Homemade mayo, so rich and smooth you can eat it on its own. Patience in dripping oil into the mixer drop by drop pays off tenfold.

Raspberry and lemon Battenberg cake made in a regular square cake tin, wrapped in homemade marzipan which makes it taste simply heavenly.

Prawn tacos with dried fruit salsa, something a bit different for a taco night.

Creamy pasta with bacon and Parmesan made irresistible with a blast under the grill. It is not carbonara but it’s incredibly gorgeous.

Samin Nosrat’s midnight cake is one of the easiest and the nicest chocolate cakes in the world.

Pasta with red and yellow peppers cooked down to sweet and silky sauce, also known as pasta peperonata. Who needs tomatoes?

Crispy cheesy chicken nuggets triple coated with yoghurt, cheese and cornmeal are a treat not just for kids.

Whipped feta and hazelnut dip is heavenly spooned on cherry tomato halves.

Miso marinated haddock seared and baked to a succulent, golden beauty. Inspired by Nobu black cod, it is truly an outstanding fish dish.

Cherry cream dacquoise is an exquisite cake which is far easier to make than you’d think.

Fermented red cabbage with chillies and ginger, Europe’s answer to kimchi.

Soufflé omelette with Parmesan is like a fluffy, savoury meringue that you can have for breakfast.

Mushroom risotto made with dried, rehydrated porcini and masses of Parmesan and butter is a royal feast.

Cured salmon, homemade gravlax, flavoured with fennel, caraway and lemon zest.

Roast goose breast with apples and raisins, cooked in a skillet to render fat, then finished off in the oven.

Two flavours of spiced kale crisps baked in the oven: garlic and chilli, and Middle Eastern coriander-cinnamon.