Tuna melts are arguably my favourite sandwich, all melty, pickley and delicious. A general gripe I have is when there isn’t enough mayonnaise in the tuna mixture and it ends up tasting canned and metallic – so use lots and don’t be shy. But tuna sambal is so packed with flavour already, you run very …

I’ve made chef Tim Anderson’s okonomiyaki from memory for years, realising only recently that rice is not a traditional ingredient and that his recipe is, in fact, for rice yaki, a speciality of Kyushu. It’s the first cousin to okonomiyaki in that it’s a crisp cabbage pancake, but with cooked rice as the main ingredient; …

Celery divides people, perhaps because most of us are introduced to it in the form of batons dipped into hummus, which I don’t feel is its best form. Don’t get me wrong, I enjoy raw celery – it has an earthy pepperiness that I find quite moreish – but I adore it in cooked form, …

I think a long enough time has passed since the heyday of Sara Lee to concede the magnificence of the OG BFG: that towering torte of cherry brandy-soaked chocolate sponge, cherries and whipped cream whose name nods to the German Schwarzwälder’s many cherry trees and the black, white and red of its traditional dress. It’s …