Black Mushrooms & Blood Sausage – “I love black dishes – the idea of making dishes as frightening as possible, I love [laughs]. So I cook down the blood sausage with some onion and red wine, and
Fruit & Flowers – “This dessert is inspired by old-style Laphroaig whiskey. Particularly in the 60s, it was identified by this massive tropical fruit note, with florals and a bit of a honey texture.
Pig Cheeks, Fennel & Broad Beans With A Sherry Cocktail – “Pig cheeks, some braised fennel, broad beans, kefir with the garden herbs. The fermentation stuff is something we had quite a lot of fun playing around with – it’s quite
Hake Salad with Hollandaise Sauce & Dried Hake Roe – “This is a traditional Asturian dish that we’ve reinvented for Casa Marcial, using the same ingredients but in a different way. Downstairs in the restaurant, they do it very precisely
Feasting in the Foothills of the Sierra Nevada – In the first of our Gannet Bookshop showcases, we talk to Anna Norman who spent six months in a remote Spanish village creating a record of the region's food. She tells us about Las Chimeneas and the extraordinary dishes she encountered along the way
Three Ways With St John’s Trotter Gear – To celebrate the arrival of Fergus Henderson's genius new product, The Gannet and two of our favourite interviewees have devised three very different recipes to use it with
Jeremy Lee’s Guinea Fowl, Wine & Trotter Gear – “Quite a trinity… This dish, the mighty “coq au vin”, originally demanded a red wine of Burgundy, which now has a price that puts cooking with it in the far
James Hansen’s Trotter Pot de Crème – “It may look rather involved, but this is a simple little number that would make the most decadent starter.” – James Hansen, The Gannet Serves 4 as a starter INGREDIENTS
Uyen Luu’s Trotter Gear Pizza – “I love puff pastry. Of course you can put any vegetables you want on this. Courgettes are good sliced into thin rings or strips or both. Asparagus spears, wild or
Muscovado Meringues with Burnt Honey & Thyme Ice Cream – “There’s really nothing very clever about this, you simply substitute half the caster sugar for muscovado sugar. The result is a deeply flavoured meringue the colour of vanilla fudge. The
Ruby Chard, Potato & Chorizo Frittata – “As our chickens seem pretty happy with their lot, they’re constantly providing us with eggs, and so frittata crops up at least once a month.” – Anna Koska, food illustrator,