Tom Kerridge
As the most down-to-earth but high-flying chef on the food scene, Tom Kerridge recipes are “proper lush“. Big flavours and beautifully crafted yet accessible food.
‘Every day I try to make each dish as good as it can be: my personal best ever. I like getting the balance of taste and texture just right, using familiar ingredients and creating big, intense flavours. Now, I hope you’ll use my recipes to make some best ever dishes of your own.’ Tom Kerridge
Thanks to his Dopamine Diet, Michelin-starred chef Tom Kerridge has shed eleven stone over the past three years. That’s the same as 70 bags of sugar.
The king of beautiful pub food has collected all of his best ideas into this proper cookbook, ready to warm the world on a grey day and restore the nation’s good mood.
With more than 100 Tom Kerridge Recipes his Best Ever Dishes brings spectacular cooking to the home kitchen.
Tom’s Table features 100 delicious everyday recipes so that anyone can achieve his Michelin-starred cooking at home. This is the sort of food you’ll cook again and again and again.
Tom Kerridge Recipes
- Apple and toffee crumble pie
- Apricot and chocolate flapjacks
- Bacon chops with whole roasted broccoli and three-cheese sauce
- Bangers and mash with onion gravy and peas
- Beef and ale stew with dumplings
- Beef and blue cheese puff pastry pizza
- Beef and blue cheese risotto
- Beef BBQ ribs
- Blackberry fool with mace biscuits
- Blow-torched mackerel with blini, warm pickled beetroot and chive crème fraîche
- Braised lamb shank with bay and borlotti beans
- Breast of lamb with broccoli, anchovy and caper dressing
- Buttered ham, English asparagus and parsley
- Caramel and coffee choux buns
- Carrot and pistachio baklava
- Cheat’s chocolate tart
- Chicken Kievs
- Chicken nuggets with smoked paprika and anchovy mayo
- Chocolate and ale cake with muscovado malt cream
- Christmas carrots
- Cockles and mussels cooked in West Country cider and clotted cream
- Cod in parsley sauce with cockles and mashed potato
- Corn on the cob with burnt-onion ketchup
- Courgette and cheddar tart
- Crab ravioli with spring onion dressing
- Cream of celery soup with poached egg and soda bread
- Crispy duck salad
- Crispy pigs’ cheeks and deep-fried shallots with taramasalata and flatbread
- Cured strawberries, strawberry ice cream and amaretti biscuits
- Date and toffee pudding with caramelised bananas and the ultimate toffee sauce
- Douglas fir pine custard with blood orange curd and coconut tuille
- Dry cured smoked bacon chop, broad beans and marjoram leaves
- Duck and lemongrass kebabs
- Easy roast chicken with gravy
- Fish and chips with tartare sauce and pea purée
- Flash fried steak with mushroom ketchup
- Gin and tonic granita
- Great British celebration ham
- Grilled lamb chops, wild garlic pesto and Jersey Royals
- Grilled sardines with samphire and Little Gem lettuce
- Hake with button mushrooms and vinegar
- Ham and pea broth
- Ham, fried duck egg and triple cooked chips
- Hardcore coleslaw
- Healthy minestrone soup
- Herb-crusted rack of lamb with aubergine purée
- Jersey Royal and Double Gloucester tortilla
- Lemon and tarragon pulled pork with pitta breads and walnut mayonnaise
- Lemon posset with fennel biscotti
- Lemon sole goujons, marie-rose sauce and crushed minted peas
- Lemon thyme custard with raspberries and sweet scraps
- Lush lemon pepper chicken
- Mutton chops with potato and turnip gratin
- Ossobuco of pork with new season garlic and radish
- Oven baked pollock with radishes, borage flowers and lardo
- Pineapple upside-down cake
- Pittsburgh black-and-blue steak sandwich
- Plum fool with pink peppercorns and shortbread
- Pollack, chorizo and chickpea stew
- Pork belly with lentils and black cabbage salsa
- Pork schnitzel with fried duck egg, pickled apple and apple purée
- Posh mushrooms with garlic and parsley on toast
- Proper baked beans with soda bread toast
- Proper tomato soup
- Pulled beef brisket in a milk bun
- Quick sausage casserole with Savoy cabbage pesto
- Rabbit and butter bean stew with courgette and sorrel
- Red mullet, seared cucumber, borage and beurre blanc
- Rhubarb and custard tarts
- Roast crown of wood pigeon with peas and mousseron
- Roast guinea fowl with spring green salsa
- Roast monkfish with cumin and coriander spice and a baked aubergine purée
