Nigel Mendham brings together four different types of artichoke in this elegant beef fillet recipe. Globe, baby and Japanese artichokes are cooked in a water bath, with a Jerusalem artichoke purée recipe finishing the dish beautifully.
Confit pollock with cauliflower, cockles and Parmesan
This confit pollock recipe from Nigel Mendham makes a scintilating starter to serve up for the most extravagant of dinner parties. If the use of three cauliflowers seems a little excessive you can just use one regular cauliflower instead - though you won't get the same depth of flavour or colour.