Not too hot: Crab-stuffed chilli peppers

Crab-stuffed chilli peppers

Serves 4-6

Sweet and spicy: Corn and chorizo chowder

Corn and chorizo chowder

Serves 4-6

Raj minimalism: Downstairs there's a second dining room and a cosy bar with a nice, speakeasy feel

Restaurant review: Gymkhana, 42 Albemarle Street, London

Five years ago, Trishna opened near Baker Street specialising in upmarket (and expensive) Indian cuisine. It was the brainchild of Karam Sethi and his brother Jyotin, both born in London, and specialised in the cooking of south-west India. The memory of its Isle of Shuna mussels and its coastal lamb curry has remained with me ever since, and I wasn't surprised when the place picked up a Michelin star last October.

Partridge with polenta and elderberries

Partridge with polenta and elderberries

Serves 4

Partridge broth with ceps

Partridge broth with ceps

Serves 4

Partridge stuffed with apple and black pudding

Partridge stuffed with apple and black pudding

Serves 4

Szechuan peppercorns cause a unique sensation

What's the difference between a Szechuan pepper and a vibrator?

Not much, at least according to top scientists from a prestigious university in London, who claim that the sensation caused by eating the unique Chinese peppercorn feels exactly the same as pressing a vibrator to your lips.

Investment View: You should go for a firm that has its head in the cloud

This company is a crucial cog in the digital economy’s wheels and benefits from the growth of outsourcing too

Deer steak burger with green peppercorn sauce

Serves 4

The crispness of the savoury-battered flower is great with a duck egg, creating a simple but luxurious breakfast offering

Fried duck's egg with courgette flowers

Serves 4

The slight saltiness of the samphire and the bacon works well with them as a simple combination for a starter

A plate of girolles, samphire and bacon

Serves 4

Upwardly mobile: Mark Hix cooks with salmon

Around Britain, the salmon fishing season is in full swing, so cast out and enjoy our chef's delicious recipes

Salmon fingers with pea mayonnaise

Salmon fingers with pea mayonnaise

Serves 4

Use Mark's rapeseed farmers' potatoes as a base for a whole roasted fish such as a sea bream or bass

Rapeseed farmers' potatoes

Serves 8

Fiery dish: Sichuan sea bass

Sichuan sea bass

Serves 10

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