Recipe: Lamb cutlets ‘milanese’

‘I like to put a little Parmesan in the crumb — a trick that might be frowned on in Italy — to give extra umami to the proceedings’

Easter lunch recipes

An early Easter feast of shoulder of lamb with flageolet beans and pommes voisin, followed by ginger custard tart with rhubarb

Recipe: prawn cocktail

‘I have never been crazy about Marie Rose sauce. A middle-class snobbery against ketchup’