Food writer and British institution Nigel Slater returns with a second series of his BBC One hit cookery show Simple Suppers this week (Wednesdays, 8pm). We brought you four of his mouth-watering recipes in this week's Stylist, and here's three more just for Stylist.co.uk readers

LAMB, BEETROOT AND BULGAR WHEAT PATTIES

Makes 12-16 – enough for 4 or more

Ingredients

Fine or medium cracked wheat – 75g

Raw beetroot – 250g

A small to medium onion

Minced lamb – 400g

Garlic – 2 large cloves, or even 3, crushed

Chopped dill – 2 heaped tablespoons

Parsley - a small handful, chopped

A little groundnut oil

For the dressing

Cucumber – about a third of a medium one

Mint – the leaves from 4 or 5 sprigs, chopped

Yoghurt – 200g

Directions

1. Put the cracked wheat in a bowl, pour over enough boiling water to cover, then set aside to swell.

2. Peel the beetroot and onion and grate them coarsely into a large bowl. Add the minced lamb, garlic, dill, parsley and a generous grinding of salt and black pepper.

3. Squeeze any water from the cracked wheat with your hands and add to the meat. Mix everything together thoroughly, then squish the mince into little patties about the size of a flattened golf ball. Cover with cling film (do this tightly because the chopped garlic will taint everything in the fridge), then chill for at least an hour.

4. Set the oven at 180°c /Gas 4. Make the dressing by grating the cucumber coarsely and leaving it in a colander, lightly sprinkled with salt, for half an hour. Squeeze it dry then mix it with the chopped mint, capers and yoghurt. Season with salt and black pepper.

5. Heat a non-stick pan, brush the patties with a little groundnut oil and fry till golden on both sides. Try not to move the meatballs very much when they are cooking, or you’ll risk them falling apart. Once they are lightly browned on both sides, carefully lift them into a baking dish and finish in a hot oven for fifteen to twenty minutes (incidentally, you can only tell if they are done by tasting one, as the beetroot gives them a rich red colour, making it impossible to gauge by sight whether they are cooked).

6. Drizzle with the cucumber dressing and eat.

CRISP GREENS IN A SILKY SAUCE

Serves 4 as a side dish

Ingredients

French beans - 2 handfuls

Broad beans – 4 handfuls in their pods

Peas – 4 large handfuls

Spinach leaves – 2 large loose handfuls

For the dressing:

Juice of half a lemon

Dijon mustard – 2 teaspoons

Olive oil – 4 tablespoons

A bunch of flat leaf parsley

Double cream – 2 tablespoons

Directions

1. Cook the French beans in boiling, salted water. They should take 5 or 6 minutes. Drain and cool under running water. Set aside.

2. Shell the peas and broad beans and cook in deep, lightly salted boiling water – they will only take a few minutes. Drain, toss under cold, running water and set aside.

3. In a large bowl, toss all the cooked vegetables together with the (thoroughly washed) spinach leaves.

4. In a separate bowl mix the juice of half a lemon with the mustard. Add a pinch of salt, whisk in the olive oil, stir in the chopped parsley then whisk in double cream.

5. Toss the dressing in with the peas, beans and spinach and serve.

CHILLI FETA

Serves 1-2 as a light snack

Ingredients

3 medium hot, red or orange chillies

2 spring onions – finely chopped

A little olive oil

200g feta cheese

a few sprigs of thyme

coriander – a large handful, roughly chopped

Turkish bread to serve

Directions

1. Halve the chillies lengthways, remove their seeds with the point of a knife and discard. If you like it hot, leave the seeds in.

2. Finely slice the chillies and the spring onions. Warm a thin layer of olive oil in a shallow pan, add the chillies and spring onions and leave to soften over a gentle heat, stirring from time to time.

3. Remove the leaves from the thyme, chop roughly then stir in the chillies. Put the lump of feta in the pan, spoon a little of the chillies, spring onions and thyme over the cheese and leave for a few minutes until the cheese is warm and starting to soften around the edges.

4. Add the chopped coriander leaves then sandwich pieces of the cheese and its seasonings in between pieces of bread.