Clockwise from top left: Starfish made of seafood; Mackerel with fermented ganxet beans; White asparagus with mullet bottarga, vegetable...

The Bollinger Lunch was, as you can imagine, a rather nice fixture in the calendar until it was dropped a couple of years ago. Searching...

This is archetypal winter food – thick and warming. It’s filling enough for a simple mid-week lunch and delicious enough for a dinner...

These are basically pizzas with a polenta pastry crust. The advantage, apart from the fact that the base is deliciously crunchy and...

There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical,...

This is a breeze to make and looks smart – a pale yellow set-custard studded with cherry tomatoes, although in the picture above I used a...

Herbs and cream cheese slotted in under the skin along the breasts not only flavour the bird but also keep the flesh beautifully moist –...

This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and...

Rosemary is perfect with lamb, sage is a triumph with pork, mint brings out the flavour of peas and tarragon and chicken were made for...

Far be it from me to suggest that anyone should find cooking with wine in Britain off-puttingly expensive, but I do concede that, thanks...

Pork is cheap, but chops are often so lean (obsessively so in supermarkets) they need remedial treatment to stop them being dry. The...

If the sound of meat and milk sounds odd, remember that pork braised in milk has a impeccable pedigree from both Venice and southwest...

Another from my Sunday Times recipe series, again very relevant right now - November and the run-up to Christmas are definitely a time...