1. Preheat the oven to 400°F (200°C).
2. Prepare the meatball mixture:
   In a large mixing bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, and pepper. Mix thoroughly until well combined.
3. Shape and bake:
   Form the mixture into meatballs and arrange them on a baking sheet. Bake for 20–25 minutes, or until fully cooked.
4. Make the tzatziki sauce:
   While the meatballs are baking, mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and a pinch of salt in a separate bowl.
5. Serve and enjoy:
   Once cooked, serve the meatballs warm with the tzatziki sauce on the side for dipping.

1. Preheat the oven to 180 °C/350 °F/gas 4.
2. Place the whole leeks straight on to the bars of the oven for 40 minutes, or until blackened.
3. Meanwhile, remove the prawn heads, squashing the juices into a small bowl (sounds gross, but trust me!). Peel away the shells, leaving the tails on, then devein and put aside.
4. Place the prawn shells and heads into a small non-stick pan with 4 tablespoons of olive oil. Cook for 10 minutes on medium heat, squashing and turning regularly, to create a prawn oil, then discard the shells and heads.
5. Meanwhile, finely slice any larger mushrooms and tear the Pata Negra into small pieces (if needed), then carefully divide and thread the prawns, mushrooms and Pata Negra between 4 skewers (I sometimes like to use long woody rosemary sprigs), not packing them too tightly together.
6. Strip off and discard the outer leaves from the leeks, then finely chop the rest and place in a medium non-stick frying pan with the beans (juices and all) and the reserved prawn juices.
7. Bring to a simmer, then season to perfection with sea salt and 1 tablespoon of red wine vinegar, adding a splash of water to loosen, if needed.
8. Cook the skewers in a large non-stick frying pan on a medium-high heat (or on a barbecue) with a drizzle of olive oil for 5 minutes, or until golden and just cooked through, turning occasionally and lightly pressing down with a fish slice.
9. Spoon the beans onto a warm serving platter, then place the skewers on top and drizzle with the prawn oil, to serve.

Total time: 45 minutes
Difficulty: Not too tricky
Serves: 2 people

1. Trim and peel the courgettes, quarter lengthways, cut away and discard the seedy core, then roughly chop and place in a large shallow casserole pan on a medium heat with 2 tablespoons of olive oil and the dried mint. Cook gently for 30 minutes, stirring regularly, then mash half the courgettes with a potato masher and fold back through the rest. Season to perfection and leave to cool for 5 minutes.
2. Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet on its paper and place on a baking tray. Spoon over the cooled courgettes, leaving a 1cm border around the edge, then fold up the sides, pressing at the corners to secure. Brush the exposed pastry with a little oil, and cook at the bottom of the oven for 30 minutes, or until the pastry is beautifully golden and puffed up.
3. Randomly dot over the olive tapenade, break over the fresh goat’s cheese, then take to the table and serve up.

Top Tip: PS If you want to use courgette flowers, like I have in the picture, have a go at growing them yourself (it’s really easy!), or buy them from farmers’ markets, as you’ll rarely find them in supermarkets. Simply open them out, arrange on top of the tart and drizzle with a little oil before baking.

Total Time: 1 h 35 min
Difficulty: Not too tricky
Pour: 4 people