Culinary Anthropologist


  1. Coq au vin

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    Coq au vin is traditionally made with a one-year-old cockerel – full flavoured and perfect for the stew pot.  If you can get a real coq, brilliant (a few good butchers supply them – in London try the Ginger Pig, delivered to your door by Hubbub).  Otherwise use the legs of regular chickens – one […]

  2. Artichoke gratin

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    Artichokes are a bit of a faff to prepare, but once you’ve tasted the results you’ll realise it was worth it!  Once you’ve braised the artichokes, instead of putting them in a gratin you could add them to a salad instead, or marinate them in herbs and olive oil and serve them cold as antipasti.  […]

  3. Clafoutis


    This French pastry-less tart (actually more like a puffy, fruit-studded thick pancake) is traditionally made with unstoned cherries, but you can stone them if you like, or substitute plums or other fruits.  If you do stone the cherries, pop the stones in a jar and cover with the strongest, plainest alcohol you have (97% from […]

  4. Chicken liver paté

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    This recipe was inspired by the one I learnt while working briefly at Zibibbo – a fantastic restaurant in Florence.  There they make it with lots of capers, which balance the rich creaminess of the livers, and serve it with toasted brioche and blood orange zest and port syrup.  Yum! This recipe makes a fair […]

  5. French macarons

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    This recipe comes from my friend and colleague Jennifer Altman – currently pastry chef at Bay Wolf restaurant in Oakland, California – who recently came to London to give a series of fantastic baking masterclasses with me. We made these macarons at the Cookies Masterclass and they turned out beautifully.  Don’t miss out the drying […]

  6. Prune and Armagnac ice cream

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    If possible, make this with those famous Agen prunes, and some really good Armagnac, both of course from southwest France.  This recipe uses American cups, and is one of the few examples of when I think it is marginally easier to do so.  1 cup = 240ml.

  7. Duck confit

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    Of course you can buy this in tins (especially easy in southwest France), but the home-made version tends to be less salty and more delicious.  While it does take some time, it is far from difficult.  And it will keep in the fridge for several weeks.  I was prompted to make a batch of duck […]

  8. Lemon curd tart

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    While living in San Francisco, training as a chef at Tante Marie’s Cooking School, I went through a phase of making lemon tarts. At home we ate them day after day after day, as I had to practise making the perfect sweet ‘shortcrust’ tart dough and the perfect lemon curd.  Matt didn’t seem to mind. […]

  9. Boeuf bourguignon

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    I firmly believe that old classics are old classics for a reason – they’re utterly delicious – and therefore should not be overlooked on the assumption they’re either too boring or too fussy and antiquated.  Boeuf bourguignon is the perfect example; you just can’t beat slow cooked beef with the simple additional flavours of red […]

  10. Gratin dauphinois

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    Creamy or crusty?  That is the question.  The answer is, both, of course, but in what proportions?  Everyone seems to have their own way for making this, perhaps the most classic of potato dishes.  And they’re almost always delicious; it just depends which kind you prefer.  My extensive research and testing (you can’t eat too […]

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