This traditional Sicilian dip can also be used as a pasta sauce or side dish. Sicilian eggplant is the round-ended, football-shaped eggplant that doesn't have bitter juice so does not need to be salted ahead of time.

Pluots (aka plumcots) are a cross between plums and apricots, and feature the best of both fruits: intense flavour, meaty texture, delicious sweetness. They are not genetically engineered, but are the product of cross-breeding. (The makeup is typically 70 per cent plum and 30 per cent apricot.)

A clafouti is an oven-baked crepe that is a great dessert any time but especially when you don't want to spend much time in the kitchen. Garnish with lemon balm if you have some in the garden.

We used large shrimp for this dish - 20 to 25 per pound (500 grams). The sauce is excellent with pasta, too.

As an alternative to the usual tiramisu, this version has a lemony finish and is a little more contemporary.

The combination of crisp endive and Asian pear with luscious Serrano ham, meanwhile, makes a spectacular salad. Serrano ham is available at upmarket butchers and delis. Even better, if available, is the nutty-tasting Iberico ham made from pigs fattened on acorns in Spain in the early fall. If Serrano or Iberico ham is unavailable, use prosciutto. 

A piping bag with a star tube fitting makes elegant-looking beignets; you can also make your own piping bag by cutting a corner off a heavy-duty plastic bag or use a wet spoon to drop the batter into the hot oil.

These beignets can be made earlier in the day and served at room temperature, but they are best served straight from the fryer. I usually do everything in advance except for the final quick frying and reheating of the sauce just before serving.

Kids love these all-natural gummy worms and enjoy making them too. Substitute another favourite fruit juice for pomegranate if you prefer.

This fudge-like treat from Louisiana is best enjoyed in small doses. If you toast the pecan halves before making the candy, it will taste much nuttier.