"In this Middle Eastern-inspired galette, toum and za’atar combine beautifully with haloumi and tomato, encased in an easy homemade puff pastry. The tomato hides all these secret additions, so when you eat it there are heaps of unexpected flflavours and textures that make it a delight to eat. It’s a perfect vegetarian main or addition to a spread. It can be made ahead and eaten at room temperature, and it’s pretty sturdy, too, so can be easily transported to the park for a picnic."

"The rosemary in this cake is subtle but it brings an interesting edge to what is otherwise a great, but simple, butter cake. You can serve it the day it’s iced, or keep the mascarpone separate and simply serve it warm, with the cream on the side as a simple dessert, perhaps with some fresh fruit such as peaches and raspberries. Although it’s wonderful with lemon, this cake works with any citrus. I particularly love to sub in blood oranges for the few weeks a year they’re around at the markets."

"I promise you can’t actually see, taste or smell the zucchini in this cake. Instead, the vegetable adds moisture and helps to create a really beautiful classic chocolate cake that makes a perfect celebration centrepiece when loaded up with berries and slathered in the best icing ever. It’s easy to handle, including to slice and fill with extra icing, and will keep fresh for days in the fridge. Coffee adds depth of flavour and additional moisture to the batter." – Clare Scrine

"This tortilla is spectacularly simple. The flavour is all in the potatoes and leeks, which are cooked slow and low confit-style in oil. I love eating this tortilla alongside this easy tomato chutney, which isn’t too sweet or sticky, meaning you can really load it on. Serve with a big green salad for a satisfying and easy dinner, or as is for a lovely brunch."

"This hearty salad is vibrant both to look at and to eat. Pickle juice makes an unsuspectedly delicious and simple dressing and the various textures of the finely diced ingredients make this delightful to eat. The herby sauce on top is very flexible and a staple that I make all the time, especially when I find those enormous bunches of herbs for cheap at the markets. It’s a great way to preserve your herbs and add a delicious whack of green to heaps of different meals, so double the mix if you have herbs to use up. Use whatever herbs you have on hand, and save some for tossing through the salad."

"This dish makes a beautiful centrepiece to a shared meal or a great addition to a potluck dinner and, despite its simplicity, I think it really makes the zucchini shine. I love serving it alongside garlic bread and a simple leafy salad. If you have a good ovenproof frying pan, this is a great one-pan meal."