This New Orleans Creole hot pot with sausages, celery, onions, green peppers, leeks, tomatoes and corn on the cob, among other flavours, are brought together with a Creole-style roux and gently cooked to offer up deep rich flavours in a hearty gravy. Less spicy than Cajun gumbo, this also makes it a popular dish with children.

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.

Cape Malay fish balls are highly adaptable. Not as well known as other Cape Malay dishes—such the famous lamb curries—these traditional fish balls made with a combination of white fish and smoked fish make tasty starters, great finger food at a party, and are also integrated into other delicious Cape Malay dishes.