"Oftentimes in this game, it’s the simpler plates of food, like this, that can be the most difficult to produce. Restraint, respect for the ingredients and intuition are all required."

Plus: When it comes to cooking, some of the rules we are fed are false. So, I’d like to debunk the ones that annoy me most!

"In a city where the old is cherished and the new utterly embraced, some bistro menus were formulaic in their composition; others with cuisines fused. All however convivial, civilised and intentional."

Plus my hero list of crucial condiments to keep in the larder

Savoury, sweet, and spicy, gochujang is a hero condiment and a store cupboard essential in my kitchen

"Maybe it was their fabulously crunchy and golden-brown exterior, or the sweet baked beans beside them but more likely the fact that this was a plate of food that I was allowed to add tomato ketchup to."

"For a dish full of umami bombs like black olives, capers and anchovies, I’ve opted to serve this caponata with some chunky pieces of monkfish on the bone to stand up to the robust nature of the stew."

Goldie's Aishling Moore also shares her fish stock recipe which makes a great difference to the final taste of this dish

"Decadent and comforting, it’s a dish I crave most during the busy weeks in the restaurant leading up to Christmas."

This weekend I’m sharing a simple little snack, perfect for entertaining at this time of year