This week was Cooking by Tom Aikens. Tom is the youngest British chefs to earn two Michelin stars (he achieved this at 26 at Pied a Terre). One would therefore expect his book was extremely cheffy. We cooked a couple of fantastic dishes. Sunday lunch was the rather delightful Chicken with White Wine and Mushrooms which we served with Tom’s excellent Mashed Potatoes recipe – he bakes them rather than boils. I’ll be honest we eased back on the butter a touch as I’m not sure we had quite the volume of potatoes that Tom uses. The chicken recipe was simple, but truly delicious. Later in the week we tried Baked Sea Bass with Avocado and Sesame. Each of the components was tasty but when you combined them it was truly exceptional. Wow. This will be a dish we do again.