Risotto with red peppers, spinach and pancetta is an easy dish that is great for the changing seasons. With flavours of oregano and fresh thyme, it's light enough if it's still warm where you are, but hearty enough if you need an autumnal warmer. It's easily turned vegan or vegetarian and can be pulled together in 45 minutes, including prep time.

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 recipe for pasta with kale and pancetta sauce comes from Castelfranco Emelia in Italy's Modena Province. It's a combination of the deeper flavours of onions cooked in white wine, pancetta and cream and the green flavours of kale and basil. Given its particular cooking method, it can be turned into a lactovegetarian dish with no effort at all.

These Basque fusion buns, which I am calling Bil-bao Buns, are a fusion of flavours from the north of the Iberian Peninsula and Asian cooking, most notably Japanese food. With two fillings—pancetta and tomato and prawn and green asparagus—they are a quick and easy to make, they're an easy meal that puts something a little different into a mid-week, no-fuss supper.

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.