This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!

These are outrageously delicious. Serve warm as an hors d’oeuvre.

Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.

Tuna and sweetcorn turned into a happy hour treat.

Mexican ‘toastado’ or roasted style corn – with tuna of course!

The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.

A tasty cheat made in an instant!

Fried chillies stuffed with cheese.

Smaller version of chilli rellenos – fried small peppers stuffed with cheese.

A great recipe for artichokes and lamb.

At the heart of Mexican cooking is a proper Mexican corn tortilla.

A very adaptable vegetarian/vegan taco filling

An easy vegetarian/vegan taco

An easy vegetarian/vegan taco

An easy chicken taco.

Minature chilli rellenos made with padron peppers.

I have hundreds. So many in fact, that cracks are beginning to appear in the walls around my various libraries from holding the sheer weight of the tomes.

All the taste of Mexico in one recipe.

Dad’s amazing chocolate panna cotta cake.

The proper Spanish way with tortilla and a neat trick for moreish chickpeas.

A traditional Italian roast pork joint for a special occasion.

As good a vegan cake as they come..

A list of our top family meals we used to have together when the children were growing up.

Dad’s take on combining tuna and sweetcorn.

Well, hers, mine – and Norma’s too…

Everyday greenery