• This Anglo-Indian fusion was a feature on many breakfast sideboards as it was a great way to use up leftovers. It’s authentic when made with smoked haddock. To modernise this dish, use fresh salmon instead of the haddock and omit the saffron. Add fresh peas together with the sweetcorn kernels. 

    This Milanese dish literally means ”bone with a hole”, with the bone marrow being an essential part of the dish. It is a deliciously aromatic veal shank stew…

    Modern rum babas are of Parisian origin, and just as popular today as they were in the 1800s. An old favourite on the dessert trolley, the secret is to…

    Salmon mousse originates from The Crusoe Hotel, Lower Largo, Fife, in Scotland. Chef J.A. Crawford Horne invented a dish called salmon pâté which included cucumber in the mixture. To modernise this dish, substitute half of the fresh cream with sour cream for a healthier option. 

    A stylish classic on the dinner party scene in the 1970s – and it’s back on the menus of some of the world’s most fashionable restaurants. To modernise…

    Game is becoming increasingly easier to find and is such an appealing alternative to mass-farmed domestic animals. I used impala, but springbok or kudu also work well. Cook’s…

    Crostoli, or “sweet knots”, are called by different names depending on the region of Italy: frappe, chiacchere and cenci are just a few. Although they’re eaten all over…