Garlic Custard

Steam king, Jacques Manière, who has taught his techniques to many of the top-name chefs in France, came to London in 1988 to act as consultant to David Chambers, executive head chef of Le Meridien hotel in Piccadilly. His ideas are often healthy – for example, using oil as a last-minute seasoning rather than the cooking medium for sometimes heavy dishes such as ratatouille. But Manière is no ascetic crank, as illustrated by this gutsy savoury custard, an excellent accompan