I was with a couple of student friends at Cambridge’s Chop House – the original one in King’s Parade, rather than the new St John’s Chop House. There are some new dishes; I hadn’t seen the steak and stilton suet pudding before, or the wild boar chop. I spotted an interesting new starter and ordered it: a pumpkin, leek and honey tart (as you know, I like pumpkin). It was done on puff pastry and tasted gorgeous. Now this is a dish I’m going to make myself to serve to guests pretty soon. I can reverse engineer it and come up with something similar. For my main course I went for the hand-made house sausages, choosing pork & sage with mushroom sauce and horseradish mashed potato. Also very satisfying. We drank a Chilean Reserva Nostros pinot noir from the Casablanca Valley alongside. It was superbly fruity and complex. I think it was 14.5 percent.