Chocolate “chip” cookies – made from chopped up chocolate balls (instead of chocolate chips). Great way to use up leftover chocolate.

Almond London cookies – a whole almond wrapped in a crispy biscuit, then coated with chocolate.

Pea & spelt (egg whites only) pancakes, topped with smoked salmon and Greek yogurt.

Chinese glutinous rice dumplings with pork (bak chang/zong zi), traditionally eaten during the Dragon Boat Festival.

Pasta with anchovy sauce – simple but oh so good!

Matcha and vanilla mini (baked) doughnuts, with a chocolate glaze.

Kuih bangkit – A traditional Malaysian/Nyonya coconut cookie for Chinese New Year.

Almond cookies for Chinese New Year – melt in your mouth goodness!

Decorated gingerbread cookies – the perfect edible holiday gift.

A creative take on the English Breakfast: tomato puree, slow poached egg, crispy bacon, crispy croutons and morels.

Nduja puffs (nduja is a spicy spreadable Calabrian sausage – a total revelation, and a new favourite ingredient!)

Mini chocolate brownies

Exploring the hype behind the New York Times chocolate chip cookie recipe…

Chocolate cake balls for a charity bake sale

Milo ice cream – possibly better than chocolate ice cream…

The delicious Lobster Roll from Luke’s Lobster, New York

Gooseberry semifreddo pops – perfect way to welcome the warmer weather!

Coconut & passion fruit ice cream with papaya and pineapple – just one of the many delicious dishes at Eleven Madison Park, New York.

Ham and cheese pancakes, topped with salad leaves and a drizzle of truffle infused oil – perfect for Shrove Tuesday.

Bill Granger’s coq au vin – a modern twist on a classic dish

Pineapple tarts – “melt in your mouth” pastry encasing a sweet burst of pineapple jam… a must have for Chinese New Year.

Chinese New Year peanut cookies – they melt in your mouth!