Inspired by Chef Finn Hutchinson, and the Touring Club’s links to Patagonia, I have adapted this recipe for recreating at home. You may add a little extra green sauce or aubergine puree, both are delicious added to roast veggies or cuts of meat.

I lifted this recipe 20 years ago from Sally Clarke when I worked for her in Notting Hill. I’ve since adapted it to my own taste, and I call this Granola Salé aux Épices.

Black Madeira figs are well regarded as the best tasting fig variety. A fig that most of you reading should try and go the extra step to grow - as they can flourish surprisingly well in Wales!

I made this back in 2013 whilst working at The Providores in Marylebone. These are delicious and crazily moorish. A great beer nut! Or just to keep stored for a snack.

Delicious with pasta, as a soup, on toast, or great to keep in the fridge for a quick lunch or supper. My super versatile passata can be enjoyed in so many ways.

Meltingly soft, tender pieces of liver cooked in delicious onion gravy with the bonus of bacon thrown in too!

Nothing is very precise. Everything is adaptable. You really need to taste it and keep tweaking as you go along.

A delicious pavlova. I've made mine with blood oranges but you can use almost any fruit - strawberries, raspberries, mango and passion fruit all work well too!

To ensure your hotcakes are deliciously fluffy, it’s really important to choose the right flour and prepare it properly.

When I was working with Bill Granger, he always said “Nothing beats a chilli and seafood summer pasta”.

These raw cacao pistachio brownies are rich and chocolatey, but made with healthier ingredients than the traditional version.

This side dish complements almost any protein. It's simple enough for weeknight cooking, but also impressive enough for entertaining.

I first made these for Bill Granger in Puglia when we were shooting his Bill’s Italian cookbook with Mikkel Vang, the photographer. Fond memories of cooking over charcoal and wood fired ovens in the hills of Southern Italy..

A smooth recipe that not only fits the bill but exceeds expectations in both flavour and texture. My rich Keto chocolate mousse is packed with antioxidants.

You don’t even need a recipe for broiled asparagus. Once you’ve tried it once, memorise the principles and make it over and over!

This is my favourite raw chocolate keto cake ever. I adapted it a few years ago, adding certain ingredients like Willy’s ACV and Xylitol.

If you’re like me and you love horseradish, then you must try this recipe for essential celeriac horseradish remoulade.

Freshly picked asparagus, sliced raw into thin slivers and combined with just a few other simple ingredients is an exceptional combination.

When Mark Hix and I first opened the Hix Oyster and Chop House in Farringdon, London, Mark insisted on smoking our own salmon.

This dish combines the earthy flavours of roasted cauliflower and pine nuts, with the freshness of parsley and the sweet tang of currants.