Whether it is a celebratory feast or a simple weeknight dinner, choosing the dishes that complement each other for the moment is a wonderful thing. There are a few considerations that help me decide what to cook. Seasonality underpins everything. I rarely go to the shops with a list. I like to see what is on offer, then use that as a guide for my cooking. Planning and list-making are fine, too, but be prepared to be flexible. If something is not looking at its best, make a change. It is far better to buy the best produce you can than to cook with out-of-season or less-than-ideal produce. Decades on, I still adore grocery shopping – produce is exciting. And, while time constraints are often a factor in our busy lives, there is also a lot of pleasure to be found in the task.

As well as what is in season, my cooking is guided by memory or mood, or simply what is in my pantry. It’s important to think about how each ingredient and, in turn, each dish speaks to each other. No one thing should be the hero, outshine the others, but rather the aim is to create a harmonious balance of flavours, textures and feel. A menu is not a random group of dishes eaten one after the other, instead it is about cooking and eating with purpose. Whether the food is celebrating the season or taking you on a journey to a place where you once travelled, it is emotive and invigorating.

I hope these dishes will bring joy to your kitchen and mealtimes and I’m sure you will find new ways to combine the recipes into meals and moments that will be just as meaningful to you. JULIA BUSUTTIL NISHIMURA