Recipe collections

Simple chickpea salad with pancetta, red pepper and mushrooms makes a quick and easy lunchtime dish. Tinned chickpeas are dry roasted in a pan with cayenne pepper.

Crab butter with Thai chilli flavour, fantastic on toast or fresh bread. Chili crab butter is easy to make and can be served as a dip or sandwich spread.

Chorizo and sweetcorn filo pastry pie with a cheesy layer of ricotta and cheddar mix is a delicious weekend family brunch dish or a dinner party centrepiece.

Chunky ratatouille with chicken pieces, a perfect wholesome and easy one-pot meat-and-veg dish braised in the oven. And it’s just as nice on the following day!

Classic Caesar with chicken, bacon, Parmesan croutons and anchovy dressing. Anyway – nice and not too anchovy dressing, best ever croutons, meaty fresh lettuce and good quality roast chicken.

Jumbo pasta shells, conchiglioni, stuffed with ground beef and baked with mozzarella and parmesan. There are only so many things you can do with minced meat; and depending on whereabouts you are, the flavourings, additions and textures will change subject to available produce.

Corn on the cob with tahini butter: steamed to perfection in the microwave, slathered with tahini butter, the easiest and the tastiest ear of sweetcorn you’ll ever have tried!

Corn ribs from the oven, with homemade dukkah, just like the ones served at Ottolenghi’s Rovi. It’s totally a snack du moment – and de toujours, I hope.

Fresh corn, bacon and avocado salad with crumbled feta and furikake seasoning, on a bed of iceberg lettuce: one of the best main course salads ever.

Courgette and spinach tian with garlic, pine nuts and cheese. Make a note of the courgette treatment – that’s how this boring vegetable needs to be handled. Squeeze the living daylights out of it and it might just be vaguely tasty.

Zucchini parmigiana becomes here zucchini alla pecorino – let’s stick to courgette gratin, shall we? I like courgette but do agree it needs some oomph to make it less bland and it must borrow flavour from elsewhere – tomato sauce for instance.

Couscous salad with chicken and red peppers - lovely salad. As with most salads, the ingredients may vary – depending on your fancy and the contents of the fridge. I like to add some kind of cooked, warm vegetables.

Couscous with asparagus chunks, toasted pistachio nuts and fresh herbs, it’s a warm salad of perfectly matching ingredients.

Crab salad with spring onions and radishes, served in lettuce leaf boats garnished with avocado slices. That's an elegant starter or a tasty sandwich filling.

Creamed corn with blue cheese and fresh ripe tomatoes. Creamed corn in fact is now my number one method of cooking corn and that’s how I’ll continue until the end of the summer and beyond – it’s gorgeous.

Crispy pork mince, kidney beans and Romaine lettuce salad with mixed toasted seeds. Caramelised pork crumbs are the best thing since crispy bacon!

Crispy fried minced pork with noodles or called 'ants climbing a tree' in Sichuan cuisine. Traditionally glass vermicelli, my recipe is for egg noodles, so the poor ants have more traction!

Crispy rice with chorizo and mushrooms blasted under the grill for super-crunchy breadcrumb and Parmesan topping. A dish based on the paella theme but ten times easier.

Crispy and spicy roasted chickpeas with grilled peppers, a wholesome vegetarian lunch or dinner as chickpeas are an excellent source of protein and fibre.

Crispy popping chickpeas and roasted red peppers, spiced with chilli flakes and fennel seeds, with butter or olive oil in the vegan version. It’s your new favourite dish!

Cured duck breast meat, tonnes of umami flavour produced over three days with just salt and sugar. Homemade prosciutto, and it’s lean and healthy if you discard the skin.

Homemade gravadlax, salmon cured in the fridge with salt and sugar, flavoured with fennel, caraway and lemon zest. Three minutes of work, four days wait and you have an astonishing party starter or a sandwich filling.

Curried mussels spiced with chilli powder, cumin and turmeric, vibrant in colour with saffron, cooked in light creamy sauce. Option to substitute curry powder for my spice mix.

Danish bagel wheels, savoury pastry pinwheels with sesame, poppy and almonds. A savoury twist on raisin wheels, these pastries are made the easy way: the laminating process, usually so troublesome, is shortened here by maturing the dough in the fridge for a couple of days.

Duck pastilla, a Moroccan pie made with filo pastry layers encasing leftover roast duck mixture filling, with onions and peppers.

