| Our contributing chef Lennox Hastie has a deep and abiding love for Spanish cuisine. Having lived and worked in Spain for many years, he relishes the classic flavours of Iberica. This week he presents a gorgeous looking tart using a Basque sausage called txistorra. This dramatic dish is surprisingly easy to make, and can be adapted to other sausages including cumberland, boerewors or even chorizo. As a lover of a good sausage, this recipe intrigues me and his cute cocktail accompaniment, the Rebujito, also looks delicious. Classic French cooking never goes out of fashion. Do you know how to make staples like bouillabaisse and creme caramel? They are standards that should be in every cook's repertoire, but I didn't realise how very simple the creme caramel in particular is to achieve. Using only four ingredients it is a masterclass in elegance and simplicity. Happy eating. | 
