Sublime

There is a reason why Sichuan cooking is world famous – the tongue-numbing, mouth-smarting combination of Sichuan pepper and chilli gives a chilli fiend such a profound rush that it is easy to see why chillies are considered to be addictive. In this easy recipe, adapted from one of Fuschia Dunlop’s, the mix of garlicky, gingery chilli heat and citr

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3 tbsp cornflour 1½ tbsp soy sauce 2 tbsp brown rice vinegar (or regular rice wine vinegar) 2 tsp sesame oil 250ml water or chicken stock For the marinade, mix the cornflour with the sherry, then add the rest of the marinade ingredients and a couple of tablespoons of water. Add to a bowl with the chicken and set aside. Mix the sauce ingredients tog

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A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

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