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.

There are many ways to cure fresh olives. Last summer, I was lucky enough to travel to Andalucía in the south of Spain, where the Montes family took the time to show me their own tried and tested techniques, made with home-grown olives fresh from their very own trees. This method is free from any artificial preservatives.

This recipe was inspired by the Catalan tradition of eating wonderfully dark and grilled calçots with a creamy fresh romesco sauce. The leeks respond really well to an intense heat like this and work beautifully with the richness of the sauce. I serve it as a side dish and it always goes down well.

This oil is based on the Japanese practice of adding an aromatic element to a dish, something that plays on your sense of smell as well as your sense of taste. The mayu - a burnt garlic oil - goes against everything you know about cooking, and yet it’s incredible, akin to the taste of black truffle. Coupled with the citrus fruits, this oil is complex and full of surprises.