Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.
The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.
A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.
Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well.
I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices.
Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either.