This recipe was inspired by the Catalan tradition of eating wonderfully dark and grilled calçots with a creamy fresh romesco sauce. The leeks respond really well to an intense heat like this and work beautifully with the richness of the sauce. I serve it as a side dish and it always goes down well.

A Spanish staple, I am always delighted when a plate of sweet and savoury fried aubergines arrive, whether it’s as a tapa or a ración. Dark treacle or molasses add an extra layer of flavour, while honey also works as a sweeter alternative.

My sister first learned this dish in the hills of Tuscany, and has since become a pro at it. A simple, quick and lighter take on the traditional carbonara, I was surprised by the punch of flavour that you can get from the vegetables, and perhaps controversially, I can say with all honesty that I don't miss the bacon in it.

This oil is based on the Japanese practice of adding an aromatic element to a dish, something that plays on your sense of smell as well as your sense of taste. The mayu - a burnt garlic oil - goes against everything you know about cooking, and yet it’s incredible, akin to the taste of black truffle. Coupled with the citrus fruits, this oil is complex and full of surprises.

Like many other people, I turned to banana bread for comfort when things got tough. This one was the result of my trial and error over a period of months. And it’s good. The best I could come up with in fact.

A very different way to cook fresh tuna, this preparation results in a light and crispy fish goujon that has a very satisfying chew. The tangy, spicy mayonnaise brings things to another level.