The first time I ordered Chicken Madeira at The Cheesecake Factory, I knew I had to recreate it at home. This dish combines ...

Slice each Madeira cake into eight 2cm/¾in slices. Stir the reserved quarter of berries gently into the cooled sauce. Tip the mixture into a large sieve placed over a medium bowl. Leave for two ...

To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the Madeira sauce around the edge of the plates and garnish with the ceps.

2 Filets of black scabbardfish (known in Madeira as Espada), about 200g each ... For the Passion-Fruit-Sauce 4 table spoons mayonnaise. 6 table spoons passion fruit juice. 1 drop tobasco.