Our first issue of 2019 brings you recipes chefs can’t live without, Caribbean food and a vegan taste test
I would imagine every cook has a dish they make over and over again, a plate of food for which they need no recipe, and which they know backwards. There is much to be said for something we can rely on week in, week out. Mine is nothing more complicated than grilled chicken. It needs only a couple of thighs, thyme, garlic, sea salt and olive oil, and it hits the spot every time. Something I could eat any time of day, even for breakfast. Come to think of, especially for breakfast.
Here at OFM we felt the idea of a collection of such fail-safe, reliable recipes might be a good thing to have around, so we asked some of our favourite cooks for theirs. So we have Asma Khan’s Sunday night dinner of Chinese noodles; a thick ham and vegetable soup from Clare Smyth; Stanley Tucci gives us Anna Jones’s filo pie of greens and Diana Henry leads us to Marcella Hazan’s chicken fricassée with porcini mushrooms, white wine and tomatoes. What these recipes have in common is that they originally belonged to someone else and came to their new owner by way of a book, a dinner cooked by the author or a friend of a friend. I was particularly intrigued to read the circuitous route taken by Alice Waters’s favourite cake.
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