My Dublin coddle recipe is a personal take on a dishes considered their signature dish by many natives of the capital of the Republic of Ireland. Like so much in Irish culture, its story is complex. Nonetheless, its core ingredients of carrots, potatoes, bacon and sausages are the stuff of comfort food in many cultures. Easy-to-cook, I have alway found it a crowd-pleaser, particularly among crowds of diminutives. Yes, kids like it.

This easy yakisoba can be made with pork, chicken, seafood or tofu—or a combination thereof— and is a mix of noodles, vegetables and a cooking sauce that gives the dish its name. It’s the perfect, quick meal to put together when you don’t have a lot of time to spare.

Recently, people have asked me if I have any child-friendly recipes. This chicken, bacon, mushroom and asparagus bake takes me back to when I had to think up healthy dishes that would go down with kids of differing preparedness to try anything adventurous. This easy recipe has consistently proved popular with kids and adults alike.

This recipe for pasta with pumpkin, spinach and thyme sauce takes barely 30 minutes to prepare and is surprisingly delicious for something that is so easy to cook with relatively few ingredients. Ideal for when you need to pull something impressive together with little time on your hands.

A recipe for pasta with creamy sweet pepper and pancetta sauce with notes of fresh basil from Genoa. It is simple and fairly quick to make, but delivers way beyond expectations if you pay attention to a few small details.

A spicy Malaysian seafood noodles dish likely to appeal to anyone who enjoys laksa. But, whereas most laksas are more like a spicy soup with noodles, this dish has a thicker sauce coating the noodles, revealing delicious vegetables and seafood.

This Cantonese chicken with mushrooms, water chestnuts, bamboo shoots and a lot of other tasty ingredients was a dish my father learned in Hong Kong in the 1960s . It was one of the first Chinese recipes he taught me. Thus, it occupies a special place in my heart and memory. An easy, no-fuss wok meal. it's simple to knock up in practically no time at all.

Thai yellow curry is a dish that, like all the curries in the colour-led canon of Thai curries leaves the choice of protein up to you: it is variously made with chicken, duck, beef, tofu or seafood.

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.

A Japanese chicken stir-fry dish, this easy yaki udon, takes less than 30mins to make, including the prep time. So, obviously it's become a weekday favourite that is both delicious and easy to chuck together when you're a bit worn out by a gruelling day.

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.

Coronation Chicken Korma is my take on a Diasporan curry house favourite; that rich and mild curry beloved of millions around the world who may never experience an authentic version of this dish invented in the kitchens of Mughal palaces in the 16th century. No, not the authentic dish, but most certainly an authentic curry house version that took the world by storm in the 1970s.

Noodles with yakitori scallops and prawn skewers - delicious dish that is quick and easy to cook (well, once you've marinaded the main ingredients for hours). Perfect for hot weather. Filling yet very easy to digest. A not so traditional Japanese dish.

Delicious Thai massaman curry is filling, whether with chicken, beef or duck, but also delicate and fragrant with fresher Thai flavours of lime, lemongrass and a wealth of spices. An extremely mild curry, it's one that proves popular with a wide range of hungry diners, including children and it's easy to cook.

A chicken, butterbean and cauliflower curry comes from oThongathi, a place north of Durban up the coast best known for sugar cane. It's typical of the delicious, mild curries you can find in roadside places all along the coastal highway. It's sweet 'n sour qualities reflect the bounty of South African produce.

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.

A Namibian German recipe for duck with kumquats served with spätzle with beetroot and horseradish. It's incredibly easy to cook. All it takes are good quality ingredients and a little patience to end up with a restaurant-quality dish.

A quick and easy vegan Thai aubergine curry—essentially a classic Thai red curry—is a go-to baseline curry that can be knocked together in no time at all. And, you can easily add chicken or prawns for dining parties with mixed preferences.

Haddock with anchovy caper cream - a light dish served with celeriac remoulade, puy lentils and a classic cold sauce. Hearty but healthy

An easily cooked Madagascan squid curry with flavours of tomato, ginger, chilli and peanuts, the building blocks of Madagascan cuisine