A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.

The way to entice people into cooking is to cook delicious things.

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.

Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.