Using a vegetable peeler, slice the baby marrows lengthwise into ribbons.

Place in a large bowl and drizzle over the lemon zest, lemon juice, salt and pepper and Saint Sebastian Bay EVOO.

Be careful when mixing to make sure you don’t break the baby marrow ribbons.

Marinate for 10 minutes.

While the baby marrows are marinating, add the red onion to the white wine vinegar. Fry the capers.

Heat a saucepan with the olive oil over medium heat.

Test the oil by adding a piece of caper to the oil.

If it bubbles then the oil is ready.

Fry the capers till crispy and drain on a piece of paper towel.

Place the flour and salt into a mixing bowl. Add the olive oil and rub the oil in the flour mixture with the tips of your fingers until it resembles fine bread crumbs.

Add the milk and mix it in with a fork until combined.

Roll the dough out flat with a rolling pin and rest wrapped in cling film in the fridge for an hour.

When rested, roll out to ½ cm thickness and line a springform cake tin with the one half of dough pressing it into the bottom of the pan.

Cut a circle lid for the top and keep aside. Place the lined springform tin and lid in the fridge till the filling is prepared and cooled.

Keep the leftover dough cut-offs to decorate the top of the pie.

Preheat the oven to 180 ℃.

Heat a medium saucepan over medium heat. Melt the butter and cook the garlic and leeks for about 6-10 minutes until soft.

Add the chicken and fry until thoroughly cooked.

Place the whole baby potatoes in a saucepan and cover with water 3 cm above the potatoes.

Bring to a boil over high heat and cook until tender. Do not slice them as this will prevent them from crumbling or becoming floury.

Drain the water and cool the potatoes slightly so you can cut them in half and place in a large mixing bowl.

Sprinkle with half the vinegar while still warm. Let the vinegar absorb.

Whisk the olive oil, remaining vinegar, Dijon mustard, salt and pepper together in a small mixing bowl.

Mix in the herbs and sprinkle over the potatoes.

Add the onions and toss through the salad.

Heat oven to 175ºC.

Season the salmon with salt and pepper and place into a baking dish.

Place the garlic around the salmon. Add the olive oil, making sure it is enough to cover the salmon.

Cover with foil and bake until the salmon is cooked through. Usually for about 30 minutes.

Add the fennel in the last 10 minutes of the cooking process placing around the salmon.

Serve warm with fresh salad on the side.

Toss cooked linguine with a drizzle of Saint Sebastian Bay Olive Oil to prevent sticking.

Salt the sliced baby marrows and allow to stand for 5 minutes, then lightly drizzle with Greenleaf Olive Oil.

Preheat a griddle pan.

Grill marrows until charred on both sides. Set aside.

Pour boiling water over the asparagus and peas and leave for 5 minutes. Refresh with ice-cold water. Set aside.

Gently combine the linguine, grilled baby marrows, blanched peas and asparagus with the mint, garlic, lemon juice, zest and chevin. Season well with salt and pepper.

Serve at room temperature drizzled with flavourful Saint Sebastian Bay Olive Oil.

For a low carb option: Replace linguine with raw spiralised marrows.

In a large saucepan, cook pasta in salted water until al dente.

Strain in a colander, reserving about 1/2 cups of the pasta water and set both the pasta and water aside.

While pasta is cooking, heat the olive oil in a large skillet over low heat.

Add the roasted garlic, cauliflower, mushrooms and green beans.

Season with salt and pepper.

When the pasta is al dente and has been drained, add it to the skillet along with the pasta water, parsley and basil.

Toss to combine.

Add the grated cheese to taste.

Preheat the oven to 180°C.

Season chicken with salt and pepper.

Heat a large frying pan and brown the chicken pieces in a little Greenleaf olive oil.

In a large baking dish, arrange the browned chicken pieces (skin side up) with the onion and garlic.

Scatter with anchovies, caper berries, rosemary and top with lemon wedges.

Drizzle with a little more Greenleaf olive oil and roast for 35 minutes.

Turn heat up to 200°C and add the tomatoes and olives and roast for a further 10 minutes.

Serve immediately garnished with fresh basil leaves.

Delicious with roasted baby potatoes and dressed baby spinach or serve with freshly baked focaccia.

Pound garlic, pine nuts and a pinch of sea salt in a mortar and pestle.

Remove the mixture and set aside.

Add the basil and pound until chopped.

Return the ground pine nuts and add the parmesan to the mixture.

Gradually add the oil, gently pounding and stirring to combine.

Season to taste with sea salt.