These individual serves of tiramisù with a twist are ready to eat straight away, but are also good a day or two later when the flavours have melded.
Charred prawns, eggplant and chickpeas with roast tomato vinaigrette
A simple but elegant dish that works beautifully as either a main or a side.
Sage frittata and fried sopressa panini
Cooking the leek in the sopressa oil adds extra flavour to this Italianate spin on a bacon and egg roll. If spice isn't your thing, use flat pancetta in place of sopressa.
Cauliflower, silken tofu and walnut rice bowl
The toasted walnuts in this rice bowl offer not only delicious nuttiness, but also great texture with the cauliflower and the silken tofu - a vegetarian weeknight winner.
Trofie with potatoes, beans and pistachio pesto
You can't go wrong with pesto pasta. In this take on the Ligurian classic, we've swapped pine nuts for pistachios and we think it's better - don't tell Nonna.
Grilled tuna with blood orange, fennel and black olive dressing
Blood oranges, if they're around, are beautiful here, but navels or even grapefruit work well.
Espresso Martini affogato with candied hazelnuts
This is probably one of the quickest desserts to make and a guaranteed crowd-pleaser. If you're in a rush, drop the candied hazelnuts and add grated coffee beans on top instead.
Flank steak tacos with corn, avocado and coriander
Add extra char to your tortillas by toasting them over a stove flame for a few seconds each side, then microwave them covered with a tea towel for 10 seconds to keep them nice and soft.
Lamb kofte with pea tabbouleh and garlic yoghurt
Lamb, pea and mint are a perfect combination for spring. We've given this dish a Lebanese (and gluten-free) twist.
Pork larb with green beans, cucumber and mint
We've spiked this larb with aniseed. It's a natural partner to pork and adds an extra flavour dimension to this simple dish.