This dish of pasta with celery and basil sauce, served here with broad beans, is an amalgam of a fondly remembered dish from childhood via what happens when you start nosing around in the British Library. Highfalutin bibliographic japes aside, it's also easy to cook.

This pasta with creamy asparagus and smoked salmon is one of my favourite summer dishes for when you're hungry but want something a little refreshing. It's certainly filling, but it is also light with the flavours of warm weather; citrus and green things. Better still, it takes very little effort to cook.

A chorizo and chickpea stew (potaje) from the north of Spain full of vegetable goodness. In addition to the core ingredients, it includes shallots, sweet peppers, tomatoes, broad beans and a plethora of leafy green herbs.

Pasta with prawn and anchovy cream sauce

Vegetarian tandoori masala butternut squash, roasted to perfection and served with a mildly spiced dish of leeks, lentils, celery

A fricassée with dumplings; fresh green flavours. Quick and ideal for mixed groups of diners—vegans, vegetarians and carnivores

Lombard chicken with pumpkin, fennel and asparagus; adaptation an 18th-century recipe