Spaghetti al limone is one of those ultra simple but deeply satisfying pasta dishes that relies on just a handful of ingredients. The key is balance. You want the lemon, butter and cheese working together so the sauce is creamy, bright and ever so slightly sweet. Too much lemon and it becomes sharp and aggressive. Too little and it feels flat. Texture matters just as much. Properly al dente spaghetti, coated in a glossy sauce, finished with that fine snowfall of Parmesan over the top.

What makes this version work is how the sauce is built. You’re not just tossing pasta with butter and lemon, you’re creating a proper emulsion using starch, butter and cheese, layering it in stages so it becomes silky and cohesive. The ultra-fine Parmesan is key here. It melts instantly into the sauce and gives you that clean, creamy structure without turning grainy.

Done properly, this is bright, rich and incredibly refined.

Now then, let’s get into it.

A few things to know before you start

• Parmesan: Grate it on the finest setting. You want it almost powder-like, so it melts cleanly into the sauce.

• Pasta: Undercook the pasta. You want to pull it well before it even gets to al dente and finish it in the sauce.

• Heat control: Keep the heat gentle when adding cheese. Too hot and it splits.

• Emulsion: Butter and pasta water go in stages, not all at once. This is the key to building a cohesive, creamy sauce.

Serves 2

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Pad Thai is one of my favourite Thai dishes. There’s a lot going on in what looks like a simple plate – a sweet, sour, slightly sharp sauce, layered wok-fried proteins, and a base of properly cooked noodles and aromatics that carry everything. Get each of those elements right and it becomes something genuinely impressive.

What I love about Pad Thai is that it forces you to build flavour at every stage, whilst still coming together quickly. You’re not just throwing things into a wok, you’re layering. Browning the proteins to create fond, building aromatics on top of that, reducing the sauce until it grips, and then finishing everything together so it eats clean rather than heavy. The combination of chicken, prawns and tofu gives you contrast - fat, sweetness and texture - which makes it far more interesting than relying on just one. The only drawback to this dish is the ingredient sourcing, but once that’s done, the rest is simple.

Now then, let’s get into it.

A few things to know before you start

• Noodles: This is where most people go wrong. Variety and preparation method matter. You need dried, flat rice noodles. More on this later.

• Heat: Medium-high is your base, but you need to adjust at each stage. Too hot and things burn. Too low things steam, which is even worse. You’re chasing an active sizzle.

• Sauce: Taste your tamarind. Some are much sharper than others. You’re aiming for a balance of sweet, salty, sour and umami. Make sure sauce and adjust as needed.

• Proteins: Cook proteins in batches. Overcrowding kills colour and you lose that base layer of flavour.

• Timing - Once the noodles go in, everything moves quickly. Have everything prepped and within reach.

Serves 2

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During the week I like to keep things as clean as possible, and this is one of those recipes that ticks a lot of boxes. High in protein, packed with good fats, balanced carbs, and some clean greens on the side to finish it off. It also doesn’t skimp on flavour and is great for prepping ahead!

You can get everything in place earlier in the day and just bring it together when you’re ready to eat. It scales well too, so if you’re cooking for a few people and want something healthy without overthinking it, this delivers.

Once you understand the process and technique, this will be one you will come back to time and time again + the same marinade works great for chicken too. Now then, let’s get into it.

A few things to know before you start

• Marinade: make this first and adjust till it’s perfect, then add the protein.

• Marination Time: An hour is fine, but the longer the better. I like to prep in the morning so that I can have it for dinner.

• Greens: Keep the seasoning simple. The salmon has a lot going on already!

• Cooking: I don’t bake my salmon, nor do I pan fry. I’ll explain what and why a little later.

• Reduce: The marinade can be brushed on during cooking + reduced into a glaze for drizzling.

• Rice: Sushi rice works great but make sure you rinse well. Get a rice cooker too for easy meal prep.

