A new series of posts for fish Friday. Here’s a classic.

Fried chillies stuffed with cheese.

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

A very adaptable vegetarian/vegan taco filling

Well, hers, mine – and Norma’s too…

This recipe uses a vignarola recipe but combines with pasta. A very good combination…

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.

Venison is a rich, lean, healthy and very tasty meat. A small haunch cooks very quickly and is a great alternative to beef.

This is a clever way with meat balls. As small individual portions it makes an elegant Italian starter. The smaller-sized meatballs and thin spaghetti also make a fun and wholesome dish for children. Or piled high on a big platter it makes a great family dish to share around the table.

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.

‘Wow, this is probably my favourite dishes ever! Creamy, yummy risotto.”

‘Oh, now this is the taste of Tuscany. A dish that made me fall in love with mussels and shell fish.’

‘Dad’s finally shared the recipe for his chipotle sauce!’

‘My kinda’ meal. Bread, chicken, yogurt, peas and pasta – all eaten with the hands. Seriously good food.’

‘Oh! Love cauliflower cheese. But this is an Italian cauliflower cheese…”