Alex Jackson
Alex Jackson is a chef and writer based in London. The former Noble Rot and Sardine chef is currently at Leila's Shop in Shoreditch.
Panna cotta with cherries poached in pastis
A sweet, sour and heady way to finish a meal
John dory with clams, courgettes, white beans and basil
Roasting a fish like this with white wine and clams results in delectable, deeply savoury juices.
Asparagus and ricotta tarte fine
A simple asparagus tart with seasoned ricotta and Parmesan to make the most of the season
Grand aïoli: a convivial and easy Provençal starter
A classic Provençal dish, revolving around a garlicky aïoli
Crudités and Provençale anchoïade sauce
“Starting your meal with crudités might seem a bit old hat but, done properly, I think it is the height of sophistication,” says chef Alex Jackson
Tomato and tapenade tart
Alex Jackson shares his recipe for tomato and tapenade tart from his new cookbook, 'Sardine', named after his North London restaurant. Make the most of tomatoes when they are in season with this glorious tart
Panna cotta and cherries poached in pastis
A boozy splash on creamy vanilla panna cotta
Salad Niçoise
A perennial classic that never goes out of favour, done the right way
Roast hake, samphire and tomato salad
A summer salad recipe that makes the most of Mediterranean flavours