I’ve been working my way through lots of of Marco Pierre White’s recipes in the past year. But now it’s time for his most notorious recipe. Pig Trotters. I’m adapting his recipe from the book White Heat. This is a recipe Marco absorbed from his mentor Pierre Koffmann, hence the name. They worked together at La Tante Claire and this […]
Read more
Quite a simple list this year; and I’m cheating by including two food memoirs. But that’s what I read this year! What I ate in One Year Stanley Tucci’s facility to talk about food is brilliant, utterly captivating in a way that makes you run to the kitchen immediately. Simply delicious. Do not read hungry. Buy on Amazon Fried Gold […]
Read more
Marco Pierre White, the original enfant terrible of British cuisine, once said, “Perfection is lots of little things done well.” Nowhere is this philosophy more evident than in his beloved steak au poivre. I investigated the many versions of his pepper steak recipe, weaving together the best elements to create a dish that’s indulgent, fiery, and utterly satisfying. Steak au […]
Read more
Here’s one of Jamie Oliver’s most interesting roast dishes from his cookbook Jamie’s Dinners: roasted marmalade gammon ham. This recipe is something that takes a humble cut of gammon and turns it into a sticky, rich, and deeply satisfying roast that is sure to impress any dinner party guests or serve as a family meal centrepiece. And as the nights […]
Read more