Cracked Black Pepper - 100g - Chilli Wizards Free P&P

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These “cooked mushrooms doused in fearsomely hot chilli oil and Sichuan pepper” will, promises Nicola Lando, the owner of Sous Chef, banish “food boredom”. Try souschef.co.uk for a jar. It has. The lamb is from Castleshaw, just beyond Oldham, and it’s all used to make the type of coiled sausage you’d dream of seeing stuffed into a warm muffin the morning after the night before. (Credit: Louis Cannell/itsmelouis.com)

So with food becoming a focus, and rugby a career with a shelf-life, could we, in the not too distant future be talking about James Haskell the restaurateur? Heat the oil on medium low with all the aromatics until small bubbles start to appear. Then set the temperature to the lowest setting and heat for about 15 minutes. Then remove from heat. Set aside for 5 minutes. As such, I’d suggest starting with the amount of sugar and vinegar (both of which tend to be used in recipes with less ketchup) below and adding more to taste if necessary at the end: the sauce should be sweet, tangy and mildly hot, rather than fiery, though you could add chilli sauce if you feel it needs it; and if you happen to have some sambal oelek lying around, even better. This Catalan “pesto” (a ground mix of toasted almonds, garlic, olive oil, vinegar, salt and freestyle herbs) is, says Shumana Palit, a co-owner of the Ultracomida delis in Wales, terrific for adding depth to sauces, soups and stews. “A spoonful makes everything come to life,” she says. Epicurious has a good recipe. Even if you question Haskell's credentials as a nutrition expert, there's no doubting the know-how of his collaborator, sporting chef-to-the-stars, Omar Meziane.

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The shoulder offers up the filling, spiked with classic mint, the intestines form the sausage skin, the lamb breast is cured to make lamb bacon, which is fried and showered on top, and the kidneys feature in the sauce, which is best mopped up with the Pommes Anna, fashioned from layers upon layers of buttered potato. It’s a death row chip. There is something agreeably grounded in Haskell's approach to, well, everything, but particularly cooking. Ask him what his food 'guilty pleasure' is, and his response is instant: "Pizza." An ENGLAND flanker and all round Rugby Union tough guy, James Haskell is not one to keep his cards close to his monstrously large chest.

In all the subgenres of food, none can hold a light to the cult status various condiments command. Like mayonnaise? You probably fall into the Hellmann’s or kewpie camp, eschewing any other mayo as inferior; a pale imitation of the one true emulsified egg, vinegar and oil king. Hot sauce is a whole other battleground – Tabasco, Sriracha, Cholula, Frank’s – each has their own army of devout followers ready to wax lyrical and sing praises on their beloved sauce. Ketchup – well, it’s got to be Heinz, hasn’t it? Tasty Toppings: Top your chili with cheddar cheese, tortilla chips, olives, salsa, Fritos, sour cream, sliced avocado, jalapeños, fresh cilantro, or parsley for extra flavor and texture. Gives a big flavour boost to any broth or warm tomato sauce,” says Lowe of Japan Centre’s white miso. “It’s also good in salad dressings, stirred into vinegar, perhaps with mustard and oil.”Then technically you’re having like a meat and two veg dinner, right? Though obviously, it’s a bit more than that.” (Credit: Louis Cannell/itsmelouis.com) It is indeed, as he says, a bit more than meat and two veg. Finest was given a full exploration of the new menu last week. For example, because he’s born and bred in Oldham, there’s a rag pudding. Well, his take on one at least. In the days of his grandma, who was a frequent rag pudding maker, the suet would have been steamed in anything that came to hand, from a tea towel or cheesecloth to a pillow case (now there’s casual dining for you).

Nostalgia can be annoying on some menus. Vimto reductions feel like a tiring nod and a wink, a bad joke told loudly. The nostalgia that appears occasionally here is simply for great dishes and food memories that perhaps we’ve lost. They’re echoes of the past gently revived and sympathetically rethought. In a food processor or pestle and mortar, blend the spice paste ingredients together into a paste. Heat the oil in a wok or large sauté pan on a medium heat and cook the paste for a couple of minutes stirring continuously, then add the crab into the pan. Mix well until it’s well coated.While the soup is cooking, place the remaining potato chunks on a baking tray, and bake in the oven for 15-20 minutes or until cooked through. Food writer Sylvia Tan cooks her crabs whole in boiling water, before dividing them up and tossing them in the sauce. This does make the process less fiddly, because it’s easier to prepare the sauce without huge pieces of crustacean getting in the way. But it inevitably means that the crab cannot infuse the sauce with its flavour, and that the sauce has less chance to creep into every crevice of the crab, so I wouldn’t counsel it. I would, however, recommend saving yourself a bit of work by asking the fishmonger to dispatch and divide the crab up for you – it’s not hard work (there are many helpful videos online), but to do it humanely does require know-how and a firm hand with a cleaver. Next up are your fresh aromatics, of which garlic and shallots are the most important. These provide the majority of the ‘crisp’ along with the chilli flakes and ground spices. Beyond that there’s fresh ginger and – if you like – fresh chillies. These aren’t essential but will add a slightly brighter note to the final flavour. They – and any other fresh ingredients you’re adding apart from the garlic and onion – are both best used as larger pieces to infuse the oil before being discarded.