This very simple recipe from José Pizarro relies on very high quality ingredients, like good fish stock, sherry vinegar, tuna and olive oil. It's delicious served alongside bread and a fresh salad.

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These intricate honey-drenched floretas from José Pizarro use a special mould attached to a long stick to shape the batter into delicate flower shapes. Traditionally Anís del Mono liqueur would be used instead of star anise syrup, so use that instead if you have it.

Watch José Pizarro, and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series.

This recipe from John Javier tops slivers of tender wagyu striploin with a Sichuanese strange flavour sauce and a spring onion-heavy mala chilli oil. Strange flavour (or guai wei) sauce is a Sichuanese sesame-forward soy-based sauce commonly used with chicken, and it's just as delicious here with beef. Extra chill oil and strange flavour sauce can be stored in the fridge for a week.

Watch John Javier, and dozens of our other chefs show you how to cook the dishes they love as part of our Signature Series.