I’m not sure why but I’ve got out of the habit of keeping a bag of squid or calamari in the freezer but dishes like this are a good reason to do so. Most supermarkets sell it in 500g bags, the little sacs and their tentacles individually frozen so they can be used as and…

Intensely flavoured gooey roast tomatoes, crisp flaky pastry, creamy soft goat’s cheese and pungent pounded basil are a combination made in heaven. Easy to make, these simple tarts are a gorgeous mix of textures and flavours. Serves 4 Prep: 20 min Cook: 30 min 320g puff pastry sheet flour for dusting 5 tbsp olive oil…

Ah yes, Wimbledon should be starting soon and all the talk is of strawberry gluts. I used to think I wasn’t very keen on cooked strawberries but this custard tart has changed my mind. There’s not much work involved and you’ll thank me if you take the trouble to give it a try. Think of…

     At last tiny, intensely flavoured home-grown strawberries are starting to flood the market. Their flavour is intense, the texture firm but not hard; everything we want in a strawberry. Here’s a stunning way to serve them, piled over whipped cream on a sheet of puff pastry. This lazy pie can be any size or…

This is a Desert Island dish for my family. It dates back to Elizabeth David’s Italian Food, first published in 1954 and still in print, but the dish was popularised by Delia in her TV series and book Summer Collection. It became known as Delia’s peppers but it was Franco Taruschio who put the dish…

     This is a combination I often play around with, great for sauces and soups. It’s very simple; just roast tomato halves until soft and juicy then liquidize with a generous pinch saffron threads, microplaned zest of a juicing orange, chicken or vegetable stock and adjust the seasoning with honey, salt and juice from the…

Last week I was invited onto R4 The World at One to talk about what to do with strawberries, an item prompted by no Wimbledon this year and the cancellation of most of the UK’s summer events. Wimbledon fortnight alone, accounts for an estimated 2 million strawberries and 7,000 litres of cream and I’ve just…

I have the palest green almost yellow elongated cherry tomatoes amongst my bounty a friend sent from www.thetomatostall.co.uk. I’ve taken to roasting them with crushed garlic and olive oil, just long enough that the skin splits and the flesh is soft and juicy but before they burst. The look almost iridescent, like bald gooseberries or…

One of the highlights of my freezer life is the discovery that Birds Eye petits pois now come in a re-sealable bag. So its goodbye to frozen peas encrusted in the ice as the freezer furs up and farewell to blobs of compacted peas because my bag sealing is clearly poor. I love sweet little…

Many years ago, not long after Rick Stein opened in Padstow in 1975, The Seafood Restaurant started winning awards. In those days I was a restaurant critic and I think it was the AA Restaurant Guide who on one occasion flew me down to Newquay to interview Rick over lunch. Somewhere I have a photo…