Butter beans with ham hock, a slow cooked stew of incredible flavours and richness, the ultimate comfort dish.

Spinach and blue cheese pancakes aka crêpes. European pancakes are thin and – you guessed it – flat as a pancake.

Malted and soured with malt vinegar, flavoured with coriander and caraway seeds, this recipe makes an excellent loaf of rye bread.

Haggis, neeps and tatties, traditional Scottish supper for Burns’ Night: it is Scottish oat sausage served with mashed potatoes and swede.

Monkfish is as ugly a beast as tasty its flesh is. It’s a lovely firm fish that can take on hefty flavours.

Yorkshire teacakes, with raisins or currants, toasted and buttered are the best tea time treat. And they are really easy to make.

Asparagus from a wok, stir fried with chillies, garlic and ginger – that vegetable can take the heat.

Salmon and sweet potato baked in tahini sauce is a quick and easy, delicious supper with flavours inspired by Sami Tamimi.

Fresh mackerel is lovely, especially when simply pan fried. All you need is a really hot pan and some sweet and sharp flavours.

Date porridge is naturally sweet, prepared the night before and cooked within minutes into chunky, nutritious and kick-ass breakfast.

Classic and simple, pound cake a.k.a. madeira cake is lovely, especially with an apricot jam glaze.