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BRESAOLA, BLUE CHEESE AND HONEY PIZZA
BEEF BOURGUIGNON
BEEF STOCK
HERB AND MOZZARELLA MEATBALL BAKE
BEEF AND ALE PIE WITH CHORIZO
RIB OF BEEF WITH RED WINE SAUCE, BONE MARROW AND YORKSHIRE PUDDINGS
LOIN OF VENISON WITH CREAMED SPROUTS AND JUNIPER SAUCE
FROM THE SEA
PRAWN, SUGAR SNAP, KALE, PEANUT AND CORIANDER SALAD
CRAB WITH CHILLED TOMATO SOUP, LEMON AND PICKLED CUCUMBER
FISH SOUP WITH SEA BASS, MACKEREL AND PRAWNS
GRAVADLAX WITH GRAPEFRUIT AND CORIANDER
BROWN SHRIMPS, BROAD BEANS, FENNEL AND LEMON BRUSCHETTA
TUNA CRUDO WITH MISO, APPLE, LIME AND SAMPHIRE
GRILLED SCALLOPS WITH GREEN CHILLI AND CORIANDER SALSA, PEACH AND BUTTERMILK
PRAWN FRENCH TOAST
HOT SMOKING
SMOKE MIX
ROSEMARY SMOKED MACKEREL WITH BAKED LEMON JAM, FENNEL AND CRÈME FRAÎCHE
HOT SMOKED SALMON EGGS BENEDICT
FISH TACOS
SEARED TUNA WITH LYONNAISE ONIONS, PINE NUTS AND PICKLED CARROTS
COD GOUJONS WITH PARMESAN CRUMB AND TARTARE SAUCE
ROAST HALIBUT WITH MUSHROOM VELOUTÉ AND THYME PESTO
SEAFOOD GRATIN WITH TOMATO AND BASIL
FISH STOCK
SZECHUAN-SPICED SEA BREAM WITH RADISH SLAW
PAN-FRIED POLLOCK WITH CAPERS, ARTICHOKES AND BROWN BUTTER
BAKED SEA BASS WITH SESAME AND LEMON GRASS
SALMON WITH BEETROOT AIOLI AND WATERCRESS SALAD
SALT-AND-PEPPER PLAICE WITH KIMCHI
ROASTED POLLOCK WITH MISO BUTTER, NORI AND BOULANGÈRE POTATOES
HOT SMOKED SALMON, ORZO, CRÈME FRAÎCHE AND DILL SALAD
MOULES MARINIÈRE
CHARGRILLED SQUID WITH COURGETTES, WHITE BEANS AND LEMON DRESSING
LOBSTER WITH YUZU EMULSION, SAFFRON SPÄETZLE AND FRESH PEAS
FROM THE STORECUPBOARD
APRICOT, ALMOND AND EARL GREY TART
DARK CHOCOLATE ORANGE TARTS WITH NEGRONI CREAM
BROWN SUGAR TART
POACHED PEACHES WITH OAT CRUMB AND RICOTTA
FIG AND GINGER CHEESECAKE
STRAWBERRIES, SMOKED MASCARPONE AND SHORTBREAD
RHUBARB BAKLAVA WITH BURNT HONEY
STONE FRUIT SALAD WITH CHAMOMILE AND LIME GRANITA
GOOSEBERRY POSSET WITH ROSEMARY AND ALMOND CAKES
MINT CHOCOLATE CHIP ICE CREAM
BROWN BREAD ICE CREAM
MANGO, PASSION FRUIT AND MINT PAVLOVA
RHUBARB AND ROSE TRIFLE
RASPBERRY AND ROSE PASTRIES
ESPRESSO AND CHOCOLATE BAKED ALASKA
PLUM CLAFOUTIS
FREEFORM SPICED APPLE PIE
BAKED HONEYCOMB PUDDINGS
PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM
CARAMELISING
BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM
WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL
DATE AND ORANGE BLOSSOM BRIOCHE
CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS
SAFFRON AND POTATO BREAD
FERMENTED BARLEY AND ALE BREAD
GLUTEN-FREE PUMPKIN-SEED BREAD
MARMITE, ONION AND CHEDDAR BREAD
BLUE CHEESE STRAWS
COURGETTE, TARRAGON AND CHEESE SCONES
VIENNESE WHIRLS
ECCLES CAKES
BOURBON AND PECAN CREAMS
OAT, MACADAMIA AND APRICOT COOKIES
BUTTERMILK AND GOLDEN SYRUP SCONES
TOASTED ALMOND MERINGUES
SALTED CARAMEL AND MILK CHOCOLATE POPCORN BARS
MILLIONAIRE’S SHORTBREAD
LEMON MERINGUE SLICE
RHUBARB AND CUSTARD DOUGHNUTS
PRUNE AND WALNUT SLICE
CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE
ESPRESSO, WHITE CHOCOLATE AND WALNUT CAKE
PINK GRAPEFRUIT SPONGE
PEAR, ALMOND AND ROSEMARY CAKE
CONVERSION CHARTS
LIST OF SEARCHABLE TERMS
ACKNOWLEDGEMENTS
MORE FROM MARCUS WAREING
ABOUT THE PUBLISHER
