Following on from his Sunday Times bestseller Marcus at Home, Marcus Wareing is back - with a must-have new classic for your kitchen shelves.
Over the years, Marcus has developed and refined recipe after recipe. Whether it’s a quick meal after a hectic day, a recipe to bring your family together or a feast to impress your friends, Marcus brings excellence to every dish that he makes.
In New Classics, Marcus takes the best of time-honoured recipes and puts his own spin on them. What’s more, he creates new recipes that will become much-loved classics in their own right. Here is a book to pore over, to bring inspiration and excitement back into your cooking, and to use again and again.
Marcus’ new book features his own take on classic dishes, as well as dishes he thinks deserve to be classics of the future. For a chance to win a copy plus a £100 restaurant voucher, we want to know: what are your all-time favourite classic recipes - or the ones that you think deserve to be classics?
Not quite clear on the definition of 'classic' but in our house it is the vegetarian lasagne that I used to make as a student and which I still make 20 years later! 😊
Cottage pie (or shepherds pie if made with lamb). It's a classic in our family going back generations. Hot, comforting, delicious. I add Worcestershire sauce, soy sauce and tomato ketchup to make a rich thick gravy. Delicious!
When eating out if Creme Brûlée is on the menu, there is really no argument about what I'm having. The satisfying crunch of the caramel top, the lovely wobble of the custard, it's just perfection not to be missed or messed with. Ive even been known to knock out a decent one at home. (Though the time the saucepan wasn't quite cleaned and we ended up with garlic creme brûlée, is an innovation too far)
meat and potato pie micne and pasta bake bubble and squeak pastry traybake tomato pasta with sautéed tomatos onion and peppers chicken thighs casserole with garlic onionscarrots,celery,stock and pearl spring veg casserole sweet potato veggie casserole so many more...do you think Marcus would make my campells tomato condensed soup pasta and tin of tuna a classic???
For me, it’s a straightforward Victoria sponge. Not sure if it’s because my children are egg and dairy allergic so I don’t really get to eat “real” cake any more, but I saw a picture of a Victoria sponge the other day and just felt so incredibly nostalgic.
