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.

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…

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

‘Risotto is my favourite dish, ever.’

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.

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

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 delicious salad of fresh vegetables, typical of those grown in my childhood home!

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This bruschetta is all about the combination dried basilica citron flowers with goat’s cheese.

Mild Thai fish cakes that can be made without a processor or deep fryer! One of a series of easy and flavoursome half hour family recipes using 10 ingredients.

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.

Dad’s Vietnamese summer rolls with nuoc cham dipping sauce is a must learn. A tasty salad in a roll just waiting to be dipped in a beautiful nuoc cham!