Food

A proper layered lasagna built with a long-cooked beef ragù, béchamel and pasta rather than ricotta. It takes time, but nearly all of that time is what gives the sauce its depth.

Tuna tartare should taste first of tuna. Keep it cold, cut it cleanly and use the seasoning to sharpen the fish rather than disguise it.

This is slow food in the best sense: beef, onions and paprika given enough time to become deep, soft and comforting without turning heavy.

Garlic prawns are one of those Spanish dishes where restraint matters more than complexity: good olive oil, plenty of garlic, sweet prawns and just enough lemon and parsley at the end.

Bolognese ragù is not a quick tomato sauce with mince. Give the meat, vegetables and liquid time to become one thing, then use the sauce with restraint.

Caesar salad is simple on paper and easy to get wrong. Cold crisp leaves, a properly emulsified dressing and enough Parmesan make the difference.

Pho usually asks for time; this version is for the days when you want the character of the dish without pretending twenty minutes can replace a long-simmered broth.

Small, crisp pieces of chicken with enough chipotle to be interesting but not so much that the heat hides the chicken underneath.

Entrecôte is too good a cut to overcomplicate. Start with real heat, finish with control and trust the internal temperature rather than the clock.