The trio of fennel, blood orange and potato is one of my all-time favourites. It’s clean and fresh, with all the ingredients working in harmony. I often serve it with a piece of fish, which is a beautiful combination. But, first, a simple beetroot salad that reminds me of the ones served in Paris bistros – it’s no fuss and very satisfying.

Baked hake with blood orange, fennel and potato (pictured top)

Prep 15 min
Cook 35 min
Serves 2

300g waxy potatoes (ideally pink fir), peeled
45ml good olive oil, plus extra for drizzling
150g fennel
Salt and black pepper
40g kalamata olives, pitted and halved
1 blood orange (230g)
10g flat-leaf parsley leaves, roughly chopped
1 small shallot (20g), peeled and thinly sliced
1 lemon, zest finely grated, then cut into wedges, to serve
15g moscatel vinegar
2 180g hake fillets

Heat the oven to 220C (200C fan)/425F/gas 7. Put the potatoes in a pot, cover with cold water, season with salt and bring to a boil. Simmer the potatoes until just tender, then drain and leave to cool on a tray.

Meanwhile, cut the fennel in quarters lengthways, then set aside a quarter of it. Cut the remaining fennel lengthways into roughly 1cm-thick slices, making sure you cut through the root so each piece holds together. Drizzle over 10ml olive oil, season with salt, then lay flat on a baking tray, roast for 10 minutes, then leave to cool.

Turn down the oven to 200C (180C fan)/390F/gas 6. Slice the reserved raw fennel as thinly as possible, thenput it in a bowl with the olives.

Prepare the orange by cutting off the top and bottom, then stand it up on one end and, using a sharp knife, follow the contours and cut away the skin and white pith. Cut the orange flesh into slices, then put them in the fennel and olive bowl and add the chopped parsley, sliced shallot and lemon zest.

Cut the cooked potatoes in half lengthways, add them to the bowl with the cooled roast fennel, then add the vinegar and remaining olive oil, and season to taste. Don’t be tempted to toss the salad just yet.

Cut out two 20cm pieces of greaseproof paper, then scrunch up both into balls. Flatten the balls into a shape that will catch the fish juices in the oven. Put a piece of hake on each piece of paper, drizzle with olive oil and flaky salt, and bake for eight minutes, until cooked through. Remove and leave to rest for two minutes.

Meanwhile, gently toss the salad and divide between two plates. Put a piece of fish alongside the salad, spoon over some of the resting juices and serve with a lemon wedge.

Beetroot, grilled goat’s cheese, walnuts and mint

Rosie Healey’s beetroot with grilled goat’s cheese, walnuts and mint.

Prep 10 min
Cook 20 min
Serves 2

90g walnut halves
100g olive oil, plus extra to serve
Flaky sea salt and black pepper
500g beetroot, peeled
20g mint leaves, roughly chopped
1 tsp coriander seeds, lightly toasted and crushed
1 tsp cumin seeds, lightly toasted and crushed
70g diced red onion
Zest of 1 lemon, plus extra to serve
45g sherry vinegar
200g semi-firm goat’s cheese log – I used Dorstone from Neal’s Yard Creamery

Heat the oven to 180C (160C fan)/350F/gas 4. Coat the walnuts in two teaspoons of olive oil, season with flaky salt, then lay them in a single, flat layer on a baking try. Roast for nine minutes, until golden, then remove and leave to cool.

Heat the grill to high. Meanwhile, grate the beetroot on the coarse side of a box grater into a large bowl. Add most of the chopped mint leaves, keeping some back to garnish, followed by the crushed coriander and cumin seeds, chopped red onion, lemon zest, sherry vinegar and remaining olive oil. Season with a big pinch of flaky salt and some black pepper, but don’t mix the salad just yet.

Cut the goat’s cheese horizontally into two 100g pieces, then place them on some baking paper and grill until the tops are golden.

Meanwhile, toss the salad, check the seasoning, then serve immediately with the grilled cheese. Garnish with the remaining mint leaves, a drizzle more oil and a little more lemon zest.