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

This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

Leo and his partner took Mr and Mrs WDC to Brasserie Zédel. As so many people have commented, the highlight is the steak haché. Here’s my version.

Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.

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

With this bangers and mash recipe, the sausages and potatoes are replaced with chorizo and seasonal butternut squash mash and the gravy is replaced with a Spanish pepper sauce.

This open ‘sandwich’ was devised for our Californian Dreamin’ 2 Supper Club. It’s based on a ‘French Dip’ sandwich, which was invented in Los Angeles in the early 20th Century.

With an abundance of apples being harvested, what better way to use your bounty than with this autumnal cinnamon apple pie.

Well everybody who has eaten this says it’s delicious. Mrs WDC insists I post the recipe so she can make it – perhaps that’s the best compliment of all!

‘Veg going mouldy… easy… turn them into a warming soup!’

‘So the walk to find cime di rapa was worth it!’

Now this is an after dinner treat. Picked by mum and dad at local farms and maybe neighbours houses — it’s the perfect after dinner treat.

Food-for-free and foraging is the way. A diverse recipe to make your own rosehip syrup. Full of vitamins and goodness, try with yogurt or even rice pudding.

‘The sauce is amazing! Any recipe with a sauce from WDC you need to try! But, this one is a little trickier, so cook it as a show stopper for friends or family you want to impress!’

‘My kinda’ meal. Bread, chicken, yogurt, peas and pasta – all eaten with the hands. Seriously good food.’