‘my message to women? get out of the kitchen!’

‘Do I need to know which fork to use for the fish?’

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

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

‘ Why do I love barbecue cooking? First and foremost, it’s got to be the flavour profile. All those smoky, coal-fired charred flavours and delicious caramelisation – there’s nothing else like it. In n

LEISURE

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