My first experience of this pizza was a variation that I tried with my best friend while on a girls’ trip. It was everything you want in a mouthful — salty, tangy, bitter and sweet — and it made such an impression on me that I promised myself I would recreate it when I got home. Using my favourite pizza base, I did just that.

If a donut and a churros had a love child, it would be a sopapilla. Soft triangles of dough are fried to pillowy golden perfection and then dusted in cinnamon sugar. So much easier than donuts, this recipe makes a big batch, which is great because you may need to “taste test” at least half of them.

Rice and beans can sound bland and uninteresting, but this dish is anything but. Cooking the rice in the rich savoury broth means maximum flavour is absorbed, creating a delicious and filling dish that can be served as a side or a main.

This dish might be the best-baked beans you’ve ever eaten. Hearty and full of flavour with a sweet, tangy finish, these beans can be served as a delicious meal on toast or as a side dish. They are eaten as a snacking dip in Spain as well, scooped up with some crusty bread.

I used to make a version of this lamb in the oven until I realised how easy and super juicy it was in the slow cooker. I love to make a big batch to serve in pita bread when we are all in and out and need to be fed. The leftovers are perfect for lunches or salads too.

My favourite flavour combinations are mushroom and goat’s cheese, mushroom and thyme, thyme and garlic or mushroom and garlic … so I added all of these amazing flavours to my famous pizza base and created a new family favourite.

I really like kale, but I know it can be a tricky one for some people. So toss it with some garlicky leeks and smother it in a rich, creamy sauce and watch the family devour this nutritional powerhouse. I like to add a bit of crunch to mine using toasted panko or almond flakes.

This sticky and sweet chicken is truly finger-licking good. You can throw this together in the morning and leave it to marinate in the fridge all day. It’s a quick, easy and super-delicious dish to cook on the barbecue.

Sweet, fresh corn is grilled until it has a hint of char and then slathered in a spicy, creamy, cheesy sauce in this nod to a popular Mexican street food.

Nothing pairs as beautifully as grilled steak with a fresh and tangy chimichurri. In researching flavour bases, I came across the classic Argentinean combination of sazon spice rub and chimichurri, so I based my rub on the traditional sazon. The main spice in sazon is achiote powder, or ground annatto seeds, but this is not readily available here. Instead, I’ve substituted it with the recommended combination of sweet paprika and turmeric.

You guys know how I feel about chocolate by now, surely? I mean, it’s practically the perfect food group. That’s my story and I’m sticking to it. Combine the superpowers of dark chocolate with the amazing nutritional value of olive oil and you’ve got a superfood-packed dish. Using olive oil instead of cream in this mousse makes it rich. silky and so decadent.

With its rich colour and distinctive earthy flavour, turmeric is perfect for adding to dishes to increase your intake of curcumin, a powerful antioxidant and anti-inflammatory agent. Combining it with fibre-rich and mineral-packed chickpeas gives you a superfood side dish that complements any meal.