Serves 2

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There’s something quite satisfying about taking a product that’s already been carefully made and pushing it one step further. Saucisson, with its deep seasoning, fat content and gentle funk from curing, already sits somewhere between snack and centrepiece. Treat it like tartare, and it becomes something else entirely. Rich, punchy, sharp, and unexpectedly refined.

This is not about reinventing tartare, it’s about borrowing the structure. You’re essentially building a classic tartare profile - acid, heat, umami, fat - but swapping raw beef for cured pork. The result is more intense, more forgiving, and far easier to execute. No knife skills here, just a food processor and balance of ingredients.

I like to serve this one with something crunchy (in contrast to what I filmed), so I’ll give you some ideas on what could work well. Now then, let’s get into it.

A few things to know before you start

• Saucisson - different brands vary massively in salt, spice and fat. Taste it first before blitzing and buy a couple varieties to see what you like.

• Don’t over-blitz - you’re aiming for something coarse and textured, not a paste.

• Balance is everything - acidity, fat and seasoning need adjusting at the end. A touch of honey can add sweetness if you want to round things out.

• Egg yolk = richness - but it also loosens the mix, so add sparingly.

• Contrast - the contrast is what makes it work. Serve with something crunchy over the brioche I used in the video. I’ll suggest some options below.

Serves 2–3 as a starter

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This is a super simple, Japanese-inspired tuna rice bowl. It’s quick to prepare and relies on just a couple of techniques that I think are important to add to your arsenal. This one lets the tuna do all the talking and consists of three key components: a bowl of seasoned sushi rice, a few cuts of high-quality tuna (served in three different ways) + a beautifully marinated egg yolk.

Nothing here is overly complicated, but every component needs to be handled carefully. The rice needs to be seasoned just right, and the tuna should be sliced and marinated delicately.

What I like about this version is the contrast. You’ve got clean, raw slices of tuna + lightly torched pieces where the fat just begins to render and pick up a bit of smoke. In the centre, a lightly seasoned tuna tartare brightened with ponzu, and a cured egg yolk that ties everything together when it breaks. It’s rich, but not heavy. Clean, but still indulgent.

Now then, let’s get into it.

A few things to know before you start

• Tuna: Sushi-grade fish is important when eating raw. It’s been handled and frozen in a way that reduces parasite risk and gives you clean flavour and texture.

• Cut: I love otoro, but for this dish akami / chutoro work best. I’ll run you through some options on sourcing the best in your area.

• Rice: Short grain sushi rice is best here - you want that signature chewy, slightly firm texture.

• Seasoning: Don’t over season the rice. Use the measures I set out below for perfectly seasoned rice every time.

• Torching: You are not cooking the tuna, a few seconds is all you need.

Serves 2

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My favourite steak sauce is one that doesn’t distract from the steak itself. No cream, no unnecessary seasoning - just a few clean ingredients that enhance what’s already there. This sauce sits somewhere between a classic jus and a more aggressive, fire-led reduction, built on hard char, proper fond development and disciplined reduction.

The key idea here is to extract as much depth as possible from inexpensive ingredients. A cheap cut of beef works perfectly - you’re not cooking it to serve, you’re using it as a flavour engine. Paired with heavily charred shallots, garlic and caramelised lemon, then reduced with wine and stock, you end up with something rich, glossy and intensely savoury, with just enough acidity to keep it balanced.

It’s the kind of sauce that transforms a piece of steak into something far more complete. Once you’ve made it properly, it becomes a bit of a staple.

NB: I made this originally on the BBQ, but I have written this recipe to require just a pan.

A few things to know before you start

• Hard Sear: You want deep, aggressive browning on both the beef and aromatics.

• Beef: Don’t overthink the cut. Something inexpensive is ideal.

• Work in stages: Sear → char → deglaze→ simmer. Build the layers.

• Simmer: Gentle extraction and reduction is important, no boiling.

• Finish: Those final adjustments are everything. Finish to taste.

