Serious Eats - seriouseats.com

I'm British and I eat appropriately (also having strict parents who were insistent on this). I hold my folk in my left and hand and knife with the right hand, I do not 'shovel' food. Sometimes I go for dinner at friends houses and have to ask for a knife so I can eat my food. I often receive complements on how well I eat.

As a native of England (now living in Canada) I sometimes miss the traditional Sunday Lunch that my mother would serve up relentlessly every week. If my friend are lucky I will treat them to this traditional affair: roast beef, yorkshire pudding, roast potatoes, carrots, peas, broccoli all smothered in delicious homemade gravy. mmm....

This is not the best roast chicken recipe. For years now I have made Nigella Lawson's Roast Chicken; over time I have added my own variations to it (herbs, etc.) but the basic principles remain - lemon, butter, olive oil and salt & pepper; the lemon tenderizes and keeps the chicken moist during cooking without overpowering the chicken. The recipe can be found in "How to Eat: Pleasures and Principles of Good Food" (1999)

I don't usually cook anything unique even if it's just for me. Last night I had roasted chicken with yellow peppers served with a fresh Green herb Salad. Perfect summer meal!

Slow-cooked courgettes on toast

I often cook courgettes like this - they lose most of their moisture and become a thick, fragrant, chunky mass. They can be used as a pasta sauce (just add a little cream) or the base for a lovely soup (just whizz up with a little stock and/or milk). But they also make a great toast topping - which of course the Italians would call bruschetta. Serves six as a light lunch.

3 tbsp olive oil

3 garlic cloves, peeled and chopped

1kg courgettes, finely sliced

Salt and freshly ground black pepper

For the toast/bruschetta

6 slices of coarse country bread

1 garlic clove, cut in half

Extra-virgin olive oil, or butter

Parmesan, or other grateable cheese (optional)

Heat the oil in a large saucepan, then add the garlic, courgettes and a little salt. Cook gently, so the courgettes soften without browning. As they release their water, turn up the heat to bubble it off. When they become more concentrated and pulpy, turn it down again. Stir whenever they begin to catch on the pan, and do not allow them to brown more than a shade. Keep cooking until they are rich and oily, but not watery. Check seasoning.

Grill the bread, rub each side with garlic, and trickle with olive oil or melted butter. Pile a mound of the hot courgette mixture on top, grate over a little cheese, if you like, and serve.

I eat usually becasue I am hungry and as I have a pretty regular body clock I tend to get hungry at those times too. However, in the summer when it is hot I don't eat as much and graze on snacks throughout the day.