‘Giffords Circus Cookbook’: Stories and recipes from a magical circus restaurant
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Serves 6 2 smoked ham hocks 1 onion, roughly chopped 5 cloves 2 star anise 6 x 150g cod fillets olive oil, for frying 150g plain flour a few knobs of butter squeeze of lemon juice 2 tsp pink peppercorns, lightly crushed 1 tsp smoked paprika 2-3 squid, cleaned, with tentacles fresh kernels from 3 corn cobs head of red chicory, leaves separated sea salt and black pepper Put your ham hocks into a stockpot or large saucepan with the onion, cloves and star anise. Serves 4 1 cauliflower 1 head romanesco broccoli olive oil, for drizzling 2 heads chicory, leaves separated 1 shallot, thinly sliced into rings 50g flaked almonds, toasted sea salt and black pepper For the purée knob of butter 100ml double cream For the dressing 75g raisins 1 tsp dijon mustard 1 tbsp dark brown sugar 50ml rapeseed oil 1 tbsp cider vinegar Preheat the oven to 180C. Toss the rest of the florets on a baking tray with a drizzle of olive oil and a sprinkling of salt and roast in the oven for about 10 minutes, until a dark golden colour. Serves 2-4 2 Maris Piper potatoes 1 beetroot glug of white wine vinegar knob of butter 2 x 100g fillets hot-smoked trout 2 handfuls of baby spinach, washed 4 large, very fresh eggs rapeseed oil, for frying sea salt and black pepper hollandaise sauce and chervil sprigs, to serve Preheat the oven to 160C and line a baking tray with baking parchment.
Discover Related
