Serves 2

This nutritious brown and wild rice salad with tuna makes the perfect lunch - simply assemble ingredients and serve in an easily transportable jar

I very clearly remember the little restaurant in Venice where I first ate “pesce in saor” or marinated fish. I immediately fell in love with the sweet and sour combination of this dish. Served at room temperature, the fish, often sardines, are first pan-fried, then bathed in olive oil with sweet, cooked onions, raisins and pine nuts along with the vinegar which adds a note of sharpness.

The combination of salmon with beetroot and watercress in these burgers make them a flavour bomb!

You’ve got to try this potato recipe! I’ve gone all Swedish on it with gherkins and sour cream, but you can load up the top with anything really.

The real hero on this plate is the roasted capsicum sauce that transforms a simple steak dinner into something quite special.

The venison in this pie gives it a wonderfully rich flavour - pair it with a salad for a lighter option. Photography by Todd Eyre.

Here’s a meal that is truly elegant and satisfying. It’s quick and easy to put together but the flavour is one of pure sophistication. The gentleness of the tarragon, a most subtly flavoured herb, balances the richness of the creamy white wine sauce.

Pork and sage are old friends and any dish that uses both becomes a firm favourite in my kitchen. Shoulder chops need more cooking than loin chops, so keeping them moist in the oven with cider and chunks of Granny Smith apple seems like a good idea to me. The result is a dish of tender sage-scented pork that falls apart at the touch of a fork. This is pure comfort food for a winter’s night.

Simple and delicious, this fish recipe favours leeks as far more than a mere staple – they’re a sweet and soft superstar in this dish.

A homemade pie is a thing of beauty, and this chicken and leek pie is simply amazing. If you’re short on time, you can use store-bought pastry or a ready-roasted chicken, but I never cheat with the white wine sauce – this is what makes the filling so creamy!