In my (ever-so-humble) opinion, it’s better to under-cook brownies than overcook them, as overcooked brownies can end up being a bit dry. For fudgy brownies, err on the side of under-cooking.

White chocolate, melted down and whipped through mascarpone cheese with a big dollop of oven- roasted strawberries and golden toasted almonds on top!

This is a super-speedy recipe that is easy to adapt to include whichever seasonal ingredients are growing in your garden.

This is a recipe that can be endlessly adapted to whatever ingredients are in season. In summer, as well as apricots, try peaches, nectarines, raspberries or plums.

Salty, tangy, sweet goodness! A recipe as simple and quick to make as it is crumbly and delightful.

Making marmalade, it turns out, is an imprecise art. Which is funny because the way you slice the oranges is very precise.

This is the dish you need for the very first blue sky day at the beginning of September.

If you grow your own tomatoes - or if you know someone who does - this super simple recipe is the way to do them justice.

This traditional Italian flourless cake is lemony, light and lovely. It makes a beautiful afternoon tea, or the perfect end to an indulgent Italian feast.

If you want to dip your frosty winter feet in the seas of Scandinavian cuisine, start with this stew. It is rich, brothy, salty and oh, so good.

These patties are so good they don’t even need a bun - I eat them very happily on their own, with lashings of yoghurt and lime sauce.

Roasted almonds, fragrant dill and sugary sweet potatoes - this recipe is one of my all time favourites.

Caramelised pumpkin with lemon juice, rocket, roasted almonds and bright red pomegranate seeds - quite possibly the perfect salad.

Sweet roast pumpkin, fried chilli and shallot tops with cumin, coriander and cayenne pepper pack a spicy punch while swimming atop clouds of Greek yoghurt.

Perfectly ripe avocados and mangoes are the superheroes of this dish - noodley goodness, perfect for warm summer evenings.

Cherry tomatoes, left on the vine, are something you should always have floating around your summer kitchen. Roast them until they blister and caramelise deliciously.

As you toss the panzanella, the bread absorbs all the oils and flavours from the roasted cherry tomatoes and field mushrooms, turning it soft, chewy and abominably delicious.

A zingy, fresh salad to celebrate the jammy, sweet figs that appear, like sugared baubles every summer.

Figs and cheese are very, very good. So it stands to reason that figs and five different kinds of cheese, set atop flaky puff pastry and roasted in a hot oven will be even better.

Honey-roasted parsnips, peppery rocket, onions so soft they break apart on your fork and crunchy hazelnuts. This is one of my favourite entrées.