For any-and-all Turkish Delight fans out there, this in the dessert for you - delicious creamy cheesecakes with a buttery biscuit base. They're super easy to rustle up in mini form, or as one large sharing centre piece for a special occasion.

This vegan salad screams sunshine, so it’s perfect for early summer, with sour and sweet peaches, crispy polenta, fresh greens and a creamy herb pesto using wild garlic from spring time. It's delicious, easy to assemble and perfect for eating al fresco.

I’ve been on a bit of a health kick recently, and this delicious, fresh salad is super simple. With a Thai inspired dressing, and zingy, crunchy greens, it’s become a weekly staple that can be adapted to your tastes.

I’ve been on a bit of a health kick recently, and this delicious, fresh salad is super simple. With a Thai inspired dressing, and zingy, crunchy greens, it’s become a weekly staple that can be adapted to your tastes.

Squid has to be one of my favourite ingredients in all forms, although crispy with a dipping sauce usually takes first place. Having recently found an establishment in Brighton that does a particularly scrumptious masala version, I thought I would have a go for myself, at a fraction of the price.

Stuffed courgette flowers have always featured heavily at my events, as they're such a gorgeous taste of summer. For the filling I usually follow the same format - soft cheese such as flavoursome goats' cheese or a more mild ricotta, combined with nuts, herbs, dried fruit, allium and citrus. 

I’m taking advantage of new season strawbs this week, as when perfectly ripe and sweet they go so well with the more savoury flavours of black pepper, balsamic, and fresh basil. So, rather than trying each individually, I’ve thrown caution to the wind, and combined all four ingredients in to this dainty looking, but powerful tasting, dessert.