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.

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 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.