“THE BATTER I USE HERE IS A MIX BETWEEN A TEMPURA AND A TRADITIONAL BEER BATTER, WITH THE FLAVOUR OF THE LATTER AND THE CRISPNESS OF THE FORMER. THIS IS PROPER DEEP-FRYING, AND YOU NEED THE VOLUME OF EVENLY HOT OIL TO GET A GREAT RESULT.”
THIS BOOK HOUSES my best recipes from the simple to the elaborate, roaming broadly and for all skill levels and occasions. It is a deeply personal book, crammed full of favourite recipes – ones learnt from my family, ones that have been inspired by meals made for me, both professional and homely, ones that have featured on my restaurant menus over the years, and plenty of classics.
Even though I have cooked for more than thirty years professionally, when I am cooking at home I feel my family stretching out before and after me. I feel the hand of my Meme, her deft touch and innate understanding of flavour, and I take great pleasure in cooking with my girls, not just showing them how to make this or that, but also passing on the love of the process just as much as the result.
This book is about the love of cooking. It is a book that I hope will help those tentative about cooking to become more confident, and one
