Smaller version of chilli rellenos – fried small peppers stuffed with cheese.

An easy chicken taco.

Minature chilli rellenos made with padron peppers.

All the taste of Mexico in one recipe.

The usual Spanish croqueta is made with jamon. These versions are made with smoked salmon. They work really well and would not go amiss on any tapas menu.

Well, hers, mine – and Norma’s too…

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

This recipe uses a vignarola recipe but combines with pasta. A very good combination…

This is an Italian stew made from spring vegetables including artichokes, broad beans, peas.

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.

This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.

This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.

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 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…

A revived British classic