Fregola Sarda, with a Salsa Verde Dressing

Fregola Sarda is a form of pasta from Sardinia, similar to Israeli couscous, or giant couscous, but toasted in an oven which gives it an additional dimension. If you can’t find fregola sarda, you could substitute giant couscous.

Sweetcorn Fritters

It must be autumn, I'm craving all manner of autumnal veg, from pumpkin to sweetcorn, and every variety of squash and mushroom I can find.  I genuinely think we eat too much meat in our diets, and there is no reason not to have a delicious warm lunch, where the star is the vegetable.

One of my favourites is sweetcorn fritters - but I tend to mix an additional ingredient in, just to add a little variety.  Today's variation was raw orange pepper.  I love raw peppers, but some people find it indigestible, so you could add anything else you fancy.  Crab perhaps? Always delicious. Spring onions? Grated courgettes?

Moroccan chickpea soup...

My favourite Saturday lunch, always made by Hubby, is this incredibly simple but very aromatic soup. The lemon zest clears your jaded palate and sets you up for the weekend...

As chickpeas are an excellent source of fibre and protein, it's the perfect dish for vegetarians and vegans, without compromising at all on flavour.