This Steak Recipe is from New Classics by Marcus Wareing. Hanger, or onglet, is a very tender cut of meat that literally hangs between the fillet and the rib. I highly recommend brining this cut of meat as it not only seasons it but also tenderises it slightly, ensuring it melts in the mouth when […]
Hanger Steak Recipe with Sauce Gribiche and Confit Egg Yolk by Marcus Wareing Read More »
This Bacon and Sweet Potato Soup with Almond Butter is the perfect dish to enjoy as the days and nights grow colder. Created by Marcus Wareing, this soup is sure to warm you up this winter. Ingredients: – 4 large sweet potatoes (around 400g each), peeled and roughly chopped into 2cm chunks – 2
Bacon and Sweet Potato Soup Recipe by Marcus Wareing Read More »
To ensure you retain the wonderful vibrant green colour in this watercress soup recipe it’s essential to chill the soup immediately, as soon as it is cooked. So do make sure you have a bowl of iced water and a sieve at the ready. I also recommend pre-poaching the eggs and setting them aside in
Watercress Soup Recipe with Soft-Poached Egg by Marcus Wareing Read More »
A prepare-ahead dessert is always useful when entertaining, to give you more time to concentrate on other courses. Using buttermilk in a panna cotta recipe makes it very light and refreshing, so this recipe is ideal after a rich main course. The thyme crumble will make plenty, so store the excess in an airtight container
Buttermilk Panna Cotta Recipe with Rhubarb by Marcus Wareing Read More »
This venison recipe is a simplified version of one of my very popular restaurant dishes. The rich sauce, tender venison and sweet squash are perfectly paired with crunchy, nutty granola. This is perfect comfort food, made into an impressive dish for entertaining. Serves 6 Ingredients: – 4 tbsp vegetable oil – 2 celery stalks, quartered
Venison Recipe with Squash Puree and Beetroot Granola by Marcus Wareing Read More »
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