Saffron chicken (serves four)

• 1kg chicken strips (use chicken breast)
• Lots of olive oil (so the meat is covered)
• One finely chopped onion
• 2 limes (squeeze the juice in, then add the skins too)
• Saffron – grind it with a pestle and mortar, add 1/4 cup of boiling water, some black pepper and mix it

Leave the chicken to marinate overnight if possible so that the flavours go deep into the meat. Take the chicken out of the fridge 30 minutes before you cook it. Barbecue on skewers (without over-cooking!) and enjoy.

Carl and Ali after a good feed.

Bean salad and bread (serves 2)

• 1 tin red kidney beans, drained
• Quarter of an onion, finely chopped
• 1 biggish tomato chopped
• Handful of parsley, ripped
• Handful of basil
• Handful of black olives
• Sprinkle of herbs de Provence/thyme
• Fresh bread
• Dressing: olive oil, vinegar, garlic cloves (leave the cloves to evolve for an hour or so, or if short on time, add a clove of crushed
  garlic direct to the salad).

Bean and tuna salad (serves 2)

• 1 tin of flageolet beans, drained
• Quarter of an onion, finely chopped
• 1 tomato, chopped
• Handful of parsley, ripped
• Handful of basil
• Handful of black olives
• Teaspoon or so of ground cumin
• Good squeeze of lemon
• Dressing: as above, nice with lots of garlic.

Remember, it's all very casual (VC). Taste and see if you need to add anything else … frivolity recommended. You may like to add salt and black pepper.