Carrot, Parsnip and Celeriac Stir-fry SERVES 8 Substitute other vegetables to suit your taste-turnips, rutabaga and sweet potatoes or squash are all good choices. 2 cups celeriac, peeled and cut in 1/2-inch pieces 2 cups parsnips, peeled and cut in ½- inch pieces 2 cups carrots, peeled and cut in 1/2-inch pieces 3 tbsp butter Salt and freshly ground pepper 2 tbsp chopped chives COMBINE celeriac, parsnips and carrots in a pot. Cover with cold salted water and bring to a boil. Boil for 5 to 10 minutes, or until vegetables are tender. Drain. HEAT butter in a large, deep skillet over medium-high heat. Add vegetables and stir-fry for 5 minutes, or until browned and heated through. Season with salt and pepper and sprinkle with chives.

Halibut with Spiced Moroccan Sauce SERVES 4 The combination of spices and colours makes this a real taste treat and feast for the eyes. I make it with fresh tomatoes in summer and good-quality canned tomatoes in other seasons. 1⁄4 cup chopped fresh coriander 1⁄4 cup chopped parsley 2 tsp chopped garlic 3 tbsp olive oil 1 tsp ground cumin 1 tsp paprika Pinch cayenne Salt and freshly ground pepper 1⁄4 cup lemon juice 1⁄2 cup white wine 2⁄3 cup chopped fresh or canned tomatoes 4 halibut fillets (about 6 oz/175 g each) 1⁄2 cup cracked green olives PREHEAT oven to 425°F. CHOP coriander, parsley and garlic in a food processor. Add oil, cumin, paprika, cayenne, salt and pepper and puree. Add lemon juice and combine. Reserve 2 tbsp spice mixture. COMBINE wine, tomatoes and remaining spice mixture in a baking dish.

Place halibut in baking dish in a single layer, skin-side down. Spread reserved spice mixture over fish. BAKE for 15 minutes. Add olives and continue to bake for 5 minutes, or until white juices appear on fish. Serve fish with sauce. Spicy Green Beans SERVES 4 The deep-frying changes the texture of the beans and makes them as addictive as French fries, and a perfect foil for the fish. This dish can be prepared ahead and then quickly stir-fried to reheat before serving. You can also spread the deep-fried beans on a baking sheet and reheat them at 400°F for 5 minutes.

Sauce 2 tbsp soy sauce 2 tbsp rice wine or dry sherry 2 tsp granulated sugar 1 tsp sesame oil 2 tsp hot Asian chili sauce, or to taste 1⁄4 cup finely chopped shallots 2 tsp finely chopped gingerroot 2 tsp finely chopped garlic 2 cups vegetable oil 2 lb (1 kg) green beans, trimmed 2 tsp balsamic vinegar Salt MIX together soy sauce, rice wine, sugar, sesame oil and chili sauce in a small bowl. Set aside. COMBINE shallots, ginger and garlic in a separate small bowl and set aside. HEAT a wok or deep skillet over high heat. Add vegetable oil. Heat to about 350°F, or until a cube of bread browns in 15 seconds. ADD beans in batches and fry for about 5 to 6 minutes, or until crisp and wrinkled. Place a strainer over a bowl and carefully transfer beans to strainer with a slotted spoon as they are ready.

Let sit to drip until cool. REMOVE all but 2 tbsp oil from wok. Add shallot mixture and stir-fry for 30 seconds. Add beans and sauce and stir-fry for 1 minute, or until beans are coated with sauce and heated through. Drizzle with vinegar and season with salt.