A devilishly hot barbecue sauce.

How to make your own pancetta, or taking bacon to another level.

A raised game pie of pork, venison, pigeon and rabbit in a hot water pastry crust.

An Italian blackberry tart – sweet shortcrust pastry, blackberries and frangipane

Much maligned, Scotch eggs are superb when made properly.

Fiery Thai style meatballs with a vicious chili kick.

Tagines are the ultimate in on-pot cooking – spicy, hearty and delicious.

Beautifully sweet Spanish sugared almonds.

Alfajores are Spanish biscuits made from almonds, figs and honey.

A rich and creamy chicken curry with a powerful kick.

A traditional Scandinavian method of preserving fish, Gravad Lax is really very simple, but gives stunning results.

A sorbet made of cider. Be careful! Freezing doesn’t make cider any less alcoholic…

The best thing you can do with asparagus is to serve it very, very simply, smothered in a Hollandaise sauce

Paneer is an Indian cheese that consists of just two ingredients – milk and lemon juice.

This has everything you’d want in a cake – it’s sweet, moist and delicious, it keeps well and it’s straightforward to make.

Paella is the cornerstone of Spanish food. This version marries chicken with artichokes and the deep, sweet smokiness of old oloroso sherry

Not quite a cake, not quite a biscuit, but more of an indulgence than either, these chocolate brownies are excellent.

Excellent with coffee, these little almond biscuits from Turkey and the Balkans are quick and easy to make.

A round of delicious and subtle goat’s cheese.

A hot and vicious three-bean chili, with anchos and chipotles. Spicy, delicious and exciting.