A jar of this glowing, orange-gold condiment will speak to you every time you open the fridge. What will it be today? Romesco Sauce with a piece of grilled fish? Dressing some barbecued chicken? Smothering a perfectly boiled egg? I love it spooned over some charred asparagus or beans and topped with some roasted nuts. Simple and tasty. The essence of Spanish cuisine ….

Nothing could be easier than this well-behaved, simple version of ganache. It takes no time at all, coats a cake beautifully and provides a wonderful base for decorating- try praline, fresh berries, roasted nuts, toffee shards or even edible gold or silver leaf as appears on our Chocolate, Hazelnut and Sour Cherry Cake ….

This Sweet Fennel Preserve is one component of a complex Thomas Keller dessert recipe but I’ve found that I quite like the sweet aniseed flavours in savoury dishes also. Try our version in our Chargrilled Halloumi with Sweet Fennel Preserve and Chilli recipe to see what I mean.

I’m taking the family to the subcontinent this Christmas. Not literally, unfortunately. But we will be feasting on dishes inspired by the cuisines of that area and nearby. Scented with herbs and spices, colourful and delicious, they’re sure to enjoy the spread …

Exotic dukkah was all the rage for a while and then the caravan moved on. Well, with this zingy version we hope to bring it back into focus ….

I thought these crunchy, little Hazelnut Nuggets would be good for an after-dinner treat. Just one or two a night was the plan ….