Recipe: Dover sole with shrimps and tomato

Dover sole with shrimps and tomato
©Andy Sewell

For the purist, a voluptuous cream sauce is the time-honoured embellishment to sole

The sybarite’s dilemma

Despite being a self-confessed glutton, the chef finds eating in public an embarrassing — even shameful — act

Moroccan chicken salad
©Andy Sewell

Recipe: Moroccan chicken salad with fennel, cherry tomatoes and salt lemons

Till discovering this dish, I had not found a chicken salad I really liked

Hake with potatoes and paprika
©Andy Sewell

Recipe: hake with potatoes and paprika

‘When it is fresh and the meat has an almost translucent, rosy whiteness, it is magnificent’

Apricot and almond tarte fine
©Andy Sewell

Recipe: apricot and almond tarte fine

‘You must cook these mealy and dry fruits, and they will indeed become melting’

Belly pork with fennel
©Andy Sewell

Recipe: belly pork with fennel

‘There is porchetta in most parts of Italy, even if there seems little agreement on what goes into it’

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’

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’

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’

Recipe: lobster green curry

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

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’

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‘


Rowley LeighRowley Leigh writes a weekly column on cookery for the FT Weekend supplement.


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