Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.

Fresh chanterelles sautéed in a little butter, piled on thick slices of toasted bread, make lunch, starter or a snack fit for gods.

Spicy chicken wings marinated overnight in buttermilk and hot sauce, with extra spicy oil brushed on before cooking.

A simple and exquisite starter made with fresh melon and smoked salmon, with a drizzle of balsamic and a sprinkling of fresh mint.

Kohlrabi slaw, grated kohlrabi with creamy dressing is versatile and delicious. Try it instead of your regular slaw.

Easy cherry sponge cake with fresh cherries lightly roasted; the base is gently prebaked and the end result is pure, gorgeous summer dessert

Broad bean and smashed pea bruschetta with herbs and garlic and a drizzle of olive oil is a starter, lunch or appetiser to kill for.

Courgette flowers (fiori di zuccha) in light batter, shallow fried in olive oil with a touch of mint inside each blossom.

Cured duck breast meat, tonnes of umami flavour produced over three days with just salt and sugar.

Caramelised fennel slices sautéed in a pan with maple syrup and white balsamic vinegar.

Tomato and cheese scaccia, Sicilian flatbread filled and folded, is as much fun to make as delicious it is to eat.

Yaki onigiri, grilled Japanese rice balls glazed with miso and stuffed with pickles.

Porchetta, classic Italian pork roast, prepared with the easiest cut to handle: pork collar, also sold as neck or shoulder.

Blueberry cornmeal shortbread tart is the best pie/tart/cobbler for the summer season. No soggy bottom!

Scallops, asparagus and baby aubergine chunks stir fried one after the other, coated in spicy sweet sauce.