I've been guilty of treading on a few toes. You've all seen it: changing chimichurri, transforming tortelloni and warping welshcakes to my whim. But these experiments have raised questions: when does Italian, Spanish, Indian, German, Mexican cuisine simply become my cuisine? When I make a taco with ingredients from Spain and Argentina and nobody wants to claim it based on pride/identity, or when I push Italian ingredients to their limits like gnocchi with creamy earl grey sau

I've never been great with desserts. I'm not exactly trigger-happy with sugar, so the fight is always to make something sweet/flavoursome enough without under-doing it. Hence, this: the blood orange and chia seed posset. Ingredients 200ml Double Cream 2 Tablespoons Chia Seeds 2 Blood Oranges, Halved 2 Tablespoons of Caster Sugar 4 Shortbread biscuits, crushed 1 Tablespoon of softened butter Method Pour 200ml Double Cream into a saucepan, add the blood oranges and sugar turn t