Creamy onion soup with braised pork cheek and porter soda bread makes a springtime feast.

I have always had a problem with mole poblano, chilli and chocolate sauce, since I first tasted it in Mexico about 15 years ago and find it is often too sweet for my taste. Yet, I’m not unfamiliar with using chocolate in cooking, and a little in a rich red wine sauce works wonders. What I do like about mole poblano is the mixture of two dried chillies, mulato and pasilla, which gives the sauce a dark roasted fruitiness with just a hint of heat.

These tapas make the most of the chorizo’s smoky flavour. All they need is some bread, slices of Manchego cheese and a glass of sherry.

The tomato water in this recipe has to be marinated overnight but all of the other elements are very quick to prepare for an easy midweek meal.

This American classic layers rye bread with pickles, sauerkraut, cheese and salt beef, topping it all off with a quick homemade Russian dressing.

Perfect for brunch, Matt Tebbutt’s poached eggs are drenched in homemade hollandaise and served with crispy sourdough, pancetta and peas.

Meaty tuna works well with a tangy vinaigrette. This quick and easy dish is perfect as a light lunch for friends.

This isn't your average melon and ham combo. Ibérico pork fat goes into an amazing smoky bacon mayonnaise to accompany sweet, ripe melon, salty jamón and fresh mint.

If you have been anywhere by the sea in the Yucatan peninsula you will have had these deep-fried king prawns with a coconut batter. Curiously to me, they often come with an apple sauce, but less frequently they’re served with a papaya and habanero dipping sauce, which I like. The other problem is the batter is often too sweet, so this is my version with no sugar.

Hellim (halloumi) and pastirma are two things that we grew up on as kids. The pickled charred shallots cut through the richness perfectly.

A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel, barbecued foods or served simply with a good cheddar and crusty bread.

Mushrooms on toast is a great lunch or brunch dish. If wild garlic is out of season you can use sorrel or spinach instead.

A game pie always makes a spectacular centrepiece and this handsome example is amazingly straightforward to make – especially if you buy mixed game meat ready-prepared from a good butcher.

These tarts make a beautiful vegetarian starter when served aside some simple salad leaves. They are also perfect for a picnic.

Charred ginger and shallots add extra flavour to this easy vegetarian pho with tofu and lots of aromatic herbs.

Homemade stock with fennel, vermouth, ginger and dill makes all the difference when poaching the trout in this flavour-packed dish.