14 March - an omelette and Moroccan vegetables

Inspired by some leftover cold potatoes in the fridge, lunch today was an omelette. I fried the potatoes, adding some pancetta, onion and red pepper, then the eggs. It was a bit of a tricky flip, but finally came out in one piece.

For dinner, I did another variation on the five-vegetable couscous I've done before. This evening, I only managed four vegetables; red onion, pepper, carrot and leeks, plus all the usual spices, cooked up in a broth and served with lots of fresh coriander and couscous. It came out, as usual, looking like a rather unexciting pile of boiled veg, but looks can sometimes be deceptive and it was as delicious as ever with all those lovely spices and just the right chilli kick.

6 February - vegetable couscous

I got round to using up the last of the pork bolognese sauce today in a jacket potato for lunch. Tris was out for the evening so I settled for a simple veggie supper based on the seven/five vegetable couscous I've cooked before. Tonight the veg was red onion, courgette, carrot, red pepper, white cabbage and a few chickpeas left over from yesterday, plus all the spices (garlic, ginger, toasted and ground cumin and coriander, saffron, paprika and dried chilli) and some stock. Once I'd chopped up the veg, I realised there was too much for one, so made enough for Tris to take for his lunch tomorrow as well. With couscous and a sprinkling of fresh coriander it made a tasty and healthy-feeling supper-for-one.

24 October - five vegetable couscous

I used up the rest of the vegbox spinach for lunch with some pasta, plus some bacon and a generous splodge of cream - great combo.

After Hugh F-W on TV again last night with his River Cottage Veg, I decided to go for something veggie for dinner. I made a variation on a recipe from For Every Season for seven vegetable couscous - although mine only included five!

• Fry a sliced red onion in a little oil to soften, then add a couple of cloves of chopped garlic and about the same amount of chopped fresh ginger.
• Toast and then crush 1/2tsp cumin seeds and 1 tsp coriander seeds and add to the onions with a pinch of saffron and a few chilli flakes.
• Add the following vegetables to the pan, all chopped into roughly similar sized chunks: a red pepper, a courgette, a carrot and a bit of butternut squash.
• Stir around to coat the veg in the spices, then cover with about 400ml veg stock and leave to simmer gently until tender - about 20 mins.
• Serve on pile of couscous with some of the broth spooned over the top and a sprinking of chopped coriander.

A tasty way to get lots of veg that gets yummier as you get towards the bottom and all the nice garlicy-gingery bits!