Dave Pynt

The secret? Brine the wings first for extra-juicy flesh.

With sweet pastry, an almond filling and crème Chantilly.

Buttermilk-brined lamb shoulder with harissa recipe - For the buttermilk brine, place salt and 600ml water in a saucepan and bring to the boil, stirring until salt dissolves.

Pea, bean and shallot salad recipe - Blanch all peas and broad beans in a large saucepan of salted boiling water until bright green (30-40 seconds).

This quick and easy salad has been a mainstay on the Burnt Ends menu since day one.

Artichokes with Taleggio sauce recipe - For Taleggio sauce, bring milk to the boil in a saucepan. Add the cheese, stir until it begins to melt, then blend with a hand-held blender until smooth

This clam dish makes a tasty yet simple supper for the warmer months. Gather round your pals, pour the wine and dive in.