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Kibbeh is something I order whenever I see it on a menu. These crispy meat-filled ‘dumplings’ are a delicious snack to have in the middle of the table, surrounded by lots of other mezze like hummus, Fattoush, tabouleh and mutabal.

It’s a dish with deep roots across the Levant and every region / household has their own variation, but the core idea generally stays the same: bulgur and meat, worked together to form a dough that is stuffed with a delicious meat filling. Some versions use beef, whilst others use beef + lamb. That decision is up to you and both are great!

Getting Kibbeh right ultimately comes down to texture more than anything. The outer layer needs to be smooth, cohesive and just elastic enough to stretch / mould without cracking. It then needs to crisp up whilst frying whilst the inside stays juicy and rich.

In my version, we will be making a tasty filling using ground ribeye mixed with toasted nuts and spices. Grinding your own meat is always good but this recipe works well with store-bought ground beef too. Controlling the fat content is important! On the side, a bright, citrusy tahini and yogurt dip to round out all the flavours.

Now then, let’s get into it.

A few things to know before you start

• Meat: Beef and lamb work great, but you can use either. Whatever you choose, it’s important to use different meat for the shell and filling – more on this later.

• Bulgur: The bulgur wheat you choose is very important, i’ll show you what to look for.

• Shell: You need to knead the bulgur and meat it until smooth and slightly elastic. It should be soft / slightly springy - not dry, not wet.

• Ice: Adding ice is a traditional trick that introduces moisture slowly while keeping the mixture cold - this helps everything bind properly.

• Filling: No need for aggressive browning here. You want the meat and onions to sweat and infuse together.

• Shaping: You want a thin outer layer. Too thick and these become stodgy. Too thin and they become fragile. You’ll feel the balance after you make the first couple.

This recipe yields roughly 15-20 pieces depending on size.

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I love stretching leftovers into something that eats like a completely new dish. The other day I made a pretty big batch of ratatouille (see recipe here).

I ended up with a lot of that fire-roasted tomato and red pepper sauce left over, so figured I’d use it as the base for a midweek pasta. It turned out great and felt worth sharing.

Here, we’re building a quick cream-enriched sauce, layering in extra flavour from shallot, garlic, wine and tomato paste. It’s finished with parmesan and crispy pancetta - rich, glossy and properly comforting, but also super simple.

On the side, a simple tomato and onion salad to keep things fresh and balanced. The dressing here is one I use for all sorts of salads – sharp, sweet, and well balanced. Enough talking, let’s get into it.

Serves 2

NB: This is a quicker, less detailed recipe than what I usually post, but it doesn’t need much more than this. Let me know if you like this style of quick-fire recipes too as I’ve got lots i can post!

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There’s something about ratatouille that feels deceptively simple. On paper, it’s just layered vegetables and a stewed tomato base, but when you really lean into the technique, it becomes something far more refined. This version is built around depth of flavour, clean structure and proper control over texture - each component treated individually, then brought together in a way that feels intentional and elevated.

The key shift in my recipe comes down to the sauce. Instead of a traditional stewed tomato base, everything is hard roasted first - tomatoes, peppers and shallots pushed to the point of caramelisation before being simmered and blended. That one step changes everything. You get sweetness, smokiness and a much deeper backbone rather than a flat, one-note sauce.

From there, it’s all about precision. Even slicing, tight layering, controlled moisture and proper resting. Done right, you end up with something that holds its shape, eats cleanly, and delivers flavour in every bite.

A few things to know before you start

• Slicing: Use a mandolin if you have one to ensure ultra consistent slices.

• Moisture: The vegetables in a ratatouille are full of moisture and it’s important to draw out any excess. A quick salt treatment will give you a less watery result and stop the sauce from becoming diluted as everything bakes.

• Roast: Hard roasting and caramelisation = flavour. This step is important. A short blast under the broiler will give the sauce much more depth.

• Cartouche: Better than a lid here. It controls moisture and ensures even cooking without drying out the top.

• Resting: A quick rest will allow for cleaner plating and better eating.

