Top Tips

A retro party nibble: fish finger brioche buns with my genius sandwich spread and cottage cheese ‘tartare’.

Why I reach for frozen sweetcorn over tinned – and my uncle’s genius trick for corn on the cob.

My Sunday roast chicken top tips: pre-salting, browning the base, legs-first roasting, flipping, duck-fat potatoes, resting and saving schmaltz and stock.

My secrets for cooking fillet steak: season at the last minute, paint with beef dripping, use the pan’s release as your guide, and rest as long as it cooked.

A first taste of my jellied beetroot consommé with smoked salt, sour cream and chives.

Two tips for better pumpkin soup and pie: roast the flesh, and make a stock from the peel and seeds.

A simple Greek holiday tomato salad with torn basil, olive oil and balsamic, plus my top tip for slicing soft tomatoes.

Need-to-know facts about salt: which salts I use for what, and why kosher salt changed my life.

An important message: use the recipes, but free-form and adapt them to what you’ve got.

My all-time favourite breakfast: Béarnaise dippy egg with white balsamic, tarragon and asparagus soldiers.