Japanese style barbecued skewers of tuna and babycorn with ponzu sauce

There’s a big culinary issue at stake here. Is pork belly skin and fat best when its crispy or when it is soft and unctuous? I like it both ways – here’s how to do soft and unctuous.

Bao buns seem to be the latest thing. But don’t just make them to be trendy – they’re fun and good to eat.

Pete always liked my Asian-flavoured sweet glazed ham. So here is a version based on five-spice flavourings.

‘One of Dad’s specialties is making damn good sauces…’