This is a recipe inspired by a one-minute conversation with my mate Johnny Boy Hamilton. He had basically eaten far too much meat in Paris, went for the veggie option one night and was blown away by it. His description used a marrow instead of a squash and... read recipe
The first time I ever made this was at the Neal Street Restaurant, and about two years later, when I was at the River Café, Rose Gray showed me her way of doing it. She inspired me to think of grilling as a really exciting way to prepare vegetables. Wash... read recipe
A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I'm going to do here. The inspiration for this recipe came when... read recipe
When I was in Altamura, in Puglia, I cooked this grilled and roasted pork loin with a group of Italian friends. It's a great thing to serve at a party because when you've grilled it on all sides for 15 minutes you can just pop it into a hot oven for an hour... read recipe
This is a really good way to turn a cheap cut of meat into something special. In this recipe, we're going to get nice thin escalopes of pork from the leg, flavor them and prepare them so they cook quickly. You could also use chicken or even veal in the same... read recipe
I've written this recipe to be cooked on the barbecue, because the flavor will be amazing, but it also works really well when roasted in the oven at 200°C/400°F/gas 6. If you cook it in the oven, turn the pieces of rabbit several times to ensure even colour... read recipe
Authentic kebabs are delicious, full of nuts, spices, herbs and fruit, as anyone who's tasted proper Middle Eastern cooking knows. In this recipe I'm using a spice called sumac - it has a lovely flavor - but if you can't find it, try lemon zest instead. ... read recipe
This is an incredible dish based on the British Pimm's cocktail - a summertime classic. And it only takes about 10 minutes from start to finish! Flavour-wise, vanilla and strawberries just love each other and the stem ginger gives the whole thing a brilliant... read recipe
I absolutely love to cook runner beans this way. They take on fantastic flavor and go so well, when eaten hot, with roasted fish or white meat. They're also really good served cold as an antipasto. Please give them a try. To finish off this dish I'm going... read recipe
Monkfish is a lovely meaty fish to cook. However, it does contain a lot of milky juices. This can sometimes be a pain because they tend to come out during cooking, so instead of roasting, grilling or frying, you end up almost boiling the fish in its own juices.... read recipe