Beyond Nose to Tail: A Kind of British Cooking: Part II by Fergus Henderson and Justin Gellatly

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    • Categories: Soups
    • Ingredients: carrots; leeks; celery; onions; garlic; fennel; Pernod; chicken stock; butter beans; parsley; dill; mint; tarragon; capers; ox tongue; white onions; caster sugar; sea salt; juniper berries; whole cloves; black peppercorns; bay leaves; tinned anchovies
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    • Categories: Soups
    • Ingredients: leeks; onions; garlic; chicken stock; nettles; snails; floury potatoes
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    • Categories: Soups
    • Ingredients: leeks; onions; garlic; chicken stock; milk; floury potatoes; salted pork back fat
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    • Categories: Soups
    • Ingredients: veal bones; carrots; onions; celery; leeks; mixed herbs; parsley; thyme; rosemary; veal tail; fresh peas in pods; caster sugar; sea salt; juniper berries; whole cloves; black peppercorns; bay leaves
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    • Categories: Salads; Egg dishes; Main course; Appetizers / starters
    • Ingredients: bacon; eggs; green beans; parsley; vinaigrette
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    • Categories: Salads; Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: mint; lemons; little gem lettuce; spring onions; store-cupboard ingredients
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  • Butter bean, leek and cauliflower salad
    • Categories: Dressings & marinades; Salads; Side dish; Appetizers / starters; Vegan; Vegetarian
    • Ingredients: butter beans; garlic; cauliflower; leeks; parsley; capers; lemons; olive oil
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    • Categories: Salads; Dressings & marinades; Side dish; Appetizers / starters; Lunch; Vegetarian
    • Ingredients: beetroots; red cabbage; crème fraîche; chervil; capers; red onions; balsamic vinegar
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    • Categories: Salads; Dressings & marinades; Appetizers / starters; Lunch; Main course
    • Ingredients: chervil; lemons; white cabbage; brown shrimp
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    • Categories: Appetizers / starters
    • Ingredients: onions; carrots; celery; garlic; bay leaves; black peppercorns; pig ears; pig trotters; leeks; parsley; thyme; rosemary; chicken stock; sea salt; caster sugar; juniper berries; whole cloves
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    • Categories: Salads; Main course; Lunch
    • Ingredients: duck fat; garlic; bread; dandelion greens; capers; coarse sea salt; pig cheeks; shallots; parsley; vinaigrette
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    • Categories: Main course
    • Ingredients: carrots; onions; garlic; celery; leeks; black peppercorns; lemons; white wine; borlotti beans; radishes; watercress; pig head; spring onions
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    • Categories: Stews & one-pot meals; Main course; Cooking for 1 or 2
    • Ingredients: duck fat; shallots; garlic; thyme; parsley; rosemary; white wine; chicken stock; Dijon mustard; watercress; pig head; brandy
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    • Ingredients: onions; carrots; celery; leeks; garlic; thyme; black peppercorns; chicken stock; pig trotters; Madeira wine
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: onions; duck fat; white wine; chicken stock; carrots; celery; leeks; thyme; white onions; smoked bacon; garlic; black peppercorns; pig trotters; Madeira wine; Agen prunes
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    • Categories: Main course
    • Ingredients: wild rabbit; chicken stock; breadcrumbs; lemons; onions; carrots; celery; leeks; thyme; garlic; white wine; pig trotters; black peppercorns; Madeira wine; seasoned flour; frying oil of your choice
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    • Categories: Main course; Winter
    • Ingredients: duck fat; red cabbage; garlic; thyme; bay leaves; red wine; chicken stock; onions; carrots; leeks; celery; black peppercorns; guinea fowl; red onions; Agen prunes; pig trotters; Madeira wine
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: beef rib; garlic; thyme; rosemary; red wine; carrots; leeks; celery; black peppercorns; red onions; pickled walnuts; pig trotters; Madeira wine; chicken stock
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: duck fat; shallots; bacon; chicken stock; watercress; carrots; leeks; onions; celery; thyme; black peppercorns; squirrels; dried porcini mushrooms; pig trotters; Madeira wine; La Vieille Prune
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    • Categories: Main course
    • Ingredients: chickpeas; garlic; shallots; thyme; rosemary; parsley; chorizo sausages; rocket; onions; celery; leeks; carrots; chicken stock; snails; unsmoked bacon; pig trotters; Madeira wine; vinaigrette
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    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: duck fat; shallots; red wine; pigeons; onions; carrots; leeks; celery; garlic; thyme; black peppercorns; beef suet; smoked bacon; pig trotters; Madeira wine; chicken stock; bone marrow; self-raising flour
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    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: herbs of your choice; whole chicken; onions; leeks; black peppercorns; milk; capers; puff pastry; ox tongue; caster sugar; sea salt; juniper berries; whole cloves; bay leaves; carrots; garlic
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    • Categories: Pies, tarts & pastries; Main course
    • Ingredients: leeks; white wine; puff pastry; carrots; celery; bay leaves; onions; whole pike; parsley stalks; black peppercorns
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    • Categories: Pies, tarts & pastries
    • Ingredients: strong white flour; butter
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Notes about this book

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Notes about Recipes in this book

  • Treacle tart

    • Pangur Ban on January 18, 2015

      This is delicious, a real crowd pleaser - everyone who's tried it loved it. The first time I made it I might have baked it too long, as it was on the chewy side; it tasted quite marmaladey due to the lemon rind. The second time I made it, I left out the rind and doubled the lemon juice. This produced a lighter flavour, which I prefer. The third time, I tried using wholemeal sliced pan for the breadcrumbs, but these didn't seem to absorb as much syrup, and didn't enhance flavour much; think white breadcrumbs are best. Also sprinkled some Maldon salt flakes on it before serving, which brought up the flavours. It's fab with creme fraiche.

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  • ISBN 10 0747589143
  • ISBN 13 9780747589143
  • Published Aug 20 2007
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury
  • Imprint Bloomsbury Publishing PLC

Publishers Text

'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' In this new collection of recipes, Fergus Henderson, award-winning author of Nose to Tail Eating, inspires with more carnivorous classics such as deep-fried rabbit, pigeon pie, venison liver and pressed pig's ear. Justin Piers Gellatly, Head Baker and Pastry Chef at St. John Restaurant, introduces us to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice creams including bay leaf and the famous Dr. Henderson. This covetable collection is complemented by quirky colour photographs by Jason Lowe and a St. John-inspired monochrome design, making it the perfect companion to Fergus's first book.

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