Today we're serving up a caramelised Alaskan black cod with miso, courtesy of Jerome Tauvron - executive chef of Meursault, London. Read on for his delicious recipe... Step 3: Prepare the black ...

Equipment and preparation: for this recipe, you will need a sugar thermometer and a piping bag fitted with a star nozzle. For the baked Alaska, bring 50ml/5fl oz water and the sugar to the boil in ...