Food

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’re dicing the meat anyway, and you add so many flavours that the ageing becomes kind of redundant.

One of the best ways to cook zucchinis is over coals. I usually split them down the middle and cook them on the cut side only. I cook them until they are al dente, if that term can apply to more than pasta. I season the cut side for 15 minutes before I put them on the coals, and then cook until they are golden. From there, they can be sliced and dressed with most vinegars and any manner of European herbs.

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

A timeless classic – just don't open the sun-dried tomatoes.

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

From breakfast to dessert to hangover cure, French toast ticks all the boxes.

A delicious dessert with a very honest name.

Talking Turkey with a tasty seafood sensation.

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.