A wonderful light and fluffy treat, these dough balls are sweet and soft with a rich and buttery honey almond crust.

Cooked in the oven or on the hob, this stew is rich and smokey with the addition of diced chorizo and sweet smoked paprika. Simply serve with crusty bread for dipping.

A wonderful festive risotto, a much loved classic, perfect for serving from the pan to the table.

There is something so satisfying about making honeycomb. So few ingredients, but an explosion (literally) of flavours. I love its crunchy addition to the chocolate and caramel bark, as well as its golden colour.

This soup is made by roasting sweet ripe tomatoes with garlic, thyme and olive oil. The resulting purée is incredibly delicious and can be bottled for the colder winter months.

Despite its gnarled appearance, celeriac is a popular and delicious vegetable which is super-versatile and easy to cook. Its flavour has a sweet nuttiness with a hint of celery. It really comes into its own in this wonderful, textured, autumn stew.

Classic but always adored, chocolate fondant is often an impressive dessert because of its warm and melting centre.

Fresh brown crab is one of my all-time favourite things to eat, although I tend to save it for special occasions, that way it remains a proper treat.

This tart is sensational served warm from the oven with double cream but can be equally delicious for breakfast the next morning with a nice hot cup of coffee.

The salted caramel replaces the vanilla, giving it a sweeter but more intense caramel flavour. Topped with a simple chocolate ganache it is perfect for Goûté (4pm snack time in France).