There’s a particular kind of soup that I crave once the weather turns: something that uses up a whole head of cauliflower, leans on sweetcorn while it’s still tender, and turns creamy without a drop of dairy in the pot. This chunky cauliflower corn chowder …

A big bowl of fusilli with golden zucchini and sweet peas in a creamy herby whipped feta sauce. A proper summer dinner in about half an hour.

A fresh runner bean salad with gremolata dressing and toasted flaked almonds. Simple, seasonal, and ready in under 20 minutes.

What do you crave when you only have to cook for yourself? For me – shrimp marinara – clean flavors, deeply satisfying, no negotiating dinner options, no extra sides, oh well maybe a slab of foccacia bread to mop that glossy sauce. Juicy prawn morsels, …

This piadina pizza bakes fast, even with a homemade Marinara sauce. No apologies for eating slices folded straight from the tray.

These air fryer cabbage wedges go sweet in the middle, smoky at the edges, then get dressed with chili oil, thyme and Parmesan. Simple, punchy, and weeknight-friendly.

These buttermilk crepes are thicker than classic crepes, slightly tangy, and easy to flip. Perfect for sweet toppings or savory fillings.

A cozy broccoli and Stilton soup in a soup maker with a white-bean twist: silky, high-fibre, no cream needed – finished with lemon and a crunchy seed topping.

If you’ve ever had a glut of cucumbers, you’ll know the urge to preserve them. In my family, fermenting wasn’t a hobby, it was a way of life. When the garden and fields overflowed with produce, everything went into jars: tomatoes (even the green ones), cabbage, cucumbers.

This cottage cheese avocado toast with a sprinkle of sumac and chili flakes has been my go-to for breakfast in a hurry, lazy lunches and protein-packed snacks. It’s creamy, tangy, a little spicy and so incredibly easy to throw together.