By Jason Atherton
His latest book, Social Suppers, is one of the most accessible I've seen by a Michelin-starred chef. It's full of dishes you could cook for your family after a long day's work - assuming you can get the ingredients (a few will be difficult to find in Hong Kong) - and best of all, you can make them without special equipment.
Some of the dishes are better saved for slow (but easy) weekend cooking, such as fried tongue with mushrooms and peas; bone marrow with gentleman's relish and onions on toast; pork shanks with haricot beans; braised ox cheeks with carrots, bone marrow, sourdough crumbs and horseradish pomme purée; and braised lamb neck with broad beans, asparagus and creamed wild garlic. But with many other recipes, if you work fast and do some preparation, you can have a two-course dinner on the table in an hour or less (dessert, unfortunately, will have to be purchased).
The fast and easy dishes include Spanish breakfast (potatoes, crisp chorizo and poached eggs with brava sauce); goat's cheese with peas, broad beans, mint and Serrano ham; spring vegetable tartine with creamed burrata; razor clams with chorizo, coriander and chilli; char-grilled rib-eye steaks with chimichurri sauce; meatballs with tomato sauce; and halibut with parsley potatoes, Morecambe Bay shrimps and asparagus.