Try Dad’s loaded low-fat salsa quesadillas with The Laughing Cow Lightest x8 cheese.

This is based on an Erdbeer-Biskuit-Kuchen recipe from a German fruit flan cookbook. I was given the book during a recent trip to Germany by our hosts during ‘Kaffee und Kuchen’ (traditional coffee and cake social just after lunch).

Inspired by the ricotta tarts made in Naples at Easter.

Rhubarb is brilliant – it’s got a silly name, it’s vegetable that tastes like fruit, and its pink! My ‘deconstructed’ crumble keeps the shape and the beautiful colour of the rhubarb and transforms a homely pud into a something special.

Celeriac and potatoes have a wonderful affinity, but the real delight of this recipe Cyprus potatos – their nutty taste and texture is perfect in a gratin.

This was devised as the dessert for our California Dreamin’ 2, Supper Club.

A classic chocolate torte, but I’ve used black cherry conserve instead of apricot jam – when you add a big swirl of whipped cream – it becomes a Black Forest gateaux Sachertorte!

These were inspired by a jar of Classic Lemon Curd, by Scarlett & Mustard from Liberty.

Clam chowder is an American classic. You will find it on the menu at any American restaurant. And if it’s not written on the menu, you can safely assume that it will appear by default at the soup and salad bar.

This is inspired by a recipe in the book, ‘Salad’ by Amy Nathan (1985).

This cheesecake is a perfect partner for summer strawberries.

This bruschetta is all about the combination dried basilica citron flowers with goat’s cheese.

The boys are not keen on quiche – but I cannot see what is not to like. Besides putting asparagus in a quiche is a good way to enjoy the asparagus season.

Well everybody who has eaten this says it’s delicious. Mrs WDC insists I post the recipe so she can make it – perhaps that’s the best compliment of all!

‘Veg going mouldy… easy… turn them into a warming soup!’