Serves 4

Preparation: 10 minutes

Cooking: 25-30 minutes

4 red peppers

2 garlic cloves, sliced

50g/2oz pitted black olives, chopped

4 anchovy fillets, rinsed, drained and chopped

1 tablespoon capers, rinsed and drained

4 Plum tomatoes, halved

3 tablespoons organic extra virgin olive oil, plus more for greasing

Large handful of fresh basil, roughly chopped

2 tablespoons fresh oregano, roughly chopped

Preheat the oven to 220°C/425°F/Gas 7. Halve the peppers and remove the seeds but not the stalks. Place the peppers skin side down on a lightly oiled baking sheet.

Place slices of garlic inside each pepper half, scatter with the olive and anchovy pieces and the capers, then top each with a plum tomato half, cut side down. Drizzle with the oil and bake for ten minutes.

Reduce the oven setting to 20°C/400°F/Gas 6 and continue baking for a further 15-20 minutes until the peppers and tomatoes are tender.

Serve the peppers hot or cold, scattered with the fresh herbs.

(Recipe taken from my cookbook, Healthy Eating for the Menopause)

Ingredients:

1 medium aubergine, chopped roughly

Red onion, peeled and chopped

1 green chilli, chopped (seeds left in for extra heat!)

2 garlic cloves

Olive oil

Large tin of butter or borlotti beans

Handful of fresh basil

100g Feta cheese (optional)

Method:

1. Fry the aubergine, onion, chilli, garlic and basil in olive oil until softened.
2. Add the beans and fry until all the ingredients are cooked and slightly golden brown.
3. Allow to cool slightly.
4. Put all the ingredients and the feta cheese into a food processor (or hand blender) and mix until smooth. You can adjust the consistency to your liking.
5. Serve with oatcakes and a green salad.

Ingredients:

Pack of smoked mackerel fillets, skinned

2 tbsps organic natural yogurt

Large handful of chopped flat leaf parsley

Good grind of black pepper

Juice and rind from half an organic lemon

1-2tbsp organic horseradish sauce (adjust according to taste)

Put all the ingredients together in a large bowl and mash with a fork. Use a food blender if you prefer a smoother consistency. The consistency of the pate can also be adjusted by adding more or less yogurt – it is a great recipe to experiment with! Ideal on oatcakes with watercress.