Sally Abé’s brioche & thyme butter-stuffed chicken crown
PHOTOGRAPHS HANNAH HUGHES FOOD STYLING EMILY GUSSIN STYLING VICTORIA ELDRIDGE
Keshia Sakarah’s pernil (Puerto Rican roast pork)
“Pernil is a Puerto Rican slow-roasted pork dish with crispy crackling, of ten served at celebratory meals. It’s commonly marinated in adobo mojado – amix of garlic, oregano, extra-virgin olive oil and sour orange juice – and served with arroz con gandules (rice with pigeon peas) and tostones (twice-fried green plantain)”
KESHIA SAKARAH
ABOUT MITCH Acclaimed restaurateur and chef Mitch Tonks is one of the most respected voices on UK fish cookery. His first restaurant, The Seahorse in Dartmouth, continues to celebrate local seafood, as do his other Rockfish restaurants across the South West. Mitch is also an ambassador for the Marine Stewardship Council (MSC).
“Roasting a whole fish always feels celebratory. A whole turbot like this one will feed four, and easily competes with a good joint of beef or premium turkey on price. For the home cook, it couldn’t be simpler to prepare – Ilike to serve it with rosemary roasted potatoes and a romesco sauce”
MITCH
TONKS
Mitch Tonks’ roast turbot with leeks, tarragon and riesling
THIS PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: EMILY GUSSIN. STYLING: TABITHA HAWKINS
Serves 3-4 Hands-on time 20 min Oven time 15-18 min
What better way to celebrate than with the king of fish, the mighty turbot? Mitch Tonks’ whole fish is incredibly quick to cook and has a firm, rich, meaty texture. It’s a serious treat, less pricey than it used to be, and it most definitely brings drama to the table.
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