Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),

A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.

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

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 as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

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…

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

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…

Here is a very grown-up way to use sweetcorn. The salad starts life as a herb and sweetcorn pilaf. So if you like sweetcorn make the pilaf and use it as part of a hot meal – or use it in this salad.

This famous Indonesian fried rice dish is great for breakfast, brunch or lunch.

This is an authentic take on a famous Thai dish. As it is it makes a great starter or light lunch or supper. But you can bulk it out with rice noodles, pak choi and beansprouts if you want to make a more filling complete meal.

“Super simple, and very easy 30 Minute American Style Chopped Salad for two with under 10 ingredients.”

This was my lunch – but it was so good I thought I’d do a quick photo and recipe!

I found a bunch of super thin asparagus and thought they might go well with linguine. It’s such a simple combination and a great way to enjoy asparagus.