Roast wild mallard duck, easy to cook, tender and full of flavour.

Baked maple and balsamic shallots, whole shallot onions roasted with balsamic vinegar and maple syrup.

Yu xiang aubergine, Sichuan stir fry in fiery sauce with added crunch of almonds and tartness of cranberries.

Classic creamy panna cotta, the simple and exquisite Italian dessert.

Salmon shakshuka: the spicy tomato and pepper base with chunks of fresh salmon poached in the sauce.

Mokonuts’ cranberry, chocolate and rye cookies are a revelation.

Spelt and marinated courgette salad, with pine nuts and creamy blue cheese dressing.

Greengage jelly with chilli and rosemary is a full of flavour, unusual condiment.

How to make butter at home from fresh cream, using mixer: step by step instruction.

As homemade brownies go, they don’t come any better than my marshmallow brownies, with marshmallow made from scratch.

Sicilian-style pizza cooked in a pan, with thicker, airy base and topping of caramelised onions and tomato sauce.

Savoury courgette wheat and rye bread with Parmesan, it is perfectly good for slicing, buttering, and turning into ham sandwiches.

Bulgur wheat salad with spicy chorizo and vibrant green runner beans.

Chicken and vegetable tray bake – it’s good for a weeknight dinner and impressive enough for easy entertaining.

Spinach and cheese empanada wrapped in filo pastry and baked in the oven, with honey and pine nuts topping.

Strawberry yoghurt cake with fresh strawberry icing, baked in a Bundt tin.

Hot butterflied tiger prawns in a spicy marinade by Ottolenghi.

Mast o khiar is Persian yoghurt and cucumber dip with fresh herbs, walnuts and raisins.