Hazelnut ricotta cake with apricot and chocolate glaze is smooth with a poppy crunch, like velvet dipped in glitter.

Macarons do not only grow in Paris, you know. Their Basque country cousins are just as lovely, and considerably less pretentious.

Roasted summer vegetables with couscous, with dressing made from the juices of vegetables marinated in harissa, honey and spice mix.

Classic pesto alla Genovese, made in 3 minutes, is a good way to use up perishable basil. And it has more uses than just on pasta!

Broccoli frittata starts on the hob and finishes in the oven. With cheese and crème fraiche in the egg mix it’s fluffy and very satisfying.

Crushed broad beans with garlic, mint and dill are a perfect summery side dish, and the best use of the larger, mature, late season beans.

Mascarpone sorbet with lemon flavour inspired by a River Café recipe is smooth, creamy and unbelievably refreshing.

‘Old dough’ or pâte fermentée and is one of the oldest and most reliable methods of making sourdough loaves.

Roast pork loin, unbelievably juicy and succulent, served with blueberry sauce.

Petit beurre biscuits: the childhood throwback and a plain and simple accompaniment to a cup of tea or coffee.

Crab butter with chilli and Thai basil flavour is a cross between a pâté and a spread, and wonderful on toasted sourdough.

Slow roasted strawberries become jammy but not too sickly, coated in luscious syrup, and they have a multitude of uses in desserts and cakes

Sweet and sour chunky duck stir fry with pineapple, colourful peppers and a topping of crispy duck skin scratchings.

Fluffy omelette with cheese and mushrooms is a gorgeous breakfast. Or lunch. Or dinner.

Strawberry fool is the supreme of strawberries and cream, with layers of vanilla scented whipped cream and gorgeous fresh strawberry puree,

Spring cabbage salad is easy and incredibly healthy, with herbs and a touch of garlic.

Shortcrust pastry layers filled with pureed dates with a tang of orange and a hint of cinnamon.