This is a very quick, cheat’s version of a popular Spanish dish called fabes con almejas. Instead of boiling my own beans, I chose Navarrico’s fantastically creamy large butter beans that come in a rich, silky gloop that shouldn’t be wasted. It’s a big jar – 700g, 500g drained weight – and is exactly what…

The sweet and sour tanginess of Seville orange marmalade adds an unconventional tang to this orange and saffron, cardamom-seasoned chicken biryani with chunks of golden mango. The dish smells wonderful as it cooks, sending exotic wafts of cardamom and orange mingling with chicken and rice around the kitchen. It’s a usefully good-natured dish and can…

I once served this soup, first popularized by Jane Grigson in an Observer article in 1969, to a sophisticated Parisian and asked him what he thought it was made of. Artichoke, he wondered, or potato and carrot? The guessing game went on until he`d run out of vegetables. My triumphant revelation of parsnip left my…

There was a time when I used to cook this regularly and I’d forgotten what a special dish it is. There is something immensely pleasing about the texture and mild flavour of hard-boiled eggs with a thick, chunky tomato and onion curry spiced at the last moment with a handful of fresh coriander. It is…

Sublime comfort food. It can be made in stages. Serves 4Prep: 20 minCook: 40 min 750g un-dyed, naturally smoked haddock fillet1 bay leaf1 litre cold water50g butter1 small onion250g risotto rice300ml dry white wine½ tbsp smooth Dijon mustard4 tbsp finely grated Parmesan plus extra to serve1 heaped tbsp clotted cream2 tbsp freshly snipped chives Place…

This is leeks vinaigrette in a different form and just as simple to make. It’s a lovely show-off dinner party dish. A slice of the pretty green and white chequerboard terrine is served eighties throw-back style surrounded by a few crevettes grises, prettily dressed with a swirl of lemon vinaigrette and sprinkling of chives. Alternatively…

This is an all-time favourite, perfect for so many occasions; as a starter, as part of a buffet or with cold cuts and jacket potatoes. Ideally, you want slim leeks, about the thickness of your thumb but thicker trimmed leeks are what most supermarkets sell. The combination of silky, tender leeks, creamy, Dijon-mustardy vinaigrette with…