In his latest cookbook – his first in 20 years – chef and co-founder of legendary French restaurant Racine, Henry Harris, shares the lessons he’s learned in life and the kitchen…

Celebrate the season – and the Bank Holiday weekend – with a vibrant feast with recipes for everyone

■ Serves 8 ■ Prep 30 mins plus 10 mins resting ■ Cook 1 hr 500g kale, thick stalks discarded and roughly chopped1 tbsp each butter and olive oil2 onions, chopped3 garlic cloves, finely chopped750g ric

Have yourself a homely, retro-inspired dinner party with chef Lisa Goodwin-Allen’s delicious menu

This rich tart makes a lovely dish for a spring lunch – serve with a crisp green salad. SERVES 6 | PREP 20 MINS | COOK 1 HR 10 MINS | EASY 250g shortcrust pastry2 smoked haddock fillets knob of butter

BONE BROTH TICKS EVERY BOX: NOURISHING, SOOTHING, NUTRIENT DENSE. CONSIDER IT A CORNERSTONE OF YOUR KITCHEN