Now I find myself trying to get back into a routine, which is always pretty hectic in one way and a bit of a relief in another.

Homework needs to get done, uniforms and school lunches need to be made and then there is the new school bedtime regime to be adhered to . . . and that's just the children!

At this time of the year, with all busy again, the evening meal takes a bit more thought. We need meals that are good for all the family but will not take too much time, or can be prepared in advance.

We often have a chicken in the fridge for roasting (leftovers tend to get used for sandwiches or quesadillas) or, if time is limited, for cutting into portions (with the bone still attached) and tossing with some sliced chorizo, chunks of potato and whatever other vegetables are in the kitchen . . . leeks, red onion, peppers, etc.

(Spread all this on a tray, drizzle with olive oil, sea salt and pepper and cook in a hot oven for about 30 minutes, until cooked. )

MEATBALLS WITH TOMATO FONDUE & SPAGHETTI
Serves 6-8

This is a great family favourite. The fondue can be made in advance . . . it will keep in the fridge for a few days or can be frozen. I usually make extra to serve as a pasta sauce another night. The meatballs can be made, left raw and frozen until needed, or will sit in the fridge for the day.

For the meatballs

900g freshly minced beef
150g onion, finely chopped
1 clove of garlic, crushed
2 tbsp freshly chopped herbs, like marjoram, or less of rosemary
Salt and freshly ground pepper
2 tbsp olive oil
1 egg

For the tomato fondue

3 tbsp olive oil
110g onion, sliced
1 garlic clove, crushed
Salt, sugar and freshly ground pepper
2 x 410g tins of tomatoes
150g grated mozzarella
450g pasta, such as spaghetti

Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic.

Cover and sweat for four minutes, until soft and a little golden. Allow to cool.

In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.

Fry off a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into 24 round balls. Cover the meatballs and refrigerate until required.

Meanwhile, make the tomato fondue.

Heat the oil in a stainless steel saucepan.

Add the sliced onion and the crushed garlic, toss until coated, cover and sweat on a gentle heat until soft and a bit golden.

Slice the tinned tomatoes and add with all the juice to the onion mixture. Season the contents with salt, freshly ground pepper and sugar. Cook the tomatoes uncovered for around 30 minutes or until the tomato softens. While this is cooking make the meatballs.

Heat a frying pan and cook the meatballs for around 10 minutes in about three tablespoons olive oil. Meanwhile, cook the pasta in a large pot of boiling salted water.

When the meatballs are cooked, place them in a grill-proof dish with the tomato fondue and the cooked, drained pasta.

Toss together and sprinkle with the grated mozzarella, put under a grill to let the cheese melt. Serve straight away.

SLOW-ROAST CHICKEN WITH LEMON & CHILLI
Serves 4-6

I adore the fresh flavour of this chicken, with its rich amber-coloured skin. It is great served hot with roast potatoes and delicious vegetables, or warm with cous cous or salad. You can decrease the amount of chillies, or leave them out altogether and replace with paprika, some chopped thyme, rosemary or marjoram.

Large chicken 1.5-2.25 kg
4 cloves of garlic, crushed or finely grated
1 red chilli, deseeded and finely chopped
2 tsp paprika
1 tsp salt
Juice of one lemon (50ml)
2 tbsp olive oil
Sea salt for sprinkling on the chicken

For the gravy

300ml chicken stock
Squeeze of lemon juice

Preheat the oven to 1600C. Using sharp kitchen scissors, cut along both sides of the backbone and discard the backbone (or put it into your stockpot). Place the chicken on a roasting tray, skin-side up, and using your hand, press down on the breastbone to flatten the chicken.

In a small bowl, mix the garlic, chilli, paprika, salt, lemon juice and olive oil.

With the point of a sharp knife or skewer make deep holes all over the chicken.

Spoon or pour the chilli and lemon oil over the chicken, making sure it gets into every crevice. Sprinkle with sea salt and roast in the preheated oven for two hours, basting every now and then until the chicken is tender and completely cooked. Turn off the oven or sit the chicken somewhere warm to rest for at least 15 minutes (or allow it to cool to room temperature to serve with a salad) before carving.

While it is resting pour the juices from the tray into a jug, spoon off the fat and pour into a saucepan with the 300ml stock. Bring to the boil and simmer for a minute, then add the squeeze of lemon juice and season to taste.

If I am serving this at room temperature with a salad I would not make a gravy. Instead de-grease the juices, add the lemon juice and pour the sauce over the chicken on a large serving plate.

PASTA WITH SPICY SAUSAGE & CREAM
Serves 6

This is a great pasta dish. We make this at the cookery school quite a bit and people always love it. Just leave out the sausage for a vegetarian pasta sauce. The sauce freezes well.

25g butter
700g fresh ripe tomatoes, peeled and chopped roughly, OR 2x400g tins of tomatoes
4 cloves of garlic, grated or crushed
2 tsp chopped rosemary
Salt, pepper and sugar
225g chorizo sausage, or kabanossi sausage, sliced into 1/2 cm rounds
Pinch of dried chilli pepper flakes
175ml cream
2 tbsp chopped parsley
500g penne or rigatoni, farfalle, etc
4 tbsp grated parmesan cheese

Melt the butter in a large saucepan, add the chopped tomatoes, garlic and rosemary. Season with salt, pepper and sugar. Cook until the tomatoes have just begun to soften, about five minutes. Add the sausage to the pan with the chilli flakes, cream and half the chopped parsley. Allow to simmer with the lid off until the mixture has reduced by half, stirring frequently. Take off the heat and taste for seasoning.

Cook the pasta in a large pot of boiling water with a dessertspoon of salt, until it is just cooked, then drain and toss with the sauce.

Place in a large serving bowl and scatter with the grated parmesan cheese and the rest of the parsley.

NOTE FOR COOKING PASTA: If you need to cook your pasta slightly ahead of time, keep about 50ml of the pasta cooking water in with the pasta and a good glug of olive oil.

Broccoli is in season now so it's super nutritious at the moment. It's one of the richest vegetable sources of calcium, iron and magnesium, as well as vitamins A and C, and is thought to be play a role in cancer prevention too.

BROCCOLI WITH GARLIC, LEMON & PARMESAN
Serves 4-6

I sometimes add one red deseeded chilli into this. If there is any of this broccoli left over it can be served at room temperature the next day as a salad.

One medium or two small heads of broccoli, or

750g sprouting broccoli
4 tbsp olive oil
3 cloves of garlic, crushed or finely grated
Finely grated zest of a small lemon
Sea salt and pepper
50g grated parmesan cheese (optional)

Peel the stems of the broccoli with a peeler to remove the tough outer parts , and cut the florets into long thin stalks. If the florets are large, divide them in half lengthwise.

Bring a saucepan of salted water to the boil, add the broccoli and cook on a high heat with the lid off, for about 5-6 minutes until cooked. Drain the broccoli and set aside.

Pour the olive oil into a frying pan on a high heat, add the garlic and cook for a minute until pale golden, then add the broccoli and lemon zest and season with salt and pepper. Transfer to a warm serving bowl, sprinkle with grated parmesan and serve.