Sauce brings everything together on a plate. This recipe is quite rich one of the few occasions when I serve a bucket of it. It begs for a dollop of buttery mash or some big, fat, golden chips and a … Read More

This isn’t an authentic recipe as I’ve added a few ingredients but isn’t that what cooking is all about? Experimenting and adjusting as you wade through the possibilities until you get there, as it were. Well I think I’m there … Read More

An easy dish to prepare and cook, the scallops bathing in the puree look very pretty indeed.   TIP Buy the best scallops money can buy from a reputable fishmonger or Waitrose. You can also add shards of fried pancetta … Read More

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