Melting Country Life Lighter Spreadable over the fillet of trout keeps this dish light and also means you can enjoy a gorgeous buttery taste guilt-free.

Everyone needs a quick culinary trick up their sleeve, here is yours! Rustled up in minutes, these posh little snacks or starters never fail to impress

Jun Tanaka is Executive Chef at Pearl Restaurant & Bar in London’s High Holborn. To accompany his interview with us he has kindly let us have three great recipes from his new cookbook Simple to Sensational

Mustard is mainly used as a condiment, something we put on the side of our plates, but what some of us don’t know is that it is also an ingredient. There are two varieties of Maille mustard Dijon and Wholegrain, stirring in just a couple of tea-spoonfuls of either, really adds piquancy and depth to casseroles, sauces and gravies alike. These recipes are just perfect for beating those winter chills, so embrace the forthcoming winter months and experiment with Maille mustard.

Sometimes the simplest of dishes taste the best – such as this very tasty pasta main course.

Succulent fish fillets topped with melting Red Leicester cheese taste superb – especially when served with a delicious aubergine and tomato salsa. This is a fabulous dish for a special occasion, yet it’s really easy to make.

A tasty, warming dish for a chilly day.

Created by Michel Roux jnr. these are simple to make and would be a tasty treat on their own, or to accompany other dishes.

A nice development on the traditional cheese souffle.

A veritable volcano of oozing chocolate excitement – great for parties and a brilliant way to use Betty’s Devil’s Food Cake Mix.