Tomato Hash

A standard hash usually consists of potatoes, meats, and general spices combined to create an all-in-one mix of culinary pleasure in a pan that can happily be eaten alone without any assistance from other dishes. The same holds true for a tomato version, where the focus is more on the ripeness and juiciness of the vegetables, bringing a clear touch of summer vines to your plate. You may shudder at the thought of a super sour dish, but this can all be avoided by means of a long slow simmer that will naturally sweeten the entire dish. Using shallots is also vital as this will cut through the sourness that is customary for many tomato dishes. It is pretty much a "throw in the pan and leave to cook for a good half an hour" recipe - easy to pull together and to reheat (from the same pan). Ideally you would want to simmer only fresh tomatoes, but here I’ve also combined them with packaged organic chopped tomatoes to bring in a speedy express route to your tomato treasure. I usually add 4 eggs in all corners of the pan, but of course you can add less or even leave them out completely.

Rice Salad

Salads are good and refreshing, not much to debate there. Sometimes, though, I still don't feel quite full and so I tend to eat jasmin leaves with rice. This occurred so often that I was being given shaming looks for eating something so basic and just plain boring. In the way that many great things often stem from a confused initial state of mind, I began to add more vegetables and other bits, which then kickstarted the development of this rainbow-shaded nutrient-abundant rice dish. So this combination of brilliantly laid vegetables has more simple origins than its initial impression may suggest. Although the differing textures are a crucial element, the seasoning is the key facet in bringing about a fulfilling meal. The seasoning in this case is a simple one, but it is incredibly versatile - it can be made more spicy, more sour or even more rich in flavour. Here is my rice salad recipe that will bring you a burst of sun-bright happiness whether on-the-go or for a quick dinner fix. The artichokes are unashamedly of the jarred variety, and similarly the chickpeas are tinned. Red rice can be replaced with brown rice or any other you prefer.

Green Curry

Green curry is the true powerhouse dish of Thailand. Its extraordinary pastel green appearance has led to its recognition as one of the most distinctive curries of Southeast Asia. A key reason for its enduring popularity is that it delivers sweetness, saltiness, and hidden hints of spice, all bound together in one dish. At weekends, I usually make this recipe using a pestle & mortar, whereby ingredients are chopped very finely and pounded from softest to hardest until a thick green paste is produced. This can actually be a very therapeutic activity, and there is some sort of inexplicable satisfaction to be gained from cultivating your own curry paste.

Lemon Meringue Pie

Clear your table, put those boring stacks of paper away, abolish all mess and clutter from your living room, and welcome in the glowing attraction that is the Lemon Meringue Pie. Your afternoon (and evening) will be filled with a delectable blend of the tart, sourness and charm that are features of this famous pie. Indeed, any sort of meringue pie lends a pleasing aesthetic touch to all kinds of tables - always picture worthy, and just lovely to be around. All of which leads me to attempt to convince you that "It's easier to bake than it looks"! After trying this recipe for the first time, I was deeply surprised at how such simple ingredients produced a result that looked far more complex to create than it actually was. Making the filling is perhaps the most fulfilling part of this recipe as this is where the magic truly lies, but nonetheless, a basic jar of lemon curd from your local grocery store won’t do anyone any harm. The best time to serve this meringue pie is at the end of a long meal, after the main dishes you've also cooked. Strangely, it tastes better after dinner than eating it alone earlier in the afternoon.

Tahini Chocolate Oat Cookies

A delight to make and a delight to eat, these oat cookies are a gem that fuses bitter cacao with the slick pastiness of tahini and oats. It's the type of all-rounder that can please a crowd or better, yourself during a hectic day in the office. The oats used here are medium sized rather than the large variety, which will ensure they better retain your other ingredients. It may take a couple of hand-shaping attempts until you get the hang of it, but aim to press the mixture with your hands into a thick circular shape, larger than coin size. They won't expand as you bake so you can freely place them next to each other on the baking tray. Their fragility may make them a tad difficult to carry around, but their mere presence will promise good things when placed on any table.

Mushroom Tagliatelle

This mushroom Tagliatelle has no boundaries - you can freely add vegetables, such as grilled aubergines, or meats such as pancetta or grilled white fish (sea bass for example). That said, even with nothing but mushrooms this recipe packs enough oomph to thrill any mushroom or double cream naysayers.  The fungi here are of the chestnut and forage variety, but enoki or shiitake can also be used to give your dish a little more of a premium flavour. The recipe given here is how I always make it, which is to add things without measurement - somewhat absurd, but the flavour somehow always remains delicious in the end. Ideally, your tagliatelle should be fresh and free-range - a dried variety takes more time, but can give you the al dente feel you need. Parsley’s colour adds a simple touch of decor without over-enhancing the dish to Italian herb mode. A big bowl of this mushroom tagliatelle can be left in a large pot for a dinner party with friends - a foolproof method to trick your guest into thinking you've put in a lot of effort!

Matcha Green Tea Cake

This has to be my favourite cake. It is somewhat similar to a gentle victorian sponge, except there is an added husk from the slight bitter green tea. This green tea cake recipe came about from struggling to find the right recipe from blogs or cookery books. I had to adapt this recipe many times from my original sponge cake to create a texture that wasn’t too dense and dry from the matcha powder. The result was sweetness that is just about balanced, portion of layers right - even the matcha naysayers will turn heads.

A perfect light cake to have in the afternoon - to start over the day again, to reflect and do better.

Peanut Butter

Peanut butter is something of childhood, a paste you look forward to the first thing in the morning (on toast). I’ve gone through several jars from brightly coloured lids to prim and proper chic glasses of premium quality. Yes there are staggering differences between the qualities, but I usually go for whats convenient when my breakfast cupboard is running low, so i’ll grab one wherever I can find it! Having said that, when I have time to browse around (Saturday afternoon!) there are a few favourite brands that I look forward to opening and discovering. I’ve never actually searched “how to make peanut butter” and whenever I think I should, I just postpone it - no particular reason.

Local Greek Salad

An opportunity to take a step back from the hectic routine of work is a luxury any millennial would like to get their hands on. This nearly-missed trip was a real eye-opener for me in terms of understanding why Mediterranean food is so effortlessly delicious and beautiful. Here, people walk at a leisurely pace, talk to each other without rushing and smile without regard for any negative energy. This vacation was a far cry from the usual party island destination of Mykonos; instead, we headed for Paros, Naxos and of course starting and ending our trip in Athens.