Fennel and gorgonzola fettucine - I love pasta. I could eat pasta every day, if it only didn’t contain carbs. Since it does (hell, what other reason it tastes so good?), it’s an occasional treat.

Feta and za’atar scones, with fluffy crumb like a proper English tearoom classic but suffused with Middle Eastern flavour of za’atar: oregano, thyme, sumac and sesame seed.

Feta saganaki with caramelised figs. Saganaki is a Greek dish of anything cooked and served in a small skillet, cheese saganaki the most popular.

Feta cheese, roasted grapes and crunchy walnuts are the perfect combination of juicy, sweet, crunchy and salty. It's a fantastic autumnal salad, to serve for lunch or as a starter.

Fig and prosciutto tart with ready-rolled puff pastry takes about five minutes to prepare and twenty to bake. A divine, seasonal lunch or starter dish, best made with gorgeous Bursa figs.

Filo pastry snails with mushroom, spinach and cheese filling. The original recipe for these snails calls for feta cheese. It actually calls for roasted fennel instead of spinach but here I think my improvement has worked – spinach in filo pastry is a classic after all.

Classic English fish and chips: crispy chip shop style batter and double cooked chips. I consulted Heston Blumenthal’s recipe for perfect fish and chips in order to produce mine; with the batter sans vodka (we don’t waste spirits in cooking).

Flat iron mushrooms, a mix of cultivated mushrooms pressed flat whilst cooking, to concentrate and wonderfully enhance their flavour.

Courgette flowers (fiori di zuccha) in light batter, shallow fried in olive oil with a touch of mint inside each blossom. It’s pan-fried poetry!

Homemade garlic bread with dough made from scratch. You don’t have to. You can buy your French stick. But just think how many calories you’ll burn doing all the kneading?

Clams steamed with white wine and garlic, perfect to toss with spaghetti or linguini, or a start for delicious clam chowder. I love them on their own, with crusty baguette to mop up the buttery garlic sauce.

Giant (aka Israeli) couscous salad with tomatoes, roasted peppers and feta cheese. This is a great recipe for a vegetarian salad that can be eaten warm or cold.

Latkes with roasted apple topping, crispy fried shredded potato pancakes traditionally eaten for Jewish Hanukkah. I like to make one giant latke for brunch, topped with crème fraiche and tart roasted apples.

A warm salad of Purple Majesty potatoes, zucchini and radishes. Dark potatoes are fairly common, but the ones I’d had before would turn ordinary white when boiled. Not these beauties! These are perfectly unique. To start with, the skin is almost completely black and while scrubbed, they reveal to have a thin film covering the tuber - like a second skin or, as I like to think, a veil.

Focaccia with olive oil, fresh grapes and crumbled blue cheese. I am not quite sure why grapes are not popular as cake ingredients. All summer berries, cherries, stone fruit and apples get to play, jumping into soft sponge, orderly marching onto tarts, drowning in runny clafoutis and sweating gently underneath crumbles

Greek lamb, spinach and feta filo pastry pie, using leftover roast lamb, is better than the original roast.

Grilled mussels with crispy topping of black pudding breadcrumbs are an elaborate but easy starter or lunch dish, moules and black pudding being a marvellous flavour pairing. Crispy, slightly cheesy crust over cooked mussels in their half shelves is simply delicious.

Halloumi burgers with roasted pepper, aubergine and onion. I love the cheese. Gorgeously rubbery, gooey but not dissolving, tasting of nothing much at all, it must be the mother of processed cheese. I bet the founders of Kraft Foods were Cypriots.

Hasselback chorizo stuffed with halloumi chunks is an upscale, deconstructed hot dog and completely irresistible. This is your guilty food pleasure turned into a proper meal!

Herby courgette pasta bake, with roasted garlic and Pecorino, simple and super-tasty. The best thing to do with courgettes? Bake them with pasta!

Hot butterflied tiger prawns in a spicy marinade by Ottolenghi. Grill them, fry them or barbecue them as long as you’re quick – they only need a minute in the pan.

Oven baked fresh sardine fillets with herbs, garlic and lemon, Italian style. Sandwiched in pairs, they only take 13 minutes to cook.

Smoked mackerel and prawn kedgeree. Haddock seems too much of a northern fish to go into a dish of Indian of origin so I’ve replaced it with hot smoked mackerel. Breakfast? I don’t know but it’s an excellent lunch dish and a brilliant starter.