Hip TV chef Tim Mälzer, a friend of Jamie Oliver, cooks his version of Hamburg’s “Sailor’s Hash” at his restaurant on the Elbe. At Margaux in Berlin, Michael Hoffman performs wonders with, yes, a turnip. And throughout the “foodie” region of Baden-Württemberg, top chefs like Claus-Peter Lumpp and Harald Wohlfahrt conjure brilliant dishes from Black Forest ingredients. At the Dorchester, the cooking of Henry Brosi is the equal of most fellow German chefs. In west London, Backhaus (www.backhaus.co.uk), a German bakery, draws people from across the capital. But, really, we Britons know little about German food. We love their beer, sausages and bread. Yet there is much, much more. Prost!