Taazi Khumben Alu Mattar Kar - or curried mushrooms, potatoes and peas to you and me.

This is slightly adapted from a recipe in Charmaine Solomon's Complete Asian Cookbook

I don’t wear Wellington boots and I don’t like pastry that much so . . .

This is similar to beef wellington but with lovely crispy prosciutto crudo on the outside instead of pastry.

Rice. Lovely, sticky, deeply-flavoured rice. Lick the plate

Risotto is sold to cooks as a dark art that normal people can’t do – it’s all about timing, hot stock and standing around for 20 minutes while it comes together.

Chicken and wine - them Frenchies know what they're about!

Not the best picture in the world I'll grant you but a lovely thing