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.

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

Another ‘leftover’ from an Easter anti pasto and another recipe worth posting.

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

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.

An American favourite and an excellent way with cinnamon.

Sausages and seasonal squash make a great combo. Here they are served with sage and onion gravy to make a perfect autumn supper.

With this bangers and mash recipe, the sausages and potatoes are replaced with chorizo and seasonal butternut squash mash and the gravy is replaced with a Spanish pepper sauce.

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.

This is Peter’s and his partner’s favourite. And we are not just saying this – it really is. He can’t get enough and even makes his own. Leo thinks it is a comforting and warming soup – perfect for a hangover!

Tiramisu is everybody’s favourite pudding. Here’s a great adaptation using leftover panettone.

‘Here’s one of Dad’s more elaborate dishes from a while back – in true Dad fashion he buries himself in the kitchen experimenting with new techniques. Five hours later out come these little gems…’

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

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