Chocolate and cherries make a classic combo, try these very indulgent cookies for a change from the usual flavour combos.

This salad couldn’t be simpler and is just right for summer when you want something light and fresh. It looks pretty too!

What makes this omelette special is the Chinese/garlic chives. They impart such a wonderful flavour which just can’t quite be matched with any substitute. Though they can bit a bit tough to find unless you have an Asian grocer nearby, once you do have these, the rest of the omelette uses just 3 other ingredients and some oil to fry, super simple and fast to make! Perfect for lunch, dinner or as part of a larger multi-dish meal.

They say the way to a man’s heart is through his stomach. This was the first dish I ever made for my now hubby, so I’d say it’s a winner!

This cupcake is tennis themed and a tribute to Wimbledon! The cupcake is a matcha cupcake with matcha buttercream icing made to look like grass and they are topped with a tennis ball macaron which is filled with a white chocolate and lime ganache.

This is a Korean street food snack made of spicy, chewy, moorish rice cakes. It’s unlike anything I could really compare to any Western dish. When my husband and I first tried it in Seoul we were immediately hooked. The cooking of this dish is actually incredibly easy, the biggest effort will probably be made sourcing the ingredients!

This isn’t really a salad, it’s more the chance to eat crispy fried potatoes and burrata without feeling it’s totally indulgent.

This salad is surprisingly delicious, in fact it is so good that it reinvigorated my use of cauliflower in my cooking altogether. This salad made me realise how versatile cauliflower can be and how flavoursome it is when roasted.

As comforting and satisfying as a classic spaghetti bolognese, but this lamb ragu has a totally different flavour profile and makes a nice change if you fancy a ragu but don’t want to make the classic beef version.

A simple midweek meal, the miso does the heavy lifting in terms of flavour and it makes a really quick and easy marinade with the quick stir up of a few key ingredients. In my opinion the salmon is best served simply with plain rice and some greens.

Peach melba scones or in other words peach and raspberry scones. When you fancy a really fruity scone that needs no accompaniment and works as breakfast or a snack, this has got to be one to seriously consider making. I also have them with cream and jam when I want a really indulgent treat, perhaps given there is already a lot going on by scone standards this is gilding the lily, but when they taste this good, who cares!

I really enjoy fruit in a savoury dish, mainly as it usually brings a lovely juiciness, this salad is no exception. The sweet juicy, tangy peaches surprisingly go really well against salty halloumi. Griddling the components of this salad add a nice charred flavour and looks nice too!

A simple one pot dish, that is hearty and satisfying.

This has got to be one of the prettiest pasta dishes, plus a beetroot lover’s dream! This dish comes together in not much more time than it takes to cook the pasta but looks so special.

This fish curry is surprisingly quick and easy to make, yet because of the slightly exotic ingredients, looks and tastes really impressive. You can make the curry paste in advance which means that you can pull the final dish together in a matter of a few minutes.

How can you make a pavlova even more spectacular? Double layer pavlova! Meringue, cream and loads of summer berries, this is a real showstopper of a dessert which will suitably impress at any event. The best thing is, it’s incredibly easy to make.

You’d never think that these basic ingredients could be so dramatically transformed when combined. This takes about 50 minutes in the oven but takes no more than 5 minutes prep time so makes an easy lunch or dinner. Have it with your favourite bread to mop up all the juices.

An easy to make warm salad that can be ready in less than half an hour. The halloumi makes this salad feel quite substantial and enough for a main, especially along with some nice bread.

I used to buy these in the Muslim quarter where I lived in China, they are originally from Shangxi province (near where the Terracotta Warriors were found) and are a very common and tasty street food.

It’s hard to believe but I have been making these brownies for over 15 years and have not found a better brownie recipe to date. There is something so perfect about them, I think it’s the gooey, intense dark chocolate brownie mixed with the combination of sweet white chocolate and tart raspberries that are dotted throughout that just can’t be beat.