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Omelette Arnold Bennett
Omelette Arnold Bennett originated in the 1930s when the writer stayed at the Savoy Hotel in London and requested something with eggs and fish for his breakfast. The kitchen put together this beast of an omelette, with smoked haddock, bechamel sauce and cheese. It is absolutely delicious.

Thai Green Curry with Jasmine Rice
Thai green curry is probably one of Thailand's best-known dishes. It's not too hot and has a creamy coconut milk sauce. Thai green curry is quite easy to make and utterly delicious.

Tartiflette | Potato Cheese and Bacon Casserole
Tartiflette comes from the Savoy region of the French Alps. It's a warming casserole of potatoes, cheese and bacon. The particular cheese that should be used is Reblochon, and actually tartiflette was made popular in the 1980s by a promotional campaign for reblochon. But if you can't get that particular cheese, there are numerous alternatives: you need a soft cheese with a white mould/rind that's sold in small rounds - camembert is probably the most accessible.

Egg and Bacon Pie
This is a brilliantly simple pie that you can have any time of day including breakfast or on a picnic. Simple ingredients, simple techniques, simply wonderful.

Union Jack Victoria Sponge Cake
I made my version of the official amaretti and lemon trifle a few weeks ago. It was challenging, so I thought I'd try to come up with something cheaper and easier. My cake is in the shape of one quarter of a Union Jack and it's based on a classic Victoria Sponge. In the end, I don't think it was cheaper or easier, but it's certainly tasty.

Lentil Soup
There's a lot of food poverty in the UK these days and I made a video of this recipe in response to an MP's suggestion that you can make nourishing meal for 30 pence. That's a ludicrous and insulting suggestion, but with this very simple recipe I did manage to get close - 36p per portion including 2 slices of bread and spread. Leaving aside the cost aspect, it's a delicious soup and very easy to make.

Platinum Pudding / Jubilee Trifle
June 2022 sees the 70th anniversary of Queen Elizabeth II's accession to the throne. To celebrate this, posh London grocers Fortnum and Mason organised a competition to create a dessert for the celebratory meal. They had done the same 70 years previously to create a main course which resulted in Coronation Chicken. This is my attempt at making the winner, Platinum Pudding. It's a big lemony, almondy trifle and it's delicious.

Banana Bread
Banana bread is ridiculously simple to make and it's the perfect way to use up those black bananas that you really don't want to eat.

Mexican-ish Pork Burgers with Chipotle Relish
This juicy pork burger is flavoured with fennel seeds and smoky chipotle chilli - it's easy to make and delicious.

Meat Pie Floater | Australian Minced Beef Pie in Pea Soup
I first heard about this extraordinary item of drunk food when I read about it in Terry Pratchett's 'The Last Continent'. I assumed it was a figment of the great one's imagination, but no, it's real, especially around Adelaide where it was invented in the 1890s. A minced beef pie floating in pea soup - sounds good to me!

Carne Asada
Carne asada - grilled (or roasted) meat in Spanish, is no ordinary beef steak. It's lifted to another level by a tasty, zingy marinade. You can serve this meat with some sides or in fajitas or burritos.

Cheese Soufflé
Most cooks and many chefs are afraid of making soufflés, because a collapsed soufflé doesn't look good. However, there's nothing you can do about it - they will deflate after a few minutes, no matter what. The best thing is to get them on the table as quickly as you can after they come out of the oven.

Chicken Tacos with Flour Tortillas and Pico de Gallo
These soft-shell chicken tacos are easy to make, packed with colour and flavour and a whole lot of messy fun to eat.

Gluten Free Pastry Cheese and Onion Pie
Gluten is seen as an undesirable thing by many people these days (coeliacs excepted, they really can't have it), but it's hard to make baked things without it. The problem is that gluten is what holds pastry and dough together - in this recipe I use xanthan gum as a binder. It's worth giving it a try.

Crème Brûlée
This amazingly simple dessert is more or less the same as the Spanish/Catalunian Crema Catalan. It's a set egg custard with a crunchy caramelised sugar topping.

Fish Fingers
Fish fingers, or fish sticks, were introduced in the 1950s as a convenient way to consume fish without the need for any prep and with zero waste. But the quality of the fish inside can sometimes be dubious unless you make your own.

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