Bar-One and Coffee Ice Cream Bombe, with built-in toffee sauce topping

Excellent teen fodder: Spicy, super-crunchy garlic potato wedges, with a roast pepper dip.

This aromatic paste of red chillies, cumin, garlic and preserved lemons is similar to Tunisian harissa, but has only four main ingredients.

A delicious one-pot meal: meltingly tender lamb shanks cooked with sliced potatoes, sweet cherry tomatoes, rosemary and garlic.

Lettuce, Cucumber, Pea & Spring Onion Soup: a delicate, clean-tasting soup, enriched with cream and egg yolks.

A simple, sublime, slow-cooked dish combining only four beautiful ingredients: ripe tomatoes, fruity olive oil, ricotta cheese and thyme.

Fresh quinces stewed with lemon juice and set to a wobbly jelly.

Glazed roast pork neck with a gingery relish made of fresh prune plums.

A wickedly indulgent yet simple dish: tomatoes baked with garlic butter and cream.

An easy recipe for delicious home-made tomato ketchup.

A really easy roast pepper salad with salty little capers, fresh basil, olive oil and a wink of garlic

Oven-poached chicken breasts with a lemon and tarragon cream sauce

A light, bright and spicy version of a 1950s classic.

Egg ‘Bavarois’ with Sweet Chilli Sauce: A delicate, buffet dish, lightly jellied and flavoured with bay leaves, onion & nutmeg,

Scribbled into animal shapes, these flapjacks or griddle cakes make a fabulous breakfast for kids.

Chocolate, Amaretti and Coconut Fridge Biscuits: a new take on the fabulous, unbaked refrigerated cookies of the Seventies.

Quick, Fresh Sweet-Corn Fritters with Feta Cheese: make them plain for kids’ lunchboxes, and hot and spicy for grown-up snacks.

Hot Caprese Salad Tart on Phyllo Pastry: a classic Italian salad, pizza-fied for kids.

White sauce in a jiffy: save time by making a large quantity of flavoured roux and freezing it in individual blobs.

A version of champ – that Irish dish of potatoes, spring onions, butter and cream – made with madumbis (known in South Africa as amadumbe).

The quince paste is easy to make, and tastes sensational: very intense and fruity, and a beautiful deep cornelian colour. Good with cheese.

Similar to a latke, this light, pan-fried fritter is made with grated parsnips and potatoes, with a warm hint of cumin.