Jerusalem artichokes are one of my top and versatile vegetables – whether they’re roasted, made into a velvety soup or simply sliced thinly to make the best crisps, they have a lovely earthy flavour.

Aubergines, especially the pinstripe variety, have a great meaty consistency. I grew them last summer and simply grilled and dressed them with garlic yogurt, pomegranate, pine nuts and basil to make a great summer salad.

Tomatoes are another staple. There are so many varieties and simple to grow. You will never beat the sweetness of one freshly picked off the vine.

Bananas are one of my top favourites. As a chef, you always need an energy boost.

Passion fruit is a great go-to for desserts, whether it be on a cheesecake, tart or just the fresh pulp drizzled over a pavlova, it offers an instant refreshing burst that just makes you think of summer (great in cocktails too).

Taco’s El pastor, Avocado jalapeno salsa. This is my favourite for when we have friends round – You marinade pork shoulder with pineapple, spices and four types of chillies, then skewer it all up and slow cook it for four hours on a BBQ, shred the meat down and serve with salsa, lime coriander, diced pineapple and corn tacos.

Always a tough question. If it’s at home it’s got to be a spaghetti bolognaise. It’s my go-to comfort food if it’s been a busy week or its cold out and you want something simple, you can’t beat it! Do a batch cook as it’s best cooked over a few hours and keep it in portions in the freezer and you’ll never go hungry!