Provençal lamb with orange and fennel and various fresh herbs is a traditional recipe from the South of France, hearty yet dripping in the sun-drenched flavours of the region. A rustic, slow-cooked meal, it's a dish that is easy to make and packed with nutritious vegetables.

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.

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.

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 Cajun pot roast chicken with lentils is an easy way to roast a chicken and cook your vegetables at the same time—well most of them anyway. It's a great way to cook a meal for a group without slaving over a hot stove for hours. Though slow-cooked, you'll have time to kick back before impressing everyone with a Louisiana-style dinner.

A riff on the British Sunday roast, this Eastern Mediterranean roast lamb is served with autumnal veggies and spätzle dressed in the fresh flavours of spinach, feta and parsley. It's a nod to the food culture that Turkish immigrants brought with them to Germany. But, don't let the highfalutin concept get in the way: it's a delicious meal and, importantly a slow-cooked treat that won't stress out whoever is cooking the Sunday roast.

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.

Caraway seed and bitter orange marmalade poussin served with spätzle and braised white cabbage. An old German family recipe.

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.

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

Pasta with prawn and anchovy cream sauce

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

A French Catalan stew full of fresh summer flavours. This particular recipe starts out as vegan—and is often eaten that way—making it ideal

Mustard chicken with beetroot soured cream spätzle is a gorgeous combination of North German Baltic flavours

A low-fat pasta of roasted butternut and walnut pesto, with garlic and parsley, combined with mushrooms

Tuscan pasta with fennel —and sausage for those who eat meat—is another dish that can be readily be vegetarian or not.

An easy, quick dish, this healthy Calabrian pasta with seafood has little kick of chilli and healthy pescatarian proteins

Child-friendly, this sausage and bacon stew is truly a fusion dish. Usually made with meat, it's easily adapted to be 100% vegan.

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