Summer seems to have faded into autumn rather early this year, but it is a wonderful time for fresh produce, giving you a huge array of ingredients to choose from. Here are three recipes which can be used individually, but they also combine with one another brilliantly to make an attractive main course. As with the majority of my recipes, most of it can be prepared in advance.

SEA BASS WITH A GREEN HERB CRUST Ingredients (serves 4) 100g stale white bread, crusts removed Finely pared zest of 1 lemon 3 tbsp fresh herbs (parsley, coriander), finely chopped 4 x 150g sea bass fillets (pin boned and skinned) Salt and pepper Olive oil Method 1 Preheat the oven to 110 C. Cut the bread into small (2cm) squares and place on a baking tray with the lemon zest. Bake for 30 minutes or until dried out and crisp.

2 Cool a little before placing in a food processor. Add the chopped herbs and seasoning and blitz. The dry breadcrumbs should take up colour from the herbs.

3 Increase the oven temperature to 180 C. Place the crumbs onto a plate. Rub a little olive oil on the fish and then coat each piece in the crumb mixture. Pan fry in a hot pan with a little olive oil for about 1 minute on each side and then transfer to the oven for approximately 10 minutes (depending on the thickness of the fish).

TANGY TOMATO DRESSING Ingredients (serves 4) 100ml tomato juice 25ml raspberry (or red wine) vinegar 5 ripe tomatoes, cut into chunks 1 garlic clove, crushed 2 shallots, peeled and roughly chopped 6 basil stalks 50g caster sugar 100ml olive oil Salt and pepper Method 1 Combine together all the ingredients in a non-metallic container. Cover and leave in a cool place.

2 Pass the mixture through a sieve (not too fine). Some of the pulp should come through, but not the seeds.

AUBERGINE "CAVIAR"

Ingredients (serves 4) 2 large aubergines 2 shallots, peeled but left whole 2 tbsp olive oil 2 garlic cloves, peeled and roughly chopped Sprig of fresh thyme 1 tbsp sun-dried tomato paste (see notes) 1 tbsp fresh coriander, finely chopped Salt and pepper Method 1 Preheat the oven to 180 C.

2 Trim the stalk end off the aubergines and cut them in half lengthways. Score the flesh with a knife into a criss-cross pattern. Place on a baking sheet with the shallots and drizzle with olive oil. Scatter over the garlic and thyme and roast for 45 minutes or until the flesh is tender. (If the shallots are forming too much colour, remove them earlier). Remove from the oven and allow to cool.

3 Finely chop the aubergines and shallots to form the "caviar". Combine with the sun-dried tomato paste and coriander. Season to taste with salt and pepper.

4 Prior to serving, gently reheat the aubergine caviar in a small pan. Stir frequently until warm.

To serve together as a main course: Place some aubergine caviar in the centre of each plate (or press it into a metal ring and then remove).

As soon as the fish is ready, serve immediately on top of the aubergine accompanied by the tomato dressing (at room temperature).

Roasted strips of red and yellow peppers would be great with this dish. Garnish with a few soft herbs.

Notes lThe tomato dressing, aubergine "caviar" and herb crumb can all be prepared in advance. The tomato dressing definitely benefits from marinating for 24 hours.

lYou can make your own sun-dried tomato paste by blitzing sun-dried tomatoes from a jar with some of the oil until it becomes a smooth pure. You can also buy sun-dried tomato paste in a tube (alternatively, use ordinary tomato pure).