Serves 6-8 2 veal shins, about 1.5kg each, trimmed of excess fat Extra virgin olive oil A bunch of fresh sage leaves 4 bay leaves 4 garlic cloves, peeled 1 bottle Barolo 250g peeled plum tomatoes from a jar, dr ... Read more
There are some vegetables that are just taken for granted, and common root vegetables tend to fit into that category. If I’m honest, swede isn’t something I have given a huge deal of thought to across my cooki ... Read more
It is very difficult to come up with desserts for the tasting menu, especially in the winter. In summer we have such good fruit that there is never a problem, but between Christmas and the first fruit of the ne ... Read more
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
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