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The Italian classic, flavoured with fresh raspberries and honey — with the perfect wobble.

Chunky fish cakes with big flakes of fish, garlic, chilli and thyme — pan-fried golden then baked through, crumbed in panko.

Honey-roasted carrots and vinegar-glazed parsnips with clementine, thyme and bay, roasted together in one tray.

Delicate ricotta, courgette and spinach dumplings basted in butter and served over a simple fresh tomato sauce.

Lightly spiced roast aubergine and chickpeas finished with a tahini sauce and pomegranate seeds — serve with flatbreads.

A classic roast pork loin with perfectly crisp crackling, achieved by thoroughly drying and scoring the skin before a two-stage hot-low-hot roast.

Orecchiette tossed in a smoky roast red pepper and tomato sauce blitzed with pistachios, topped with ricotta and more pistachios.

Spiced roasted cauliflower stirred through a smoky tomato and hummus pasta sauce.

A smoky, sweet-hot ketchup made from blistered chillies, honey and sherry vinegar.