A different way of serving potato, I particularly like to serve fondant potatoes with steak in a peppercorn suace. TIP I use Maris Piper and unless Gargantua is coming to dinner one medium potato is enough per person. You can … Read More

I’ve noticed a comeback of steak tartare in various restaurants and long may it last. Serve it with chips or   some thinly sliced toasted sourdough bread such as poilane (from Waitrose). I’ve looked at various recipes and some call … Read More

This is an exotic looking starter and is surprisingly easy to produce. Although you can make your own ponzu, I use the commercial variety which you can obtain from Asian supermarkets. You need very fresh tuna which I buy from … Read More

This is a meal in itself and although this isn’t an authentic recipe I like the addition of a small glass of wine, fresh tomato and sour cream to give it some acidity. I have also omitted the sweet corn, … Read More

A frined of mine gave me the recipe for this dish, the colour of which is very rich and inviting and more importantly, has a wonderfully warming feel to it and is child’s play to make. NOTE Once you make … Read More

Wise people in the culinary world often tell you not to mess with a simple recipe that represents decades of culture and of fine flavours. Why would you if you are using the very best of available produce? Well, here’s … Read More