This (near) zero-fat prawn and mango curry is surprisingly simple. Another winner based on South African Indian Diasporan cooking

Zero-fat vegetarian chilli served with rice or tortillas, easily adapted to serve with chicken

Piedmontese spezzatino with stuffed squash is an ideal autumnal dish, cooked with a special vegetable mix that gives base flavours

Apulian pasta with tomato sauce and 'nduja. The other lead flavours in the sauce include capers, black olives and red peppers.

A creamy Neapolitan pasta, this lacto-vegetarian dish with fennel, red peppers and celery was just of one of many dishes my father...

My recipe for a duck inspired by oranges in a Provençal mode served with ratatouille, beetroot and green salad with fresh orange