic, minced

* 1/4 teaspoon red pepper flakes

* 1/4 teaspoon sea salt

* Freshly ground black pepper

Directions

* Preheat the oven to 425°F, and line a large baking sheet with parchment paper.

* Toss the potatoes with olive oil, salt, and pepper, and spread evenly on the baking sheet. Roast 20 to 30 minutes, or until tender and golden brown around the edges.

* In a small bowl, whisk together the olive oil, lemon zest, lemon juice, mustard, garlic, red pepper flakes, salt, and pepper.

* Drizzle the dressing onto the cooked potatoes and gently toss. Season to taste with more salt and pepper. Sprinkle with coriander and serve.

Sweet strawberries

Ingredients

* 4 cups strawberries, hulled and cut in half

* 1/2 cup sugar

* 1/2 teaspoon grated lemon zest

* 1/2 teaspoon vanilla

* Fresh mint sprig, for garnish

Directions

* Put the strawberries in a bowl, add the sugar, zest and vanilla and stir. Leave to macerate for 30 minutes at room temperature. The sugar will soften the fruit and draw delicious juices out to make a delicious syrup.

* Top with a sprig of fresh mint before serving!