31. Cook with Clerehugh: Rabbit Tagliatelle

This is quite a zappy little number with Oriental influences providing explosions of flavour.

32. Frugal food is the new rock 'n' roll

As the credit crunch bites all we can all cheer ourselves up by thinking  of the song ‘Always look on the bright side of life’.

33. Cook with Clerehugh - Crab Spring Rolls

Ever wondered why we call them spring rolls? Well, because they are served during the New Year celebrations known in China and Vietnam as the spring festivals.

34. Cook with Clerehugh - Iced Nougat Terrine

This is a dreamy dessert. It’s light, sweet without being sickly, and it’s absolutely moreish.

35. Cook with Clerehugh - Borek in Cucumber

The introduction of a mixed meze board at the London Street Brasserie proved an instant hit. Lots of small dishes and fun food to share.

36. Cook with Clerehugh - Salted Cod Fritters

Cod has been salted and dried for millenniums – it was the way we preserved it before Captain Birdseye came on the scene.

37. Cook with Clerehugh - Lemon Tart

I'm often asked for our Lemon Tart recipe at London Street Brasserie, it’s probably the pine nuts we put into the pastry that gives it the edge.

38. Cook with Clerehugh - Baked Mozzarella

Mozzarella Baked with Aubergine and Parma Ham

There's a touch of Tuscany and an Italian influence in this week’s recipe – the trick to making the flavours of the quality ingredients really stand out.

39. Paul Clerehugh's perfect Christmas cake

Making a Christmas cake can be a disaster but it doesn’t need to be that way.

If you want to make the perfect cake here’s the answer.

40. Sussex Pond Recipe

This recipe is straight from Grandma Clerehugh’s book – but I’ve translated the pounds and ounces into boring metric measurements.