Try these dishes from a whiz kid in the kitchen

Tip the drained tuna into a bowl and break it up with a fork. Add the mayo and wasabi or horseradish. Taste for strength of flavor. Mix well.
To give a variety of crunchy textures, slice one green onion into thin lengths and chop the other into small pieces. Repeat with the cucumber. Add onion and cucumber to the tuna mix.  Squeeze in a little lime or lemon juice; you don’t want it too wet. Season with salt and pepper.
Lay the wrap on a flat surface. Put the lettuce or leaves into the center, then pile the tuna mix on top.
Fold, then roll your wrap. Cut it in two.

Put the tomatoes in a heatproof bowl. Carefully pour enough boiling water over them to cover. Let stand for 2 minutes. Remove them from the bowl with a slotted spoon.
Peel the skins off and cut the tomatoes in half. Scoop out and discard the seeds. Chop the flesh.
Put the tomatoes, pepper, onion, cucumber, garlic, herbs, oil, vinegar, sugar, salt, and pepper into a juicer or food processor. Blitz till smooth. Add water.
Put the soup into bowls. Chill for 2 hours.
Arrange the garnishes on a big plate. Sprinkle over soup.

Preheat oven to 375 degrees. Slice the chicken breasts lengthwise almost all the way through. Open out.
Spread the insides of two breasts with pesto, two with the garlic & herb flavored cheese.  Close them up.
Wrap a couple of slices of prosciutto roughly around the outside of each one, and lay them in a baking dish.
Drizzle with a bit of olive oil and a squeeze of lemon. Add lemon wedges. Scatter basil over the top. Bake for 30 minutes. Eat hot, warm, or cold. Slice up and share. Eat the lemon flesh. And don’t waste those juices — mop them up with some good bread.