Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.

Greek yogurt with some olive oil stirred in can transform many dishes.

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.

The combination of olive oil, garlic and lemon juice lifts the spirits in winter.

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.