Branston Pickle, Onion and Cheddar Omelette
Chargrilled Mackerel and Pickled Onions
Not-So-Ordinary Tomato Sauce
Parmesan, Oregano and Onion Baked Pumpkin
Potato, Onion and Horseradish Gratin
sweating
oranges: Blood Orange Meringue Pie
Goats’ Cheese, Kale, Blood Orange and Mustard Salad
Homemade Ricotta, Radicchio, Orange and Dill Salad
Orange Cream Cheese Frosting
Pork Chops with Green Olives, Baked Orange and Fennel
see also clementines; marmalade
orzo pasta: Minted Orzo and Pea Salad
P
Pain Perdu, English Muffin
Pancakes, Blueberry
Pancetta and Mushroom Pasta Bake
Panzanella
Parfait, Burnt Honey
Parmesan, Oregano and Onion Baked
Pumpkin
parsley: Green Sauce
parsnips: Carrot and Parsnip Cakes
Celeriac and Parsnip Boulangère
Parsnip, Rosemary and Horseradish Gratin
Quick Gin-cured Salmon with Horseradish and Parsnip
pasta: ‘00’ flour
Confit Duck Ravioli
Minted Orzo and Pea Salad
Pancetta and Mushroom Pasta Bake
Pea Pesto and Chicken Spaghetti
Prawn, Tomato and Chilli Linguine
Roasted Cauliflower and Walnut Tagliatelle
pastries: Caramelised Honey-roasted Pears with Mascarpone and Filo
Ham, Membrillo and Gruyère Bakes
Hazelnut and Chocolate Choux Rings
pastry
see also pies; tarts
peaches: Fridge Gazpacho
peanuts: Chocolate and Peanut Caramel Tray Bake
Peanut, Sesame and Chilli Dressing
Thai Chicken Salad
pears: Caramelised Honey-roasted Pears with Mascarpone and Filo
Pear and Star Anise Tarte Tatin
Pear, Blackberry and Walnut Crumble
peas: May Day Spring Salad
Minted Orzo and Pea Salad
Pea Pesto
peppers: Fridge Gazpacho
Hummus, Aubergine and Roasted Pepper Pizza
Romesco Sauce
Pesto, Pea
pickles
Branston Pickle, Onion and Cheddar Omelette
Fennel Salad
Lime Pickle
Pickle Juice Emulsion
Pickled Carrots
Pickled Cauliflower
Pickled Cucumbers
Quick Vegetable Pickle
pies: Blood Orange Meringue Pie
Boxing Day Bubble and Squeak Pie
Chicken, Leek and Wholegrain Mustard Potato Pie
Field Mushroom, Walnut and Thyme Filo Pie
Salmon Pastry
Smoked Mackerel, Egg and Caper Fish Pie
pine nuts: Beetroot, Wasabi, Feta and Pine Nut Salad
Carrots with Pine Nuts and Tarragon
Pea Pesto
pistachios: Rhubarb and Pistachio Frangipane Tart
Spice-roasted Quail with Freekeh, Pistachio and Lime Pickle
pizzas
Chorizo, Rocket and Crème Fraîche Pizza
Ham and Egg Pizza
Hummus, Aubergine and Roasted Pepper Pizza
Pizza Base
polenta: Baked Citrus and Polenta Cake
pork: Crackling’d Slow-cooked Pork Shoulder
’Nduja-stuffed Pork
Pork and Sage Croquettes
Pork Chops with Green Olives, Baked Orange and Fennel
Red Wine and Pork Ragù
Port-braised Feather Blade Steaks
potatoes: Boxing Day Bubble and Squeak Pie
Crispy Potatoes
Hasselback Potatoes
Lamb Hotpot
Mashed Potato
peelings
Potato, Onion and Horseradish Gratin
Potato, Thyme and Cheese Croquettes
Roast Potato and Almond Salad
Smoked Mackerel, Egg and Caper Fish Pie
Ultimate Roast Potatoes
prawns: Prawn, Cos, Parmesan and Tahini Salad
Prawn, Tomato and Chilli Linguine
preserves
prosciutto: Croque Monsieur
prunes: Mince Pie Puddings
Roasted Jerusalem Artichokes with Prunes
pumpkin: Parmesan, Oregano and Onion Baked Pumpkin
Spiced Pumpkin Fritters
Pumpkin Seed, Cumin and Cheddar Buns
Q
Quail, Spice-roasted
quince paste see membrillo
Quince, Rosemary and Honey Trifle
R
radicchio: Homemade Ricotta, Radicchio, Orange and Dill Salad
Ragu, Red Wine and Pork
raspberries: Milk Chocolate, Raspberry and Thyme Tart
Ravioli, Confit Duck
rhubarb: Apple, Rhubarb and Rosemary Chutney
Poached Rhubarb and Rhubarb Jelly
Rhubarb and Pistachio Frangipane Tart
