“Here I partner avocado with its oldest mates – other Mesoamerican ingredients” – Matt Preston. This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

“This is the simplest of tarts – free-form and so understanding if you don’t have time to make the pastry yourself, even though this pastry is almost easier than opening a packet. If you go with bought pastry, sprinkle the inside liberally“ with grated parmesan and press it in” – Matt Preston. This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

“The Italian way of combining the green bounty of spring in various dishes is a joy.” This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

“On a recent trip to Greece I became obsessed with creating the perfect Greek salad, and experimented with changing the cheese and even adding fruit, such as peaches or watermelon, to support or replace the tomatoes or cucumbers. The most unusual and successful variation was the addition of barley rusks in the manner used in Crete for dakos salad. This does a delightful job of soaking up the dressing and adds biscuity toastiness. These rusks are hard to find here, so rather than use digestive biscuits (which taste oddly similar), we’ve employed toasted bread, which is sometimes used instead of rusks in Crete, too. If you’d like some protein, serve this with grilled lamb cutlets.” This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.

“When you’re cooking rice for a meal, cook extra so you can use the leftover the next day for this tasty fried rice” – Matt Preston. This is an edited extract from More by Matt Preston, published by Plum, $39.99, with photography by Mark Roper.