The Book of St. John: Over 100 Brand New Recipes from London's Iconic Restaurant by Fergus Henderson and Trevor Gulliver

  • Grilled lamb's hearts, peas and mint (page 19)

    from The Book of St. John: Over 100 Brand New Recipes from London's Iconic Restaurant The Book of St. John by Fergus Henderson and Trevor Gulliver

    • Categories: Dressings & marinades; Grills & BBQ; Salads; Appetizers / starters; Main course; Spring
    • Ingredients: lamb hearts; spring onions; little gem lettuce; fresh peas in pods; pea shoots; capers; mint; Demerara sugar; malt vinegar
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Notes about this book

  • mjes on December 09, 2019

    Peach Cobbler (pg 212) - this is much like I've always made cobblers with a biscuit dough on top. But this version has an egg and buttermilk in the dough. A great variation on a classic.

  • mjes on December 09, 2019

    Duck fat potato cake (pg.48) is a two day effort. I used russet potatoes rather than the requested Maris Piper. Day one you bake a casserole of sliced potatoes with duck fat. Despite the temptation, don't eat them. Rather press them with a weight overnight in the refrigerator. Day two, cut into fingers and deep fry. Excellent as is, but next time I think I'll add a bit of an herb.

  • mjes on October 26, 2019

    This cookbook has been the cookbook of the month for November 2019 for the Great British Chefs Cookbook Club

Notes about Recipes in this book

  • Braised lamb, peas, crème fraîche and mint

    • tekobo on April 03, 2021

      Crazy delicious

  • Purple sprout broccoli and vinaigrette

    • Hansyhobs on April 27, 2022

      Easy and extremely tasty

  • Cucumber, butterhead and lovage

    • tekobo on July 04, 2021

      Lovely, soft, comforting salad. Made an enjoyable starter prior to a meat fuelled main.

  • Rice pudding

    • Cmansene on June 08, 2022

      Tastes like a warm hug feels

  • Chocolate ice cream

    • tekobo on December 30, 2020

      Super rich and delicious chocolate ice cream. Use 75% cocoa chocolate pastilles from Pump Street

  • Quail-stuffed whole roast suckling pig

    • tekobo on July 04, 2021

      This made a spectacular centrepiece for a celebration meal. Enjoyed by all. Extra quail grilled and served alongside. Yummy.

  • The goose feast

    • Poppyseedbagel on December 26, 2020

      This was excellent and special, though there is much more prep that you can do the day before than FH says. This would save time and oven space on Christmas Day. I think he did the recipe from the point of view of his restaurant that does this frequently, rather than a home cook not wanting to be tied too much to the kitchen on Christmas Day. I definitely wish we’d made the confit earlier. And his advice to roast the crown for only half an hour was dodgy: I did it for an hour, and it was still only medium rare. My goose weighed 6kg.

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  • ISBN 10 1529103215
  • ISBN 13 9781529103212
  • Published Oct 03 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Ebury

Publishers Text

Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food. Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking—they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish. Recipes include: Braised rabbit, mustard and bacon; Ox tongue, carrots and caper sauce; Duck fat toast; Smoked cod’s roe, egg and potato cake; Confit suckling pig shoulder and dandelion; The Smithfield pickled cucumbers; St. JOHN chutney; Butterbean, rosemary and garlic wuzz; and Honey and bay rice pudding. Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks. Includes a conversion chart. 

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