An addictive taste explosion! I usually serve with cheese, but this incredible jam is also great with cold meats, in a sandwich or alongside a roast.

The classic roast lamb accompaniment - so simple, there's no need to buy pre-made.

This is a great base recipe, to which you can add other herbs or spices if you like. The onions will be ready in a couple of hours but improve with age.

Delicious, fluffy and buttery. This simple mashed potato is the perfect side dish or topping for a shepherd's pie.

We're lucky to have access to a glut of wild garlic every March and April. This is one of the many delicious recipes we make with the leaves that we forage.

Tinned tomatoes, tomato puree, stock cubes, ketchup?!? I can hear the abuse already, but I will tell you that my wife and kids eat this a couple of times a week and absolutely love it. Give it a try before you judge…

The classic accompaniment to all your favourite Mexican dishes and the definitive answer to my wife - whose version has no coriander or chilli but includes mayonnaise!

I lived on pulses when I lived in India, inspiring this dish of spicy black beluga lentils. It tastes even better if you let the flavours develop, so make extra and keep some in the fridge for another day.

Legend says this was eaten by the Welsh when times were so austere that there wasn't even rabbit to be found. If this was the result, maybe the credit crunch won't be so bad!

Making pasta at home is much easier than you might think. These ravioli make a delicious vegetarian main course. They also freeze well, so it's worth making a batch. Serve with freshly made garlic bread and a glass of something cold and white.

For people who need to wake their taste buds with something more exciting than a bowl of cornflakes. It's also great for a hangover...

There is something strangely gratifying about making your own homemade cheese. For ricotta the process is very straight forward: take some milk, add an acid to make the curd separate from the whey and sieve.

This is the ultimate macaroni cheese. I use diced pancetta but you can substitute chopped mushrooms , or leave out entirely, if you prefer a vegetarian option.

Originating in Genoa, this classic pesto sauce is packed with fresh flavours and can be prepared in the time it takes to cook your pasta.

According to legend, the Margherita was first created when a Neapolitan pizza chef was commissioned to cook for the visit of Queen Margherita. His now famous tomato, basil and mozzarella recipe was supposedly based on the red, green and white of the Italian flag. 

Making a good risotto is not difficult as long as you follow a few simple rules: have everything ready before you start, use the right variety of rice (Arborio, Vialone Nano or Calasparra), stir constantly to release the starch and use a good flavourful stock. Simple.

This was a winter staple when I was growing up, served with slices of cooked ham and a big spoonful of baked beans. It's a great midweek family supper - perfect when only comfort food will do.

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!