food

Karen Martini Traditional tonnato hails from Piedmont, a region in north-western Italy that borders France and Switzerland at the foot of the Alps. But I dare say the tuna for this creamy and flavoursome condiment was originally harvested off the Ligurian coast...

Andrew McConnell I don’t know where the idea for upside-down things came from in the kitchen, but there is magic and theatre about it, inside out and upside down. I like the way you almost make something backwards and then it reveals itself at the end. You never...

David Moyle To me, anything salty and fishy on bread signals a great prelude to a meal. Dips and cured little fish, olive oil, salt and lemon juice all get my mouth primed, even when just writing about them. The combination of salty and fishy things with the...

O Tama Carey As the weather rapidly warms, thoughts turn to outdoors, beaches, quick and easy dishes and Aperol spritzes. Instead of spending hours in the kitchen sweating over a hot stove, it’s wonderful to have something that’s easy and delicious that can be...

Karen Martini This Japanese-inspired egg salad is on rotation at home. Sometimes I just get stuck on particular flavours and cook them over and over again. It becomes like a craving. The sweetness and the mustard in this is something I wanted, but the more you...

Andrew McConnell The wildest thing about this dish is that it was made for dancing. Nobody quite agrees on whose recipe it is, or precisely when it started being served, but there is broad agreement that its popularity came from the Italian discotheques that thrived...

David Moyle I must admit I have always liked tuna mornay. My mother made a particularly good one that had this crunch on top, but as a young man I could not work out, nor was I particularly concerned about, what it was made from. On learning she had picked up a...

O Tama Carey Dealing with whole crabs can be a real crowd divider. While most people agree that crabmeat is sweet and unctuous, many people will only go with the luxury of eating it when someone else has done the hard work and picked it for them. Admittedly this...

Karen Martini This is a rewarding dish to make. At the end you get a real kick out of the flavour that has developed – the sophisticated, robust braise. There is real satisfaction in the way the pork and beef are balanced, the way the crust on the meat almost has...