Bring your own blowtorch – what to give the discerning host

Jonny Gent, founder of Sessions Arts Club

My artist friend Jay Battle once presented me with a litre of pigeon stock (see recipe below) and a bottle of cognac. He knew I was feeling hungover. He heated the stock, poured in a large slug of cognac (nothing insane – a Maison Couprie VS 1er Cru) plus a teaspoon of brown sugar. Minutes later I was raring to go; the perfect pick-me-up. You could also use my favourite chicken stock from Salsus. Salsus Chicken Stock, £13.50, fineandwild.com