There’s an old saying in the culinary world: “Never meet your heroes.” But in 2013, I was lucky enough to break that rule. I found myself at a private dinner with the legendary Heston Blumenthal. Watching him work was a masterclass in curiosity and precision. And while I was there he served me his Anchovy-Stuffed Roast Lamb. It sounds complex, but […]
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I love tiramisu. I must have made it 100 times. But I haven’t made a 100 hour tiramisu. …and I still haven’t. This one is about 50 hours, which sounds better than “two days”. This is not a classic tiramisu. Not even slightly authentic. Nope. Not a bit. It’s a creamy coffee flavoured sponge cake, that’s about it. It’s a […]
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I’ve been trying out different recipes from Marco Pierre White’s White Heat cookbook. It’s a fascinating insight into what the restaurant scene was like in the late 80s / early 90s. I’ve made pig’s trotters, steak au poivre, this time I thought I’d give Marco Pierre White’s assiette of chocolate a go. What is it? Assiette means plate or tray, […]
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Delia Smith’s corned beef hash is made with potatoes, onions, eggs, Worcestershire sauce, mustard, and tinned corned beef. You boil the potatoes, fry them with onions, fold through diced corned beef, and serve with a fried egg on top. But before we get into the recipe fully, a little sidequest into one of Delia’s passions… Delia and Norwich City FC […]
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