This is possibly a bit summery for January (oh I am so northern hemisphere now), but it was very good and just what we needed after several days of stodgy meals. Make sure you use good steaky bits of tuna for this, not cheap mush. And definitely spend the time to toast the bulgur - it makes it lovely and nutty. I am going to try doing it this way next time I make tabouli, too.

Place the bulgur in a medium saucepan over medium-high heat, and cook, stirring occasionally, for 5 minutes or so, until it is slightly brown, and you can hear it popping if you put your ear near the pan. Add the water and a good pinch of salt, and bring to the boil. Remove from the heat and set aside for 10 minutes, until it is tender and all the water is absorbed.

Meanwhile, in a large bowl combine the tuna, parsley, capers, garlic, tomatoes, cayenne pepper, lemon juice and a slug of olive oil, and toss to combine.

Once the bulgur is cooked, combine it with the tuna mixture, season to taste, and serve.

Makes 2 main-course servings.

Delicious lentils for good luck and prosperity in the new year! Eaten with emerald green young spinach sauted with garlic and dressed with lemon juice, and a slice of Grant loaf made with a combination of spelt, wholemeal, buckwheat and rye flours, baked first thing this morning.

Rinse the lentils well and set aside. In a medium saucepan, heat the olive oil over medium heat and then add the onions and cook, stirring, for about 8 minutes, until soft and translucent. Add the lentils and continue to cook for 2 minutes, then add in the wine and saffron and cook until the wine has evaporated, about 3 minutes. Pour in the hot stock, stir and cover, and cook over low heat for 45-60 minutes, until the lentils are tender and the liquid is absorbed. The time taken will depend upon the lentils and your stove, check them every now and then, and add additional stock or water if necessary.

With spinach and bread, serves 2 very generously, with a bit left over.