Like so many people in the wine world, and I do mean the world, I am deeply saddened to hear of the untimely death earlier today of Gérar...

Definitely a chestnut cake with chocolate, rather than the other way round, but if you want it to be more chocolaty use 240g chocolate. Y...

This is almost a meal in itself, but it also makes a very good accompaniment to roast game birds, poultry, venison and pork. If you’ve go...

This is the stuffing I usually do for goose. In fact, whenever I try something different (apples, potatoes, apricots, walnuts or whatever...

If you’re feeling extravagant, use cèpes. Otherwise, use a variety with a good flavour such as chestnut mushrooms. And if you can only ge...

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

There are few smells more evocative than the waft of roasting chestnuts and few more perfect ways of spending a Sunday afternoon than sit...

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

I have been calling this sauce salmorejo for as long as I’ve been making it, but as I no longer remember where I saw the recipe or how fa...

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...

This was one of the recipes I wrote for The Sunday Times. The others were published in August 2009, but this one had to be dropped at the...

Fresh tomatoes are with us all year, but there’s still something about eating them in summer – even late summer – that’s so much better. ...

Some other ways with herbs: • Herb butters for meat, fish, vegetables, pasta, risotto, sandwiches et al. Use any herb you like, including...

This is a combination of two recipes given to me by the Chilean winery Errazuriz, so it is their fruity Errazuriz Cabernet Sauvignon Rosé...

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 susta...

I’m wary of the kitchen sink approach to risotto - swamping the essential taste of rice, butter and stock with ingredients more suited to...

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 ea...

Ending off this blackcurrant series with, as always, some tips and extra ideas of what to do with all the blackcurrants I know you've bou...