I know that raw meat is divisive but if you can get past that, this is a delicious way to use the thin end of a beef fillet.

Allegedly invented at Harry's Bar in Venice, Carpaccio is all about the quality of the meat so make sure you have a great relationship with a good butcher!

Who needs modern medicine when you have a good chicken soup to warm you through?

A simple but tasty salad that's surprisingly filling. The quality of the mozzarella makes all the difference. I recommend Laverstoke Park if you can get it.

Possibly the simplest recipe I know, but also a massive crowd pleaser, so give it a go and see what you think.

Looking for an easy way to impress at your next barbecue? The perfect accompaniment for pulled pork? Try this delicious homemade coleslaw pimped up with fresh apple.

This version of Phil Howard's classic dish is beautifully refreshing with a hint of chilli to keep it interesting. Combine the soup ingredients at least 12 hours in advance, to give them time to macerate.

Another low-effort-big-flavour tapas dish. Slice the chorizo if you are using a large piece, or leave whole if you've bought smaller individual sausages.

Sometimes the simplest recipes are the best - and with a few store cupboard ingredients and 20 seconds of help from a blender, this one is on the table and ready to go.

Unlike its French cousin, the potato "croquette", this tapas classic comes with its own safety warning - courtesy of the hot liquid filling hidden inside. I use panko breadcrumbs for the crunchiest exterior and green chilli for an extra kick - although you could use a teaspoon of dijon mustard if you prefer something more subtle. Perfect as part of a larger tapas selection with an ice-cold Spanish beer.

A hearty soup, perfect for a winter's day; this recipe is rich, creamy and delicious.

If you think Autumn means the end of good food, try this. I use coquina - it has a really vibrant colour - but butternut or pumpkin are good too. The butter makes it rich and velvety, so it's perfect as a dinner party starter or a cold weather pick-me-up.

I was first introduced to real crab cakes at Ashburton Cookery School and I've adapted this recipe from theirs. It really is a marriage made in heaven with the mango salsa and is so easy to make at home.

Think mozzarella can't be improved? Try this simple summer salad with it's even-more-delicious cousin, caramelised peaches, mint, prosciutto and a refreshing honey-lemon dressing. If you haven't tried burrata before, here's the place to start!

Mackerel is a great fish to cook with. Full of omega oils, it looks great and has a fantastic creamy flavour. It’s also great value, stocks are good, and it's available all year round. Once the cauliflower purée is made, which can be done in advance, this dish can be made in minutes.

I first encountered steamed dumplings during a backpacking trip to China. My Mandarin wasn't what it should be, so I did what you’d expect from every linguistically challenged Brit - I pointed at a few things on the menu and hoped for the best. I was very pleased with myself…until I found out mine were filled with "twice fried goose gizzards"...  These are better, I promise!

The ultimate decadent starter. Oozy melted cheese, flavoured with garlic, rosemary and sweet honey...with almost no effort. Perfect.

This recipe is as easy as opening a few ingredients and putting them in a food processor.  It really shows off the smokey flavour of the mackerel and takes just five minutes to prepare.

Every cook should have a great tomato soup up their sleeve. But whatever your favourite recipe, serving it with a slice of cheese on toast makes all the difference!