INTERVIEWS

P1150342 copy

Paul Flynn

The chef at the Tannery makes a brilliantly simple chowder at home and explains how he went from fine dining in London to cooking good, unfussy food in the Irish countryside

TheGannet_FuchsiaDunlop_056

Fuchsia Dunlop

The expert on Chinese food prepares a feast from her latest cookbook, shows us her prized kitchen objects (including a watchful food god) and reveals an unexpected food aversion

_MG_7034

Severin Corti

The eminent Viennese restaurant critic talks about his years as a chef, makes a revelatory bánh mì with Austrian ingredients and picks his nine favourite restaurants in Vienna

JOURNAL

RECIPES

P1150478

Bacon & Butter Bean Chowder

“This is a very simple recipe and you can add extra things to it if you want: plaice or mussels would work very nicely….

TheGannet_FuchsiaDunlop_136

Steamed chopped pork with salted fish

“I’m doing a really simple supper dish. This recipe uses a quite strong tasting, slightly pungent salted fish called xiang, though you can make…

TheGannet_FuchsiaDunlop_119

Green pak choy with dried shrimps

“One thing I love about Chinese food is the vegetables. You really don’t have a Chinese meal without some kind of healthy, fresh green….