In Season

This pastry is perfect as a dairy-free option. I have added bacon to give a bit more flavour but it's totally up to you.

Roasting asparagus adds a wonderful nutty flavour.

You need only three ingredients - potato, onion and egg - to make this delicious Spanish tortilla (omelette).

Fresh spring greens, with their peppery, crisp taste, go so well with creamy white beans and a pinch of chilli. This is great served simply as an appetiser or alongside a grilled pork chop or juicy fillet of fish.

Broccoli has been fantastic this winter: firm, crunchy and nutritious. This Japanese-inspired dressing adds a simple twist to make this magnificent vegetable even more desirable.

Two ingredients that remind me of Spain are quinces and almonds. This delightful cake fits perfectly with this time of the year and will please all.

I love these quick accompaniments as they are enjoyable to prepare and fantastic to eat. The fresh crunch of fennel works so well with fish, pork and chicken.

These pretty strawberry pink cakes will put a smile on all faces this festive season.

This warm salad is a great way to add a bit of a zing to your meal as the dressing is punchy and the leaves are peppery, with the added twist of creamy new-season potatoes.

This delightfully simple dish may consist of only a few components, but the bread must be of good quality and the greens seasonal and fresh.

This dish happened by chance after I got word that Savoy cabbages were in season.

Pears seem to be extra-sweet and extra-juicy this season.

My mum used to do stuffed baked potatoes and we loved them so now I do them for my children. The options are endless as you can add almost any combination that suits you.

This is inspired by homely Italian soups, but made with local winter ingredients.

These tasty little rounds of apples are a wonderful addition to your lunch box or an accompaniment to a pudding or cheese!

Apricots are only getting better and better and this slice is a great example of how they love to be cooked. This slice is sweet, moist and gorgeous all in one.

The combination of nutritious greens with gooey, cheesy curd wrapped in papery filo pastry may not be new, but it is utterly delicious.

Broccoli is crisp and vibrantly green at the moment and it makes a delightful and refreshing ingredient to this salad.

This cake can be made with either carrot or beetroot or, as I have done here, a combination of the pair so I get not only a fantastic-flavoured cake but a fabulous-looking one also.

This dish gives the mighty yam a new lease of life - worth a try!