Serves 4 as a side

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This is one of my favourite deserts. There’s something so satisfying about eating this and it’s a feeling you can only appreciate once you’ve tried it. At its heart, it’s a balance of just three components: fragrant sticky rice, rich coconut cream and perfectly ripe mango. But like many traditional dishes, making a memorable version lies in the small details: the rice you choose, how you cook it, and the way you build flavour into the coconut syrup.

In Thailand this dish is called Khao Niew Mamuang, and it’s a staple of street markets and dessert stalls across the country. The rice is steamed rather than boiled, then soaked in a sweet coconut syrup until every grain becomes glossy, sticky and aromatic. It’s served alongside ripe mango and finished with a lightly thickened coconut cream. Simple, but incredible.

In this version I add a few small touches that I personally love. The rice is soaked with pandan leaf which perfumes the grains beautifully, and the finishing coconut drizzle gets a small addition of white chocolate which melts into the sauce and gives it a slightly richer, silkier body. It is subtle, but it works incredibly well and is totally optional.

Now then, let’s get into it.

A few things to know before you start

• Rice: The rice you choose is the most important thing. There is only one variety you should use here. It has a much higher amylopectin content which is what creates the signature sticky texture once steamed.

• Rinsing: Even though we want a sticky result, rinsing removes surface starch and dust which would otherwise make the texture gummy.

• Soaking: The 4-hour soak allows the rice to hydrate and cook evenly during steaming.

• Steaming not boiling: This is essential and allows the grains to cook while staying separate and glossy.

• Pandan: This may be tricky to find, but it’s often described as Southeast Asia’s equivalent of vanilla – it brings a subtle grassy, floral aroma that pairs beautifully with coconut.

• Timing: Mixing warm rice with warm coconut syrup ensures the rice absorbs the liquid properly.

Serves 2-3

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A good leek and potato soup can be one of the most comforting things to eat, but like most simple dishes, the difference between a decent version and a really good one comes down to how you build it. This is not just a case of boiling a few vegetables and blending them up. The way you prep the leeks, the time you give them to soften, the way you control the stock level and the final additions of cheddar and cream all make a big difference to the final bowl.

In this version we use the whole leek properly. The whites form the backbone of the soup, while the greens are turned into a vibrant green leek oil and a crispy garnish for texture. There is also crispy bacon for a salty punch and cheddar toast soldiers on the side, which turn this into something far more satisfying than a simple bowl of soup.

It is still simple at heart, but with a few small touches that make it look and taste much more special.

Now then, let’s get into it.

A few things to know before you start

• Leeks: Whites for the soup. Greens for the oil. We use everything.

• Aromatics: Slice them finely. More surface = more flavour extraction.

• Sauté: Give them time. This step develops sweetness and builds depth in the soup. Don’t add the potato and stock too early.

• Thickness: I’ll outline how to adjust the texture of your soup a little later. There are two ways to do this depending on your desired texture.

• Stock: Chicken or vegetable, just enough to cover the base.

• Cheddar: Optional, but recommended

Serves 4

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There are some dishes that rely on time. Long reductions, slow braises and hours of patience.

Spaghetti alla Puttanesca is the opposite. This dish is all about speed and precision. Building layers of deep flavour, fast and with intention. It’s a powerful combination of pantry staples that packs more punch than I can describe. A magical mix of anchovies, olives, capers, garlic and chilli, all melted into olive oil before being combined with tomato to create a sauce that tastes sharp, savoury and structured. Every element is distinct, but nothing dominates.

In this version, we stay rooted in tradition for the method, but with the deliberate addition of a white wine deglaze. This subtle move doesn’t change the essence of the dish, but lifts the entire sauce and sharpens the backbone beautifully.

A few things to know before you start:

• Olives: Variety matters. I’ll run you through some options below, but make sure to buy olives that are not pre-pitted.

• Anchovies: Don’t like them? Don’t worry. When cooked and layered in this way, they add so much flavour without dominating or turning things fishy.

