Baked anchovy-stuffed red mullet with fennel

Make the most of wonderful red mullet with this anchovy-stuffed version with fennel. There’s quite a lot of stuffing, but let it spill out into the dish

Roast Jerusalem artichokes & leeks with crème fraîche, shaved gouda & hazelnuts

Enjoy Diana's roast artichokes and leeks with crème fraîche, gouda and hazelnuts as a side dish or starter. It's a fabulous homage to autumn flavours

Olive oil & muscat cake

Make this cake for the grown-ups. With muscat dessert wine in the batter, it’s wonderful served with sliced peaches, whipped cream and a glass of chilled muscat

Roast sugar snaps & green beans with tonnato dressing

Serve this salad of roast green beans and sugar snaps with an Italian-inspired tonnato dressing with tuna and anchovies. It's easy to make but big on flavour

Lamb chops with chilli & Ligurian broad bean pesto

Impress dinner guests with these lightly spiced lamb chops served on a bed of broad bean pesto. Serve with fennel fronds, a drizzle of olive oil and lemon

Tahini banana cake

Try tahini as a secret ingredient in banana cake – it works brilliantly. Decorate it with our tahini buttercream topping and chocolate chips

Griddled squid, lentil, roast pepper & preserved lemon with tahini

Pair homemade tahini sauce with griddled squid, lentils and peppers for a tasty supper. The sauce also goes well with roast veg or fish 

Tomato, goat’s curd & basil salad with raspberry vinegar dressing

Blend up raspberries and white balsamic vinegar to make the dressing for this fabulous summer salad of tomatoes, basil, goat's curd and pistachios

Gong bao chicken

Make a Chinese chicken dish to die for using Chinese black vinegar – known as chinkiang – plus other classic Asian flavours. It's well worth sourcing the ingredients 

Harissa & lamb sausage rolls

Spice up your sausage rolls with the flavours of harissa, herbs and spices. They’re perfect picnic food for summer and a winner when you’re feeding a crowd