Light and lovely with lots of fresh, vibrant flavours, this chicken dish is succulent, special and simple to prepare.
Apricot intense and densely almondy, these are an irresistible mouthful. But it is their smallness that also appeals.
I love the pungent sharp kick of ginger, so it's not surprising that this cake is a favourite.
This is low-effort, high-reward cooking.
Creamy, velvet smooth and luscious, this is a very special soup.
I love this succulent, exotic salad. Anything that tastes so delicious, is so little trouble to make and can be prepared ahead of time has to be a winner.
Everyone loves these tender, tasty, marinated chicken drumsticks. Simple to prepare, good hot or cold, they are also perfect picnic fare.
Lusciously creamy and rich-tasting, this glorious torte is velvety smooth and silky. A sublime end to a long leisurely lunch or dinner.
Fig and walnut bread is a superb addition to any cheeseboard.
These delectable small cakes are the right shape to be called volcanoes.
At this time of the year I frequently crave salads rather than baked or boiled vegetables.
The tart, fresh fruitiness of Granny Smith apple offsets the gooey sweetness of dates in this moreish cake. With its sweet-sharp date and apple base and crisp coconut and oat topping, this is quite an old-fashioned cake.
I love the delicious silkiness of risotto, but sometimes lack the patience required for the constant stirring.
The smoky, spicy, snap of chorizo sausage flavours these scrumptious and versatile little pork balls. Sometimes I make them golf-ball size and serve them over a tomato and cannellini bean sauce as a main course.
With its bold, vibrant, jewel-like colour and sweet earthy flavour, beetroot is the star ingredient in this elegant soup.
I was asked recently what ingredient I could not live without. I had no hesitation in answering ''lemons''. Their intense, clean fresh flavour adds zing to so many dishes.
These are not much trouble to make and they are a real treat.
The slightly bitter richness of dark chocolate is emphasised when paired with chilli. It is a combination that I am very enthusiastic about.
If you feel that Christmas dinner must be absolutely traditional and you love the reassuring familiarity of roast turkey and all the trimmings, you will probably not serve this on Christmas Day, but do try it some other time. Moist, tender, utterly delicious and ridiculously easy, it has become a family favourite.
Old-fashioned fruitcakes are forever popular and a good one is moist and very flavourful. I've given this delectably moist cake an enormous flavour buzz with the inclusion of ingredients not always associated with fruitcakes; Guinness, blackcurrant jam, aniseed, cocoa and nutmeg.