New Classics: Inspiring and delicious recipes to transform your home cooking

RASPBERRY AND ROSE PASTRIES (#litres_trial_promo)

ESPRESSO AND CHOCOLATE BAKED ALASKA (#litres_trial_promo)

PLUM CLAFOUTIS (#litres_trial_promo)

FREEFORM SPICED APPLE PIE (#litres_trial_promo)

BAKED HONEYCOMB PUDDINGS (#litres_trial_promo)

PINEAPPLE UPSIDE-DOWN CAKES WITH RUM CREAM (#litres_trial_promo)

CARAMELISING (#litres_trial_promo)

BANANA AND COCONUT CAKE WITH CARAMELISED BANANA COCONUT ICE CREAM (#litres_trial_promo)

WARM SPICED COURGETTE CAKE WITH ANISE CARAMEL (#litres_trial_promo)

DATE AND ORANGE BLOSSOM BRIOCHE (#litres_trial_promo)

CARAMELISED ONION, ROSEMARY AND PARMESAN BAPS (#litres_trial_promo)

SAFFRON AND POTATO BREAD (#litres_trial_promo)

FERMENTED BARLEY AND ALE BREAD (#litres_trial_promo)

GLUTEN-FREE PUMPKIN-SEED BREAD (#litres_trial_promo)

MARMITE, ONION AND CHEDDAR BREAD (#litres_trial_promo)

BLUE CHEESE STRAWS (#litres_trial_promo)

COURGETTE, TARRAGON AND CHEESE SCONES (#litres_trial_promo)

VIENNESE WHIRLS (#litres_trial_promo)

ECCLES CAKES (#litres_trial_promo)

BOURBON AND PECAN CREAMS (#litres_trial_promo)

OAT, MACADAMIA AND APRICOT COOKIES (#litres_trial_promo)

BUTTERMILK AND GOLDEN SYRUP SCONES (#litres_trial_promo)

TOASTED ALMOND MERINGUES (#litres_trial_promo)

SALTED CARAMEL AND MILK CHOCOLATE POPCORN BARS (#litres_trial_promo)

MILLIONAIRE’S SHORTBREAD (#litres_trial_promo)

LEMON MERINGUE SLICE (#litres_trial_promo)

RHUBARB AND CUSTARD DOUGHNUTS (#litres_trial_promo)

PRUNE AND WALNUT SLICE (#litres_trial_promo)

CHOCOLATE CAKE WITH DARK CHOCOLATE GLAZE (#litres_trial_promo)

ESPRESSO, WHITE CHOCOLATE AND WALNUT CAKE (#litres_trial_promo)

PINK GRAPEFRUIT SPONGE (#litres_trial_promo)

PEAR, ALMOND AND ROSEMARY CAKE (#litres_trial_promo)

CONVERSION CHARTS (#litres_trial_promo)

LIST OF SEARCHABLE TERMS (#litres_trial_promo)

ACKNOWLEDGEMENTS (#litres_trial_promo)

MORE FROM MARCUS WAREING (#litres_trial_promo)

ABOUT THE PUBLISHER (#litres_trial_promo)

NOTES ON INGREDIENTS (#ulink_070c85c8-4622-5ece-8a07-b2fd99a6a336)

Unless otherwise stated:

Use large free-range eggs

Use whole milk (but semi-skimmed can be substituted, if you like)

Use unsalted butter

Use standard plain flour

Use fresh herbs (1 bunch = 25g)

Use medium-sized fruit and vegetables

INTRODUCTION (#ulink_ce7f7be5-27e6-50ce-845e-a6f28cd8bcfd)

What does the phrase ‘new classic’ mean when discussing food? To me, when talking of a ‘classic’ in cookery, I think of tradition, dishes that are tried and tested, or that represent a time or place, and have stood the test of time. The notion of a ‘new classic’ accepts that a shift has taken place, whether in taste, produce or technique, which means a new twist can be put on that dish. I want to share these recipes with you, to introduce you to new flavour combinations and cookery methods that you may not have used before. I also want to reveal my favourite dishes that are in the process of becoming classics – brilliant dishes that will become time-honoured themselves.

The ‘classics’ were exactly what I learnt at college in the 1980s. Dishes such as lobster Thermidor, sole bonne femme, béarnaise, lemon meringue pie, millefeuille, éclairs, croissants – the list goes on and on. The techniques involved in these recipes, such as emulsifying, braising, sauce-making and pastry skills, were the cornerstones of my training. Most of you will be familiar with a number of these dishes and would deem them as ‘classics’, but I would hazard a guess that you cook and eat them very rarely – some because of their heaviness or the lengthy work involved, and some just because they’re not to our modern tastes. This is what led me to write this book. I felt that, while classics will always have a firm place in any cuisine, new versions of the classics and new classics themselves deserve to come to the fore.

When I was a child, our family ate relatively simple food – generally meat and two veg, one of which was almost always a potato. As a family, we were not particularly adventurous and my siblings and I ate what was put in front of us. We all sat down together as a family to have our evening meal, though – always. My favourite dinner was roast leg of lamb with mint sauce and Jersey royals, followed by apple pie and cream. Fast-forward to today, and what my wife and children and I eat together is much more varied. We’ve always encouraged our children, and still do, to try new foods and flavours. These days you’re likely to find us eating chicken curry on a weeknight, and enjoy a pork chop with mustard sauce and tarragon on a Sunday. My children are very keen cooks themselves, which is of course actively encouraged!

Any good dish must start with great ingredients. It was in my father’s fruit and potato warehouse that I learnt the value of ingredients. I began to understand the difference between the flavour of unripe fruit and that of wonderfully vibrant, ripe produce. Selecting seasonal ingredients will ensure they are at their best. As I have always advocated in my cooking, ingredients are a key factor to success, so I have divided up the recipes by where we source our ingredients: the garden, the farm, the sea and the storecupboard.