Steak tartare is a very important part of the classic French bistro. Often horse is used. Personally, I prefer the beef. I’ve eaten quite a few versions, using various cuts of meat. I’ve seen it with an aged piece of beef, but I prefer to use fresh cuts. The tenderness is not an issue because you’...

Racks of lamb for spring, with a northern Chinese twist.

Exotic salads that transport the flavours of the Middle East and Asia.

A delicious dessert with a very honest name.

Give peas a chance with the rich flesh and clean flavour of raw tuna.

The snack that ticks all the boxes when it comes to flavour, texture and balance.

Meet gazpacho’s slick city cousin – velvety smooth almond soup.

Homemade pickles add an acid tang to many dishes.

There’s no reason not to have a vegetarian barbecue.

Enjoy the pop from pearls of indigenous finger limes.

It may not be everyone’s cup of tea, but for some it’s bloody marvellous.

Live like a tycoon with this little slice of heaven.