- Roasted spring chicken with a morel sauce and parmesan risotto
- Rosemary and garlic salt baked lamb shank
- Shin of beef with ginger, carrot and cabbage
- Slow-cooked lamb shoulder with boulangere potatoes
- Smoked haddock pasties
- Smoked haddock, parmesan and crème fraîche omelette
- Spatchcock poussin with couscous salad
- Spice-crusted tuna salad
- Spiced lamb tart with filo and yoghurt dressing
- Spiced orange cake with Christmas pudding ice cream
- Spiced-up Barnsley chops
- Spring lamb belly fritters, spinach and anchovy mayonnaise
- St George’s mushrooms with chicken liver pâté on toasted sourdough
- Super satay chicken
- Tasty treacle tart
- Tom Kerridge’s butternut squash and sage risotto
- Tom Kerridge’s spaghetti Bolognese
- Tom’s fried chicken in a basket
- Treacle-cured beef with Yorkshire puddings and roast potatoes
- Turkey roll with Christmas crumble topping and sage and onion stuffing
- Ultimate English breakfast omelette
- Venison Scotch eggs and apple purée
- Venison steaks with red cabbage and potato pancakes
- Warm courgette and mint salad with feta and lamb-fat dressing
- Warm tomato and onion salad with a beef dressing and sourdough croûtons
- Watercress soup with garlic croûtons and soft pickled quails’ eggs
- Whole roast duck with braised lettuce and potato pancakes
Tom Kerridge Recipes for Success
Tom Kerridge began cooking as an 18-year-old commis chef in his native Gloucestershire. Enthralled by the camaraderie and intensity of a professional kitchen, he made his way up the industry ladder and opened his own gastropub, the Hand and Flowers in Marlow, Buckinghamshire, in 2005. Within a year it had won a Michelin star, and it was awarded a second in 2012. Kerridge has since appeared on various culinary television programmes; his latest series is Tom Kerridge’s Best Ever Dishes, and an accompanying book is out now. He lives in Bisham, near Marlow, with his wife, Beth,a sculptor.
Cooking My parents divorced when I was young, and my mum did lots of jobs to make ends meet. As the eldest I was often left to cook for my brother and me. I used to add things to simple dishes to make them a bit nicer, even if it was just a splash of Worcestershire sauce and some cheese on our beans on toast.
Becoming a chef My first job in a kitchen was as a commis chef. I just needed a job and didn’t know what I was getting into, but I was immediately taken with it. Messing around with some lads in a room full of knives and fire was so exciting; it was like being with a bunch of pirates. I’m very lucky – I don’t see it as a job at all. I’ve never had a Monday morning feeling in my life.
Routine My alarm wakes me up at 6.15 every morning and I go to the swimming pool at a hotel up the road. On a busy day I swim a kilometre; on a relaxed one I’ll do a mile. Then I come home and shave my head. I can’t start the day without my head freshly shaved, for some reason. After a light breakfast I bounce off to work. I’m in the kitchen most of the week, but I do so much other work – such as television, books and recipe developing.
Weight loss I’ve lost nearly nine stone in the last year or so. I’ve done it by going teetotal, taking up swimming and watching my carb intake. I stopped eating carbs late, and have got into eating fruit: I love apples and grapes as a snack now.
Michelin man The two Michelin stars we were awarded were really just a bonus for us, albeit an amazing one. We never set out to chase awards: we simply wanted to make great food and serve it in an environment people would feel comfortable in. As a little mascot, my friend bought me a Michelin Man statue when we won the first star.
Marlow FC My favourite thing apart from cooking is watching football. I’m a season-ticket holder at Marlow FC, where the Hand and Flowers is the main kit sponsor. Ninety minutes of standing in the rain with my mates watching football is one of the few times I truly get away from cooking.
Inspirations In cooking you learn by rote, but I’m still always, always reading cookbooks. I love Jamie Oliver and Rick Stein – anyone who is extremely passionate about what they do interests me. Beth and I eat out only about four or five times a year, but when we do I’m no critic – the novelty of not cooking for myself is a treat, and it’s always fascinating to see what other chefs are doing with the same ingredients.