Crusoe the dachshund shows you how to make better bruschetta

I’ve designed these little open grilled-bread sandwiches or bruschetta (pronounced brusketta in Italian) around the common French practice of wrapping salty air-dried ham around fruit, usually melon. I’ve given it a Kiwi twist by chucking peach slices on the barbecue, which lends a wonderful, smoky, caramel note. Add peppery rocket, creamy goat’s cheese and salty cured ham and you’ve got one swanky wee dish. Photograph by Jani Shepherd. This is a light meal in the French Pro­vençal style; just add a balmy evening, your sweetheart and a glass or two of chilled rosé.

Now is the time to show off autumn vegetables by using their striking colours and varied textures to make impressive, delicious and nutritious dishes

This rustic and nourishing salad is made extra special with luscious salmon, blackened lemon wedges and tender spinach leaves.

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The distinct hot and sour flavour of tom yum paste really gives this prawn dish punch. It’s also great as a marinade for chicken and fish. We added fresh kaffir lime leaves to this recipe to emphasise the crushed leaves in the paste.

Fresh snapper barbecued in an authentic, rich sauce takes this fish favorite back to basics. Light, delicate but bursting with flavour, this aromatic sauce is a winner.