This classic fish and chips recipe from Nathan Outlaw demands even a homemade tartare sauce. This battered fish recipe uses hake and is given added gravitas by the knowledge that Nathan Outlaw is perhaps Britain's best fish and seafood chef and has recently produced a phenomenal cookbook, British Seafood.
This recipe is a great introduction to curries, and comes from Adam's wife, Asha, who is of Bengali descent. The Bengali style is to cook rice without salt, as it then balances with the curry, but add a little salt if you prefer.
These naanzas from Vivek Singh make an inspired change from regular Italian pizzas. Paneer is a great substitute for mozzarella while the Indian spices excite will the tastebuds. This recipe will provide the base for lots of variations.
One of the legends of rustic French cuisine, Pierre Koffmann, shares his definitive take on pissaladière - France's answer to pizza. The key to this classic pissaladière recipeis to cook the onions carefullly, ensuring they are sweet and tender.
Rhubarb - fruit or vegetable? Although it’s often used in sweet dishes it’s actually a vegetable, and a very versatile one too. Danny Kingston, a.k.a Food Urchin, had a glut of rhubarb growing in his allotment. As there’s only so much crumble you can eat, he decided to try using it for an inventive curry.