Rowley Leigh writes a weekly column on cookery for the FT Weekend supplement.
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‘The vegetarian gauntlet had been thrown down; the vegetarian gauntlet had been picked up’
‘One of the great threats to game is that not enough people know how to cook it’
‘I macerate the chicken in a mix of spices and let it sizzle appetisingly on the grill’
‘An adaptation of a curious Ligurian dish’
Baked duck, spatchcock chicken or lamb necks with garlic? A feast of meat recipes
‘A dish of gently stewed spring vegetables – one that requires little cooking and a light hand’
In the first of a new series, chef Rowley Leigh explains why this tool, more than any other, is an indispensable item wherever he cooks
‘When it comes to steak, don’t muck about — stick to the tried and trusted’
‘This delicious dish comes from an Australian cook famed for his perfectionism and technical brilliance’
‘My dining companions tucked into the snapper with something close to religious fervour’
The dish is both a robust winter warmer but also delicate in flavour
‘Making mince pies is fun and they are almost certainly better than “shop” ’
‘Served on little Chinese-style soup spoons, it worked well as a party nibble’
‘Cooking a big chunk of pig in a bath of milk breaks most culinary and religious proscriptions’
‘The aubergine has a slowly evolving richness of flavour that makes it endlessly fascinating’
‘Salting the fish had firmed the flesh up beautifully, so it had more a texture of tuna’
Take some raspberries, champagne, peaches and ice cream - and just add summer...
A quiet revolutionary who modernised traditional cuisine in grand Parisian restaurants
‘It is unusual to find such a summery treatment for duck’
‘The best salads depend on editorial discretion. The fewer ingredients the better’
The fish is delicate but tasty and can be enjoyed with some robust flavouring
‘After a morning in church and a month or two of abstinence, it is just the thing’
A simple dish cooked with bread, onions and garlic that has an addictive savoury quality
Orecchiette, a peasant food from Puglia, is appearing on the most fashionable plates. With practice, you can recreate them at home
‘A chowder was something made in a cauldron, and originated on French fishing boats on the Atlantic seaboard’
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