Very few dishes can compete with the combination of tender beef, rich pate and a crispy pastry crust. The addition of slight acidity from the vinaigrette on the mushrooms and the salty fresh sauce of samphire though just raises it to a new height.
Around the time I was growing up in London dishes a little like this were all the rage at the poshest restaurants. I know because I spent a large part of that childhood studying a book my parents had on their bookcase, the first Roux brothers cookbook. This is not a Roux brothers dish – I made this one up – but it is well within that 80s nouvelle cuisine style.
A super fast and very satisfying way to inject some life back into yourself when you’ve eaten too much French food!
Forget steak and foie gras, the main reason I’m not vegetarian is chicken. To live without the deep savoury umami of a decent roast chicken is to live in grayscale. Today I’m turning up the saturation to fill tilt by cooking every part of the bird, both to showcase its versatility and to get the maximum usage out of this noble animal.
So much food photography is the helicopter view and I so rarely take shots like this I thought I’d make a dish that would look nice viewed from above. It also tasted rather nice.
This is a celebration of spring with new seasons lamb, peas, asparagus and a beautiful fondant potato, finished with a shiny lamb jus.
This dish is really about that under-loved vegetable, celery. I’ve cooked it 5 ways!
A sidewise take on eggs benedict using kale and croissants
Melt-in-your-mouth fatty pork is wonderfully complemented by the firm, sweet, ozoney flavour of the scallops
Crispy perfection with obscenely moist chicken in just 5 easy steps!