Barramundi is an Australian fish meaning big fin, and I have enjoyed its delicate flavour in Australia, but never thought to mince it. My Netanya fishmonger offered me a pamphlet with beautiful Barramundi recipes. The fish ball recipe by chef Amos Hayun caught my eye. Off I marched with a kilo of ground Barramundi and a beautiful recipe to try out.

The key to the successful stir fry is in the preparation. This style of cooking is quick and effortless only if you put everything in place before you embark on the wok phase. Once you know what to cook first, what to cook separately and what to combine, you are well on the way to being a confident stir-fryer!

These cacao-nut balls that are super simple to make, and oh so indulgent! The good news for the health conscious is that cacao - the raw, un-roasted version of cocoa - is high in antioxidants and magnesium, a mood-booster, a fatigue fighter and may improve skin and digestion.

I was first introduced to Ratatouille many years ago, and it has remained a favourite of mine. It is one of those dishes that bring to mind the fields of Provence, sunshine and outdoor dining. It is delicious eaten warm or cold as a side salad.

I discovered this simple and delicious recipe many years ago in Claudia Roden’s beautiful Book of Jewish Cooking. Its origins are in the Indian Jewish community of Bene Israel and it has become a go-to comfort food for me. As Claudia says: “there are sweet and delicate flavours in the voluptuous sauce”. It could not be put better. This is my slight adaptation of her recipe.