My Uyghur lamb chops are generously seasoned with cumin, chilli, Sichuan peppercorns and Shaoxing wine before being cooked over glowing charcoal. Juicy, charred and full of Uyghur-inspired flavour, they are best eaten with your hands and a cold beer.
My jujeh brick chicken thighs bring together saffron, yogurt, lime and garlic in a buttery, deeply flavoured dish inspired by Iranian jujeh kebab, chicken tabaka and pollo al mattone.
My steak tartare is deeply savoury, rich and restorative, made with rump steak or beef fillet tail, anchovy, Dijon mustard, cognac and plenty of black pepper.
A Lyonnais bouchon classic, pairing bavette steak with a creamy Saint-Marcellin sauce whose gentle acidity works beautifully with a well-flavoured cut of beef.
My merguez-frites baguettes bring together spicy lamb merguez, aïoli, crisp chips and baguette for proper late-night sustenance.
Wild garlic sausages with champ mash, spring greens and onion gravy. A seasonal take on sausage and mash, with fragrant wild garlic folded through buttery champ and served with rich onion gravy.
Jambalaya might just be my desert island meal. This Creole-style version combines chicken, Texan-style hot link sausages and prawns in a deeply satisfying one-pot dish.
This dish came about through a happy midweek accident. I had planned a Thai noodle salad, but missing herbs forced a change of direction. A quick rummage through the fridge revealed fennel, garlic, butter beans and a little homemade harissa, and the result was a wonderfully light yet satisfying chicken dish, full of warmth and spring flavour.
Lamb birria made with boneless shoulder, slow-cooked with Mexican chillies and spices. A deeply flavoured and comforting dish, best served with warm tortillas, onion, coriander and lime.
A roasted rump of beef with fresh ceps, layered potatoes and a crisp Parmesan salad. Simple elements that naturally belong together, delivering a dish with real clarity.
Roast chicken breast with Dijon mustard sauce, buttery mash and fresh herbs. A comforting, French-inspired dish with depth and balance.
A proper fried chicken burger. Brined, buttermilk-soaked thighs, saffron aïoli and crunchy lettuce, served in a soft brioche bun.