April 25 is Anzac Day, officially named in 1916 to commemorate an intense battle fought by the Australian and New Zealand Army Corps on the Gallipoli peninsula during World War 1. These oaty, chewy and crunchy biscuits were sent to the soldiers, and became famous due to their long shelf life.

The pink and white flowers of the Magnolia Soulangeana are a forager’s dream. They can be pickled or turned into syrup, and have a distinct floral, gingery cardamom taste. Beautiful with cakes or with noodles, they are a versatile treat. They are best found fresh, and the flowers can be scooped up off the ground at Spring. The buds can also be used. Here’s two ways to make them last.

I always get excited when I finally see the first bunches of rhubarb nestled amongst the other products at my local market. It signifies to me that Spring is here. Rhubarb crumble is my idea of comfort food, and I wanted to translate it into a slice that could be enjoyed with tea or coffee on the go.

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.

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.

A staple of Irish households for generations, this is the soda bread that I grew up eating, as my grandmother was an expert at baking “a scone”. I could always spot one beneath a checkered dishcloth, and would take great pleasure in eating some with butter and golden syrup.

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.

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.

A fresh summer treat, nectarines are one of my favourite stone fruits. This dessert has the elements of a refreshing mint julep, with the citrus fruit bringing a nice balance to the sweetness of the sugar.

Like many other people, I turned to banana bread for comfort when things got tough. This one was the result of my trial and error over a period of months. And it’s good. The best I could come up with in fact.