Intro -- Title Page -- Table of Contents -- Foreword by Tom Kerridge -- Introduction -- Baby artichokes -- Artichokes with Bayonne ham and aged Cheddar -- Artichoke salad with lemon and fennel -- Artichoke and goat's cheese tart -- Artichoke soufflé -- Gin-braised artichokes and sea bream -- Chicken -- Soy and honey chicken with brown rice -- Buttermilk chicken and cornbread -- Chicken, corn and lime soup -- Chicken tartiflette -- Game birds -- Peking pigeon -- Partridge in a pear tree -- Mixed game terrine -- Quail with hazelnuts and butternut squash -- Steamed pigeon, fennel and tarragon suet pudding -- Pork belly -- Rolled pork belly with black apple butter -- Maple smoked bacon -- Roasted pork and vegetable hashcakes -- Orange spiced pork -- Pork skin scratchings with red pepper jam -- Lamb saddle -- Lamb saddle stuffed with gremolata and kidneys -- Roast saddle and rack of lamb with pressed belly terrine -- Harissa barbecued lamb with mint pesto -- Lamb Wellington -- Round fish -- Sea bass ceviche, orange and pomegranate -- Beetroot cured salmon with horseradish -- Roast cod in grape leaves -- Salmon with sweetcorn fritters -- Grilled whole trout, asparagus salsa and pesto -- Lobsters and crabs -- Lobster rolls -- Lobster Caesar salad -- Lobster pierogi -- Crab with cucumber gazpacho -- Crab, apple and mustard -- Crab and melon salad -- Scallops -- Scallop ceviche with fennel, rhubarb and pink grapefruit -- Scallops with salted almonds and pumpkin seed purée -- Scallops with cauliflower and capers -- Curried scallops with kumquats -- Poached scallops with wild mushrooms -- Squid and cuttlefish -- Cuttlefish 'tagliatelle' with pearl couscous and herbs -- Raisin and caper-stuffed squid -- Cuttlefish with piquillo and marjoram -- Cuttlefish croquettes -- Crispy black squid tempura -- Risotto -- Clam and chorizo risotto.

Potato and artichoke, 'risotto style' -- Pearl barley and mushroom risotto -- Mayonnaise and hollandaise -- Roasted garlic and saffron mayonnaise -- Blue cheese and walnut dip -- Coriander and lime mayonnaise -- Winter minestrone finished with mayonnaise -- Blood orange maltaise and grilled asparagus -- Pasta -- Onion and sage agnolotti with glazed chicken -- Lamb ragoût with fresh pasta -- Orecchiette, chickpeas and cod cheeks -- Chestnut tortellini in mushroom and Marmite broth -- Simple breads -- Pizza -- Steamed buns -- Maple syrup and buttermilk soda bread -- Pretzel buns -- Bagels -- Walnut and maple Chelsea buns -- Fried dough (beavertails) -- Rough puff pastry -- Sweet cardamom palmiers -- Prosciutto and cheese bites -- Savoury tomato and olive palmiers -- Fig 'tarte fine' -- Christmas leftovers quiche -- Choux pastry -- Squid-ink choux with spiced crab -- Cream custard choux slice -- Bone marrow pommes dauphines -- Cheese puff and pastrami sandwiches -- Lemon curd profiteroles -- Italian meringue -- Pineapple meringue pie -- Lemon and peppered meringue -- Baked alaska with Nutella ice cream -- Fruit tartlets with meringue -- Pistachio parfait with thyme-soaked fruits -- Iced peach, lime and ginger soufflés -- Crème anglaise -- Blood orange crèmes brûlées -- Spiced eggnog -- Guinness and ginger float -- Cherry and amaretti trifle -- Red- and white-wine poached pears with walnut ice cream -- Dulche de leche ganache with raspberries -- Frangipane -- Pear dartois -- Apricot tart -- Hazelnut pithiviers -- Apple and blackberry bake -- Raspberry and pistachio Bakewell tart -- Sabayon -- Frozen apricot parfaits -- Poached quince and chestnut sabayon -- Dense baked chocolate sabayon with hazelnut sablés -- Summer fruits, fresh almonds and sabayon -- Caramel -- Pulled caramel thins -- Chocolate-dipped honeycomb -- Popcorn caramel ice cream.

Baked apples with Calvados caramel sauce -- Caramel tuiles -- Basics -- Glossary -- Index -- Copyright Page.