Pasta with Romano pepper, courgette and black olive sauce is a recipe from Sicily perfect for hot weather; easily digested. It’s a lactovegetarian sauce dripping with the additional flavours of onions, basil, white wine, oregano and ricotta—and a kick of peperoncini if you like your Sicilian spicy. But, it is often served with the addition of pancetta cubes if you want a little meat. Though it’s best slow-cooked, it remains very easy to make.

This lactovegetarian butternut squash and sweet potato tart was one of the first recipes I ever created, way back in the Dark Ages when I was still a teenager. With its creamy, slightly sweet filling balanced with herby onions, peppers and black olives, it immediately proved a crowdpleaser that I've dished up to successive generations of plant-based dinner guests.

This chicken leftover pie is a great way to make use of roast chicken, a perfect second act for all those households that love roast chicken, but don't have the capacity to devour an entire bird at the Sunday table.

A riff on traditional British shepherd's pie with a distinctly Greek nod to moussaka, this fusion crowd-pleaser is a hearty winter warmer.

Apulian pasta with tomato sauce and 'nduja. The other lead flavours in the sauce include capers, black olives and red peppers.

A Calabrian linguine, a healthy combination of pasta with with tomato sauce, summer greens, citrus, and anchovies

A distinctly Greek take on the British tradition of Sunday roast lamb served with roast tatties, carrots with sesame and minted broad beans