Make a soaking liquid of 300ml gin and one small can of tonic water. Dissolve 3tbsp of sugar into the liquid. Add chopped fruits (peaches and cherries are particularly good). Soak for a few hours. Serve with creme fraiche and mint leaves.
CAPERS AND MACKEREL GREEN SALAD
In a pretty salad dish, arrange washed spinach at the base. Add in cooked mackerel in olive oil (buy those in glass jars) and butter beans. Squeeze lime juice liberally over the fish and bean mixture. Toss in a handful of walnuts and capers. Add a huge chopped bunch of mint and spring onions. Dress with good quality olive oil. Season with freshly ground pepper and sea salt.
POACHED EGG AND ASPARAGUS
Blanch asparagus spears lightly in salted water until slightly cooked but still crisp. In the meantime, set the plate with rocket and spinach leaves. Add a round of goats cheese and sun-dried tomatoes. Lay the asparagus spears over the greens, add some walnuts. Put a poached egg on top. Drizzle with olive oil and season generously.
HIGH SEAS PENNE
This is strictly a store cupboard dish. Saute mushrooms in lots of garlic and butter. Stir in some boiled pasta with olive oil, washed spinach and olives. Mash up some tomatoes in red wine to moisten the pasta. Cover with marchengo cheese and red peppers. Bake until the cheese has melted and a slight crustiness in the pasta.
FETA AND WATERMELON
This stunning dish is plagiarised from a restaurant on a private island. It’s unbelievably tasty and even more unbelievably easy to make. Just arrange cubes of watermelon and feta cheese in a checkerboard arrangement. Scatter torn basil leaves over the dish and drizzle with good quality olive oil and balsamic vinegar. Finish off with freshly ground black pepper.
Catch a jellyfish. Put it in a bowl of sea water. Add bits of vegetables. Serve.