This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I’ve been rather fastidious in presentation – but don’t let that put you off. Just try the combo, however its presented.

There’s a big culinary issue at stake here. Is pork belly skin and fat best when its crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.

A côte de boeuf is a basically a monster steak with a bone in, or a French version of a rib of beef. But however you want to describe it, it is a wonderful piece of beef. Cook it simply and serve with chips and salad – and my no-split, light and easy béarnaise sauce.

This is the style of pork that you see hanging from the windows of Cantonese restaurants.

Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.

Yaki soba is a Japanese noodle stir-fry. Soba noodles are made with buckwheat, but yaki soba are uses egg or wheat noodles.

This is part of a series of really easy dishes – this quick chicken korma recipe takes not much longer than the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

Make the most of watermelon season and the hot weather with a watermelon salad. It’s make a perfect starter – especially for a Mexican meal.

Salmon en croute are brilliant – part pie, part pastie, part Salmon Wellington – what’s not to like?

This is part of a series of really easy dishes – this one takes as long as the rice does to cook. It’s perfect for a quick supper after work or lunch or tea with the kids.

There are more authentic versions of the classic Mexican Heuvos Rancheros elsewhere on this site, but this is for knocking up in flash on a weekend morning.

This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.

This is part of a series of really easy dishes – this one only take as long as the pasta does to cook. They’re perfect for a quick supper after work or lunch or tea with the kids.

This is a great little appetizing starter. It works best with pears that are just under ripe.

This is a staple of the Basque region of Spain. It seems in every way a bit foreign or difficult. But it’s basically fish in a parsley flavoured sauce. It’s a good recipe to learn as you can swap around the ingredients endlessly to suit your taste and budget.