A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.

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.

A simple 30 minute Italian 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.

This is one of the best ways to enjoy artichokes. I got these artichokes from Kingston Market – they’re fresh in from Italy.

‘I tend to get home late from work and this little beauty is simple, warming and very quick to make.’