“This is the most foolproof way I have found of cooking a turkey for Christmas. In this recipe, I try something festive without the struggle of wrestling a whole bird, usually too large for the oven. I’ve taken a fillet, wrapped it in streaky bacon to …”

“I think it’s probably relevant to talk about the weather. Summer’s here and the sunshine is a good excuse for mussels. These mussels are in a green chilli paste that I first started using on octopus in the restaurant. I’ve adjusted the recipe, deleting …”

“When you wish to roll the pastry tart, lightly butter the form. Remove the pastry from the fridge, shape into a four-centimetre roll and slice into one-centimetre thick disks. Place the disks in a fish-scale pattern in the base of the tart form. Using …”

“The flavours that I’ve used for this recipe are vaguely Moorish. I’ve been obsessed with the flavour combination of quail and pistachios since eating a quail flatbread served with yoghurt and pistachio nuts at a restaurant in London named Moro. That …”

“This is a great example of a recipe that can really highlight the quality of chocolate. Too often, chocolate gets piled up with other flavours. Here you really taste the nuance – the different notes in the chocolate. Because it’s cooked at a lower …”

“The warmer weather is not the only indicator of spring. For me, the sign that spring is here is the appearance of certain vegetables. Broad beans represent the season perfectly, and always find a place on the menu when they’re available.”

“A key flavour that makes a kebab a kebab is the coals it is cooked on. The wood infuses the meat with its greatest character. The concept of dicing the meat into two-centimetre cubes means there is more surface to take on the flavour of the coals and …”

“What brought me to cook this for the page was stumbling across these perfect little cauliflowers in the local vegetable shop. These, roasted with a knob of butter and a good pinch of salt, were quite possibly the nicest thing I’ve eaten this winter.”

“In essence, pilaf is rice that is cooked in a broth. Many rice-producing countries have their own version of this. The name is borrowed from the Turkish pilav. Served straight from the pot to the table, the pilaf can be quite a dramatic ritual.”