Rhubarb, Ginger and Almond Crumble
rice: Beef and Garden Herb Meatballs
Winter Warmer Soup
Ricotta, Radicchio, Orange and Dill Salad
rocket: Chorizo, Rocket and Crème Fraîche Pizza
Romesco Sauce
Rosemary Sauce
Rump Steak with Green Sauce
S
salads: Beetroot, Tahini Verde and Sourdough Salad
Beetroot, Wasabi, Feta and Pine Nut Salad
Carrot Salad
Chop Chop Salad
Fennel Salad
Goats’ Cheese, Kale, Blood Orange and Mustard Salad
Homemade Ricotta, Radicchio, Orange and Dill Salad
May Day Spring Salad
Panzanella
Prawn, Cos, Parmesan and Tahini Salad
Roast Potato and Almond Salad
Roasted and Pickled Cauliflower Salad
Tarragon, Cucumber and Cashew Salad
Thai Chicken Salad
Tomato, Wild Garlic and Burrata Salad
salmon: Cured Salmon with Buttermilk, Bergamot and Kohlrabi
Quick Gin-cured Salmon with Horseradish and Parsnip
Salmon Pastry
salsas: Green Chilli Salsa
Salsa Verde
salt: Crackling’d Slow-cooked Pork Shoulder
salting fish
Samphire, Lemon Sole with
sauces: Bagna Cáuda
Baked Apple Sauce
Béchamel Sauce
Brandy Sauce
Brown Butter Hollandaise
Cashew and Turmeric Sauce
Cheese Sauce
Chimichurri Sauce
Green Sauce
Hot Nutella Sauce
Mushroom Sauce
Not-So-Ordinary Tomato Sauce
Pea Pesto
Pickle Juice Emulsion
Red Wine Sauce
Roasted Tomato Sauce
Romesco Sauce
Rosemary Sauce
Salsa Verde
Tahini Verde
Tomato Sauce
Turkey Gravy
White Sauce
Wholegrain Mustard Sauce
sausage meat: Pork and Sage Croquettes
Stuffed Turkey Leg
sesame seeds: Peanut, Sesame and Chilli Dressing
Tahini and Caramelised Honey Cake
sherry: Turkey Gravy
Shortbread
Sirloin Steak with Brandy Sauce
Smoked Mackerel, Egg and Caper Fish Pie
Smoked Salmon and Garden Herb Omelette
sole: Lemon Sole with Brown Crab, Aioli and Samphire
soups: Chilled Summer Garden Soup
Fridge Gazpacho
Winter Warmer Soup
Spaghetti: Pea Pesto and Chicken
spinach: Pancetta and Mushroom Pasta Bake
split peas see yellow split peas
star anise: Pear an
d Star Anise Tarte Tatin
steak see beef
Sticky Banana Pudding
Stir-Fry: Beef, Asparagus, Cashew and Miso
strawberries: May Day Spring Salad
Strawberry and Mint Eton Mess
T
Tagliatelle: Roasted Cauliflower and Walnut
tahini: Prawn, Cos, Parmesan and Tahini Salad
Tahini and Caramelised Honey Cake
Tahini Verde
Tapenade, Black Olive
tarragon: Green Sauce
Salsa Verde
Tarragon, Cucumber and Cashew Salad
tarts: Apple and Membrillo Tart
Fig and Hazelnut Tarts
Milk Chocolate, Raspberry and Thyme Tart
Pear and Star Anise Tarte Tatin
Rhubarb and Pistachio Frangipane Tart
tea: Marmalade and Earl Grey Tea-glazed Ham
Smoky Crème Fraîche
Tempura Batter
Thai Chicken Salad
toast: Croque Monsieur
Welsh Rarebit
tomato ketchup
tomatoes: Baked Haddock with Lentils, Basil and Mascarpone
Fridge Gazpacho
Not-So-Ordinary Tomato Sauce
Panzanella
Prawn, Tomato and Chilli Linguine
Red Wine and Pork Ragù
Roasted Tomato Sauce
Tomato Sauce
Tomato, Wild Garlic and Burrata Salad
Trifle: Quince, Rosemary and Honey
turkey: Stuffed Turkey Leg
U
Ultimate Beef Burger
Ultimate Roast Potatoes
Ultimate Veggie Barbecue
V
vegetables: Leftovers Frittata
preserves
Quick Vegetable Pickle
Winter Warmer Soup
see also peppers, tomatoes etc
Vinaigrette
W
walnuts: Field Mushroom, Walnut and Thyme Filo Pie
Pear, Blackberry and Walnut Crumble
Roasted Cauliflower and Walnut Tagliatelle
wasabi: Beetroot, Wasabi, Feta and Pine Nut Salad
watermelon: Chop Chop Salad
Welsh Rarebit
White Sauce
wild garlic: Tomato, Wild Garlic and Burrata Salad
wine: Brown Butter Hollandaise
Red Wine and Pork Ragù
Red Wine Sauce
