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Mark Hix Britain classical

telegraph.co.uk

08.10.2022 / 15:30

Mark Hix’s autumnal recipes featuring the best of wild British produce

Cook time: 25-35 minutesFourHowever carefully you cook it, pheasant can get a bit dry, but I’ve found that it comes up a treat when briefly fried like in this dish. You could serve this with all sorts of things, from a salad to pasta tossed in tomato sauce.

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Mark Hix's healthy watercress recipes

Hampshire have been at the centre of watercress production for centuries. It’s one of our most ancient salad crops, dating back to the Romans, who had a nose for the tasty ingredients we treasure today, like oysters.These days, much of it is served gratuitously as a steak garnish, but there’s all sorts you can do with it, from chilled soups to sauces and all kinds of salads.

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Mark Hix’s elegant three-course autumn menu

more rewarding. Wild ingredients are a talking point at dinner parties, and when I cook foraged mushrooms I like to serve them on their own, or with one other ingredient, allowing them to shine. I’ve used chanterelles here – known as girolles in France – one of the tastiest mushrooms around. I picked chanterelles in a local woodland as early as June this year, and then the weather dried up and they vanished.

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Make the most of a courgette glut with Mark Hix's simple late-summer menu

down to the cooking and not using a high enough heat. I like to slice them lengthways thickly and cook them on the barbecue to give a great flavour. Or cut them into ribbons and toss with tagliatelle and a spoonful of pesto for a simple vegetarian pasta. I like to experiment with growing different types and colours of courgettes.

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Mark Hix's sustainably-sourced late-summer menu

catch a dozen. The mackerel population in Lyme Bay seems to be down. There are probably several reasons why, including factory ships scooping them up before they migrate and come into the bay, and the huge shoals of hungry bluefin tuna that have hit our waters over the past few years. But we can’t catch or eat bluefin tuna as they are protected.

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Mark Hix's extra-special picnic recipes

good old picnic, and mine normally take place on the riverbank with my friend Robin Hutson. Quite often, if the weather or fishing is poor, lunch will take up the best part of the day.I always do the food – it might be anything from a kilo of beef on the barbecue to a truite au bleu, which is a classic French dish of freshly caught trout which turns blue when it hits the simmering court bouillon.

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The sexy, sinister lost art of the restaurant menu

a rarity despite Brexit, which you might think would boost them. Bread – 4.0 (butter usually included) is typical. It’s joyless, and getting worse.

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Got a glut of broad beans? Mark Hix's seasonal menu will inspire you

easier to grow.If you’ve had more success than me and have a good crop, and are scratching your head wondering what to do with all your broad beans other than serve them as an accompaniment, then try the falafel recipe beneath. They will be better than any other falafel you’ve ever tasted.Falafel recipes can vary greatly. Some use chickpeas and others broad beans (also known as fava beans).

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Mark Hix's recipes for a Turkish-inspired summer feast

Mangal Ocakbasi on Arcola Street, off Kingsland Road in Hackney. When I first went there it had just 12 seats and the chef would sit behind the grill cooking the whole menu. Although there wasn’t a menu as such – everything was on display in a refrigerated cabinet, including various kebabs, sweetbreads and quails. Even the aubergine salad was cooked to order over the open charcoal grill, then scooped out and chopped while he was keeping an eye on the meats and flatbreads.There were no fancy marinades, just pure flavour from the grill and a dusting of sumac when cooked.

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Mark Hix's three-course al fresco summer lunch

Mark Hix

William Sitwell on Charlie's, London: ‘Pure, luxurious, old-fashioned class’

Brown’s Hotel in Mayfair. That he has fetched up there following the closure of Le Caprice after lockdown, where he served an astonishing 39 years, is a triumph for the hotel’s owner Rocco Forte.The hospitality industry is rammed with celebrity chefs; there are considerably fewer stellar maître d’s.

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Mark Hix's nostalgic three-course feast for Easter Sunday

For the mayonnaiseFor the saladI remember this dish, which was created by Alexis Soyer at the Reform Club in London in the 1830s, from my college days. Like a lot of the classics, the original recipe had all sorts of ingredients in it.

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Mark Hix's three-course shellfish feast for Bank Holiday weekend

Good Fish Guide.This frozen Bloody Mary mix works a treat spooned on to oysters. It’s an anytime dish that’s particularly good for brunch or even breakfast – and it’s also a classic combo that goes down well at the pub as a bar snack.Prep time: 3 hoursFour For the Bloody MaryTo serveYou can vary the shellfish you use for this, depending on what’s around, but the key is freshness.Prep time: 10 minutesCook time: 20 minutesFour You may think this is a crème brûlée, but this dish has been around for as long as the French classic.

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Mark Hix's nostalgic three-course feast for Easter Sunday

Easter Sunday Mark Hix London classical

Mark Hix's nostalgic three-course feast for Easter Sunday

Easter Sunday Mark Hix London classical

Mark Hix's spring menu of beetroot salad, braised oxtail and apple coupe

Brindisa).Cook time: 40 minutesfour Slow cooking isn’t just for winter, especially when you lighten up the dish with a little touch of spring. I remember back when I worked at The Ivy, we used to sell as much shepherd’s pie in the summer as the winter.

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Is there any point of posh salt?

Sea Salt will arrive, a celebration of what is, after all, a simple chemical compound, NaCl, with a sodium atom for each one of chlorine. Superficially, there’s no room for variation. When I was growing up, salt was salt, a commodity that came in a plastic bag from the supermarket or (in my smarter friends’ houses) in a yellow and red Saxa tub.

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Three of the best foraged recipes from Mark Hix

we have a wild food night at my pub, The Fox Inn, with forager John Wright, to improve people’s knowledge and enthusiasm.The sweetness of the scallops works really well with the earthiness of the black pudding. Peter Gott of Sillfield Farm in Cumbria has been making black pudding for me for 15 years or so in the style of a soft, Spanish morcilla. A lot of commercial black puddings can be quite dense and flavourless, but you can buy Peter’s at Shellseekers in London’s Borough Market or alternatively you could use cooking chorizo or even haggis.

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Mark Hix's romantic menu for two to make on Valentine's Day 2022

Valentine’s Day, avoid the expensive themed restaurant offerings and cook something special at home for your loved one. I’m not suggesting you go to a local farm and pick out a duck, but taking the time to work on a romantic menu says more than any novelty gift, or certainly flowers from the petrol station.Eating together is intimate and the dishes I’ve chosen here are designed for sharing.

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Mark Hix's romantic menu for two to make on Valentine's Day 2022

Mark Hix fun classical Love

Mark Hix: Last News

Mark Hix's hearty three-course autumn menu

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