Marcus at Home by Marcus Wareing

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  • Chicken curry korma-style

    • sjwill82 on October 11, 2017

      Great tasting curry full of flavor without the heat...therefore even the smallest in the family enjoyed! I would perhaps add more of the curry paste next time or double up the recipe to put in the freezer to save time for midweek meals

    • jnunezm1 on June 17, 2020

      Recipe calls for ginger, not gin, though the dish would be well complimented by a G&T.

  • Buttermilk fried chicken

    • Thermomixit on July 29, 2018

      So tasty and definitely worth the effort!

    • greedyrosie on January 29, 2018

      All fried chicken is a bit of a faff to make, honestly but this was simple and because the chicken is boneless and most of the cooking is done in the oven, is not too bad. I was sceptical about boneless thighs but the marinade makes them very moist and flavourful. And makes great sandwiches the next day.

  • Slow-roasted leg of lamb with fresh mint sauce

    • JoBills on April 05, 2018

      The slow roast was a great approach, but it only took 2.5 hours to come to a medium/well done temperature (160c) rather than the suggested 3.75 hours which would have properly overcooked it. I’d probably go for only 2 hours next time and then start testing with a probe for a medium (145c).

    • sjwill82 on October 02, 2017

      I expected the meat to be falling off the bone as it had been cooking for so long but I think my leg must have been on the large side as after 4 hours we still had to slice the meat. Having said that the meat was tender and juicy with a great taste. The mint sauce was also different from my usual with the addition of cumin. I would make again and perhaps cooking for even longer.

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  • ISBN 10 0008252300
  • ISBN 13 9780008252304
  • Published Oct 10 2017
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins

Publishers Text

Marcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants - the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell's. Marcus is also judge of MasterChef: The Professionals, combining authority with inspiration for the contestants and viewers alike. But there's another side to Marcus - away from the professional kitchens - when he's at home, cooking the food he loves to share with his family and friends. In Marcus at Home, he shows you how you can cook these recipes, too. Marcus at Home will cover delicious meals all week long, from chapters on Midweek and Weekend to Entertaining and Baking. Focusing on great flavours and inspirational touches, these are recipes that will become time-honoured favourites in your home. Whether it's a light Chicken & Asparagus Salad or a comforting Prawn Orzo Risotto; an indulgent Eggs & Avocado with Chorizo Jam or a delicious Buttermilk Pannacotta with Thyme Crumble; or a definitive Sunday Roast or a Chocolate Cake, these are recipes that are easy to make at home in the rush of a busy week, when you have a little more time at the weekend, or when you want to make a showstopper meal. Marcus is renowned for incredible food that tastes great. And here he'll show you how to bring this into your home cooking.

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