A whole flat fish cooked in the oven in the steam from aromatic veg beneath, the liquor of which is transformed into a buttery sauce.

Strips of plaice fillet fried in a tempura batter and seasoned with Sichuan pepper, garlic, spring onion and chilli.

Rasam is an everyday dish in southern India. It’s a sweet and sour soup-like concoction with myriad incarnations but commonly has...

This started life as leftover chicken wrapped in lettuce, courtesy of Nigel Slater. It quickly became breaded pheasant escalope (my...