There’s a hint of chilli heat to tomatoes sweetened by red pepper, enriched with white wine and cooked into a thick sauce that clings to very tender chunks of lamb neck fillet, the dish thickened with chickpeas. It reheats perfectly and is very good over oven chips but healthier with shredded, quickly stir-fried sprouts. I also…

Gooey, sweet-sour, silky-soft onion on a crisp puff pastry base topped with salty molten blue cheese, is a superb combination. Make these lovely tarts as a starter or light supper with salad. Highly recommended. Serves 4 Prep: 30 min Cook: 40 min 3 large onions 3 tbsp olive oil 1 tsp dark brown sugar ½…

Fishcakes are often made with leftover fish but these are made from scratch with fillets from a whole megrim sole defrosted from my freezer. Megrim is interchangeable with lemon sole and common in Cornish waters; in fact I’ve never seen it on the slab outside Cornwall but is worth discovering. Any soft, white fish fillets…

This is a favourite home alone supper saving the leftovers to eat cold the next day for lunch. Gressingham duck breasts cook sublimely well although shrink quite a lot in the cooking. The potatoes and duck are cooked separately but both are stirred into the peas to make a one-pot dish. Serves 2 Prep: 20…

It’s years since I’ve made this lovely way of cooking broad beans. I always bother to peel them – removing the thick, rubbery sheath that covers the bright green beans – but that’s a matter of taste. It’s a lovely accompaniment to simply cooked white fish or chicken but I like it piled over a…

Such a simple but wonderful taste of summer, the tomatoes lifted by salt, pepper, a hint of sugar (in my case), splash of best olive oil and shredded basil, the whole lot piled over garlic-rubbed, toast annointed with olive oil and eaten with burrata or mozzarella. Quite delicious. Doesn’t really need a recipe. Use a…

This velvety, dark green nectar is thick with spinach, the intense iron flavour softened by peas. It’s finished avgolemono-style with egg yolks and lemon, imparting a creamy richness to texture and flavour. For a dramatic finish, I’ve added a swirl of pureed roasted red pepper, a new favourite fridge food. It brings class to almost…

It’s taken me years to learn to love courgettes and now I can’t get enough of them. Mostly, I cook them quickly, usually fried or griddled to retain their juiciness and subtle flavour. This, though, is a favourite recipe when courgettes are glutting. It’s a Greek way of dealing with courgette gluts, cooking them, chopped,…

This recipe is for a lovely rich but light ragu freshened up with cherry tomatoes. I don’t know about you but I love ragu and often make it to stash in the freezer for no-cook nights. Here it’s served with crusty slabs of polenta and a generous dusting of Parmesan. Full instructions for the polenta…

There’s nothing like a splash of white wine, squeeze of lemon and fresh herbs to cheer up a chicken fricassee. This one gets rosemary and black olives to give it a South of France flavour but served over sloppy polenta laden with Parmesan and butter. The result is rich and luscious and very, very moreish….