Here is my take on the ever classic and comforting dish mushrooms on toast, with a few little tricks thrown in that add a some flavour, texture and visual appeal. The crispy panko egg yolk tastes as good as it sounds, but can be a little bit tricky to perfect. If that sounds like a little bit too much, you can also fry or poach an egg to go on top.

A Spanish staple, I am always delighted when a plate of sweet and savoury fried aubergines arrive, whether it’s as a tapa or a ración. Dark treacle or molasses add an extra layer of flavour, while honey also works as a sweeter alternative.

A very different way to cook fresh tuna, this preparation results in a light and crispy fish goujon that has a very satisfying chew. The tangy, spicy mayonnaise brings things to another level.