A tasty, sweet, tangy, black garlic sauce, packed full of umami. If you love ginger, add in more fresh ginger! You can adapt this recipe to your taste.

I learnt how to make Chai or Golden Milk when I was in India and when I was an apprentice chef, our kitchen hands always had pots of it simmering away when I left at night…

Chia pudding is a staple for me and so many other people for a reason. It has to be one of the easiest breakfasts to prep of all time.

Snappy, tart and sweet, pickled onions are among my favourite garnishes so , at the moment I’m eating them with anchovies and blood orange.

Simple and easy to make, I like to use Slade Farm Wheat, available from Y Felin, St Dogmaels. You can use any citrus zest for this, and is easily adaptable for dried fruits.

Tangy and vibrant, made by fermenting shredded red cabbage with a brine of vinegar, sugar, and spices. A versatile accompaniment for sandwiches, salads, or as a side dish.

A savoury masterpiece, combining tender chunks of lamb with the subtle sweetness of leeks, all slow-cooked to perfection. The rich broth, infused with aromatic herbs, creates a comforting and hearty dish.

A moist and zesty dessert with a light sponge infused with the bright citrus flavour of lemons. Topped with a tangy lemon glaze that balances sweetness and tartness.

A harmonious blend of crisp and hydrating watermelon chunks, vibrant cherry tomatoes, cucumber slices, and red onion rings. The sweetness of the watermelon perfectly complements the savoury elements of the classic Greek salad. The feta cheese adds a creamy and tangy note.

Creamy, fresh, delicious. Named for its vibrant green colour, which comes from the inclusion of fresh herbs and green ingredients, this classic recipe is a versatile dressing that can be used on a variety of seasonal dishes.

The robust and savoury notes of haggis, the earthy sweetness of swede, and the tartness of rhubarb all combine in this perfect winter plate.