My wall collection

Crab and sea vegetable salad

Potato pancakes, smoked eel, poached eggs and horseradish

Strange flavour wagyu striploin

Black pepper crab

Ginger and spring onion turbot

Roasted pigeon with five spice salt

Prawn and pork fat siu mai

Cucumber and shredded jellyfish salad

Beef brisket goulash

Chocolate and salted rum caramel brownies

Rhubarb, custard and white chocolate pavlova

Frozen berries with white chocolate and coconut sauce

Chocolate orange tiramisu

Rye and beetroot brownies

Brigadieros da Escocia (chocolate truffles)

Chocolate orange sorbet

Le Soufflé

Cedarwood and cassia-bark truffles

Cuttlefish, monk's beard, and fennel salad

Meringue tumble with rhubarb

Lemon confit

Cacao tuile

Black forest compote

Honeycomb Garnish

Chocolate mousse with tahini cream and sesame brittle

Coconut chocolate mousse with crispy coconut clusters

White chocolate mousse with rhubarb

French-style chocolate mousse

Rich chocolate Easter cake

Easter crown cake

Last minute Easter cake

Easter Egg cake

Spelt casatiello – Neapolitan stuffed Easter bread

Italian Easter bread

Chocolate orange mousse

Caramelised white chocolate mousse with streusel crumb

Odette's Jaffa cake

Couque de Rins (cakey honey biscuits)

Piot bread (soldier buns)

Doornikse appeltaart

Methi chicken Kyiv

Coconut curry Dauphinoise

Butter chicken pie

Rabbit and spring vegetables

Orecchiette, Jerusalem artichoke, chilli and garlic

Stout cake with cream cheese and chocolate caramel

Beef spare ribs, aged malt vinegar

Pappardelle, rainbow chard, Parmesan

Rhubarb and custard Paris-Brest

Nashville hot chicken

Fermented chilli queso dip

Charred pineapple and halloumi salad with fermented chilli dressing

Cauliflower fritters with fermented chilli mayonnaise

Hogget, anchovy, wild garlic, sprouting broccoli

Fried Horlicks ice cream bao

Classic pork bao

Taiwanese fried chicken

Kam heong mussels

Kerabu glass noodles with grilled prawns

Ikan assam pedas (hot and sour fish stew)

Babi chin (dark soy sauce-braised pork belly)

Pumpkin kapitan

Gulai nangka (jackfruit curry)

Fermented mango chutney

Fermented orange, fennel and marinated feta salad

Rhubarb kimchi

Scotch bonnet tepache margaritas

Arroz Alicantino

Sichuanese aubergine

Soy-braised pork terrine with ssamjang

Eight-treasure fried rice

Slow-cooked beef dumpling broth with dadegi (Korean chilli sauce)

Miso caramel ice cream

Cheese and kimchi croquettes with doenjang mayonnaise

Fermented carrots with miso butter and roast peanuts

Kimchi risotto with a poached egg, cheddar and sesame

Kimchi-fried rice with shiitake mushrooms

Lamb, kimchi and cheese toastie

Smoked potato ravioli, egg yolk, summer truffle

Pimientos asados a la candela (flame-roasted peppers)

Moraga de sardina

Puerro escabechado y grasa de alitas de pollo (pickled leeks with chicken wing schmaltz)

Calamar kru con salsa de mantequilla (buttered raw squid with lime)

Maimones

Pumpkin cakes

Hong Kong-style sago pudding

Char kway teow

Borlotti bean tortellini with guanciale broth

Crispy pig cheek, pickled fennel, chilli

Silk handkerchiefs

Rhubarb meringue

Duck ragù

Sayur lemak with masin ikan (vegetables cooked in coconut milk with salt cod)

Sambal udang (prawn sambal)

Purple beetroot and brown coconut soil with peanut and chilli miso

Nasi jagung with BBQ maitake mushrooms and candied jalapeños

Grilled Brussels sprouts with pecan praline and sprout top seaweed

Mangal flame badgers beetroot, pumpkin seed granola and cashew nut butter recipe

Lobster roe

Southern Thai partridge curry