There are chefs who feel so attached to a particular nation's cuisine that the idea of fusion seems totally alien. Neil Rankin is not one of those chefs. At his Temper restaurants – one in Soho, one in the City of London and the newest in Covent Garden – Rankin takes flavours, techniques and cooking styles from a multitude of different countries' food traditions and uses them as a vehicle to reinterpret classic dishes in his own way.
Take this recipe, for example. When we gave him a piece of Wild Alaska Pollock, he created a deep-dish, Detroit-style pizza with Italian cheeses, a Japanese curry sauce, along with a host of other flourishes. That might sound ambitious, but the result is simpler than it seems: it's a delicious, moreish dish that's greater than the sum of its parts.
Check out the recipe below.