• Chilli: Any red chilli will do, but my favourite for this is Calabrian chilli paste.

• Al dente: Pull the pasta early and allow it to finish cooking in the sauce.

• Olive oil: Finish with olive oil and emulsify it into the sauce for an almost creamy, glossy finish.

Serves 2

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There’s something so satisfying about reconstructing a classic - and in today’s recipe, we’re taking on one of my all-time favourites: The Lasagne.

A traditional lasagne is layered, sliced and served in a large baking dish. Here though, we take all of those same components - a slow cooked ragu, silky béchamel and molten cheese - and compress them into individual pasta shells so that each bite eats like a complete lasagne.

It is rich, indulgent and deeply comforting, but also slightly playful. Instead of cutting neat squares, you spoon up golden, bubbling shells that are crisp on top and creamy in the centre. Every element is deliberate. The ragu is reduced properly. The béchamel is infused and glossy. The filling is balanced and creamy and the shells are perfectly al dente.

It is lasagne, just reimagined. Let’s get into it.

A few things to know before you start:

• Meat: We will use a trio of meats for maximum depth in our ragu. This can be adapted to suit your taste.

• Sear: Brown your meat properly. Colour equals flavour. Don’t rush this step and follow my process below.

• Reduction: Reduce well. A loose sauce is not the goal here.

• Bechamel: Keep it classic. No cheese, just aromatics. The filling is where we add cheese.

• Pasta: Use XL shells and cook them al dente.

• Wine: Use a nice red in the sauce that you can serve with the meal too.

Serves 4

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There are certain ingredients that instantly elevate a dish. Carabinero prawns are one of them.

Deep red in colour, intensely sweet and incredibly delicate, they are one of the great luxuries from the sea. You will often see them served raw as tartare or carpaccio in serious kitchens because their flavour is so clean and refined. In this recipe, we use them twice – first in raw form as a soft, textured tartare, and second cooked down into a concentrated prawn bisque that becomes the pasta sauce itself.

Heads, shells and tails, nothing is wasted here – we use it all. The pasta itself is cooked directly in the bisque so its starch thickens the sauce naturally and you are left with something rich and glossy.

The result is a plate that both looks and tastes incredible. It’s worthy of a fine-dining restaurant but totally achievable at home + you can make and freeze the prawn bisque ahead of time so that it’s ready to go at a moments notice. Sweet prawn, gentle citrus and al dente pasta. A dream.

A few things to know before you start:

• Prawns: Use the best prawns you can find. Carabineros are ideal here. I wouldn’t use standard supermarket king prawns unless you are certain they can be eaten raw. More on this later.

• Tartare: Prep early, but season just before you’re about to serve.

• Stock: We will be making a quick stock, so follow the steps below for supercharged flavour extraction.

• Blitz: This step can be done using an immersion or regular blender.

• Pasta: Cooking the pasta directly in the bisque allows the starch to thicken the sauce naturally. Think of it as building pasta water inside the sauce. Work smarter not harder.

Serves 2-3

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A roast pumpkin soup can be a really special bowl of comfort for both lunch and dinner. Whether it’s for yourself or for sharing at the centre of the table, it’s a soup that can be elevated both by the method of preparation, and the way you pair it.

In this recipe, we’ll start by making a base that is deeply flavoured and complex by oven roasting some of the veggies till they are charred and blistered. This adds a beautiful layer of depth and helps to intensify your soup so that it has real character. The slow roasted sweet garlic goes into the same tray, and this will be used in both the soup and on our cheese toast.

In the pot, a classic mirepoix foundation, layered with a little ginger and chilli for warmth, some mild spices for intensity and a little white wine to brighten everything up. This soup comes together beautifully. Silky but with body and enough substance to keep you full and satisfied. I’ll also be running you through my pumpkin seed brittle that sits across the top.

On the side, an addictive cheese toast made with double cheese and a homemade butter spread with a maple, miso, sage and roast garlic.

