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 Gérard Basset OBE, MW, MS...

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

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 got the oven on at a l...

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

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

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

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

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

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 far I’ve strayed from ...

There’s nothing to this. The tomatoes burst as they cook, creating a sauce while you enjoy your aperitif. Bream with tarragon is magical, but sea bass with t...

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 smaller dish than u...

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 last minute because...

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. Flavour, probably. A...

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

This is a combination of two recipes given to me by the Chilean winery Errazuriz, so it is their fruity Errazuriz Cabernet Sauvignon Rosé I always use (£8.99...

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

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 sustainable. The quantiti...

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

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 each other. I wouldn’t...

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 bought to try out these...