I love popped corn. I love sweetcorn. I even love Italian polenta and American grits (essentially the same things, yet the Italian dish can’t help but sound more fancy than its Yankee relative.
Squid is an ingredient of extremes: it either needs to be fried in a flash or cooked slowly for a long time. The quick version suits the Magic Fridge best. The tomato relish gets transformed into a glaze for t ... Read more
Neck fillet of lamb is not always easy to find. Your butcher may prefer to leave the cut as an integral part of the shoulder joint, rather than cutting it out and ‘spoiling’ the shoulder. It is therefore often ... Read more
What makes our version of this classic pie stand out is that it’s actually a cross between a shepherd’s pie and a cottage pie, since we use both beef and lamb to make it. We think this gives the pie a little mo ... Read more
Nathan Outlaw, fresh from his accolade as Restaurateur of the Year – Independent at this year’s Cateys, offers four ways with mackerel from his trusted head chefs stationed at the restaurants in his UK empire. ... Read more
Caponata is one of my Death Row side dishes. This version is an amalgamation of numerous different recipes and methods I’ve read, tried and adapted over the years, rather than one passed down from an Italian no ... Read more
Serves 2 Sour onions 300g Roscoff onions, peeled and quartered ½ tsp salt 300ml whey Nasturtium capers 1tbs salt 300ml water (for the brine) 100g nasturtium buds 100ml water (for pickle liquid) 100ml white wine ... Read more
I can’t avoid a well-cooked Dover sole. Sole meunière is one of my favourite dishes ever. It’s unavoidable for me, that rich, nutty butter, the texture, the odd caper or two – it’s last meal stuff.
Serves 4 Preparation time: 40 minutes Cooking time: 1 hour 1.5kg anchovies, sardines or other small fish 150ml olive oil, plus extra for drizzling 4 large onions, sliced 6 garlic cloves, thinly sliced 120g chop ... Read more