The Family Cook Book

Elsewhere on this blog you will find the fabulous recipe for the original Roast potatoes from Lucca which has been a firm family favourite for many years. When looking for the recipe online some time ago I came across this version that adds fennel to the mix. Although its tough to beat the original I think this may well be even better. My only additions to the recipe would be a. don't cut the potatoes too thin and b. make sure the potatoes are starting to break up a bit before removing the foil ... you may need another 10 mins or so. Thank you Ruth Rogers and thank you Waitrose. The recipe Ingredients 2 fennel bulbs 750g waxy potatoes (such as charlotte, although Maris Piper work ok too), peeled and cut into 1cm slices 1 tsp fennel seeds ½ tsp chilli flakes or 1 fresh chilli, deseeded and finely chopped 1 red onion, finely sliced 2 garlic cloves, whole but lightly crushed 3 bay leaves 6 thyme sprigs 2 rosemary sprigs, leaves picked 100ml white w

I was thinking about what to cook and I came across this recipe from David Tanis' book 'Market Cooking'. We made it when we were in LA last year. My good friend Peter and I got the meat from the coolest, and possibly most expensive, butcher in the world, I think it was called 'A cut above' in Santa Monica but I might have got that wrong. Anyway we made this deceptively simple recipe for a crowd and it was delicious. I seem to remember that we served it alongside the now legendary 'Roast potatoes and fennel from Lucca ' from Ruth Rogers at the River Cafe. The recipe  Ingredients 1 boneless pork loin (not tenderloin), about 4 pounds 1 tablespoon salt 8 garlic cloves, grated or minced ½ cup roughly chopped fennel fronds, preferably from wild fennel 2 teaspoons fennel seeds, crushed in a mortar or spice mill 1 teaspoon fennel pollen (optional) 1 teaspoon grated lemon zest 2 tablespoons roughly chopped rosemary, plus a few ext

Another recipe from Ottolenghi's Simple, another recommendation from Will Saunders.   I know its the middle of summer but who doesn't love a roastie? These little tinkers are so good that they are like crack, class A calories. The clever bit is the addition of semolina and caraway seeds which adds a new level of crunchiness to add to the delicious warm heat of Harissa. Heres the recipe These make a lovely, spicy change from the traditional Sunday roasties. They’re especially good with spiced roast meat. Serves six to eight. 2 large heads garlic, cloves separated and peeled 130g goose or duck fat 4 sprigs fresh rosemary  6 sprigs fresh thyme  2kg maris piper potatoes, peeled and cut into 5cm chunks 40g ground semolina 2 tsp caraway seeds, toasted and lightly crushed 2 tbsp rose harissa Flaky sea salt Heat the oven to 150C/300F/gas mark 2. Put the garlic, fat and herbs in a small ovenproof pan or saucepan for which you have a lid. Cover and roast for 40 minut

I have already waxed lyrical about the Berber & Q cookery book. This is yet another example of why. This slaw will keep in the fridge for a few days so dont worry if you make a bit too much. Goes brilliantly with the saffron chicken thighs Serves 4-6 as a side Ingredients The dressing 1 tbsp maple syrup 1½ tbsp date syrup 1 tbsp pomegranate molasses 2 tbsp red wine vinegar 100ml extra virgin olive oil The slaw ½ head of red cabbage 1 tbsp salt ½ red onion, thinly sliced 1 red chilli, deseeded and finely sliced 1 beetroot, peeled and ends trimmed 1 large carrot, peeled and ends trimmed grated zest of 1 lemon small handful of picked dill leaves, plus extra to garnish 2 tbsp finely chopped flat-leaf parsley 2 tbsp finely chopped coriander 3 tbsp toasted and chopped pecans small handful of pomegranate seeds Method First, make the dressing.   Whisk the maple syrup, date syrup, pomegranate molasses and vinegar together in a bowl. Gradual

I love Josh Katz , the Berber & Q cookbook carries the multiple stains of a much loved and well used tome.....  they describe their food as follows 'Our menus take inspiration from pretty much anywhere we can find it, but with a bias towards the ingredients and flavours of the Middle East, North Africa and across the Ottoman. We favour vegetables as much as meat and fish, we like our wines natural and our cocktails kick ass. We cook over live fire because it makes food taste better. We love simple, honest cooking with loud colours and big, bold flavours.'  If you like the sound of that then you'll love any of the recipes I post from this brilliant book. Also if you are in and around shoreditch or Clerkenwell check out their restaurants which serve great food and drinks in a really fun and laid back atmosphere. Here's a great example of his work, this recipe elevates a simple piece of grilled chicken into something way