In Season

Frittata is quite simply an Italian omelette, quick to prepare and great for lunch or as a light dinner. The secret of a good frittata is to make it thinner rather than thicker, and to slightly undercook it.

I love these hot little balls of pink with their snowy white flesh.

Once you get confident with aubergines, you will realise how versatile and delicious they are. When stewed with tomatoes, the combination works as a base for many dishes. They can be partnered with grilled lamb chops, piled on bruschetta or baked with mozzarella on top.

It may seem so simple that it is not worthy of a recipe, but I assure you that to do something so simple correctly is another matter. It all comes down to great ingredients, which will give you one of the most delicious snacks of your summer.

This salad is a wonderful change to the usual accompaniments served alongside your meal.

The combination of fresh plums, cooked into a scone and served warm with spiced sugar is a great way to start any day.

Rhubarb is back and this cake is not only magical in taste but also in appearance.

Pumpkin bread is a revelation to me; a little spicy, a little sweet, very moist and wickedly wonderful with butter.

Barley is wholesome, filling and easy on the pocket. It also has a wonderful texture that complements the sweet roasted pumpkin and fresh parsley.