Now then, let’s get into it.

A few things to know before you start:

• Roast hard: This is important for maximum flavour. You want a little char.

• Wine: Not traditional, but it adds a lovely subtle flavour. I recommend using a dash.

• Pepita brittle: This crisps as it cools. It will feel soft when warm, then set and snap once cooled.

• Stock: Veg or chicken works well, use whichever you prefer and adjust consistency by adding more later if needed.

• Freeze: This soup freezes well. Simply allow it to cool and store in deli containers, then thaw in a pot on low heat to eat in under 15 mins.

Serves 6 (depending on how thick you keep it)

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In this week’s article, we’re diving into one of my favourite Indian pub dishes, chilli paneer. This Indo-Chinese classic is something you’ll find on menus at Indian pubs across the UK, and there’s something seriously addictive about the flavours here. It’s punchy, glossy, spicy, slightly sweet and incredibly moreish. Something I’ve always loved eating when its available. Big flavour, minimal fuss.

In this recipe, the paneer texture and sauce depth are everything. The paneer needs to be crisp on the outside without turning rubbery and the sauce needs to hit that unmistakable Indo-Chinese balance whilst clinging to every piece.

In this recipe, I’ll run through the full process so you can nail it at home and fast. Everything from seasoning and dredging the paneer, through to the frying technique, sauce building and heat control – it’s designed to move fast and deliver maximum flavour. It’s also a vegetarian dish that eats like a proper main, not a side. Just serve with some steamed rice and you’ll be making it again and again.

Now then, let’s get into it.

A few things to know before you start

• Paneer texture: A light coating on the paneer will deliver proper crunch. It’s optional, but beneficial.

• Mise en place: Get your aromatics, vegetables and sauce prepped so you are ready to go.

• Sauce: savoury, spicy, sweet and acidic notes should all be present. Try and grab a bottled ‘chilli-garlic’ sauce from the store. This is a key component.

• Heat control: you want a glossy sauce, not something over-reduced or stodgy. Use water to help loosen things up as required.

• Serve immediately: chilli paneer is at its best straight from the pan.

Serves 2

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Note: before we jump in today, just a quick note to let you know that my Chopping Board and Chef’s Knife are back in stock on the website! You can shop them here.

There’s nothing more satisfying than tucking into a rich chicken katsu curry. It’s a classic for a reason – golden, crispy chicken cutlets served with fluffy rice and a glossy curry sauce that’s sweet, savoury and gently spiced.

While it’s easy to default to takeaway for this, katsu curry is very achievable at home and I can guarantee you it’ll taste so much better when you make it yourself. The sauce is the real star here – thick, silky and deeply flavoured + once you understand how it’s built, it becomes a repeatable, adaptable base you can make your own.

In this article, I’ll walk you through the full process step by step: from building a proper Japanese-style curry sauce with body and depth, to achieving ultra-crispy chicken katsu that stays juicy inside. It’s simple food, but with just enough technique to make it special.

Now then, let’s get into it.

A few things to know before you start:

• The sauce is everything: Most of the effort here goes into the curry sauce. Build it slowly and it will reward you.

• Chicken: Pound out your chicken till it’s super thin. Thinner cutlets are much more satisfying to eat!

• Breadcrumbs: Use panko only. These will give you the lightest, crunchiest texture.

• Curry cubes: Honestly, these are optional, but I love using them – they bring this certain nostalgic flavour and balanced spice profile. Try and grab a packet, they can live in your pantry for a while.

Serves 2 generous portions

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To finish off this three-course Valentine’s Day menu, I wanted the dessert to feel indulgent, nostalgic and genuinely fun to eat. Something that arrives at the table in the pan and gets spooned straight from the centre. This brown butter skillet cookie does exactly that – and you can customise in so many ways.

The cookie itself is soft and gooey in the centre with crisp, caramelised edges, packed with dark, milk and white chocolate, homemade toffee pieces and toasted cornflakes for texture. Browning the butter adds a deep, nutty richness that runs through the whole thing and once it’s baked, it’s finished with vanilla bean ice cream and a warm butterscotch sauce melting over the top.

