Kaliyo is the wetter version of Rendang, the same rich, spicy beef recipe cooked for less time. Serve with fresh vegetables and roti or jasmine rice.

A simple, spicy Chinese chicken salad with a delicious dressing. Served warm or cold with rice or noodles.

This is a vegetarian version of ragu made with those meaty little pulses, lentils. Great with pasta or with meat, as I’ve done here.

Gnocchi alla Romana - baked semolina gnocchi with an all-purpose tomato sauce that freezes well.

Thin pork schnitzel tooth-picked with prosciutto and sage, fried in butter and finished with a white wine sauce.

The satisfying and classic French onion soup with grilled cheesy toasts.

Cooked in the manner of the Charcutièr’s wife, these fried pork chops are served with a delicious reduced sauce of gherkins, mustard, herbs and wine.

A version of classic pumpkin soup with fragrant Indian aromatics and a drizzle of coconut cream.

An easy Asian-inspired salad with crispy fish and sweet-and-sour flavours.

My no-stress way to cook sirloin steak, with a leek, shallot and mustard cream sauce.

Cauliflower and broccoli baked with bechamel, walnuts, blue cheese, and a breadcrumb topping.

A simple, light vegetarian pasta that is extremely quick to make.

How to butterfly a whole chicken and roast it with Singapore-style spice paste.

Chicken tender burgers on brioche buns served with Sauce Remolade.

Flaky puff pastry with smoked white fish, peas and a classic sofritto, for a comforting, economical midweek meal.

An old-fashioned French way to serve fish with butter, lemon, capers and parsley.

Apple and red cabbage with balsamic and brown sugar make a sweet‑and‑sour side, ideal with pork or other protein.

An easy steak sandwich inspired by a Reuben, using high-quality ingredients.

Prawn and white fish cakes served with fresh vegetables and spicy dipping sauce.

A Portuguese take on classic cottage pie, with chorizo, wine, and spices.