Rogan

Rogan
Simon Rogan

Revered as a chef throughout the culinary world, Simon Rogan has a brilliant reputation for artistry, innovation and excellence, and is renowned for the talent, vision and clarity of ethos he brings to his different restaurants.Simon is the chef and restaurateur of L’Enclume, the two-Michelin-star restaurant in Cumbria which has won The Good Food Guide’s Best Restaurant for the past four years. He was a winner on BBC2’s Great British Menu and a mentor on MasterChef, and is the winner of GQ’s Chef of the Year award for 2018. Within the village of Cartmel, where he set up L’Enclume 16 years ago, there is also Rogan & Co, the relaxed neighbourhood restaurant; Aulis, a chef’s table and development kitchen; and Our Farm, where the team select what to grow, when it is harvested and how it is prepared, allowing Simon to truly set a benchmark for the calibre of ingredients he uses. In London there is Roganic, a permanent Marylebone site inspired by the original two-year pop-up which provides a window into the Cartmel operation, and Aulis London, an eight-seater chef’s table which provides a preview experience for dishes that might feature at Roganic.Simon is uniquely placed to write a definitive cookbook that changes the tenor of cookery publishing. Here is a book that perfectly communicates his philosophy of taking farmed and foraged seasonal ingredients to create unforgettable dishes. Simon has led the way in showing that innovative cookery is at its best when using local ingredients with imagination and passion. His food is primal. And it’s natural. But it’s not rough or messy. It’s beautifully refined and has transformed how we view locally sourced cuisine.Simon’s book showcases recipes using beautiful ingredients that are accessible to people everywhere. It combines vibrant recipe pictures with photography that captures the life and landscapes of Our Farm in Cumbria. Breaking the boundaries of how people use their ingredients and cook their food, this will become the cookery book of the year.

COPYRIGHT (#ulink_2dafe04c-dce2-5577-be9c-164698f75021)

HarperCollinsPublishers

1 London Bridge Street

London SE1 9GF

www.harpercollins.co.uk (http://www.harpercollins.co.uk)

First published by HarperCollinsPublishers 2018

FIRST EDITION

Text © Simon Rogan, 2018

Photographs © Cristian Barnett, 2018

apart from here (#litres_trial_promo) © nnattalli/Shutterstock.com

Photographs here (#litres_trial_promo), here (#litres_trial_promo), here (#litres_trial_promo) and here (#litres_trial_promo), reproduced courtesy of the Flying Fish Company

Cover design by James Empringham © HarperCollinsPublishers Ltd 2018

Jacket image © Valentina Razumova/Shutterstock.com

Food Stylist: Nicole Herft

Prop Stylist: Lydia Brun

A catalogue record of this book is available from the British Library

Simon Rogan asserts the moral right to be identified as the author of this work

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Source ISBN: 978-0-00-823272-6

Ebook Edition © September 2018 ISBN: 9780008232733

Version 2018-11-05

CONTENTS

COVER (#u3c047845-9f55-5c38-aff3-cc8800adb26c)

TITLE PAGE (#ubb80e02d-ef78-59ca-a485-13fa430db5e8)

COPYRIGHT (#ulink_f4dfe4d8-9088-56aa-8b14-c4561cb58c83)

INTRODUCTION (#ulink_bdb02fed-c771-56e9-9780-fb8d21af47a0)

HERBS (#ulink_57b0b4bd-2690-5c8f-88ab-ca464710ee0e)

AYNESOME VEGETABLE INFUSION (#ulink_0dbc1648-8316-5a03-a30b-c8cc0f117318)

GRILLED COURGETTES AND QUAILS’ EGGS WITH MARJORAM BUTTER (#ulink_1d39ffe1-5ccf-5f2a-b583-f545887ae467)

HERITAGE POTATOES WITH LOVAGE AND ONION ASH (#ulink_66e9066a-a66c-5158-9e6a-b1883cd6dfeb)

BABY POTATOES WITH OX-EYE DAISY SPREAD AND CULTURED CREAM (#ulink_f858e1f6-8dda-5fa4-ac1d-c958a52a5165)

DOCK PUDDING WITH RAMSON EMULSION (#ulink_5d318aa7-24d8-526a-be89-3442494368f8)

HALF-DRIED TOMATOES WITH ROSEHIP, MINT AND BONE MARROW CRUMB (#ulink_0782ef84-76a4-53c2-86c0-f2a45b47feae)

KALIBOS CABBAGE WITH MUSSELS AND PARSNIP SAUCE (#ulink_07f1fa08-321b-54ca-96d8-88e1cef24841)

DUNCAN CABBAGE WITH OYSTERS, PUFFED PORK AND HYSSOP SAUCE (#ulink_492d91d1-e82b-59a9-8f17-70f8fbe5d77a)

TORCHED MACKEREL WITH CHICORY MARMALADE AND TOASTED BARLEY SAUCE (#ulink_ad557811-e388-5c55-b16f-ab7e53bc1021)

SALT COD MOUSSE, BLACK RADISH AND RAMSON SAUCE (#ulink_928bec34-f2c3-5f66-bed2-3e4c71c26061)

ACCORD RADISH, CURED ARCTIC CHAR AND LEMON THYME (#ulink_f5bc1daa-daeb-522c-917a-788034279855)

SWEET CICELY (#ulink_ce54613b-3e8b-568e-aa7d-7f44927b3412)

SWEET CICELY AND RHUBARB PICKLED HERRING (#ulink_008dd645-e620-5aa1-8506-c467dfe6e452)

LEEK AND LANGOUSTINES WITH SWEET CICELY AND FENNEL SAUCE (#ulink_c5e96bed-f026-58a7-9740-1e1a7fcce7d5)

SWEET CICELY CAKE (#ulink_6d328f28-2998-5dd3-8f27-84ff52674012)

STRAWBERRIES WITH SWEET CICELY SYRUP AND SHEEP’S YOGHURT (#ulink_1b7a154f-9604-52e2-b383-2c215230fd75)

SWEET CICELY ICE CREAM (#ulink_1338fe23-4339-56a5-93ca-90d24211850c)

SWEET CICELY POT WITH LEMON VERBENA AND BLUEBERRIES (#ulink_fde76075-428b-50b3-b5b8-e7eb0e2cb664)

VEGETABLES (#ulink_093cb184-6998-5c04-9599-a258f0718912)

RADISH STEW (#ulink_a8d63134-1f3e-5d78-b128-917d96bec081)