It’s relaxed, comforting and a very indulgent - the perfect way to end the meal. No fuss, no precision plating, just a great dessert that feels generous and special. Exactly how a Valentine’s dinner at home should end.

Now then, let’s get into it.

A few things to know before you start

• Brown butter: not mandatory, but adds depth, nuttiness and a subtle savoury edge that balances the sweetness.

• Mix-ins: I like to have a few different things going on and texture is everything. More on this later.

• Undercook slightly: the cookie continues to set as it rests. Pull it a little early.

• Make ahead friendly: the dough can be assembled and chilled in advance so that all you need to do is bake. Prep ahead and save the hassle.

• Serve warm: this is a dish that’s meant to be eaten right out the dish. No need for plating, just get stuck in.

Serves 2–4

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For Part 2 of my Valentine’s Day menu, we’re moving on to the all-important main course. This is the moment to pour yourself a glass of red wine and really get into the flow of the evening. For the centrepiece, we’re cooking a fillet of beef crusted with cracked black peppercorns, cut thick and served blushing pink.

Both the steak and the peppercorn sauce are made in the same pan and I’ll walk you through how to build colour properly, manage heat, and rest the meat so it stays evenly cooked from edge to edge. There’s no oven involved and no unnecessary stress, just a controlled, repeatable method that gives you confidence every step of the way.

Alongside it, ultra-thin shoestring fries. Crisp, golden and delicate, with that clean snap you only get when they’re cut fine and fry with care. Everything comes together with a rich, silky peppercorn pan sauce that feels luxurious and is far simpler than it looks.

It’s a timeless combination and exactly the kind of dish that belongs at the heart of a Valentine’s menu. Now then, let’s get into it. Any questions, just message me in the chat.

A few things to know before you start:

• Beef: A marbled fillet of beef works well here, but a ribeye will work well too.

• Timing: Some of the steps in this recipe such as the dry brine and soaking of the potatoes can be shortened. More on this later.

• Tempering: This is an interesting topic that affects how your beef cooks. I’ll share a noteworthy technique I like to use a little later.

• Fries: Make sure they are fully dry before frying!

• Sauce: Use the same pan to cook the beef and make the sauce. We will build layers of flavour using the beefy fond as our base.

Serves 2

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With Valentine’s Day just around the corner, I figured it was the perfect time to put together a full three-course menu so you can bring the restaurant home this year. In this three-part series, I’ll be walking you through a starter, main course and dessert designed to feel indulgent, thoughtful and impressive, without being stressful or overly complicated.

This first course is all about high impact with minimal fuss. A starter that looks beautiful on the plate, delivers serious flavour and can be prepped almost entirely in advance so you’re not juggling pans at the last minute. It also leans beautifully into the main course and works so well with a nice white wine.

For the starter, we’re making loaded beef-fat toast two ways. Thick-cut bread, toasted in beef tallow until deeply golden and crisp, then topped in two different directions. The first is a rich tomato relish inspired by classic pan con tomate - bright, fresh and savoury. The second leans more indulgent, with creamy stracciatella, wild honey, white truffle and prosciutto di Parma. Same base, two very different expressions.

This is a great way to get the evening started, so let’s get into the detail.

A few things to know before you begin

• Tomatoes: this dish lives and dies by tomato quality, so buy the best you can find.

• Strain the water: excess water = soggy toast. Don’t skip this step.

• Bread: I’ll run you through what the best options are below. Each has its pros and cons but ultimately, you can’t go wrong. More on this later.

• Beef tallow: Adds tons of depth without overpowering the toppings. It also leans nicely into our amazing main course in part 2 of this series.

• Customisation: toppings can be adapted easily to suit dietary preferences. Feel free to experiment!

• Wine: I suggest pairing this with a crisp, mineral-driven white wine like a Chablis.

Serves 2

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