Simplicity is such an obvious virtue in cooking: simple dishes take less time, cost less money and are easier to do.
Even the classiest food, which makes you shake your head in disbelief and admiration, usually consists of a few simple ingredients neatly – even exquisitely – arranged.
Last week, we went to Henne, a tiny restaurant (it seats a maximum of 12) in Moreton-in-Marsh, and every one of the six mouthfuls that made up the tasting menu was gobsmackingly delicious. Not one of them had more than four ingredients; most had only two or three: Salcombe crab in a light mayo with raw fresh peas; a chocolate mousse of nothing but eggs, sugar, chocolate and cream; Oxford
