Monkfish curry with coconut milk, this is a quick and easy fish curry with south Indian influences that is as delicious as it is simple.

Chermoula chicken thighs baked to perfection, topped with zaatar and a zingy herby crust featuring preserved lemon, coriander & parsley.

Vegan massaman curry a delicious dish with Thai influences featuring potatoes, tofu and beans in an earthy, hot, sweet and sour sauce.

Devilled mushrooms on toast, a delicious vegetarian lunch or light dinner recipe featuring Portobello mushrooms in a spicy mustard coating.

Beef cheek ragu slowly cooked in the oven in a rich and bold red wine sauce, it is perfect for stirring through pasta or filling a sandwich.

Samphire salad, a simple side dish that is light but packed full of bright fresh flavours, served warm it is delicious with a host of meals.

Lamb bhuna is a boldly spiced curry with Bengali influences, my version is influenced by the British Indian curries that I grew up loving.

Crushed minted peas are a superb way of adding a bit of pizazz to frozen peas, using mint sauce means no messing with fresh herbs either!

Barnsley chops are lamb cutlets turned up to 11, a thick cut double loin chop pan-fried in butter & rosemary with a port sauce.

Amritsari fish pakora, my take on an ancient Northern Indian dish, I use cod then coated in a spiced gram flour batter & quickly fry it.

Steak pasta in a creamy Diane sauce featuring fresh cream, brandy, dijon mustard and Worcestershire sauce, a delicious quick & easy dinner.

Roasted savoy cabbage cut into thick “steaks” and flavoured with fennel seeds, olive oil and sherry vinegar then slowly baked to perfection.

Salt and pepper tofu, a vegan take on an ever popular Chinese takeaway favourite, my version comes with a dark soy and chilli dipping sauce.

Vegetable crumble cooked in a delicious vegan onion gravy topped with an oaty savoury crumb before being baked until golden and bubbling.

Vegan onion gravy, a rich & boldly flavoured silky sauce packed to the gunnels with loads of onions, thickened with dried porcini mushrooms.