Strawberry rosé jelly
©Andy Sewell

Recipe: strawberry rosé jelly

‘I would smuggle packets of condensed jelly — dense, sweet and chewy — out of my mother’s larder’

Petits pois à la française
©Andy Sewell

Recipe: petits pois à la française and petits pois à l’anglaise

‘Tinned or frozen ones never dilute the pleasure, nay excitement, to be had from a bag of fresh peas’

A prawn cocktail
©Andy Sewell

Recipe: Prawn cocktail

‘I have never been crazy about Marie Rose sauce’

Chicken risotto with nettles
©Andy Sewell

Recipe: chicken risotto with nettles

‘The feral and ferrous quality of nettle leaves is a good counterpoint to dairy ingredients’

Chef Skye Gyngell
©Andy Sewell

Skye Gyngell on her new restaurant Spring

How the chef created her dream restaurant — plus exclusive recipes

White asparagus with carrot purée and sorrel
©Andy Sewell

Recipe: white asparagus with carrot purée and sorrel

‘I do not particularly want to see Twitter pictures of blueberry muffins or eggs Benedict that somebody is about to enjoy’

Wild rabbit stew with onions and ramsons
©Andy Sewell

Recipe: wild rabbit with onions and ramsons

‘As a young farmer in East Sussex, I had a sufficiency of wild garlic and wild rabbits. It seemed obvious to cook them together’

Lobster green curry
©Andy Sewell

Recipe: lobster green curry

‘Dispatching the lobster yourself needs a little resolve but it is more humane and yields much better results’

Lamb ribs with chilli and spring onion
©Andy Sewell

Recipe: lamb ribs with chilli and spring onion

‘Fattier lamb cuts, such as breast and shoulder, lend themselves well to the spicier cuisines of the Chinese mainland’

Clockwise from top left: Morning Cocktail; The Balthazar; Vermouth and Cassis; Barry Cocktail; Jai Alai; Vermouth Cocktail
©Felicity McCabe

Smooth vermouth: cocktail recipes

The cocktail ingredient’s bittersweet flavours are making a comeback

Top chefs open their kitchen cupboards

Fergus Henderson, Michel Roux Jr and others reveal their store-cupboard standbys and rustle up favourite recipes

Anne-Sophie Pic’s favourite childhood dishes

Petits pois velouté with horseradish cream; stuffed tomatoes; chocolate pots

Recipe: chocolate truffle cake

‘My mother’s idea of dessert was a few squares of dark chocolate in a baguette liberally daubed with unsalted butter’

Recipe: warm chicken liver mousse

‘I own an old, blunt-bladed food processor and, when I can find it, a hand-held blender. My mouli-legumes gave up the ghost a year ago’

Recipe: pappardelle with artichokes

‘Many home cooks do not understand the fact that pasta must be rolled and re-rolled to get a really silky result’

Recipe: Leekie pie

‘I have looked to the leek as part of my customary on-off-on Lenten abstinence from meat and alcohol’

Recipe: Civet de lotte à la camarguaise

‘I was surprised to find this Camargue recipe, partly because I had never come across it before, partly because it is so very good’

Recipe: raw salmon with avocado, lime and green peppercorns

‘The peppercorns in the punchy lime dressing only enhance the intrinsic sweetness of the fish‘

Dominique Ansel: life after cronuts

The creator of the treat that even New Yorkers queue for is now opening a ‘bakery restaurant’

Boiled beef and carrots

Poaching the meat at low temperature produces a beautifully clear ‘bouillon’

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