Godfather of British cuisine, Marco Pierre White, has released a new cookbook, Essentially Marco, furnishing 'home cooks' with ideas and inspiration, rather than demanding culinary techniques.
Recently launched in the UAE, White's book takes a step back from the haute cuisine that saw him make a name for himself, and draws on generous food made for sharing around the dining table.
Divided into four sections of 'fool proof' recipes: starters, fish, meat and puddings he tackles dishes for every occasion, from family roasts to a romantic supper for two, with the emphasis being on invoking a passion for ingredients and cooking, over precision.
The pared back ideas are guaranteed to appeal to the humble home cook, where it's not about time spent in the kitchen, but time spent around the table in good company.
In an interview with The National White said, "This isn’t food on a plate because I don’t serve food on a plate. I serve it in pans. It’s about simplifying it. It’s not about trying to make things complicated."
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.