Ask people to name a dish by Heston Blumenthal and you’ll hear things like egg and bacon ice cream, Sound of the Sea, …and probably snail porridge. If you want to see a video of me making this, I filmed a livestream of it. Click to watch! One of Heston’s chefs went on honeymoon and had ‘fish porridge’ in New […]
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I recently got hold of a copy of Marco Pierre White’s White Heat book from the library. It is a cookbook but really it’s a capture of a time and a place: when Marco was on top of the culinary world and the absolute hottest thing in chefs and cookery. I hadn’t read it before; I devoured it an hour […]
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When you order the ‘steak experience’ at a Miller and Carter restaurant you get to choose a sauce. I’m a big fan of the beef dripping sauce but the fruity bordelaise is a good choice. Want to know how to make it at home? This how you can make the bordelaise sauce Miller and Carter style. Bordelaise sauce is a […]
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I’ve been browsing the BBC Maestro series; a selection of masterclasses from famous experts in their field. Filmmaking with Edgar Wright, photography with Rankin and much more besides. What caught my eye was the series of food classes with Marco Pierre White. I thought I’d try Marco Pierre White’s fondant potatoes. Marco has a shaman-like quality in this series: wise […]
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