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Recommended by

Andy Lynes

Freelance journalist and author

This 400 page book over-delivers in the most delightful way. Along with the distinctive modern British recipes, there are numerous articles, essays and extended introductions along with the evocative landscapes, still lives and portraits by photographer Kristin Peters. Corrigan underlines his ingredient-led approach by profiling some of his favourite producers or “extreme artisans” as he calls them such as cheesemaker Bill Hogan of Schull in West Cork. A love of cheaper cuts such as pig’s trotter and ham hocks and relatively inexpensive fish including mackerel, hake and gurnard means you won’t have to break the bank to cook from the book (although there’s plenty of luxury produce like wild salmon, lobster, grouse and foie gras too). An eclectic range of dressings and sauces including Italian salsa verde, Catalonian romesco and North African harissa, and dishes ranging from Mediterranean influenced stuffed baby squid with chorizo and feta style cheese to Thai crab and mussel soup reflect the globetrotting style prevalent during the 1990’s London restaurant scene where Corrigan first made his name. The Clatter of Forks and Spoons also tells Corrigan’s own story, from growing up on a farm in County Meath to opening his Mayfair restaurant.

Trish Deseine

Food writer

My favourite chef in UK/Ireland and a classic book.