We say: a must-have memento for anyone lucky enough to have eaten in Britain's favourite bad boy chef's eponymous restaurant. Only the most dedicated of home cooks will undertake complex, multi-part recipes such as oven roasted Bresse pigeon wrapped in Parma ham with foie gras, creamed mushrooms and a date sauce, but that doesn't stop them from being great eye candy. The "behind the scenes reportage" makes for a tantalising amuse bouche rather than a satisfying main course.

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