Hugh Wennerbom's advice for beautifully tender fish is to season it a day ahead. With a bit of pre-planning, it's the kind of trick that's 100 per cent achievable.
This light starter makes the most of summer produce while offsetting the creaminess of burrata with a light pickle and olives. It's a simple yet crowd-pleasing dish.
Shaved zucchini salad with Christmas ham and macadamias recipe - To make the dressing, add all the ingredients to a small jar and season to taste. Seal with the lid and shake to combine.
Farfalle with Gorgonzola fonduta, zucchini, basil and toasted nuts recipe - For pasta dough, process ingredients and a pinch of salt in a food processor until a dough forms.
"This tempura batter gets really crisp and works really well with the garlic-scented soft almond purée in the flowers," says Andreas Papadakis. "It's the perfect snack for a dinner party."
The key to beautifully crisp skin on the fish is to weight the fish in the pan with a heavy saucepan - place a sheet of baking paper on the fillet before placing the saucepan on top.
Let Damien Pignolet guide you through how to make ratatouille, the Niçoise classic that's a jewel-like mix of end-of-summer vegetables. A gentle touch brings rich rewards.