NOTES ON INGREDIENTS (#ulink_070c85c8-4622-5ece-8a07-b2fd99a6a336)
Unless otherwise stated:
Use large free-range eggs
Use whole milk (but semi-skimmed can be substituted, if you like)
Use unsalted butter
Use standard plain flour
Use fresh herbs (1 bunch = 25g)
Use medium-sized fruit and vegetables
INTRODUCTION (#ulink_ce7f7be5-27e6-50ce-845e-a6f28cd8bcfd)
What does the phrase ‘new classic’ mean when discussing food? To me, when talking of a ‘classic’ in cookery, I think of tradition, dishes that are tried and tested, or that represent a time or place, and have stood the test of time. The notion of a ‘new classic’ accepts that a shift has taken place, whether in taste, produce or technique, which means a new twist can be put on that dish. I want to share these recipes with you, to introduce you to new flavour combinations and cookery methods that you may not have used before. I also want to reveal my favourite dishes that are in the process of becoming classics – brilliant dishes that will become time-honoured themselves.
The ‘classics’ were exactly what I learnt at college in the 1980s. Dishes such as lobster Thermidor, sole bonne femme, béarnaise, lemon meringue pie, millefeuille, éclairs, croissants – the list goes on and on. The techniques involved in these recipes, such as emulsifying, braising, sauce-making and pastry skills, were the cornerstones of my training. Most of you will be familiar with a number of these dishes and would deem them as ‘classics’, but I would hazard a guess that you cook and eat them very rarely – some because of their heaviness or the lengthy work involved, and some just because they’re not to our modern tastes. This is what led me to write this book. I felt that, while classics will always have a firm place in any cuisine, new versions of the classics and new classics themselves deserve to come to the fore.
When I was a child, our family ate relatively simple food – generally meat and two veg, one of which was almost always a potato. As a family, we were not particularly adventurous and my siblings and I ate what was put in front of us. We all sat down together as a family to have our evening meal, though – always. My favourite dinner was roast leg of lamb with mint sauce and Jersey royals, followed by apple pie and cream. Fast-forward to today, and what my wife and children and I eat together is much more varied. We’ve always encouraged our children, and still do, to try new foods and flavours. These days you’re likely to find us eating chicken curry on a weeknight, and enjoy a pork chop with mustard sauce and tarragon on a Sunday. My children are very keen cooks themselves, which is of course actively encouraged!
Any good dish must start with great ingredients. It was in my father’s fruit and potato warehouse that I learnt the value of ingredients. I began to understand the difference between the flavour of unripe fruit and that of wonderfully vibrant, ripe produce. Selecting seasonal ingredients will ensure they are at their best. As I have always advocated in my cooking, ingredients are a key factor to success, so I have divided up the recipes by where we source our ingredients: the garden, the farm, the sea and the storecupboard.
