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 […]
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I look back over 2023 with some of my favourite posts and projects at BigSpud HQ.
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Gifting time is here! Check out my choices for the cookbooks of the year. Diet and sustainability has never been higher in the agenda. While these are important topics for anyone nerdy about their food, despite money worries people are asking these questions about their dinner. And the cookbooks of today reflect that. Here’s a selection of some books I’ve […]
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I’ve been making Marco Pierre White recipes, again from the BBC Maestro masterclass. This time tackling his potato dauphinoise. I’ve talked about potato dauphinoise many times on this blog – many times – so I’m always up for trying it another way, especially when it comes from as prestigious a chef as Marco. Very simple – peel and slice potatoes, […]
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