Copper Quay

A soft potato-and-onion base with fine ribbons of kale and a little olive oil. This vegetable-only bowl makes a gentle start to supper.

Juicy shrimp in garlicky olive oil with parsley and a little chili, served beside crisp lemon-zest toast for the pan juices.

Soft white beans, sweet roasted red peppers and parsley in a sharp red-wine dressing. Serve at room temperature with a spoon for every last bean.

Tender green beans in a light, crisp batter with black pepper and lemon. Fry small batches and eat them while the coating still crackles.

Garlicky chicken thighs roast beside golden potato wedges, with lemon and a gently fiery paprika coating.

Chunks of fresh cod finish gently in a tomato broth with potatoes, sweet peppers and bay. A generous one-pot supper.

Quick-seared pork tenderloin medallions with garlic and bay, served over soft tomato rice with parsley.

A spoonable tomato rice with sweet shrimp, green peas and fresh coriander, finished with a squeeze of lemon.

Crisp sourdough topped with roasted peppers and tender tinned sardines, with a lemony tomato and onion salad.

A generous vegetable supper with white beans, potatoes and ribbons of kale in a garlicky bay-scented broth.

Browned mushrooms and white beans turn soft tomato rice into a filling, parsley-flecked supper.

Eggs bake in a thick spinach, chickpea and tomato skillet, with toasted bread for the sauce.

Creamy rice pudding scented with lemon peel and finished with cinnamon. This egg-free version stays soft enough to eat with a spoon, warm or chilled.

A simple golden cake with fresh orange zest and a tender olive-oil crumb. Slice it plain and let the citrus do the work.

Small flaky pastry cups filled with a smooth vanilla custard and a light cinnamon finish. A home-oven take on the Portuguese custard-tart idea.