This would have to be one of my favourite recipes. I make for new baby gifts, new home gifts, picnics, make ahead meals – you name it. The pastry is rich and buttery so slightly difficult to work with but I have a way of handling it so read on!

I’ve long been a fan of having salad be the star of the show. With all the heavy food around at this time in the year I often find sanctuary in a humble salad with a crisp glass of rose.

1 tbsp olive oil
2 leeks, chopped (white parts only)
1/2 tsp chilli flakes
1 1/2 tsp each fennel seeds
4 garlic cloves, chopped
2 cups mixed greens, roughly chopped (e.g. herbs, spinach)

This is laksa but not as you know it! Loaded with sticky kumara, crunchy chickpeas and dollaps of silky coconut yoghurt, it goes perfectly with Zeffer 0% Crisp Apple Cider.

I’ve made this beautiful winter salad for years now and it’s a true favourite. The caramelised veggies are deliciously sticky and sweet, making them a perfect side to a Roast Chicken. The feta, whipped with orange, is basically a quicker version of labne, adding creamy, tangy contrast that really lifts the dish. It all comes together on one platter, finished with a sprinkle of crunchy hazelnuts for texture.

I love figs. I love olives, and always have a good supply of both on hand.

During a recent (child-free!) holiday to Singapore we were lucky enough to eat out most nights. One evening our friend Ollie took us to a fabulous Japanese eatery the Neon Pigeon where we ordered the silkiest hummus made with edamame beans.