Peel and roughly chop the banana shallots. Cut the cherry tomatoes in half. Peel and thinly slice the garlic. Peel and finely dice the ginger. Finely slice one of the chilies, removing the seeds if you wish. Making Andi Oliver’s boreks is not a task for the impatient cook as you’ll need just under two hours, but on completion you’ll be left with perfectly crisp pastry stuffed with the most vibrant filling. Plus, the recipe includes a cucumber and apple gazpacho to be served alongside them – so you’re really making two dishes at once!

Sometimes you crave crunch and texture from a dish. This one combines thinly sliced marinated beetroot, salty halloumi shards and toasted pistachios to create a winning, elegant vegetarian dish.

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Garlic I really recommend using fresh garlic cloves here if you can, they add such a lovely flavour to the finished ketchup. But if course if you don't have any to hand you could use ready-chopped garlic from a jar or tube instead.

Toast the star anise, coriander seeds, mustard seeds, peppercorns and cloves in a small dry pan over a low heat until they are fragrant. For the seabass, place the fillets, skin side down, on a grill pan or baking sheet. Melt the butter then stir in a little salt, pepper and the nigella seeds. Brush over the fish then cook under an overhead (oven) grill, basting with the butter from time to time, until the fish is cooked. Served with the banana ketchup.Peel the fresh beetroot and ginger and cut into very small cubes (preferably with silicone gloves). Take the tomatoes out of the tin and also dice them very small. The small cubes because the ketchup should later fit through a bottle opening without clogging, but still want a lumpy consistency like a salsa. Finely slice the remaining chilli and fry for a couple of minutes in a little hot oil until it sizzles and darkens.