A premium dish from a secondary cut of the pig: the shank; twice-cooked (braised and roasted slowly) in hob and oven; along with vegetables, porcini, wine and herbs to give a delicious sauce. Tender and succulent, the double cooked pork shank under its browned crispy skin stands proud on the table.
Without the use of mixers or rolling pins, only a spoon and a little tender love, the brioche bun will rise in the oven and become ready to support even the juiciest burger. A perfect homemade burger with caramelized onions and crispy French fries.
The national American food adored by young people all over the world but considered “plastic” and avoided by the elderly, can easily transfer from the fast food chain to the home and with a little care, become everyone’s favourite food. First chapter, the origin of the burger and it’s growing up.
We all love the perfect burger - a light, fluffy brioche bun, succulent meat, sauces and yummy trimmings. So we grappled seriously with them, debunking every myth, to enable you to easily and quickly make the best ever at home. All you need to know about burgers, from A-Z. From the history and the techniques, to the secrets and the more gourmet combinations.
The most-tried recipe for crispy roast lamb with potatoes (or goat, if you prefer). For more than 20 years has dominated the table, been shared with diners and has attracted most of attention, since it is the simplest possible recipe, and at the same time the most reliable.
Slow-cooked pieces of tender goat leg with celery, inspired by Cubism and Braque's works. The simplicity of a light sauce brings out the essential flavours of the ingredients and makes the dish unpretentiously fine. Cubistic goat fricassée with celery.
After reading up on it and making various experimental runs, voila the simplest recipe with a few special tips that make all the difference. Thanks to food chemistry which was first applied in Roman times, the liver is light, doesn’t have a pungent smell and is extra tasty.