Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.

The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!

Like sesame sauce, miso ends up in sauces and dressing for many classic Japanese salads. Here I’ve combined miso with asparagus to make a rather exotic salad – wasabi on the side adds piquancy and a touch of jeopardy to the dish.

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),

Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…

Asparagus goes well with Parmesan cheese. Asparagus also goes well with Taleggio and Gruyèr. It seems we can assume that asparagus works with cheese generally – so why not a fondue?

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

There’s a big culinary issue at stake here. Is pork belly skin and fat best when its crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.

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.

Salmon en croute are brilliant – part pie, part pastie, part Salmon Wellington – what’s not to like?

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.