Emily Watkins trained in Florence before moving to the UK to work under Heston Blumenthal. Given this illustrious past it is unsurprising that her cooking style is known for blending the traditional with the modern.

While many of her recipes remain true to her self-proclaimed 'modern British' tag - Pork loin and black pudding Wellington, or Lamb loin with steamed pudding - her training in Tuscany still shines through. Her Venison salami recipe has clear Italian influences, while the Baked custard recipe is served with a rhubarb granita - combining classic desserts from both Britain and Italy in one colourful dish.