What I love about Andy’s fish is that it’s as much a joy to make as it is to serve and eat. There’s a steadiness to slicing fragrant leeks, garlic, lemon and clementine, a rhythm to grinding saffron.

If you’ve never made whipped cream from scratch, you might be surprised by how easy it is. All it takes is cold cream, a little sugar, and a quick mix to create a soft, fluffy topping that tastes far ...