• This recipe was adapted from a book called The French Kitchen, by Fran Ward and Joanne Harris. It’s not only one of the easiest I’ve tried, but also one of the best. If you’re having a lot of people over for lunch you can take the pressure off and make the pastry the day before. Cook’s tip: The recipe is easily halved if you use a smaller frying pan, about 20cm – 25cm.

    This jam is not as sweet as jam you would normally make (which uses roughly equal parts fruit and sugar), but it’s packed with flavour. Try to use beautifully ripe strawberries with loads of flavour – half are kept whole and the other half chopped. Take note that this jam does not last as long as a normal home-made jam would.

    “In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother…

    Carrozza means carriage in Italian. The “carriage” is the bread that “delivers” the mozzarella to the table. Use a soft cow’s milk mozzarella for its stringy texture.

    When you roast tomatoes on a rack like this, all their juices drip down onto the bread as they cook, giving you the ultimate roasted tomato bruschetta to serve your birds on. Clumps of cherry tomatoes on the vine look fantastic, but if you can’t find any, loose ones will work just as well.