This is my version of guacamole, its very mild and creamy, but if you like it with more of a bite, add some chopped garlic and more cayenne. The cayenne can sometimes turn it an unappealing brown colour but the lime juice will usually counter this, and if not, it will still taste just as good..

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This is a traditional middle eastern dip. It is made in a similar way to humous, but using aubergines (eggplants) instead of chickpeas, giving it a rich smoky flavour. It can be served as part of a mezze, or even as a small meal on its own, served with warm pitta bread.

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When it rains in Holland, it goes all out. Going outside for more than a few minutes will make that shower you had earlier seem redundant. Being Irish, I thought I knew everything there was to know about rain, but apparently not. This recipe is the direct result of the rain, and not wanting to ever go outdoors. It was a look and see what is in the cupboard/fridge job and worked out quite well. The cinnamon is a bit unusual, but gives the dish a nice Moroccan type flavour.

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Risotto is surprisingly easy to make, and despite this a lot of restaurants seem to mess it up. This is a fool-proof recipe for perfect risotto.

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This is a slightly unusual winter gratin. As a rule, I hate prunes, so don't let their addition put you off, they are really lovely in this. If you just want to make a classic gratin dauphinoise, omit the prunes and turnip and double the quantity of potato used.

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So just to clarify first off, in Europe zucchini are called courgettes. These cakes make a nice vegetarian main with some side dishes (such as peperonata, tabbouleh or lemon potatoes) or can be frozen and eaten as snacks. They are a bit time consuming to make, which is why I usually make a big batch and freeze them. If you don't have the time/inclination to make the tzatziki, regular greek yoghurt, or sour cream will do in a pinch.

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This is a classic southern Italian vegetarian stew. It is traditionally spicy, but this can be altered according to preference. This can be a meal for two with some bread, or served as a side dish for four or as part of an antipasti.

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Being Irish, I don't really believe anything qualifies as a meal unless potatoes are involved..

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A nice afternoon tea biscuit, and so simple a child could make it (this was the first thing I ever learnt to bake)

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A fantastic and unusual wintery baked vegetarian dish.

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Finally having access to an oven I'm going a bit mad for baking at the moment. The sour cream makes this cake nice and moist, and the ginger/blueberry combination is a little bit unusual, but work very well together.

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This is fairly self-explanatory. Its lovely as a snack, or part of a mezze/tapas selection. I usually serve it with toasted pitta bread.

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In case you ever come across someone who doesn't like chocolate, these are a nice alternative to brownies, substituting lemon curd for chocolate. They are just the right amount of gooey, and very easy to make.

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This is roughly based on an amatriciana sauce, which you get a lot around Rome. It is so easy even those who burn toast can make it, and is quite hassle free, as it involves a bit of chopping and pouring, and then just leaving it alone with the occasional stir while you relax with a glass of wine...

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This is a nice side dish, as part of a selection of warm salads or a mezze. It is an odd but lovely mix of middle eastern and scandinavian cooking. You can usually get pre-cooked beetroot in any supermarket, either vacuum packed or in a plastic container. This is a throwback to France during World War II, where they started communally cooking beetroot in order to save fuel, as it lasts quite well cooked. It is not to be confused with jars of pickled beetroot, which are pretty vile..

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