“When we buy tuna, we always buy the whole fish. As you can imagine, we bought very little tuna in the early days, with the original Saint Peter being quite a small restaurant with a small coolroom…”

“This is one to pull out with the first signs of autumn, just as the leaves start changing colour and the sun starts setting sooner. Feel free to swap out the Crown Prince pumpkin for Kabocha or butternut squash, if you like. Serve as a main with some lightly cooked greens.” – Noor Murad

Are leeks underrated? We think so. They don’t have the sexy wow-factor of, say, asparagus or sugar snaps or watermelon radish. But they can be incredible, especially when you braise them and make them the hero of a dish – as we have here. Braising really brings out their gentler, sweeter side, and their texture becomes meltingly tender too. The key to these leeks is in the preparation...