This is one of my favourite ways of cooking monkfish because it is so easy and so delicious. The carefully trimmed fillet is spiked with garlic and laid over very finely sliced onion and both liberally doused with olive oil. The fish ends up tender and succulent, the onions soft, juicy and sweet. Be warned,…

As I write, it’s National Vegetarian Week. It’s also the start of the asparagus season, so the two go hand-in-hand in this clever dish copied after eating something similar recently at The Chelsea Arts Club. Orzo is the Greek pasta shaped like a grain of rice that suits being treated like risotto. It’s boiled in…

I first met Jake Hodges when he was still working at the River Café alongside Sam and Sam Clark and they all left to open Moro. Shortly after that, now over 15 years ago, Jake branched out on his own to open Cigala, in Bloomsbury. That is where I had tumbet recently, a wonderful Mallorquin…

Comfort food was the name of the game last night as rain hammered at the windows and a fire roared in the grate. In the fridge the remains of bank holiday roast chicken and a bag of young spinach beckoned along with a few rashers of bacon in need of eating up. The result was…