Ginger salmon and stuffed eastern peppers

For me, the key throughout has been to have lots of lovely food in the fridge, with different flavours so that it's easy to find something I fancy eating at any point when I want food and I don't end up going back to my old habits.

Both the salmon and the peppers are fantastic cold and keep for a while in the fridge, so it's worth cooking them, to have together or separately, hot or cold.

For the salmon, line a steamer with thinly sliced ginger, place the salmon on top and the lime on top of that. Put on a pan of boiling water and cover. It will be cooked in around 15 minutes. Delicious hot or cold.
For the red pepper, we stuffed these with middle eastern flavours. Dry roast half teaspoon of cumin seeds, cardomom pods and coriander seeds. Then pound them in a pestle and mortar, throwing away the skin from the cardomom. Dry roast a handful of pine nuts and add them to the crushed seeds.
Chop up equal amounts of onion and aubergine (eggplant) and fry them in olive oil. Throw in some quarters cherry tomatoes and turn off the heat.
Mix a tablespoonful of tomato puree with a cup of boiling water and when it's dissolved, pour this over a cup of bulgar wheat. Stir well and cover for 5 minutes, then add a tablespoon of olive oil and fluff up with a fork. Add this and a teaspoon of chopped dried mint to the aubergine mix and stir well.
Cut the top off a red pepper and fill with the mixture.
Drizzle with olive oil and cook for around 25 minutes at about 225 degrees. Delicious hot or cold.