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This is a great little appetizing starter. It works best with pears that are just under ripe.

This is a staple of the Basque region of Spain. It seems in every way a bit foreign or difficult. But it’s basically fish in a parsley flavoured sauce. It’s a good recipe to learn as you can swap around the ingredients endlessly to suit your taste and budget.

A really easy and tasty starter or light lunch or supper. Make during summer when home-grown asparagus might still be available.

This is based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch). This flan was served with the coffee and I was surprised that the base was homemade. So I found my own special sponge tin, did some translating and started baking. There are many quick cheats for this recipe which means it can be knocked up in no time. Or there is the full WDC method which will take a little longer…

Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.

This is one of the best things I have made. A moment of serendipity, just when you can’t imagine what to cook, something rather good comes out of nowhere…

You can’t go wrong with beetroot and goats cheese – so I make no apologies for another version of this tasty combo.

Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.

I happened across an unusual fresh herb at the market: ‘Fenugreek!’, the stall holder calls out. I asked if I could taste some – definitely interesting. I then asked the man how he cooks with it. ‘How would I know,’ he said, ‘we don’t cook with it, we’re from the Middle East – only Indians cook with it – they call it methi.’ And so, my cooking everything methi phase begins…

Inspired by the ricotta tarts made in Naples at Easter.

Rhubarb is brilliant – it’s got a silly name, it’s vegetable that tastes like fruit, and its pink! My ‘deconstructed’ crumble keeps the shape and the beautiful colour of the rhubarb and transforms a homely pud into a something special.

Celeriac and potatoes have a wonderful affinity, but the real delight of this recipe Cyprus potatos – their nutty taste and texture is perfect in a gratin.

Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.

Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.