whole organic chicken legs in a roasting pan with a cut up aubergine, courgette or two, halved new potatoes, mushrooms, drizzle of olive oil, sprinkle of sea salt and oregano, bake for half an hour.
salmon fillets marinated for 15 mins or more in lime juice, grated ginger, coriander, tbsp soy sauce and tbsp nam pla (thai fish sauce) then flash grilled. when they are done chuck the leftover marinade on the grill with a bit of water from the kettle and reduce a bit for sauce. serve with rice or (my fave) that tiny pasta that is shaped like rice and some green beans.
If you take out the lime juice and substitute orange juice you can do the same with duck breasts, but marinade for longer, and roast under a hot grill until the skin is crispy but breasts are still pink in the middle. (discard skin if you are being low fat). THen slice the duck breasts quite thinly and drizzle the marinade reduction on them. You can serve this just with a baby spinach salad and it is yummy...