This started as just an idea… can you even make lamb en croute? First there was confidence, then concern, then a strange conversation with myself. ‘If it doesn’t work first time who cares? Erm.. I care. Well then, why don’t you also cook it sous vide and then if it over or under cooks you can serve that instead and then eat the pastry one yourself later!’…. In the end both ended up on the plate (?!) Ingredients: (Serves 2) one rack of lamb a handful of frozen peas chanterelles one leak pate de foie gras (or any smooth pate) two leaves of savoy cabbage one egg for egg wash pre-rolled puff pastry parsley oil optional Method: 1. Get your butcher to french trim the lamb rack. Life is too short to be doing this at home. Its also far to short to make puff pastry so just buy that! Cut the rack in half and remove the bones from one portion. Place the one still with the bones attached, well seasoned, in a sous …
Pork is such an amazingly versatile meat and one from which many of my favourite things are derived. Black pudding, jamon, brawn, and pork chops! You can literally use every thing on this noble beast from head to tail, and after all if you are going to kill an animal to eat it, the least you can do is to make use of every single last bit.
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
This dish celebrates springtime with a perfectly cooked piece of clean cod, paired with a zingy fresh pea puree, edame beans, fresh shitakes, and a foam of reduced cream and shitake mushroom.