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• by:
• Henderson, Fergus

More crucially, here are the recipes that have marked him out as one of the most innovative yet traditional chefs, recipes which hark back to a strong rural tradition of delicious thrift, and which literally represent Henderson’s motto, Nose to Tail Eating, be they Pig’s Trotter Stuffed with Potato; Rabbit Wrapped in Fennel Twigs and Bacon; or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy there are gloriously satisfying puddings, notably the St. John Eccles Cake and a very nearly perfect Chocolate Ice Cream.