There is something so satisfying about making honeycomb. So few ingredients, but an explosion (literally) of flavours. I love its crunchy addition to the chocolate and caramel bark, as well as its golden colour.

This soup is made by roasting sweet ripe tomatoes with garlic, thyme and olive oil. The resulting purée is incredibly delicious and can be bottled for the colder winter months.

A pesar de su aspecto nudoso, el apionabo es una verdura popular y deliciosa que resulta enormemente versátil y fácil de cocinar. Su sabor recuerda a una nuez dulce con un punto de apio. Y alcanza su máxima expresión en este estofado de otoño maravillosamente texturizado.

Classic but always adored, chocolate fondant is often an impressive dessert because of its warm and melting centre.

Fresh brown crab is one of my all-time favourite things to eat, although I tend to save it for special occasions, that way it remains a proper treat.

This tart is sensational served warm from the oven with double cream but can be equally delicious for breakfast the next morning with a nice hot cup of coffee.

The purpose of a clafoutis is to highlight a delicious fruit. This clafoutis does just that, as well as being chocolatey to enhance the sweet pear flavour. We make clafoutis all day long at home. It is such a simplistic cake, easily made with basic pantry ingredients.

A combination of rich, sweet caramel with dark bitter chocolate, this hot chocolate is sheer indulgence.

Estas sabrosas estrellitas de mantequilla son el acompañamiento perfecto para una generosa taza de chocolate caliente con dulce de leche.