Open-faced Spanish Omelette is one of the best-known and universally liked Spanish dishes. It’s also my signature dish loved by customers of a small coffee shop, The Haven, based in Ealing, (W5) London. Often served as a tapa in Spain along with other nibbles and drinks, this little dish also can be the best meal any time of the day. Spanish tortilla is made with eggs, diced potatoes, onions and meat such as chorizo. If you are vegetarian, you can skip the sausage. The tortilla tastes best at room temperature or cold, served with salad or garlic mayonnaise. Find the recipe here…

A classic Mexican quesadilla consists of corn tortillas filled with Oaxaca cheese - low-fat cheese with a texture similar to mozzarella. It’s cooked on a dry skillet until the cheese melts and served with guacamole and red salsa. But the quesadilla is such a versatile dish that you can substitute the corn tortillas with the flour tortillas, and fill it with whatever you like: vegetables, meat - chicken or beef, and cheese of your choice. It can be served with sour cream, spicy sauces, guacamole or cold condiments such as Picco de Gallo. Great for lunch, dinner or supper. Find the recipe for my Vegetable Quesadilla here.

Steak Bavette or a flank steak is a beef cut, sourced from the underbelly - a well-worked part of the cow,  just below the bottom of the sirloin. It’s sometimes called the butcher’s cut as it’s known to be reserved by butchers, due to its rich flavour, excellent texture and quite a low price. Steak Bavette is great marinated - some treatment before cooking is always a great idea, and then cooked quickly on a very hot pan, served medium rare with sweet potatoes, hummus and fresh herb salsa. Find the recipe here…

A great burger starts with good-quality meat. Head to your local butcher, buy your cuts of choice and mince your beef for the burger. You will have full control over fat content and know where the meat is coming from. Fat provides moisture and flavour, so your cuts should have at least 20% of this. A binding agent as an egg is not needed because fat also holds the patty together. Grind the beef coarsely and don’t push down on the patty when it’s cooked as you’ll push away all the precious juices. Serve with a homemade bun, sauces and if possible, fresh veggies. Find the recipe for the best beef burger here....

The meatballs hold together better if you choose quite fatty pork such as pork shoulder. Cook the whole batch even though you don’t intend to eat them all at once – they reheat nicely and also freeze very well. Fry the meatballs over medium heat until golden brown, served over creamy mashed potatoes, with easy apple and beetroot salad. This dish can make a perfectly satisfying dinner after a busy weekday, it's tasty, warming and very comforting. Find the recipe here.

Look at this bowl of goodness, full of aromatic and spicy flavours that will warm you up, fill you up and give you a lot of energy. This dish originated in Northern Mexico or Southern Texas is known as Chilli (in the US and Canada) or Chilli con Carne (in Australia and the UK) and is a beef stew cooked with onion, tomatoes, spices and beans. The latter has been disputed by chilli fanatics as the earliest chillis did not contain beans at all. Chilli con Carne should be cooked for at least 45 minutes, however the longer it simmers on the hob, the better it gets – its flavours develop, the meat is more tender, and the sauce becomes richer. I serve chilli with fluffy rice, a dash of sour cream and avocado, but you can eat it with tortillas or tacos. Find the recipe here..

These beautifully golden fishcakes are great with Rémoulade – a cold condiment similar to Tartare Sauce, some green vegetables and freshly baked buns. I usually serve them at lunch or dinner when we want to have something a little bit different than usual. Boneless and skinless fillets of hake or cod are best for the fishcakes, however any other fish of firm and white meat would be good as well. The best mixture for frying the cakes consists of unsalted butter – for better flavour, and oil- for a crispy golden skin. Find the recipe here

Baked Aubergines stuffed with Mushrooms is a beautiful and delicious summer dish, a must when this humble vegetable is in season. The excellent dish can be served with roast, grilled chicken, baked fish or as a separate vegetable course. The preparation takes some time; however, it’s not complicated, and you may have it ready hours ahead. The aubergine skins are soft and hold the creamy and delicious filling perfectly. Find the recipe here...

Ratatouille is a traditional Provençal vegetable stew, fragrant with garlic and thyme. It is excellent to have it on hand for a quick lunch or as a side dish for dinner. You can serve it warm or cold, on rice, with roast meat or a baguette. Aubergine, courgette, onion and pepper must be cooked separately in olive oil before being combined with diced tomatoes, tomato paste, chopped garlic, and herbs and stewed until all vegetables are tender. Use the vegetable at the peak of the season; then, you will get the perfect flavourful Ratatouille. Find the recipe here

They are perfect: soft, sweet and spicy, with a hint of fruity flavour. They look outstanding and taste even better. The recipe is super easy, quick and versatile as you can adjust the spiciness to your liking if you are a fan of absolutely hot Mexican dishes. Just add the more chipotle paste and fresh chilli to the chicken marinade, and then spice up your side dishes: refried beans, salsa cruda or creamed corn. Believe me, these Mexican Spicy Mini Chicken Wings will be the centrepiece of your Mexican fiesta. Serve with tortillas, guacamole and sour cream. Find the recipe here…

Mackerel is great – extremely tasty, nutritious and packed with minerals and good fish oil. It’s usually eaten smoked, sometimes baked but less often battered and fried. Battered fresh mackerel fillets are delicious, no worse than cod or haddock fillets. They should be sold at the local fish and chips shops with fries, tartare sauce and peas because they make a wonderful British classic. This mackerel fried coated with fresh batter is an excellent rendition of a popular meal. I serve it with Mexican pickled onions, homemade tartar sauce and pulses salad. Find the recipe here...

This is South Korean classic and a very popular homemade dish. It’s sometimes served wrapped in green lettuce leaves with a spicy thick paste Ssamjang but always accompanied by a beer or strong alcohol. The recipe uses pork belly with crunchy skin and very tender meat that melts in the mouth. Pork belly has a very high fat content which gives the dish a lot of flavour and pairs great with spicy chilli and very sweet garlic cloves. The recipe for Daepa Jeyuk Bokkeum comes from a private collection of Eun-Young CHOI. Find the recipe here...

The secret of this traditional Korean dish is good quality loin beef thinly sliced. The meat is marinated in sweet sauce and grilled on barbecue or stove in a frying pan. SoBulgogi has been cooked for thousands of years, is very popular in Korea and throughout the world, consumed in restaurants and at homes, during events and parties. The cooking method of SoBulgogi evolved and today varies by region. I met with Eun-Young Choi at Laurence Pidgeon Design to talk about traditional Korean food and learn of her favourite homemade dishes. Eun-Young comes from South Korea and lives in London. Find the recipe here...

This summer risotto uses pearl barley in the place of rice for a nutty flavour and interesting texture. It’s light, creamy and stuffed with seasonal vegetables such as yellow courgette, sweet garden peas and broad beans, finished with unsalted butter and Parmesan cheese. The pearl barley is a healthier substitute for Arborio rice used in traditional risotto. Rich in fibre, protein and nutrients, is substantial enough to be the main course for light summer lunch. Find the recipe here