This spicy okra can also be served stuffed into Indian bread.

Caramelized garlic is very simple to make. You can use this condiment with roasted meats or poultry as well as your roasted corn.

Great side dish for a summer barbecue

Very simple but a treat if you use only fresh tender spring vegetables. Vegetables stew in their juice. Very little or no water required. No wine.

This French style peas recipe is an example of how a touch of herbs makes an incredible impact in taste. Peas can be prepared in small quantities, ideal for a dinner for one or two.

This garden rainbow coleslaw recipe puts a twist to the traditional coleslaw and great to serve with your summed barbecue.

This version of the Spanish dish is a meal on its own. To serve as an appetizer, halve the meat or just skip it. You can also change the vegetables to suit your taste.

This is an interesting way to serve lettuce. Crunchy lettuces are not the best for this recipe, but you can use the outer leaves, those you don't throw into the salad.

Very simple but a treat if you use only fresh tender spring vegetables. Vegetables stew in their juice. Very little or no water required. No wine.

This simple recipe can be adapted for speed cooking by using prepared or frozen vegetables. We prefer fresh, but frozen vegetables are better than no vegetables.

Navarra is famous for its tender vegetables, particularly asparagus and artichokes.

No sauce, no wine. This is a variation of menestra Monterrey; we use the same technique.

A perfectly healthy side dish.

Roast corn on the cob is a sweet companion to your grilled meat. It is also good with roasted meat; try it with your Sunday roast.

A delicious accompaniment to a curry dish.

Serve with crudités such as carrot, celery, peppers, cauliflower and broccoli, or savory potato or tortilla chips.

A wonderful autumn bake.

Use green or white cabbage with this recipe.

The addition of lemon juice gives this recipe a tangy side.

To prevent the sauce from sticking to the bottom once simmering, just shake the pan.

Tzatziki, a very simple sauce, is a great accompaniment to traditional Greek. Tzatziki can also be used as dip and not only in traditional Greek cooking, try it as filling for baked potatoes or served with fish fingers instead of tartar sauce.

Celeriac is a versatile root vegetable that tastes like celery.

A conforting dish to bake or finish under the broiler.

Vichyssoise is a chilled leek and potato soup. Originally, the richness came from white sauce, now it is prepared with cream.

Zucchini is high in fiber and low in calories. Using stock, skim milk, and evaporated milk we make lighter the traditional vichyssoise. Aromatic herbs and spices give extra flavor, as the curry does in this recipe.

Ideal for a buffet or brunch. Use cheese with color and flavor, such as red Leicester, and maybe a pinch of cayenne pepper instead of the black one.

Leeks need to be cooked in advance. Trim the lieaves, cut the roots at the bottom, wash, and steam or boil them before getting on with this recipe.

More elaborate, but the results are worth and very satisfying.