I love pork in a dumpling or gyoza; the fat content of really good-quality pork makes for a deliciously moist dumpling and keeps them from drying out. Makes: 12–14 =R1=

With a herby sourdough crumb, these crumbed lamb cutlets offer a fun addition to any picnic or dinner spread — and they’re perfect for summer feasts!

This colourful salad is light, fresh and zingy. The trick, I believe, is to try to cut all of the ingredients into similar-sized juliennes or matchsticks. You can get some great julienne peelers these days that will make light work of the job. I love serving this with chicken.

A Mexican friend taught me this recipe and I love it. It’s just as good with only cucumber if you can’t get your hands on jicama. I’ve added celery too because I love the freshness. In the original recipe my friend used a tablespoon of mayonnaise — you can definitely add that too!

Whip up a quick vegetarian curry in no time! Jicama is a fantastic root vegetable to add to a curry for the vegans and vegetarians in your life.

These little blueberry parcels are quick and easy to whip up. You can also shallow-fry them in good oil for a different texture. Try this yummy recipe in the comfort of your own kitchen.

Here’s a recipe for your sweet tooth to try at home. These tarts are gloriously rich and satisfying. Use either puff pastry or shortcrust if you prefer.

Give sugar the flick with this honey-sweetened lemon tart: you’ll never look back. If you are a real honey fan you could also drizzle the tart with more honey once set. Try this delicious recipe at home.

A classic corned beef, also known as silverside, screams English comfort food for me. On my English side, everyone loves it and it’s a homely dinner to serve to your loved ones. It also keeps in the fridge for a few days afterwards.

For me, English food is comfort food, especially bubble and squeak. This dish takes me back to my childhood — granted they were usually frozen, though. This recipe is a great way to use up leftover mashed potato.

Rissoles were a weekly occurrence in our house, growing up with my one-pound-Pom nanna (the English people who paid a pound to come out on early voyages to Australia), but they were dry, over-cooked and usually made from beef. I prefer lovely free-range pork.

You can use any cut of pork in these rolls and even chicken is a great option. Enjoy our delicious Bahn Mi recipe!