This is a great little appetizing starter. It works best with pears that are just under ripe.

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 based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch).

Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.

Roasting tomatoes is a useful technique for adding sweetness and depth of flavour to tomatoes.

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…

You can’t go wrong with beetroot and goats cheese – so I make no apologies for another version of this tasty combo.

Kohlrabi has a faint taste of coconut. It’s crisp and crunchy, so I thought it would be perfect in an Asian salad.

A dinner to remember!

Corned beef has been an essential food for centuries, does it really deserve such a bad press?

Inspired by the ricotta tarts made in Naples at Easter.

Rhubarb is brilliant – it’s got a silly name, it’s vegetable that tastes like fruit, and its pink! My ‘deconstructed’ crumble keeps the shape and the beautiful colour of the rhubarb and transforms a homely pud into a something special.

Celeriac and potatoes have a wonderful affinity, but the real delight of this recipe Cyprus potatos – their nutty taste and texture is perfect in a gratin.

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.