Avocado and red kidney bean salad with crispy garlic and crunchy seed and nut topping.

Haitian pork griot, twice cooked, baked and fried pork.

Matcha (green tea) sponge cake with lemon and bay leaf scented whipped cream frosting.

Filo wrapped asparagus with Parmesan are a crunchy, golden, irresistible vegetarian snack or appetiser.

Chicken rarebit inspired by Welsh rarebit is chicken fillet with mozzarella and mushroom topping.

Chocolate and glace cherry cake; my deconstructed black forest gateau.

Butter beans and chorizo dish with crispy Parmesan topping, a little heat from a chilli and saltiness from anchovy.

Supersized jam tart with easy shortcrust pastry bottom and lid, and no rolling out involved.

Pojarski is a super tasty cutlet made of steak partly chopped and partly minced.

A Greek twist on Eton mess: fresh blueberries or strawberries, lightly whipped cream and filo pastry shards.

Homemade granola, easy and healthy with just the fruit and nut mix you like; only waiting for milk, yoghurt or fresh fruit.

Burnt white chocolate blondie with cherries and pistachios, fudgy squares of bliss.

Quick and simple glace cherries recipe: make your own candied fruit.

Piperade is the Basque take on ratatouille with the heat of espelette pepper.

Lime yoghurt pistachio cake with lime and rosewater syrup drizzled all over it.