I recently had the pleasure of having dinner with a dazzling trio of PR ladies […]

New research from the RSPCA shows the majority of us (56%) care about animal welfare but find higher welfare picnic foods hard to find. As part of a campaign to address this problem, the RSPCA has teamed up with Richard Johnson, TV presenter and food writer, to encourage more people to roll up their sleeves and make their own higher welfare picnic food.

A few weekends ago, I was in the Boiler House Food Hall on Brick lane and had my first taste of Venezuela…and it was good! I probed the stall owner for the recipe for his outstanding slow cooked orange pork, but a reticence to divulge a family secret meant I walked away empty handed. So, I had to invent this recipe from the flavours I could discern from the original. The addition of Plantain Yo-Yos is a fun South American classic I had always wanted to try, and herby flatbread is an old favourite of mine. Give this recipe a try, or alternatively get down Brick Lane. If you manage to wrestle the recipe from the stoic stall owner, tweet Foodepedia. Please!

The sun is coming out at last! And to celebrate, here’s a hamper full of sandwich recipes, all featuring Hass avocados. Easy to prepare Hass avocados are a great  ingredient for healthy and tasty sandwiches. They’re packed with nutrients and monounsaturated fats (or “good” fats). The Hass variety has a creamy flesh and a nice nutty flavour. They are available in the UK until September.

Gyoza dumplings are typically made with wheat based wrappers. This recipe uses more readily available rice paper. Using rice paper only really lends itself to pan frying and not to the steamed equivalent which is so popular in Japan. The advantages of using rice paper though are that it is gluten free, you don’t have to order ingredients online and they are thinner which means more room for the delicious filling.

There’s no two ways about it, the Italian food philosophy is one of the world’s most effective and gratifying. It works on two fundamental principles: quality ingredients and classic flavour combinations. It follows then that authentic Italian dining is simple to emulate at home and this recipe for Truffle Pesto Pasta is a case in point.

Walk into any trendy gourmet bakery and it’s clear that Portuguese tarts are very much en-vogue these days. Generally the custard is flavoured with vanilla and perhaps a little orange zest. This recipe adds a sophisticated twist on the classic by using another Portuguese favourite: almond custard. Apples, gooey caramel and brandy seal the deal… and why on earth not.

If it’s hot outside you need to keep hydrated and lassis are the perfect accompaniment to Indian flavours.My blackberry lassi is light and refreshing- served over ice it’s an ideal barbecue drink.

Vegetarians often get a raw deal at barbecues: a side salad just isn’t enough! The Indian cheese paneer is very versatile, tastes great grilled, tandoori-style and is now widely available in supermarkets. These skewers are full flavoured, have lots of texture and are very satisfying regardless of whether you are a vegetarian or not. Tandoori food is often served with sliced or chopped tomatoes, red onions and cucumbers seasoned and drizzled in lemon juice, and some green chutney.