This is one of my favourite ways to eat cabbage. The fried capers are salty, crispy and extremely satisfying, and the savoury black garlic brown butter works wonderfully well with the refreshing tang from the buttermilk dressing. The whole thing is lifted and made fresh by the lemon. I have experimented with different types of cabbage and found that napa, hispi and savoy work the best.

This lemon curd is one of the best versions that I have ever come across, having tested a good few over the past few years. It was taught to me by my mother and to her by some very close friends many years ago. It is very simple and easy to make, with a sweet and tart flavour, and can be utilised in a number of interesting and exciting desserts. It is also great served very simply on bread, scones or buns or with porridge or yogurt. It’s also a good ingredient in a roulade.

This recipe for sausage casserole or sausage hot pot is very straightforward but also very delicious. It’s big on flavour and is a handy choice for feeding a hungry family without much effort at all. It has plenty of herbs and spices is is topped off with charred peppers and beans. I love it with fresh bread for mopping everything up. Treat the chilli as optional and give the sausages a nice colour at the start.

This recipe includes a version of Taberu Rayu that I have developed. The flavour is sweet, salty, complex and not overly spicy. I have found that this oil pairs wonderfully well with scallops. They can really stand up to the robust flavour. Treat your scallops like miniature steaks when cooking – an intense heat, don’t move them around too much and aim for a charred outside and a soft, warm inside.

This miso-glazed aubergine dish is vegan, simple and delicious. The crispy tempura that tops it is light and crispy and very satisfying. I spent quite some time trying different methods while developing the recipe, trying to create a tempura that is crisp and tasty and easy to make. The flavours come together nicely. Be sure to check out my tempura guide in the recipe cards.

In making this butternut squash conchiglie with crisp sage I set myself a challenge. Keep things as simple as possible. The results were fantastic. Roasting the squash gives it a lot of depth. The chilli and lemon balances the sweetness well. It’s an easy recipe that packs in a lot of flavour and can be done in no time. It’s very easy to keep it vegan by leaving the parmesan out.

I’ve been working on this recipe for some time. I wanted to get the crackers as light as possible and worked on different baking times and temperatures. I also wanted the goat’s cheese mouse to be nice and airy. This is a great one for entertaining, as everything can be made in advance and assembled later.

Whether you’re having it on a piece of bread as a tapa or cutting off a gigantic slice for dinner, Tortilla de Patatas always hits the spot. You can expand on the basic recipe and add whatever you like in the way of meat or vegetables, but here we have kept it quite simple. Truffle oil adds a very suitable earthy richness to the dish that we feel works very well.

Migas is a wonderful dish enjoed in many different parts of Spain and Portugal, and can be prepared with either breadcrumbs or flour. It is said to have been introduced by shepherds as a way to use up whatever rations they had along with some remaining stale bread or flour while on the move. While not as well-known as paella, the dish is just as delicious and works very well when feeding a group.

Tuna empanadas are delicious, with a flaky, buttery pastry and a very satisfying, savoury bite. It’s a great dish to serve for a group and is easy to make. Here’s our take on this classic dish.

This recipe looks good and tastes even better. Above all else, it’s very straightforward to make. Soft, high-quality chorizo from Spain works the best, and the Prosecco doesn’t have to be anything fancy.

This salad is simple and hearty. It hits all the right notes and can work as a simple main meal or as a side. Grilled chicken is an optional add on while a drizzle of honey can bring some sweetness. Find the salad recipe here.

This spinach dish is simple but delicious, and packs a serious flavour punch. It’s tangy, refreshing, and addictive, and is perfect for barbecues or as a starter or side with crisps, chips and bread. It never goes to waste. You can hollow out a large bread loaf and place it inside for extra presentation points. This recipe makes a large shareable bowl.

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.

My sister first learned this dish in the hills of Tuscany, and has since become a pro at it. A simple, quick and lighter take on the traditional carbonara, I was surprised by the punch of flavour that you can get from the vegetables, and perhaps controversially, I can say with all honesty that I don't miss the bacon in it.