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Newsletter: Pick of Puddings, and a spotlight on Jason Atherton

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 A spotlight on Jason Atherton

To celebrate the launch of Maze: The Cookbook on ckbk we also bring you a feature interview with the man himself – Author Profile: Jason Atherton.
Jason Atherton is the culinary genius behind flagship Pollen Street Social, and restaurants in Shanghai, Dubai, Mykonos and St Moritz. He is one of the UK’s most celebrated chef/restaurateurs, and spent his early career working with a rollcall of exceptional chefs. The first British chef to spend time under Ferran Adriâ at Spain’s legendary El Bulli, it was for Gordon Ramsay that Atherton notably took the reins. He launched Maze for the Ramsay stable in 2001 in London, going on to open five more internationally.

Maze: The Cookbook documents this multi-award-winning restaurant, and the food that helped forge Atherton’s path.

The recipes will help you emulate his mastery of ingredients, but broken down into component parts, and with many suggestions for simpler adaptations.
Transport yourself to the Maze dining room with Beetroot Soup with Crème Fraîche and Goat’s Cheese, followed by Braised Shoulder of Lamb Hotpot, and a Chocolate Moelleux with Milk and Honey Ice Cream and Pistachio Sabayon for dessert.

While you are cooking yourself into the restaurant mood, cookbooks for must-visit venues Le Caprice and The Ivy are also now live!
Pictured above: Beef Satay with Peanut Sauce and Herb Salad from Maze: The Cookbook by Jason Atherton

It’s time for pudding

There are those who would say that the best part of any meal is the pudding! We’ve put together cookbook showcase A Pick of Puddings to celebrate the joy of the sweet course.
There are few places where this is done with greater elegance and expertise than the European coffee house. Kaffeehaus: Exquisite Desserts from the Classic Cafes of Vienna, Budapest, and Prague allows you to recreate café culture at home. Try Poppyseed Gugelhupf, or make the famous Sachertorte.
Regula Ysewijn takes us on a trip through both savory and sweet British pudding traditions in her meticulously researched book Pride and Pudding, such as this 17th Century Syllabub.

Whether you want to drown in a Devil’s Food Cake or bake away your blues there are enough puddings in the books in our showcase to satisfy the sweetest tooth.
Find more than 100 tempting vegan puddings

What to eat now: rutabaga (swede)

Swede, or rutabaga as it is called in the US, is a root vegetable similar to turnip. It is actually not a true root, in that the edible ‘root’ is the bulbous base of the stem of the plant.
There are white fleshed varieties, but commercially available swede has a yellow flesh that deepens in color when cooked. It has a sweeter flavor than turnip, and responds particularly well to roasting, braising, pureeing and mashing. Try Swede, Celeriac and Carrots Braised in Olive Oil, a Rutabaga Hash with Onions and Crisp Bacon, or any of the recipes in our 12 Ways with Rutabaga collection.

6 of the best ways to serve popcorn

With March 9 designated Popcorn Lovers Day, and March 12 the day the Academy Awards are announced and we all settle in for some screen time, there is no better time to whip up a batch of popcorn.

Parmesan and Black Pepper Popcorn

from Cheese Obsession by Georgeanne Brennan

Beef Fat Popcorn with Chilli Biltong Powder

from Meat Manifesto by Andy Fenner

Sticky Toffee Popcorn

from Madhouse Cookbook by Jo Pratt

Bar Bacon Caramel Popcorn

from The Bacon Bible by Peter Sherman and Stephanie Banyas

Date Night (Salted Caramel Truffle Popcorn Bowl)

from Whole by Melissa Delport

Sun-dried tomato & Parmesan Popcorn

from Energy Balls & Power Bites by Sara Lewis
Sign up to get the ckbk Recipe of the Day email for inspiration each morning