Rogan. Simon Rogan

COPYRIGHT

      HarperCollinsPublishers

      1 London Bridge Street

      London SE1 9GF

       www.harpercollins.co.uk

      First published by HarperCollinsPublishers 2018

      FIRST EDITION

      Text © Simon Rogan, 2018

      Photographs © Cristian Barnett, 2018

      apart from here © nnattalli/Shutterstock.com

      Photographs here, here, here and here, 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

      All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, non-transferable right to access and read the text of this e-book on screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse engineered, or stored in or introduced into any information storage retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.

      Find out about HarperCollins and the environment at www.harpercollins.co.uk/green

      Source ISBN: 978-0-00-823272-6

      Ebook Edition © September 2018 ISBN: 9780008232733

      Version 2018-11-05

      CONTENTS

       COVER

       TITLE PAGE

COPYRIGHT

INTRODUCTION

HERBS

AYNESOME VEGETABLE INFUSION

GRILLED COURGETTES AND QUAILS’ EGGS WITH MARJORAM BUTTER

HERITAGE POTATOES WITH LOVAGE AND ONION ASH

BABY POTATOES WITH OX-EYE DAISY SPREAD AND CULTURED CREAM

DOCK PUDDING WITH RAMSON EMULSION

HALF-DRIED TOMATOES WITH ROSEHIP, MINT AND BONE MARROW CRUMB

KALIBOS CABBAGE WITH MUSSELS AND PARSNIP SAUCE

DUNCAN CABBAGE WITH OYSTERS, PUFFED PORK AND HYSSOP SAUCE

TORCHED MACKEREL WITH CHICORY MARMALADE AND TOASTED BARLEY SAUCE

SALT COD MOUSSE, BLACK RADISH AND RAMSON SAUCE

ACCORD RADISH, CURED ARCTIC CHAR AND LEMON THYME

SWEET CICELY

SWEET CICELY AND RHUBARB PICKLED HERRING

LEEK AND LANGOUSTINES WITH SWEET CICELY AND FENNEL SAUCE

SWEET CICELY CAKE

STRAWBERRIES WITH SWEET CICELY SYRUP AND SHEEP’S YOGHURT

SWEET CICELY ICE CREAM

SWEET CICELY POT WITH LEMON VERBENA AND BLUEBERRIES

VEGETABLES

RADISH STEW

SALT-BAKED TURNIP WITH EGG YOLK AND PORK LARDO

PICKLED RED PEPPERS AND FENNEL WITH SMOKED TOMATO STOCK

       THREE WAYS WITH KUZU DUMPLINGS

       CHEDDAR CHEESE DUMPLINGS WITH BEETROOT BROTH

       JERUSALEM ARTICHOKE DUMPLINGS WITH TOASTED SUNFLOWER SEED BROTH

       ANISE HYSSOP DUMPLINGS WITH CHESTNUT AND BACON BROTH

       BROAD BEANS WITH BABY ONIONS AND PANCETTA

       GRILLED SALAD SMOKED OVER EMBERS