Discover his restaurants in Mayfair,Slough-Windsor and Birmingham. You can see what books he has written and what charity events he is involved with. You can also download some of his delicious recipes... More »
How to make Belgian Waffles
Ingredients: 4 eggs , separated 1 cup granulated sugar , plus 2 tablespoons granulated sugar 4 cups all-purpose flour , plus More »
Linguine with Tuna Puttanesca
Ingredients Kosher salt 12 ounces linguine 2 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced More »
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Discover his restaurants in Mayfair,Slough-Windsor and Birmingham. You can see what books he has written and what charity events he is involved with. You can also download some of his delicious recipes – choose from a selection of starters, main courses and desserts to create your own special dinner menu. Or try out whatever is flavour of the month at home with his special recipe of the month! There are plenty of other things to discover throughout the site as well – I hope you enjoy taking a look around.
Belgian Waffles
Ingredients:
4 eggs , separated
1 cup granulated sugar , plus
2 tablespoons granulated sugar
4 cups all-purpose flour , plus
2 tablespoons all-purpose flour
1 cup butter , melted,plus
2 tablespoons butter , melted
METHOD
Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use. Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands.
Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape. Crumble the dough and drop the pieces into the egg whites. Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved. Heat up a waffle iron. When it is hot (but not too hot), drop the batter onto the iron in the desired serving size. Enjoy!
Linguine with Tuna Puttanesca
Ingredients
Kosher salt
12 ounces linguine
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons capers, drained
1/2 cup roughly chopped kalamata olives
28-ounce can San Marzano plum tomatoes
4 basil leaves, torn, plus more for garnish
5-ounce can albacore tuna, packed in olive oil
Freshly ground pepper
METHOD
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook, stirring, until slightly toasted, 1 to 2 minutes. Add the capers and olives and fry 2 more minutes. Crush the tomatoes into the skillet with your hands and reserve the juices. Cook until the tomatoes are slightly dry, about 2 minutes. Add the reserved tomato juices, the basil, and salt to taste and cook until the sauce thickens, 1 to 2 minutes. Add the tuna with its oil, breaking it up with a fork, and season with salt. Drain the pasta, reserving 1/2 cup cooking water, and return it to the pot. Add the sauce and the reserved cooking water and toss. Season with pepper and garnish with more basil.