Just because it’s autumn doesn’t mean that those summery fish dishes are game over. It’s the best time of year for many fish and shellfish in the UK. This is a recipe for Caldierada fish and potato stew, that bisquey, a little fiery and tangy and it’s served a proper aioli and it’s smashing. I’m going up to the motherland (Edinburgh) this week and look forward to cooking with some Scottish seafood. This recipe is in my last book SLOW #slowbygizzierskine and the link is in my bio or stories where I’ve just been entirely egotistical about how brilliant the book is. Almost a year on and it’s still selling and getting rave reviews. It’s the best book I’ve ever written and that comes down to me being left to truly be myself and then it being with the super team @harpercollinsuk@roseelinor@deangmartin@emilyezekiel@issycroker@kittycolescooks anyway. It’s a book on slow cooking, sustainability and the slow food movement and if I didn’t say already ITS REALLY GOOD.
Made this pho out of the end waste bits of beef. The bottom end of the oxtail, some bone marrow and rib. I cooked it for 24 hours, as advised by @mattymatheson. Remember when all the cooks on twitter went mental at the start of the bone broth phenomenon on the internet because the “classic” way to make beef stock was to cook it for 4/5 hours, when in fact they’ve been making 24 hour broths in Asia for centuries. 🤷🏻♀️. Anyway, It made the most deep flavoured broth when also flavoured with star anise, cinnamon, ginger, garlic and onions all bunged in for the last bit of the cook. The meat we would have classically thrown away because of a 24 hour cook, is more than good in the broth, along with the tendons and bone marrow. This is waste food. This is also BLOODY DELICIOUS food. Would you be up for cooking and/or eating this? #pho’nomenal#pho’bulous#pho’ntastic
Just out of the oven. More scorched on the edges than I’d like, but it’s still more than passable. This is a really spiced apple pie that’s just right for this time of year. British apples such as bramleys, golden delicious and coxes (from a variety of veg boxes over the last few weeks). The pastry is what’s important here though. This is a 100% lard crust. At a time when we recognise that it’s NOT ok to intensively farm animals for meat and dairy and we are looking for alternatives, it’s important to understand that if you’re a meat eater, there are a lot of traditional pastry methods that are made with lard. Lard and butter mixed is THE MOST DELICIOUS of all the pastries I could make up to now, but with this glut of apples and high welfare lard (try @jameswhelanbutchers) this dairy free apple pie is a corker (PUN INTENDED). Lard doesnt taste really porky, tho even if it did, apple and pork are a superb combo. It’s tastes meaty in a metaphoric sense; round, buxom, full of flavour, plus the addition of cider vinegar neutralises it a little and lard is the best “crisper” for pastry out there. Anyway. I need to retest this, but not for the pasty, (apple filling was a little “dry” and cooking temp too high), but this really is a great dairy free and more sustainable alternative.
These two. They really do have a lot to answer for. The madness of opening a British restaurant that focused on nose to tail eating back when both ideas were considered niuts. Who would have thought that 25 years on they would be celebrating their 25 year anniversary now having been out most important cultural restaurant of our time having spent (not nearly enough) time in the worlds 50 best restaurants and now us seeing not just bone marrow and offal in so many restaurants, but a better understanding of growing and sourcing our food and cooking it PERFECTLY. People say simply, but as a young chef I left working round the Michelin places and ended up doing a stage @st.john.restaurant when I was 24 (16 years ago) and I can tell you that the first day on the job changed my life forever and what they do is maybe more meticulous than anywhere I’ve worked. Breaking down an animal in the walk in after doing weeks of anal MEP in these other restaurants left me buzzing, like hitting a rollercoaster, looking after the sourdough starter and making donuts and crumpets rather than swank patisserie. It showed me how to really love food and cooking it, but also that you don’t need to be a CXXT doing it. Anyway, I’m small fry in comparison to the big guns who have experienced working in this place (@thomasblythe, @spitz69, @tompemberton_farmlife@leetiernan@lowejames@timspedding@@123farokh) To name but a few), but I’m full of gratitude to have been part of the journey. Just as proud to be friends with Fergus and Trevor and for the record, DJing your party last time was one of my best DJ gigs ever. CANT WAIT TO CELEBRATE TONIGHT.