The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.

This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.

This is the style of pork that you see hanging from the windows of Cantonese restaurants.

Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.

Yaki soba is a Japanese noodle stir-fry. Soba noodles are made with buckwheat, but yaki soba are uses egg or wheat noodles.

This is part of a series of really easy dishes – this one takes not much longer than the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

This is part of a series of really easy dishes – this one takes as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

There are more authentic versions of the classic Mexican Heuvos Rancheros elsewhere on this site, but this is for knocking up in flash on a weekend morning.

This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.

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.

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).

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

Roasting tomatoes is a useful technique for adding sweetness and depth of flavour to tomatoes.

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…

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.