I have wanted to learn how to make empanadas since I retired to Ecuador. It's surprisingly easy and two empanadas, with salad, make for a very filling meal.

Chili is the first dish I learned to cook when I left home at 17. I've been perfecting my recipe for nearly 40 years. Cazuela adds the ultimate flavour.

Think of a cazuela as an infinitely more versatile Crock-Pot. It takes direct and ambient heat. You can use it on an open flame and in an oven.

I don’t gush. But when you’re a foodie, and you live in Ecuador, and you find a restaurant this excellent – well, gush is the least I can offer.

Chantal and I enjoy good coffee. If we can buy it a few steps from the rainforest plantation, and deal directly with the proprietor, so much the better.

This easily-prepared meal doesn't require store-bought fajita seasoning. Charred vegetables with lime produce an intense, savoury experience.