‘christmas is a double whammy’

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

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

Ingredients 300g new potatoes, scrubbed(Charlotte potatoes are good)Drizzle of organic rapeseed oilFlaky sea salt and freshlyground black pepper3 tbsp cider vinegarFew knobs of grass-fed butter150g Co

The larger-than-life actor has always done things her way – so when she said she had eight decades of memorable meals to share, not just one, we weren’t about to argue

The ‘marry me’ part of this dish refers to the sauce. The story goes that someone took chicken with a creamy, sundried tomato sauce into an office in New York in the 1980s and, within weeks, three peo