I don't have to tell anybody about the benign features of fresh fish. But it can be a hard ingredient of dishes, especially for children. I don't know from where this animosity to fish comes from. Maybe because of the bones? I don't have to persuade my children to eat fish, but it is indeed the case that fish that you have to work hard to eat aren't their favourite. But every child likes chops. So we will use them to smuggle some fish onto the kids' menu.

Today I went a step further. I added broccoli and millet groats to chops. You may ask: did anybody guess the ingredients? There was no time for that. They disappeared from the plate too fast for anybody to think about it.

Ingredients:
500g of trout without the skin and bones
half a bunch of broccoli
50g of dry millet groats
1 onion
1 teaspoon of butter
1 egg
salt and pepper
lemon
breadcrumbs and oil for frying

For a few years being a vegetarian has become more popular. For many it isn't only a way of eating but a lifestyle and a way of choosing products, clothes and cosmetics. In my family becoming a vegetarian would be really difficult, but even we have been eating less meat lately. We have replaced it with legumes and soya products. Fortunately, eating a lot of fruit and vegetables isn't a problem, because we have always eaten loads. Today I offer a typical veggie lunch – a lot of vegetables, kasha, falafel and garlic yogurt sauce – colourful, delicious, light and healthy.

Ingredients (for 3 people)
falafel
300g of dried chickpeas
1 onion
2 cloves of garlic
4 tablespoons of chopped parsley
half a teaspoon of cumin
half a teaspoon of sweet paprika
half a teaspoon of curry powder
salt and pepper
oil for frying

Today I would like to share with you the recipe for a light and healthy dinner. I served rainbow trout with mustard sauce and pot barley with courgette and fresh salad. I like these kinds of dishes. They are easy, they don't need a lot of work and each time the result is amazing. You can make a hot white sauce, but this time I decided to make a cold sauce with natural yoghurt and French mustard. If you make a different sauce – with capers, lemon or garlic – you will end up with different, excellent dishes.

Ingredients (for 2 people)
300g rainbow trout
2 twigs of thyme
2 slices of lemon
1 clove of garlic
1 tablespoon of clarified butter
100g of pot barley
4 small courgettes
1 shallot
1 clove of garlic
1 tablespoon of oil
salt and pepper

Cold and rainy autumn days mean that we want rich, hot dinners. The first thing that comes to mind is broth, which I love. Unfortunately, my family says that we can't eat it seven days a week, so I have to be creative and cook different soups. Today I made homemade pea soup. Thick, aromatic soup with lots of vegetables and of course smoked bacon has been prepared in my home for many years using the same recipe. Some time ago you had to soak peas during the night, so you won't have to spend hours cooking the soup later. Today I buy peas that don't require soaking, which reduces the cooking time.

Ingredients:
500g of smoked bacon
350g of deshelled peas
2 carrots
2 parsley roots
a piece of celery root
a piece of leek
5 potatoes
2 onions
1 clove of garlic
1 tablespoon of butter
2 bay leaves
4 allspices
4 pepper seeds
2 tablespoons of dried marjoram
salt and pepper

Many people limit the amount of meat they eat or remove it completely from their diet. More orthodox people don't eat animal products at all. My recent unexpected guests are from this group. The visit went on longer than I expected, so I had to make dinner. My husband always complains that I buy too much, but this time he really appreciated it when after 20 minutes we had a colourful, remarkable dish, and I managed to take part in the social meeting (we have an open kitchen) almost all the time. Black pappardelle were beautiful with small tomatoes and chanterelles sauce made from coconut milk. I added a lot of parsley from the balcony herbarium and... everybody was amazed. Maybe with the exception of my dog, who looked reproachfully when I cut up his beloved parsley. I have to quickly plant some more 

Ingredients (for 4 people)
600g of black pappardelle
250g of chanterelles
2 shallots
3 cloves of garlic
1 chili pepper
3 twigs of thyme
400ml of coconut milk
150g of cherry tomatoes
6 tablespoons of chopped parsley
2 tablespoons of parmesan (not for vegans)
2 tablespoons of sunflower oil
salt and pepper