Graham Waddell is head chef at Baguette Bistrot& Bar, a long-time favourite on Racecourse Rd, Ascot. Before stepping into the Baguette kitchen three years ago, he’d clocked time in London at such places as Le Caprice, J Sheekey and the Ivy. For U today, he shares a sublime recipe.

What ingredients are you loving at the moment?
We are getting the best lamb I’ve tasted from Milly Hill in New South Wales, wonderful herbs from ghost gully in Gatton and excellent barramundi from cone bay in western Australia.

By Wendy Hall

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Sunday Mail