30.07.08: Quorn, fresh tomato-olive sauce, pesto gnocchi and snap peas

Bit of a mish-mash tonite: She was taking it easy with 2-minute gnocchi rolled in her freezer stash of ho-made pasto, a quick flip of lemon-pepper quorn escalopes in the pan, and snap peas zapped in the m-wave...but the thought of a dry quorn cutlet sticking in the throat sent Her to the store for some tomatoes and raiding the fridge for remaining garlic-stuffed olives (not to mention tipping in a little red wine) to make a fairly quick sauce. Salad of mango, beetroot and moz balls nestled in rocket leaves nearby.

HE SAYS: The gnocchi was tasty because of the yummy pesto but succeeded in putting me on the bloat boat bound for Stodge City and consequently I temporarily sport a more rotund profile. I enjoyed the special tamater sauciness over the top of the chi-qourn cutlets best, and the snap peas offered another fresh and crisp escape from the starchy gnocchi. The salad also was a fruitilicious and zingy addition to this food cruise.

SHE SAYS: Figured I'd use up that second pack of gnocchi we froze, but I'm not tempted to get it again - it becomes mush within a minute, and I thought it might disintegrate as I stirred in my pesto. V. filling but not v. nice, tho' the pesto was tangy and savoury enough. The 2-minute snap zap is highly recommended - the peapods emerge crispety-juicy and bright green. And how I do luv the quorn, esp with this sooper-easy sauce - no choppin' and not so much stirrin'. Salad was sweet and spicy, but I ws already experiencing the great potato expansion and couldn't finish.

30.07.08: Black bnz

He rolled up his sleeves and tackled the black bnz once again, this time with rice, plus an extra portion of bnz and proportional increases in spices and herbs. Strawberry, beetroot and mango salad stood jealous guard nearby.

SHE SAYS: This week's beany episode had more kick and plenty of flav, with good creamy consistency holding steady. The salad, though front-loaded with fruit, escaped being overly sweet with the vegetable-y beetroot and peppery watercress keeping order.

HE SAYS: Since I increased the bean quotient I also increased the herbs to good effect, can you have too much cilantro? Answer: No, fool! As She says, the bnz were more spicy this go-round and needed no extra hot sauce (although I couldn't resist sprinkling over just a little anyway). The salad was another sweet red affair with some mango thrown in for a more orange hue and good measure. The balsamic vinegar came out the cupboard and poured itself after spying the strawberries lying there undressed.

27.05.08: Black bnz and mango mozzarella salad

Mr Bean strikes again: She prepared the newfangled black bnz with typical avocado topping and a salad of peppery young mustard leaves, mango, and mozzarella.

HE SAYS: After quite an indulgent weekend food-wise it's nice to come home to a family staple, not quite bangers n' mash, but just as satisfying, methinks. This week's version was nice and spicy and herby too, what's not to like? Salad aided and abetted the main act's taste quotient with the mango and mozz steppin' up to the plate with taste.

SHE SAYS: Reliable, satisfying, and not too demanding to make - you gotta love it. Think I tossed in a little to much thyme or sumpin', was a little overwhelming, but still tasty, with just enough kick from the chipotle paste. Waitrose has been letting me down with their ripe 'n' ready avos lately - normally they're the very best, creamy, egg-yolky, and deep yellow; suddenly they're pale-lemon and less flavourful, with bruises. Mango right off the seed was peachy-coconutty, just like it should be.

16.05.08: Saag Paneer and a gorgeous salad

She had a hankering for Indian food on a Friday nite (not unusual) and googled this gem of a recipe for saag paneer - one without added fat from butter, cream or buttermilk. The only hitch: local Waitrose does not sell paneer, and She was not about to hike to next-nearest supermarket at 7pm. So...She got inspired and substituted some half-fat halloumi! To anchor the rich main course served over wild and basmati brown rice, she peeled a mango, chopped the radishes, sliced some avo, and tossed the concoction with with crispy leaves and a readymade beetroot-tahini-horseradhish dip.

HE SAYS: This meal was Indian restaurant quality; with a rainbow-coloured plate it looked great too. Thought the halloumi was an excellent sub for the paneer and overall it was nice and spicy. Mangoes in the salad, whatever next? Pears? Yes, please.

SHE SAYS: This was everything I wanted in saag paneer: deep, rich flavour and creamy textures complemented by the firm, spicy cheese cubes. I knew the halloumi wouldn't let me down - it's a little more crumbly than paneer, but I knew it would stand up to the panfrying. Next time I'll try proper paneer, though, just to mark the difference. I was worried the mint from the halloumi would throw the main spices off, but it was very subtle. Oh, I was out of chili powder, too (unbelievable), but paprika played pinch hitter with aplomb. And after a couple of weeks of uninspired what's-in-the-fridge salads, tonite's raw-food offering was a star. Would def. have the dip again - it tasted nutty + earthy + hot, more of a dip for veg than chips, methinks.

18.02.08: Mediterranean salmon

Tomato heaven: He made Ramsay's Salmon with Mediterranean Flavours (studded with sundried tomatoes, basil leaves and olives), then whipped up some sundried tomato and basil pesto to toss with trofie pasta and pan-roasted red pepper and portobello mushrooms. Her Mardi Gras salad - mango, beetroot, cucumber, and spinach - looks on with envy.

HE SAYS: Lovely meal. Salmon was very tender and had a poached-like consistency. Pesto was not as intense as I had hoped, but there's some left over, and hopefully it will intensify in the fridge for next time. Overall very happy and will try the salmon again. Also, I love the beetroot.

SHE SAYS: This made a Monday evening much nicer. The unexpected combination of flavours with the salmon worked very well and made for a pretty plate. The pasta was cooked perfectly this time, and I thought the pesto fragrant and lemony. New odd-combo discovery: mango and Sweetfire beetroot make a delicious duo.