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 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

This is a clever way with meat balls. As small individual portions it makes an elegant Italian starter. The smaller-sized meatballs and thin spaghetti also make a fun and wholesome dish for children. Or piled high on a big platter it makes a great family dish to share around the table.

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

Clam chowder is an American classic. You will find it on the menu at any American restaurant. And if it’s not written on the menu, you can safely assume that it will appear by default at the soup and salad bar.

One of a series of easy and flavoursome half hour family recipes using 10 ingredients.

One of a series of easy and flavoursome half hour family recipes using 10 ingredients.

Bun cha, along with pho and banh mi is something of a cult at the moment. I made it myself and now know why it’s so popular; It’s a perfect balance of ingredients, texture and taste. A brilliant dish.