THIS week's recipes are for the in-between weather we have been experiencing.

At this time of year, we are heading into great salad and vegetable season with an abundance of produce available on the shelves, but the weather just isn't right for light meals.

Two of my all-time favourites are a fish pie (when cooking fish at home we always keep the trimmings and freeze them for a day when fish pie is required). It's very easy to cook and always delicious.

The second recipe is a great vegetable cassoulet, perfect for a light dinner any night if the week.

For more information, or to book an experience at the Waterman Cookery School, visit cookinbelfast.co.uk.

450ml milk (semi-skimmed is OK)

400g mixed fish salmon, cod, haddock trimmings

Start by preheating the oven to 200C. Place half of the butter in a large pot and melt on a gentle heat.

You are going to make a roux/white sauce, so start pouring in a quarter of the flour, mix vigorously with the butter, then add the milk and keep stirring until you have a really smooth sauce.

I tend to do this with a whisk rather than a wooden spoon to make sure the sauce is smooth. Season with salt and pepper to taste.

Add the fish mix to the sauce and keep on a gentle heat for 5 minutes.

Remove from the heat and add the peas and a 1/3 of the cheese.

Spoon into an oven proof dish. For the topping sieve the remaining flour into a large bowl and add in the remaining butter and rub with the flour until it resembles crumbs.

Add in the oats and cheese and place over the top of the fish.

Place in the oven and cook for 35 minutes until it is browned and bubbling.

Garnish with the parsley on top.

1 cup dry beans (any white bean will work, eg Cannellini beans or white cocoa beans)

1 cup fresh tomato sauce (or substitute 2-3 fresh tomatoes, chopped)

With the dried beans, soak overnight in a bowl covering at least 3 inches above. In the morning drain and refresh with hot water.

Using a large cassoulet pan on a low heat melt the butter and add in the flour, stirring occasionally to make a roux.

This needs approximately 30 minutes' cooking time until it is a chestnut brown colour.

Finely dice all the vegetables and add the carrot, parsnip, onion and celery to the pot and keep on a low heat. Season with salt and pepper and cook, stirring occasionally.

If the pot starts to dry, add a tablespoon of butter. Cook until all vegetables have reduced in size and released most of their juices.

Add the garlic and cider. Add the squash, bay leaves, tomato sauce as well as generous pinches of salt and pepper and the drained beans.

Place the lid on the pot and transfer to a preheated 180C oven. Cook for 2 hours.

Remove lid and check beans for tenderness. If beans are not soft enough and mixture is becoming too dry, add a little more tomato sauce or vegetable stock and cover again.

Let cool for a few minutes before serving with fresh bread.

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