Lemon and garlic salmon is one of those meals that you could eat any time. If you can get it, Clare Island Organic salmon is very good. Sometimes I use sea trout, which is under-used and well worth trying. The herb mixes make for a very tasty meal. Dill is particularly good with fish, and is great in chowder. Or you might try bronze fennel.

I see more and more people growing their own herbs these days and being surprised at how easy it is. I like to serve this with a nice fresh, green salad and perhaps a glass of chilled white wine.

There is not a week that goes by when I do not cook a roast chicken at home. With a lemon in the centre and some herbs from the garden, it is hard to beat. I like the succulence of the corn-fed chicken. And there is usually enough left over for the school lunch boxes the following day.

St Tola makes a very good feta-style cheese, which is salty and pungent. Roast chicken is especially enjoyable accompanied by this delicious chopped salad.

Lemon and garlic salmon with potato salad

Serves four to six

40g (1½oz) butter

One garlic clove, crushed

Finely grated rind of 1 lemon

20g (¾oz) packet flat-leaf parsley, chopped

1tbsp chopped fresh dill

700g (1lb 9oz) salmon fillet, skin on and cut into 5 portions

1kg (2¼lb) baby new potatoes

4tbsp olive oil

1tbsp white wine vinegar

1tsp Dijon mustard

Four spring onions, finely chopped

sea salt and freshly ground black pepper

lambs lettuce and lemon wedges, to serve

  • 1 Preheat the oven to 190°C (375°F/gas mark five). Melt the butter with the garlic and mix with the lemon rind, most of the herbs and season with salt and pepper. Brush all over the salmon in a roasting tin and bake for 25 minutes, until cooked through and tender.

  • 2 Meanwhile, quarter the potatoes and steam for 10 to 12 minutes, or until tender. Mix the oil, vinegar, mustard, spring onions and seasoning and fold into the potatoes with the rest of the herbs. Serve with the salmon and some lambs lettuce and lemon wedges, if liked.

    • Roast chicken with chopped salad

    Serves four to six

    1.5kg (3lb 5oz) whole chicken (preferably free-range or organic)

    For the salad

    Half a cucumber, diced

    Two ripe tomatoes, diced

    One red onion, finely chopped

    100g (4oz) feta cheese, crumbed

    2 tbsp chopped fresh flat-leaf parsley

    1 tbsp extra-virgin olive oil

    Squeeze of lemon juice

    Sea salt and freshly ground black pepper

  • 1 Remove the chicken from the fridge an hour before you plan to cook it and discard any packaging.

  • 2 Preheat the oven to 190°C (375°F/gas mark five). Get a shelf ready in the middle of the oven.

  • 3 Season the cavity of the chicken liberally with salt and pepper and put into a roasting tin. Place in the oven and leave undisturbed for 1 hour 20 minutes, until the chicken is cooked through and golden brown.

  • 4 Baste the chicken half way through. Check that it’s cooked by piercing the thigh with a skewer – the juices should run clear.

  • 5 Transfer the chicken to a warm plate, then leave to rest in a warm place, covered with a layer of tin foil and a clean tea towel for at least 20 minutes, then chop up and arrange on a platter.

  • 6 While the chicken is resting, make up the salad. Mix all of the ingredients together and season. Spoon over the chicken pieces to serve.