Keema Mattar was one of the great comfort foods of my childhood, and a staple of my family¡¯s Sunday brunches. It is marvelously versatile¡ªin addition to serving it as is, my mother used it as a filling for stuffed vegetables and flatbreads, and as the base for her shepherd¡¯s pie. Leftovers were transformed into breaded cutlets, or croquettes, and enjoyed with tea the following day. Keema pizza and keema tacos are also excellent ideas.

Simple and easy to make, adding some of the pasta cooking water to the ricotta makes this dish creamier. My family used to use ditaloni pasta ¨C a short pasta shaped like small tubes ¨C which is eaten with a spoon, but here I¡¯ve used spaghetti. We would also mix a tablespoon of sugar into the ricotta, without adding extra grated cheese... a real indulgence!?

A happy marriage between a roulade and a quiche! Usually roulade is sweet, but the technique works well for a savory treat too. The creamy celery root and parsnip filling adds a touch of luxury and finesse. I usually serve this as an appetizer, but it also makes an ideal veggie entr¨¦e to feed 4 people.

Rich, creamy, made in one pan ¨C is this the ideal relaxed dinner-party dish? I think so! You can halve this recipe to serve two, or scale it up and use a large roasting dish to feed a crowd in a fuss-free manner. Use canned cherry tomatoes if you can find them: they add beautiful texture and are sweeter than regular canned tomatoes. Delicious served with couscous, short pasta or rice, and a dressed green salad.

This is one of those dishes I make at home a lot because it relies mainly on store-cupboard ingredients and uses an ingredient that I always keep in the freezer for emergencies: frozen raw peeled prawns. It really takes no time at all to throw together and works especially well with orzo, but you can use any pasta you like.

This is a recipe for Sweet Corn Risotto with Chili Crisp that uses a smart technique to get the very best out of an ear of sweet corn. In this take from Jessica Darakjian¡¯s new book One-Pot Meals, she grates all but one ear of corn on a box grater to get every last drop of milk and juice. Then, she cuts the kernels off the remaining cob to add some chunkiness to the finished dish. Imagine: creaminess without the cream.

¡ª Sally Swift

If you were expecting hot dogs with caviar or foie gras, I¡¯m sorry to disappoint, but these are outrageously good. Taking the time to cook a delicious topping for your hot dog makes it special. And to me, fried leeks and sauerkraut are the most special of them all. Although eating hot dogs with just mustard and relish is always fun, crowning them with something substantial turns them into a satisfying meal.

This simple, colorful salad, from Morning Glory Farm¡¯s executive chef, Augustus Paquet-Whall, highlights two of the stars of summer: corn and tomatoes (the third is strawberries). His philosophy in the kitchen is to be intentional with ingredients¡ªand with corn this good, there¡¯s no need to overcomplicate things. Raw sweet corn is not only safe to eat but packed with nutrients and pure corn flavor. Serve alongside grilled meat or seafood, or enjoy a big bowl all on its own.

A dish I was tasked with making when I was working in my first restaurant job at The Dorchester Hotel. Needless to say, the skill of making gnocchi has stayed with me and they often feature on the menus I write. The key is to not overwork the potatoes when mashing: you need it to be dry and floury to give you the best chance of success. Don¡¯t be disheartened even if you fail: there is a lesson in that.

Don¡¯t burn the sage: burn the butter, add the sage and the aromas will create a wonderful sense of calm in your home.

Cold tofu with soy sauce is a staple. For me, it¡¯s what I imagine cottage cheese and peaches, or yogurt and fruit, is for some other people, something that you can make real quick on the go as a snack, but in a savory rather than sweet sort of way. It also can be an appetizer or part of a spread of banchan and other side dishes to round out a meal of steamed pork belly or grilled meats or vegetables. Plus it¡¯s a great blank slate for other toppings. Try it, say, with some chopped kimchi right on top.