Easter parade

Ingredients (Serves 4-6) 350 g potatoes, peeled,diced225 g swede, peeled, diced2 eggs50 g butter50 g plain flour600 ml milk, plus extra formashing450 g smoked haddock,skinned and cubed110 g frozen pea

Crowd-pleasing dishes inspired by summer travels

SERVES 4-6 PREP 20 mins COOK 30 mins EASY V 4 carrots (about 450g),cut into batons4 beetroots (about 450g), peeledand cut into thin wedges2 tbsp olive oil150g quinoa & bulgur wheat mix2 tbsp honey2 le

■ Serves 4 ■ Prep 5 mins ■ Cook 30 mins sauce only 3 tbsp olive oil4 garlic cloves, finely sliced1 dried red chilli or a largepinch of chilli flakes (optional)½ tsp caster sugar1 tbsp red wine vinegar

Follow Clark’s recipes and combine these new ingredients with some of the cuisine’s staples, such as tomatoes, garlic and seafood. You’ll create dishes that do much more than simply uphold the Mediterranean’s reputation for good nutrition.

This is chicken and chips with a Greek-style makeover using a gorgeous spice rub then cooking the chicken until meltingly tender. Carve onto a platter and serve with the confit tomatoes (below) and a