“The batter I use here is a mix between a tempura and a traditional beer batter, with the flavour of the latter and the crispness of the former. This is proper deep-frying, and you need the volume of evenly hot oil to get a great result.”

“This starter salad is super-simple in its presentation, but it certainly delivers complex flavours. I’d have this on its own as a light lunch with some great bread, or it could be part of a larger affair.” – Karen Martini

"This salad borrows a technique from South-East Asia. I was inspired by blanched squid, cooked in a hot and spicy dressing with herbs. This version strongly veers in an Italian direction. It’s important that your saucepan is large, so when you add the squid it starts boiling almost immediately, as it’s a very quick, hot blanch."

“It may seem odd to chop both the broad beans and prawns here, given how beautiful they both are intact – but the intention is to get morsels of both as you eat the pasta, rather than having them sitting apart.”

"This is a signature family dish. It was always a pleasure to come home and recognise the scent of them cooking. In a way, these were our version of meat and (almost) three veg, just all in the one delicious dish."

“Tossing the shaved sprouts with cooked mushrooms brings warmth and richness to this salad, which is somewhat heavy on umami - just the way I like it!”