A dill-and-tuna ring always seemed to be on examination papers at the Christina Martin School of Food and Wine - and yes, I got tested on this for my starter in the mid-year practical exam. Still today, the aroma of dill reminds me of this dish. I recall being extremely proud of my creation. Now when looking back I cringe at the simplicity - or was it naivety - of my effort. I guess we all have to start somewhere...
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