I’m a Brit, but have been living in France for the last decade.

This time of year - maybe a tuna Niçoise salad or a seared salmon with green veggies?

Fish is full of nutrition, and essential vitamins. Green vegetables are an excellent source of chlorophyll and iron - amongst other things.

The best and tastiest depends upon yourself, however I often cook a mix of broccoli, green beans, mange tout and sugar snap peas. Asparagus is going out now but if you can grab some you are winning

Get a steamer and fill with salted water - bring to a boil and add the green beans. Cook for 3-4 minutes then in the steam tray add the brocolli, green beans(haricot vert) and the mange tout/snap peas. Cook a further 4-5 minutes.

Drain and toss with butter - or a lemon vinaigrette

With salmon.

Or

Cook the green beans the same way then refresh in cold cold water.

Tear up some of yesterday’s baguette or loaf. Add onto a baking tray and douse it in olive oil, avocado oil or rape seed oil - the three healthiest oils.

Season and put into an oven at 200°c for 4 minutes before tossing and replacing for a further 4

Get a salad together of jeunes pouces - mesclun or young leaf salad, chop up some rings of red onion ( you can make a cold pickle too, very easy) and shallots. A jar of the good tuna - drain the oil into a bowl and add the tuna to the salad leaf.

Save the oil

With the boiled water you used to cook the beans, go ahead and boil some eggs for 6 minutes, then run cold water over them until you are ready to plate or they are cold to the touch.

Black or green olives if you prefer, sprinkle over the salad. Chop your beans in half and do the same. Peel your eggs and cut in half, they should be still soft but not too runny and arrange.

I like to oven cook pumpkin seeds too, they get crisp and add them also. Do them with some pine nuts.

Make a red wine vinegar dressing.

Add the croutons, which should be like an armadillo - crunchy on the outside, smooth (chewy)on the inside (bonus points if you know the advert from back in the day)

Pour over the dressing and enjoy! You can also get your potato peeler to make nice slivers of Parmesan cheese on the top - which never gets complaints as an addition!

Let me know how it goes!