Saturday Kitchen: at home: Over 140 recipes from 50 of your favourite chefs

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You described a benefit of using bacon-infused spirits; can you elaborate on that? We had so much rendered bacon at the restaurant. We go through pounds of bacon each week! All that bacon fat has tons of flavor we can use.

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I wanted to infuse cocktails, and alcohol pulls flavor from fat better than anything; I heat it up to just below boiling, whisk into a spirit, set overnight in the fridge and then strain it out. Works great in rum, bourbon and vodka. But it took me a while to realize you could use that in reverse.

We used it cornbread, pastry shells and a lot of other dishes. This is your first cookbook. You mentioned off-hand earlier that you should only really buy the first cookbook from a chef. So I know that the first cookbook that puts a chef on the map, those are the most important ones. The heart and passion is in the first. Having said that, I have thousands of recipes, and I thought starting with was enough. I want to make bacon its own bucket.

Afternoon Tea At Bramble Cafe

It makes the purchase worth it. There are vinaigrettes, rubs, sauces and things in here that would go great with fish or veggie dishes. I think you could be happy with this if you just used those. If you had to make one perfect meal — starter, main course, dessert, cocktail — only using recipes in your book, what would you choose? The watermelon pork belly as an app. And then any of the bacon sausages. Bacon gives sausage a smoky, salty component. Couple that with pickled veggies, maybe like a pickled tomato.

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Simon Rimmer's mushroom and red wine ragu recipe

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