This Malaysian prawn curry is another of the dishes from my father's travels in Asia in the 1960s recorded in his personal journals. It's quick, easy and delicious and easily adapted if you prefer chicken to seafood or want a vegan option.

Bacon and seafood pie is a dish that's perfect for spring, unexpectedly inspired by Kylie Minogue Signature Rosé. Easy, filling and refreshing, my annual riff on the supposedly British institution of fish pie. This year's version includes Italian and Asian Flavours. Spring remains its guiding palate.

A tarragon chicken pie made with puff pasty; a fancy version of chicken and mushroom pie. Chicken, shallots, mushrooms, celery and lardons all infused with booze and tarragon in a creamy sauce

A creamy coconut curry, another Indian Diasporan dish from Africa's east coast. It's a dish most often made with chicken

Cajun shrimp cassoulet is a delicious dish from Louisiana. Technically not a cassoulet, don't let that stop you.

Tagliatelle with sausage ragù is an authentic Bolognese favourite; also a hack for those who find it hard to get their hands on salsiccia

This chicken curry with mushrooms and mint is another of the hidden gems of Indian Diasporan cuisine

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

a very versatile dish. Its default setting is vegetarian—actually vegan—but its easily combined with chicken or lamb in the final stages

This ultra-low fat chicken, dill and chickpea curry deploys mustard and all of its related flavours—mustard seeds, dill and horseradish

Piedmontese spezzatino with stuffed squash is an ideal autumnal dish, cooked with a special vegetable mix that gives base flavours

My Flemish waterzooi unapologetically takes it back to its fishy roots and a Scottish influence in the choice of fish and root vegetables

A light, fresh iced celery soup with cucumber. Yes, totally a dish in its own right, but here served as a power starter

Celery is a great building block to add depth of flavour to dishes and an invaluable substitute when cooking for those intolerant of onions