Instructions: 1 For the Soup: Half fill a medium sized pan with boiling water, add the stock cube, onion and potatoes and simmer for 10-12 minutes, or until vegetables are tender.

2 Blitz with a hand blender to give a chunky consistency and divide the mixture between three mixing bowls.

3 Blend the tomatoes until smooth, and mix into one bowl of soup. Mix the turmeric with 1 tbsp boiling water, and stir into another bowl of soup.

4 Roughly chop the basil and parsley and stir into the last bowl of soup.

Season each soup and pour ladlefuls of each into a serving bowl, keeping the colours separate. Top with the cream.

5 For the Salad: Place the fennel in a bowl, season and drizzle over the lemon juice. Add the mint, rosemary, dill, chervil and sage, olive oil, caster sugar and toss together. Season and serve in a bowl.

6 For the Baked Cod with Herb Crust: Preheat the oven to 220c/425f/Gas 7. Process the breadcrumbs, chervil and dill, and blitz until finely chopped and combined. Add the pimentos and blitz again. Then season.

7 Heat 1 tbsp olive oil and butter in an ovenproof saute pan and cook the cod skin-side down for 3-4 minutes. Season, spread the breadcrumb mix over the fish and put the pan in the oven to cook for 8-10 minutes, until done.

Serve on a plate drizzled with more olive oil.

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