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.

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.

A simple 30 minute Italian Classic.

I was blown away by a nduja pizza I had in London. So naturally, I bought some the next time I was in my Italian deli…

A revived British classic

This is one of the best ways to enjoy artichokes. I got these artichokes from Kingston Market – they’re fresh in from Italy.

These Mexican-style meatballs in a smoky chipotle sauce are a great antidote to the coming Christmas fare.

An American favourite and an excellent way with cinnamon.

Sausages and seasonal squash make a great combo. Here they are served with sage and onion gravy to make a perfect autumn supper.