This is a spin on the classic tuna sandwich. It has added sweetcorn – and all the better for it!

A Mexican inspired tuna and sweetcorn recipe.

Tuna and Sweetcorn – but not as you know it! The tuna is blended and formed into a quenelle and covered in a sweetcorn sauce.

Tuna and sweetcorn has never been more stylish – the tuna and corn are blitzed together to make a soft delicious terrine.

Japanese style barbecued skewers of tuna and babycorn with ponzu sauce

Well, hers, mine – and Norma’s too…

Everyday greenery

A simple fool to knock up with strawberries and cream

A Sicilian specialty made with chickpea flour. I’ve made my variety using lemon-scented basil flowers from Casanova and Daughters of Covent Garden.

Caponata is a Sicilian specialty. I’ve adapted the recipe to include basil flowers scented with cinnamon.

A lovely memory of a Seven Dials gem.

This may seem a little over-the-top for a dinner party – but you will certainly make an impression!

This may seem a little ‘left field’ or a crazy culinary ruse – but in fact it is grounded very objectively into our family’s Thanksgiving story…

Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and piccante.

Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and the piccante.

This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canapé.

Well, what do you know, here’s a taste combination from out of the blue! Asparagus and dolci Gorgonzola. Add grilled polenta and well-paired wine and you will be in Italian food heaven.

This is a classic Japanese way with soba and tempura. Strickly speaking the asparagus tempura is kaki-age, made like a tempura fritter rather than individual spears coated in tempura. But such academic details seem trivial when it comes to tempura – any tempura is amazing – especially asparagus!

The exact constituent parts of an authentic Niçoise salad is a matter of contentious debate. There must be as many points of view as there are cooks. So I am throwing my hat into the ring and offer up Niçoise with asparagus!!