These are my favourite dressings at the moment and they don’t take long to prep. I normally make just enough for the meal or there might be some left over that will keep in the fridge for a week or so.

Honey, Lime and Mustard

This is a versatile mix – it can be used without the olive oil as a coating for chicken or salmon before roasting.

1 heaped teaspoon of honey (I use raw honey from Hilltop available from Tesco)

1 tsp of wholegrain mustard

juice of 1 lime, more if needed

50 ml olive oil to make this into a dressing

salt and pepper to season

You can put the ingredients into a jam jar and shake it all up (make sure lid fits tightly!) taste and adjust balance if needed – more honey or more lime, then season.

Sun-dried Tomato and Basil dressing

I use this in a puy lentil, red pepper and feta salad, but its also good mixed with chopped fresh tomatoes and used as a relish for burgers.

2-3 sun-dried tomatoes (I use Merchant)

25 ml basil infused olive oil

50 ml olive oil

1/2 clove garlic (optional)

1/4 tsp dried oregano (optional)

freshly ground black pepper.

Soak the sun – dried tomatoes in boiling water for a few minutes to soften and re-hydrate about 10 minutes is usually enough. Drain and place all the ingredients together in a jug and blend using a stick blender. Alternatively, chop the tomatoes and garlic (if using) as finely as you can and mix with the other ingredients.

Thai dressing

Great on noodles of any kind – add chopped red chilli for heat and the obligatory chopped coriander. and if you want to make this pad thai style add 1 tbsp peanut butter!

1 stalk fresh lemongrass finely sliced (or 1 level tbsp ready pureed)

1 garlic clove

fresh ginger (twice as much as the garlic)

1 tbsp fish sauce (can be omitted if vegetarian)

juice of a lime, more if needed

squeeze of honey

100 ml olive oil

pinch of salt if needed

Place all ingredients in a blender and whizz until smooth. Taste and adjust the sour and saltiness with more lime or salt.