Turkey Gravy
Winter Warmer Soup
Y
yellow split peas: Cauliflower and Yellow Split Pea Curry
Celeriac, Ham Hock and Barley Hot Pot
Chicken, Split Pea and Kale Curry
yoghurt: Harissa Yoghurt
Lemon and Honey Strained Yoghurt
Acknowledgements
I am delighted with this book. It started as a discussion about my family’s new kitchen garden in Sussex and has resulted in a relaxed, honest and beautiful record of seasonal recipes for the whole year. I am hugely proud of the book and have a great team, who worked so well together, to thank.
From day one Katya Shipster, my new editor, embraced my excitement about produce, our Sussex garden, cooking with seasonal ingredients and the journey from garden to plate. She allowed the ideas to flow and gently channelled them into a format that I hope you will enjoy. Thank you – I am delighted with the result.
Chantelle Nicholson, a hugely talented and successful chef, restaurateur and food author in her own right, has been my co-author for the sixth time. Thank you, CN – I hope you know that I couldn’t do it without you, and I still have no idea how you fit everything into your day.
Photographer Susan Bell has been a very welcome new addition to the team. Clearly a perfectionist, she never stops until she gets the exact shot she is looking for, yet without pressure or stress. Thank you, Susan – I am so impressed by your work ethic and the many beautiful images that bring the recipes, and my garden, to life. Thanks also to your assistants, Facundo Bustamante and Maria Aversa.
James Empringham, art director, is always a massive pleasure to work with. Your easy manner makes the whole experience relaxed and enjoyable and automatically gets the best from us all. Thank you – this is our third book together and I just love it.
Becks Wilkinson did an amazing job on the food styling front. I was so impressed – the dishes you see in the book really did taste as good as they look and this is all down to Becks and her assistants in the kitchen, Dominique Eloise and Jo Jackson.
Tabitha Hawkins’ prop styling was the final piece of the jigsaw – thank you for your creativity, your eye for the perfect setting and your energy.
Chefs are not always natural writers or sharers of information, so project editor Sarah Hammond is essential in the book process, ensuring that everything works as it should for the reader and nothing is missed out. Thanks also to copy editor Laura Nickoll and recipe tester Jenna Leiter – both vitally important.
Calm, methodical and very knowledgeable, Anatoliy Onischenko has been the voice of reason in our kitchen garden in Sussex for two years now. I continue to learn from him and have huge respect for what he does and how he goes about it. Observing Anatoliy as he manages our bee hives is wonderful to watch. Thank you for your patience.
I must also thank Rosemary Scoular at United Agents; Josie Turner, Jasmine Gordon, Tom Dunstan, Alice Gomer and Anna Derkacz from HarperCollins; and, of course, my restaurant teams who do such a great job and allow me the time to do this.
Finally, I would like to thank my family – Jane, Jake, Archie, Jessie and of course Esme the cocker spaniel. They all appear in this book, three years since their last appearance in Marcus at Home. It’s amazing to see how much our children have changed in such a short space of time. Thank you for your love and support, guys. Remember, I do it all for you!
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Marcus Everyday Page 22
