Smaller version of chilli rellenos – fried small peppers stuffed with cheese.

Minature chilli rellenos made with padron peppers.

This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

Most cooks agree that when you have an amazing ingredient it is best to prepare it as simply as possible. And they are not wrong: this must be the very best way to eat asparagus. Steamed and presented in a big stack to share. Butter, salt and lemon are optional extras…

These are outrageously delicious. Serve warm as an hors d’oeuvre.

The Italian tricolor? A caprese salad? But it’s not mozzarella – it’s tofu. Tofu and avocado are a match made in heaven – so can the partnership be more inclusive ? Absolutely.

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).

Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.

I was blown away by a nduja pizza I had in London. So naturally, I bought some the next time I was in my Italian deli…

An American favourite and an excellent way with cinnamon.

A delicious salad of fresh vegetables, typical of those grown in my childhood home!

These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey).

These bars are delicious. They are full of good things but low in added sugar and added fats.

Dad’s Vietnamese summer rolls with nuoc cham dipping sauce is a must learn. A tasty salad in a roll just waiting to be dipped in a beautiful nuoc cham!

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