This week’s cookbook was from Mark Hix – Oyster and Chop House. This was a restaurant we used to go to from time to time many years ago. It’s also the restaurant where Keith Floyd had his last lunch. Sadly, Mark has had to close his London restaurants, so the Oyster and Chop House, Hix Soho and Tramshed are no more. On Sunday, we did Roast Chicken with a chicken liver stuffing that was unusual but really tasty; we followed this with a rather lovely chocolate mouse – something I think we’ll definitely make again. This week’s winning dish was Duck Hash – think corned beef hash with confit duck instead of corned beef, topped with a fried duck’s egg. Another recipe this week was a pretty good potato salad with bacon and spring onions – which we served as an accompaniment for a pan-fried piece of salmon. We also made a Chop House butter for slicing and putting on top of a steak. It’s herb butter flavoured with HP sauce, Henderson’s relish, Gentleman’s Relish, red wine, onions and garlic – really looking forward to that when we next have steak! We also have the ingredients for a Hix Fennel salad next week, which we’ll try with Salmon or Cod en Papillote! Hix’s week was pretty good all in all. Next week we head down a decidedly sweet route with James Martin.