The sauce here is a béarnaise – an offshoot of hollandaise – but I use parsley as well as tarragon. I’ve given the classic method below. I enjoy doing it but there’s a foolproof way too: you can whiz the egg yolks and some of the vinegar reduction in a food processor (or use a stick blender). Heat the butter in a pan to 90C, then slowly add it to the yolks – while whizzing – until you’ve used it all and the sauce is quite thick.

Fragrant rice is teamed with chicken cooked in a creamy sauce based on ginger, chilli and leek

 Classic American apple and cherry varieties might be the first dishes that come to mind when the word “pie” is mentioned. But they’re just a slice of the sweet and savory pies available to pastry lovers from Florida to the Philippines.

An article claiming the American paternity of carbonara has caused an uproar in Italy and a spike in curiosity in the US. But where is the famous dish really from, and why do people care so much?