A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.

This is the style of pork that you see hanging from the windows of Cantonese restaurants.

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

Salmon en croute are brilliant – part pie, part pastie, part Salmon Wellington – what’s not to like?

This is part of a series of really easy dishes – this one takes as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

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…

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

I was blown away by a nduja pizza I had in London. So naturally, I bought some the next time I was in my Italian deli…

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.

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

Here is a very grown-up way to use sweetcorn. The salad starts life as a herb and sweetcorn pilaf. So if you like sweetcorn make the pilaf and use it as part of a hot meal – or use it in this salad.