Salmorejo is one of my favourite dishes to make when summer tomatoes are ripe and ready. This Andalusian soup is served cold, and is a fantastic way to use up leftover ingredients that you have in the pantry. Stale bread works wonderfully well to give it a velvety-smooth texture. It is the perfect example of simplicity at its best.

This red curry packs a punch, and strikes a wonderful balance with a coconut broth that is rich, spicy, salty and sweet while the fresh vegetables are light and vibrant. There is also plenty of textural difference going on. Charring the vegetables first adds good depth of flavour. Serve with some fresh white rice.

This spinach dish is simple but delicious, and packs a serious flavour punch. It’s tangy, refreshing, and addictive, and is perfect for barbecues or as a starter or side with crisps, chips and bread. It never goes to waste. You can hollow out a large bread loaf and place it inside for extra presentation points. This recipe makes a large shareable bowl.

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.

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.