RECIPES, FOOD STYLING AND STYLING LOUISE PICKFORD PHOTOGRAPHS IAN WALLACE

Only two of you in the house? Every recipe is simple to halve

Grilled goat’s cheese salad with warm honey dressing

FRENCH MENU FOR 4

Strawberry, lime and elderflower muddle

Grilled goat’s cheese salad with warm honey dressing

Salmon and spring vegetable stew with persillade

Little gems with tarragon and hazelnut dressing

Pain perdu with elderflower strawberries and maple cream

Your make-it-simple time plan

Get your skates on and you can do it all in an hour (but you can take a more leisurely approach)

60 minutes to go: start! Prepare the grilled goat’s cheese salad with warm honey dressing to the end of step 3, while gathering everything else you need for the rest of the dish.

45 minutes to go… Prepare and cook the salmon and spring vegetable stew with persillade to the end of step 5, while gathering everything else you need for the rest of the dish.

30 minutes to go… Prepare the pain perdu with elderflower strawberries and maple cream to the end of step 2, while gathering everything else you need for the rest of the dish.

15 minutes to go… Complete step 4 of the goat’s cheese salad. If time allows you could make up and serve the cocktail while cooking the rest of the menu.

10 minutes to go… Finish cooking the salmon and veg stew and keep warm, ready to serve. Prep the little gems and dressing.

5 minutes to go… Finish and serve the goat’s cheese salad.

When you’re ready… Serve the salmon and little gems.

And finally… When the main course has been eaten, cook and serve the pain perdu with the strawberries and maple cream.