“This dish is something I throw together a lot at home for friends and family. It’s exceptionally easy, and the feedback you get seems to drastically outweigh the actual time spent in the kitchen. It was inspired by the noodle dishes my mum used to make for us growing up, but I’ve added things I normally have in my fridge and that she would never have put in.” says Analiese Gregory. This is an edited extract from How Wild Things Are by Analiese Gregory (Hardie Grant Books, $45).

“This is one of my all-time favourite potato dishes, based on the Pommes Sarladaises we would make when I worked at The Ledbury in London. It was a once-a-week lunch special, cooked entirely on the stove. Every Sunday I would make five huge pans and spend the next hour constantly rotating them and freaking out about whether they would turn out nicely or be overcoloured. We made a woodfired version when I worked at Franklin, and people would often tell me it was the highlight of their meal.” – Analiese Gregory

“When I was living in Basque country, just outside San Sebastian, I became obsessed with several Spanish sweets. Torrija and Basque cheesecake, especially. There is a pintxos bar in the old town of San Sebastian called La Vina, where they specialise in one thing: tarta de queso, or cheesecake. This is literally the only thing I would go there to eat. They bake approximately 10 to 14 cheesecakes a day, and they always sell out. This is my version. It works well with acidic fruits such as apricots and citrus. I’ve also made it with poached quince and topped with wild fennel seeds, which was a huge hit. You can either make one large cake (pictured opposite) or several small ones. If you are going for individual cakes, reduce the baking time to 15 minutes.” This is an edited extract from How Wild Things Are by Analiese Gregory (Hardie Grant Books, $45)

“This dish is something I throw together a lot at home for friends and family. It’s exceptionally easy, and the feedback you get seems to drastically outweigh the actual time spent in the kitchen. It was inspired by the noodle dishes my mum used to make for us growing up, but I’ve added things I normally have in my fridge and that she would never have put in". This is an edited extract from How Wild Things Are by Analiese Gregory (Hardie Grant Books, $45)