With two omnivores and two vegetarians in the household it will come as a surprise to no one that we eat a mostly vegetarian diet. It’s possibly why I loathe the term ‘plant-based’. It’s a vague and loose descriptor that means different things to different people. It could mean vegan or it may not. I think that if you are eating with care and attention to your diet, then it will naturally be full of whole grains, nuts and plenty of fruit and vegetables and, if so inclined, a small amount of animal products. And really that means healthy eating without the need to label.

While flavour may be of paramount importance in any recipe, one of the things that is really underrated but is absolutely critical to a recipe is texture; I’m obsessive about it. It could be adding a few nuts to garnish a velvety smooth purée, putting some crunchy fennel bulb or celery into a salad or a crumbly topping on a pasta bake. If anything, I think it’s even more important for those on a vegetarian or vegan diet to keep things fresh and interesting.

I guess this is a roundabout way of talking about the types of dishes that bring delight to my family (but not necessarily for everyday eating). It’s what I tend to call the ‘orbs of crispy goodness’. More often than not it includes fritters of any sort as well as kofta, kibbeh and ‘balls’. Sometimes I’ll be a little naughty and deep-fry them, which gives a lovely ratio of crunchy crust to the soft interior, but there is usually a pan-fried or baked version that is almost as good.