I was surprised by the beautiful colours of this dish. It made me pine for the Mediterranean sun.

We didn’t eat Chicken Kiev when we were growing up – we had cordon bleu instead. They’re a lot easier than a Kiev but just as tasty. Great for kids.

With an abundance of apples being harvested, what better way to use your bounty than with this autumnal cinnamon apple pie.

I’ve gone out guns blazing to try to find the perfect recipe for pesto. Well, it may not be perfect, but without a trip to Genoa, it’s the closest I’ll ever get to eating an authentic pesto alla Genovese…

Skate is a hugely under-valued fish. We love it here. It’s also great for kids as it doesn’t have hard fish bones. I’ve been working on techniques using the distinctive texture of the flesh which reminds me of soft, subtle elvers. Here the fillets are teased into strands and fried – it works a treat with pasta.

This is Peter’s favourite dish from his childhood. It’s a simple and delicious pasta dish to suit every palate.

We spent August Bank Holiday at the BBC Good Food Feast at Hampton Court. I came away with three things; an idea for cooking peppers in pasta (inspired by Antonio Carluccio’s live demonstration), a taste for biltong, and a star fruit. Here’s what I did with the star fruit.

Turnips in London’s Borough Market have a fantastic display of very high quality fruit, they are also very helpful and knowledgeable about their produce.

A lamb has shanks – but what do pork and beef have?

Tuna and sweetcorn is a popular and versatile combination. We see it used in pasta sauces, on baked potatoes, in sandwiches and even on top of pizzas. It therefore seems entirely reasonable that it would make a good filling for enchiladas. Indeed it does – very good.

These are possibly the poshest tinned peaches you will ever eat. They’re not only delicious, they’re beautiful.

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).

Beans, courgettes and sweetcorn all in season – here’s a great pasta salad that combines all three with grilled halloumi.

This is one of those dishes I just knocked-up and then thought, I should post this, it’s really good.

A traditional Stroganoff recipe. Don’t scoff because it’s a recipe from the prawn cocktail era, it’s still a good recipe, One everybody should learn.