Ed Baines

Classically trained, Ed started his career at The Dorchester. He then spent several years working France, Italy and Australia and, upon returning to London, he worked at top ranking restaurants like the chic Armani Café, Bibendum and the The River Café. He was executive chef at Daphne's before starting his own restaurant in Soho, Randall & Aubin which has been a great success for the past twelve years. Ed made several TV series for both BBC and ITV. He has appeared on Great Food Live and Ready Steady Cook, was a frequent guest on Saturday Kitchen and is a regular on Daily Cook's Challenge.

Corn bread

Corn bread

Ed says: "Beans and corn bread had a fight, cos beans and corn bread were out on a Friday night."

Beef Wellington with Red Wine Gravy

Beef Wellington with Red Wine Gravy

Ed says: "Rumour has it that the famous General Wellington, whilst busy defeating Napoleon, acquired and enjoyed French cooking skills, but so as not to offend or demoralise his men, he combined the delicacies of French puff pastry with the British obsession for eating beef. I've chosen to use English rough puff pastry as I imagine on the battle field it would be almost impossible to produce perfect puff pastry! Also, I prefer the contrasting textures you get when you use rough puff pastry."

The perfect bacon sandwich

The perfect bacon sandwich

Ed says: "Although for different recipes it's best to use different varieties, I think for this recipe, dry-cured smoked back bacon works best."