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

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

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

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

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.

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form.