The best chocolate mousse in the world

Usually I try to post recipes that are vegetable-centric, and healthy where possible. But we all need indulgences sometimes. On this occasion we were having people round to dinner and a dessert was required. In fact, a dairy-free dessert was required. But this dish is so rich and indulgent that it wouldn't strike you as free-from anything.

Chocolate mousse might sound complicated to make, but as long as you can separate eggs and have an electric whisk, it's not at all. The only slightly tricky part is mixing in the egg whites without knocking all the air out of them, but with patience and a gentle hand you should get there in the end. (It strikes me that this could equally be advice for bringing up children.)

Bruschetta of courgettes and mozzarella

The best thing about Italian food is its simplicity, its willingness to put just a few good ingredients centre stage and do as little as possible to them.

I'm not sure whether an Italian would recognise this dish, but it feels very Italian to me in both ingredients and spirit.

This dish was inspired by some excellent bread (bought at Herne Hill farmers' market). The toppings are deliberately chosen to let the taste of the bread show through - I didn't want any flavours that would dominate, like roasted tomatoes or olives or garlic. I was using a walnut sourdough bread, and courgettes also go really well with walnuts, but you could make this dish with any quality loaf.

Courgettes are in abundance at this time of year. This dish seems just right for a summer's day or evening - as a starter, a light lunch, or even a more substantial meal if you have a couple of slices and maybe a salad on the side.

Cauliflower couscous

Cauliflower. It's never been a favourite of mine. But I'm really feeling the love for it at the moment. Maybe my taste buds have changed (matured or faded?) as I've got a little older. Maybe it's just trying some interesting new dishes - see also the cauliflower based "pizza" from last week. Not so long ago my cauliflower repertoire didn't extend much beyond cauliflower cheese, cauliflower soup, and cauliflower curry, so I've really enjoyed trying some new dishes.

One of the great things about cauliflower is that British-grown cauliflower is available almost all year round. Prices vary, but it's usually a good-value veg. I take great delight in buying two large caulis for a pound at Brixton farmers' market on a Sunday, and always pick the heftiest specimens I can find. Two large cauliflowers does tend to mean I spend most of the following week eating cauliflower - so don't be surprised to see some more cauliflower recipes on here soon.

Amazing gluten-free pizza with a secret ingredient

No-one could have been more surprised than me that this recipe turned out so well. Gluten-free pizza? Sounds a slightly strange dish to make gluten-free. Gluten-free pizza where the base is actually made from vegetables? It sounds like some kind of crazy health freak dish. But it's actually incredibly delicious.

The vegetable in question is cauliflower. Not even one of my favourite vegetables. But I'd challenge you to realise that it's cauliflower you're eating if you didn't already know. I'm not saying you'll never spot the difference from your usual favourite pizza - the texture and flavour of the base are a bit different from normal. But still delicious.

A historical picnic

Last week I found myself at the London College of Fashion - not a venue I've visited before, but this opportunity was opened up to me by the wonderful London Festival of Architecture.

The event was a "panoramic picnic" with a view of London's rooftops, celebrating the launch of the college's roof terrace and also commemorating historical themes in architecture.

The last asparagus dish: with eggs and healthier "hollandaise"

So sadly, it's the end of the English asparagus season. The traditional last day of picking is the longest day of the year, which was yesterday. So you might still find it in shops and markets for the next day or two.

I made this kind of celebratory brunch as a farewell to English asparagus, and just because it tastes good. It's a bit more effort than I usually go to in the morning, but I decided it was worth it. Plus, I had some of the "hollandaise" left over for another meal.

There's no reason why you need to restrict this to a morning dish. You could swap the toast or muffins for a bed of couscous, or maybe some crushed new potatoes, and you'd have an elegant lunch or dinner.

Heat and fire: Griddled asparagus with roasted cherry tomatoes

One of the things that still fascinates me about food is the way that applying some heat can change the flavour so much. And different types of heat change the flavour in different ways.

I never get bored of steamed asparagus - and there's a lot to be said for this simple treatment that allows the vegetable to speak simply of itself. But griddled asparagus expresses itself just as eloquently, but with charred notes that bring an extra hit of umami, that sixth, intensely savoury taste. And because the asparagus hasn't been cooked in water, it keeps every bit of flavour. And then it's robust enough to marry with strong tastes like tomato, olives and goats' cheese.