Fergus Henderson

We use many expressions of fennel: blended with potato, it's an earthy, rich puree; the raw fronds add a fresh, green note; and the braised version gives it a luscious, home-cooked feel, something people can connect to - you need that in any dish.

My first draft is always way too long; my books start out with delusions of 'War and Peace' - and must be gently disabused. My editor is brilliant at taking me to the point where I do all the necessary cutting on my own. I like to say she's a midwife rather than a surgeon.