Le printemps on a plate

Executive chef and partner of Maison François in London’s St James’s, Matthew has spent time in many top-end restaurants in the UK and further afield, including the three-Michelin-starred kitchens of

LEISURE

Serves 6Prep time 15 min • 150g hot-smoked trout, roughly chopped • 1 small garlic clove • Finely grated zest ½ lemon, plus juice of 1 lemon • 2 tbsp extra-virgin olive oil, plus extra to drizzle • 19

Create irresistible, soul-warming and fuss-free meals made in one pan, pot or tray with these delicious recipes from bestselling author Hari Beavis

In her new book Mexican Table , 2005 MasterChef winner Thomasina Miers presents simple recipes bursting with delicious Latin flavours. Here are our favourites…

Ingredients (Serves 1) 1 large potato, peeledand cut into chunks1 tbsp olive oilSalt and freshlyground black pepper1 poussin, preferablycorn-fed Large pinch of driedthymeGrated zest and juiceof 1 lemo