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India revisited: Mumbai’s Irani Cafes for The Guardian

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My (Uyen Luu’s) Vietnamese Kitchen

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Food Styling Experiment: Persian pavlova; lamb shank curry; mackerel en papillotes; clams, and tonka bean chilli truffles

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Christmas preserves: clementine and Campari marmalade

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Brixton one pot fabada

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A winter’s feast: slow roasted rosemary lamb shoulder, Jansson’s Temptation and kale salad

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Warm salad of roasted aubergine and broccoli with anchovy lemon dressing

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Danish oyster boot camp (look away now if you don’t like oysters)

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