The trick with this chopped salad is to keep everything roughly the same size.

Pistachios are a great match with broccolini. Try to keep the stalks a little firm when cooking it. Caulilini works well with this recipe too.

These doughnuts are soft like a pillow on the inside and crisp on the outside. Go easy with the rose water. It can be a little overbearing if you add too much. You need enough oil to fill a medium-sized saucepan to about 7cm up the side.

I am a big fan of rose harissa. I know it’s not everyone’s favourite, but I love the fragrance it gives to the heat.

Lobster tails are a summer barbeque treat my family loves. The shell protects the flesh as they barbeque, so it stays juicy and plump.

Broccoli poppers are delicious! There is no need to feel bad about a little frying. Ensure your oil is hot enough so the poppers don’t absorb it and use the best-quality oil you can find. Serve with nutrient-dense dipping sauce.

Stuffed mushrooms might seem outdated, but I am on a mission to bring them back. You won’t be able to resist these!

This is the best falafel recipe I have ever made. My Israeli neighbour taught me how to make them and now I am addicted.

A well-cooked pork fillet is a beautiful thing. I am a fan of sourcing free-range, female pork. I don’t know about you, but I can really smell the difference. It’s a clean and fragrant scent. These fillets bring back wonderful memories of family dinners; my Romanian father-in-law cooked them every Easter and Christmas.

Cabbage is so versatile when it comes to flavouring. In this recipe, you could use sumac or garam masala instead of paprika.

Baby parsnips are lovely roasted — they sweeten as they cook. They usually come in a tray of about 9 or 10 and I’ve used two trays here.

Jewel-like pomegranates are one of my favourite salad ingredients. That little pop of sweet tartness is a joy to eat with crisp greens and cucumber.