Marcus Wareing - New Classics - Inspiring and delicious recipes to transform your home cooking

COPYRIGHT

HarperCollins Publishers

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First published by HarperCollins Publishers 2017

FIRST EDITION

Text © Marcus Wareing 2017

Cover layout design © Harpercollins Publishers 2017

Photography © Jonathan Gregson 2017

Prop stylist: Jo Harris

Food stylist: Marina Filippelli

Assistant food stylist: Becks Wilkinson

A catalogue record of this book is available from the British Library

Marcus Wareing asserts the moral right to be identified as the author of this work

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Source ISBN: 9780008242732

Ebook Edition © November 2017 ISBN: 9780008242756

Version 2017-09-27

CONTENTS

COVER

TITLE PAGE

COPYRIGHT

NOTES ON INGREDIENTS

INTRODUCTION

FROM THE GARDEN

WATERMELON WITH PICKLED RIND, SALTED RICOTTA AND CORIANDER SALAD

KALE, TOASTED ALMOND AND FRIED SAGE SALAD

TOMATO, GOATS’ CHEESE AND BLACK OLIVE SALAD

ROASTED JERUSALEM ARTICHOKES WITH CONFIT LEMON AND A GARLIC AND PICKLED WALNUT DRESSING

SUPER-GREEN SOUP WITH RICOTTA DUMPLINGS

CELERIAC AND APPLE SOUP WITH SMOKED CRÈME FRAÎCHE

CHILLED SWEETCORN SOUP WITH AVOCADO SALSA, CHILLI AND BLACK SESAME SEEDS

BURRATA WITH ROMESCO SAUCE AND GRILLED PADRON PEPPERS

HONEY-BAKED FETA WITH LAVENDER, THYME AND RYE CRISPS

COURGETTE FLOWERS WITH RICOTTA AND SWEET BASIL SAUCE

SALT-BAKING

SALT DOUGH

SALT-BAKED PARSNIP AND HORSERADISH CRUMBLE

SALT-BAKED KABOCHA SQUASH, POMEGRANATE, RICOTTA AND MINT

TEMPURA FENNEL WITH FENNEL MARMALADE AND GARLIC AIOLI

TAGLIATELLE WITH BUTTERNUT SQUASH, HAZELNUTS AND CRISPY SAGE

COURGETTE, SPELT AND CUMIN FRITTERS

MUSHROOM ‘RAVIOLI’ WITH SHALLOT SAUCE AND GRILLED SPRING ONIONS

HERITAGE TOMATO, SESAME AND MISO TARTS

SPINACH, RICOTTA AND BASIL PESTO CANNELLONI

KABOCHA SQUASH, PARMESAN AND ROSEMARY TART

BRAISED TOFU WITH BUCKWHEAT, CAVALO NERO AND CAPERS

CAULIFLOWER BHAJIS WITH MANGO AND CORIANDER YOGHURT

THAI VEGETABLE CURRY

AUBERGINE, FREEKEH AND CASHEW TAGINE

CARAMELISED CELERIAC, THYME AND HAZELNUT RISOTTO

VEGETABLE STOCK

AUBERGINE PARMIGIANA

SUMMER VEGETABLE LASAGNE

ROASTED RED PEPPER, ROCKET, CASHEW AND FETA FLATBREADS

FROM THE FARM

ROAST CHICKEN, SEMI-DRIED TOMATO, GRILLED GEM LETTUCE AND BASIL SALAD

GREEN BEAN, CRISPY BACON, SHALLOT AND ONION SEED SALAD

CHICKEN, BARLEY AND THYME SOUP

BACON AND SWEET POTATO SOUP WITH ALMOND BUTTER

BUTTER-POACHED CHICKEN WITH PEAS, BROAD BEANS AND GOATS’ CURD

CHICKEN LIVER PÂTÉ WITH GINGER AND LAPSANG SOUCHONG JELLY

BRINING

MEAT BRINE

ROSEMARY ROAST CHICKEN WITH BAKED FENNEL AND POTATOES

HANGER STEAK WITH SAUCE GRIBICHE AND CONFIT EGG YOLK

COQ AU VIN

CHICKEN STOCK

MISO-GLAZED CHICKEN THIGHS WITH STICKY RICE AND SESAME GREENS

CHICKEN, MUSTARD AND SPINACH COBBLER

CHICKEN, CASHEW AND BEANSPROUT STIR-FRY

CHICKEN TIKKA MASALA

CRISPY CHICKEN THIGHS WITH PEANUT AND COCONUT SAUCE AND PICKLED LETTUCE

CHICKEN WELLINGTONS WITH MUSTARD SAUCE

ROAST POUSSIN WITH MUSHROOMS, SWEETCORN AND TARRAGON

DUCK WITH TAMARIND SAUCE, CASHEW BUTTER, FREEKEH AND PICKLED PLUMS

CRISPY DUCK SALAD WITH PINK GRAPEFRUIT, CASHEW AND CORIANDER

PORK CHOPS WITH SALSA VERDE AND WHITE BEANS

PORK AND CHORIZO BURGERS

PORK FILLET WITH PINE-NUT CRUMB AND CHARRED CABBAGE

CUMBERLAND SAUSAGE, ONION AND POTATO PIE

MACARONI CHEESE WITH BACON JAM

SLOW-COOKED PORK BELLY WITH BURNT PEAR AND NUTMEG

SPICED PORK AND PRAWN BROTH WITH SLOW-COOKED PORK BELLY

SMOKY PORK RIBS WITH BOURBON AND APPLE GLAZE

PORK SCHNITZEL WITH ’NDUJA AIOLI

SPICED LAMB KOFTA WITH BANANA CHUTNEY

WARM LAMB NECK AND MINTED PEA BAGUETTE

HARISSA-MARINATED LAMB WITH MINT CHUTNEY, PISTACHIOS AND YOGHURT DRESSING

LAMB CHOPS WITH ASPARAGUS, PARMESAN SAUCE AND MARJORAM

LAMB STEW WITH TARRAGON DUMPLINGS

LAMB RUMP WITH POLENTA AND ARTICHOKE SALAD

SAFFRON-BRAISED LAMB SHANKS

SLOW-COOKED LEG OF LAMB WITH GREEN OLIVE SALSA AND SPICED LEMON

SALT-BAKED SHOULDER OF LAMB

FLASH-FRIED SIRLOIN STEAK AND BROCCOLI WITH SESAME AND CHILLI DRESSING

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