Large plates

Crispy shards of filo encasing a rich cheese, leek and spinach filling. This one’s for sharing.

Think you know pasta pesto? Time to try pistachio pesto mixed through a big dollop of stracciatella di burrata (i.e. the soft creamy centre of the burrata)

Umami rich, quick and easy recipe, using (largely) store cupboard ingredients. Perfect for cooking in an air fryer too.

Deliciously easy and tasty baked pasta dish, made largely with pantry ingredients.

Smokey, soft and succulent fillet of salmon, with pickled cucumber and beetroot kimchi.

Who can resist the crusty bits on top of this umami rich baked pasta. You can use tinned, ideally sustainably sourced, seafood for this recipe.

Gratin fish-ois (I dare not mention the word “gratin dauphinois” for fear of reprisals from the gratin police). I’d say this is fish pie taken to the next level of deliciousness. Are you ready to try?

Fish

Succulent, smoky barbecued poussin with charred peppers - for a little al fresco dining in the sunshine.

Sticky, tingly succulent Kung Pao chicken with cashew nuts. An absolute delight of a dish that we learnt to cook in a Hutong kitchen in Beijing.

Chicken paella (with none of those dodgy British additions, but I’m not say you can’t add some…).

Succulent golden chicken thighs with a creamy tarragon and lemon sauce. Perfect with a big bowl of buttery mash or steamed rice.

A spicy, creamy bowl of deliciousness.

Classic combination of Spanish flavours in an easy and quick dish.

An absolute classic. Golden sausages encased in pillowy Yorkshire pudding.

Slow-cooked Iberico pork cheeks Deliciously soft pork in a rich red wine sauce, served with root vegetables. Perfect with olive oil mashed potatoes or butterbean mash.

Lamb-stuffed peppers with apricot harissa and tahini sauce. This recipe because it really sums up Middle Eastern cooking for me. The sweet peppers, sitting in smoky tomato sauce, provide the perfect vessel for the gently spiced aromatic lamb, topped with a preserved lemon tahini sauce.

Have you tried milk-fed lamb yet? It’s the perfect dinner for two, and you get to enjoy the rest of the Cava while its cooking.

A richly delicious and comforting dish of lean venison with a creamy, silky smooth mashed potato and cheese topping.

Roasted salmon fillets with an umami-laden sauce with zingy lemon and lime and the warmth of ginger and chilli