It’s simple to make Greek-style souvlaki at home. You just need a great Greek spice mix and a flame to cook over.

Farro is a great grain to use in tabbouleh and it has a nice chewy texture. I’ve used Tomberry tomatoes and left them whole because they look so good and they pop in your mouth when you bite into them. These tiny tomato varieties are more readily available now.

Perfect if you have some mini shortcrust pastry in your pantry; make some small ones too. Works for morning tea or lunch!

Swap the beans out for your favourites if you want. I serve this nacho-style with guacamole, fresh corn, tomato salsa and sour cream.

You will be in taste heaven with this spread! The falafel mixture freezes brilliantly for about a month — don’t cook it.

I know basil is the go-to for pasta, but I love crisp, fresh parsley with cauliflower so I have chosen parsley for this dish. You can now buy fantastic gnocchi in many different flavours and cauliflower is becoming very popular. You can use any flavour of gnocchi with this sauce.

This cake is always a big hit. It makes fantastic muffins too. You don’t have to drizzle over the chocolate if you prefer not to — it’s just as delicious without it.

Fennel and thyme are beautiful spices to combine. Throw in a little ground chilli and you’ve got a barbeque chicken dish everyone will love.

This is one of my favourite dough recipes. It’s pliable and, once baked, is beautifully soft inside.

Couscous is one of those ingredients that soaks up flavour. The more you give it, the better it tastes. Use leftovers in a pita pocket or wrap for a great lunch the next day.

There are two steps to making great satay chicken. The first is the spice and aromatic concoction you marinate the chicken in, and the second is the peanut sauce. You can use a good-quality peanut butter as your base, but if you have the time, you can’t go past making your own.

Be careful with these tasty little cakes. It’s hard not to eat the entire batch!