Head chef, 69 Highbury Hill
I cook from all the river cafe books but use this one most. Most cooked are Potatoes with fennel and porcini (never heard of porcini mushrooms until river cafe came along and now can't imagine life without them). All the Bruschetta recipes, zucchini, prosciutto and Menta. I have to say, that the first river cafe cook book recipes were quite tricky, these are easier to pull off.