Gravy may not seem like a sauce – but it’s every bit a sauce, in all but name…

‘One of Dad’s specialties is making damn good sauces…’

‘A true WDC favourite here. We have received packets of pre made ranch powder from America for years. But now Dad has shared how to make it yourself!’

‘Dad’s finally shared the recipe for his chipotle sauce!’

Stock is the fundamental building block in developing flavour in your cooking…

This idea has had two picnic outings this summer, both were huge successes.

Minature chilli rellenos made with padron peppers.

Japanese style barbecued skewers of tuna and babycorn with ponzu sauce

Here’s a really easy way with gnocchi. Add to a quick cheese sauce made with Gorgonzola, add a few chives and that’s it. Use a good Gorgonzola (I’ve used the excellent cheese made by Tosi),

Yaki soba is a Japanese noodle stir-fry. Soba noodles are made with buckwheat, but yaki soba are uses egg or wheat noodles.

Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.

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.

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

Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.

A revived British classic

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.

I’ve posted another recipe for fish taco using salmon. This versions has a developed sauce which is rather like a Mexican tartar sauce. I’ve also added street-style corn on the cob which is a perfect accompaniment.

These are possibly the poshest tinned peaches you will ever eat. They’re not only delicious, they’re beautiful.

Inspired by Franco Manca’s merguez sausage starters, I made my own merguez, but as a meatball.

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