A company-worthy meal that can be on the table in 30 minutes. The squid ink pasta makes a stunning presentation tossed with tomatoes, greens and feta cheese.

The caramelised edges and soft texture of roast cauliflower is a pleasure to eat. Here it gets a double hit of flavour from using David’s Cajun Rub.

Antipasto vegetables, walnuts and goat cheese dress up this wholesome, easy to prepare, rice salad.

Smoked cheddar and Aleppo pepper are a winning combination in this cheese sauce for cauliflower. Ultrasperse makes the sauce extra creamy.

Guests in my kitchen will tell you I’m very fond of humourously telling them, “I always cook with wine…and sometimes I put some in the food.” Humanity has

Italians are no strangers to pasta; they have been eating pasta since the 11th Century, so they know a thing or two about it. Of course, pasta has long