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  • Deep-fried tripe

    Deep-fried tripe

    Golden pieces of offal with a delicate, cayenne spiked outer coating from Fergus Henderson

  • Poached eggs with pomegranate molasses

    Poached eggs with pomegranate molasses

    For breakfast with a difference, Allegra McEvedy cooks a simple traditional Lebanese egg dish called Beid bi debs el remenn

  • Veal paillard

    Veal paillard

    Tom Parker Bowles keeps it simple in this French recipe for tender, paper-thin fillet served along with a piquant chicory salad

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