Michelin-starred chef Tom Kerridge shares his tips on adding twists to stalwart man food
Sausage & Mash
“For the mash, do baked potatoes then scrape the insides out. Add a good whack of butter and some warm milk to get it to a lovely consistency. Then use freshly grated horseradish and Colman’s English mustard – it’s like a taste of childhood. When your nose stings and you start crying, that’s when you know there’s enough mustard.”
Pepperoni pizza
“The best way of doing them is on a pizza stone. You’ve got to have a very thin crust, and loads of cured meat. It has to contain pepperoni, salami, cured hams and plenty of mozzarella. But not a tomato base – I’m not a fan of that. Just imagine you’re making a charcuterie board, but you can eat the board.”
Sunday Roast
“Instead of just roasting chicken, lamb or beef, you should roast a vegetable as well. So, instead of boiling a cauliflower, roast it with all the green outer-leaves on, a little oil, butter, ground Sichuan pepper and ground cumin. Baste it every 10 minutes. It’s dead easy.”
Fish & Chips
“For fish and chips you have to do Heston Blumenthal’s triple-cooked chips. He did years of research into trying to make the best chip ever, and it’s in pubs and restaurants everywhere today – crispy on the outside, fluffy in the middle. For me, the best meal ever is fish and chips, handmade mushy peas and a can of Lilt.”
Kerridge is a judge for Ocado’s Britain’s Next Top Supplier. To receive an entry pack, email [email protected]
(Image: PA)
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