Olive Magazine

Yes, Chef!

Pork chop with chorizo

45 MINUTES | SERVES 4 | EASY

Not content with one cult bistro – his first was Sticky Walnut on the outskirts of Chester – Gary Usher has spent the past decade building a restaurant empire, with Burnt Truffle in Wirral, Hispi in Didsbury, Kala in Manchester, Pinion in Prescot and Wreckfish in Liverpool. It’s from the latter that we share these great recipes, which epitomise Gary’s simple but special cuisine. The chorizo purée is smoky and rich, and the perfect accompaniment to the chop. You can serve any leftovers with bread – it will keep for a couple of days in the fridge. Good-quality pork is key – in the restaurant the team uses Middle White pork, which you can buy from good butchers. Gary and his team are now offering Elite Bistro at Home kits to cook the restaurants’ biggest hitters at home, with starters such as smoked belly bacon with sauce gribiche, broad  

Stai leggendo un'anteprima, registrati per continuare a leggere.

Altro da Olive Magazine

Olive Magazine9 min lettiCookbooks, Food, & Wine
Chocolate heaven
Miso balances the sweetness of the chocolate in these cookies, which have a moreish, chewy texture. You wouldn’t necessarily know they contain miso but it adds a subtle umami note. 40 MINUTES + CHILLING | MAKES 20 | EASY unsalted butter 150g, sof
Olive Magazine1 min lettiRegional & Ethnic
Cook
Elevate April’s best ingredients to a starring role in our seasonal dishes, make the most of endlessly versatile chocolate, and let everyone dig in to a beautifully spiced sharing platter ■
Olive Magazine1 min lettiRegional & Ethnic
Menu Decoder
These have a medium heat and, as they’re dried, add a deep, concentrated chilli flavour to dishes, as well as a mild spice. Made from green, unripe mangoes, this ground powder adds a vibrant, citrussy, sour flavour. A ubiquitous spice blend used on t