Social Suppers

Social Suppers

By
Jason Atherton
Contains
140 recipes
Published by
Absolute Press
ISBN
9781472923950
Photographer
John Carey

140 recipes make up this stunning yet eminently approachable collection of suppers from Jason Atherton: perfect meals to share with friends and family. It is not only a showcase of Jason’s favourite things to cook, both savoury and sweet, but also a celebration of the flavours and techniques that have inspired him from all around the world. Every dish bears the hallmark of excellence on which he has built his reputation as one of the world’s truly great and most innovative chefs. Beautiful, inspiring photography by John Carey completes this collection of stunningly good suppers. ‘Jason is one of the greats. He's the best of both worlds: the prowess of a Michelin-starred chef with accolades from every corner of the globe, but also the person you want to be preparing your Sunday supper.’ Thomas Keller

In this book

  1. Foreword
  2. Introduction
  3. Starters
    1. Read this Chapter
    2. Spanish breakfast
    3. Fried eggs with black pudding, capers and anchovies
    4. Potato and parsley soup with black pudding and cheddar toasties
    5. Rabbit confit with celeriac cream soup and rabbit floss
    6. Burrata and figs with truffle honey
    7. Spring vegetable tartine with creamed burrata
    8. Goat’s cheese with peas, broad beans, mint and serrano ham
    9. Mrs. Tee’s wild mushrooms on toast with bacon jam
    10. Baby violet artichokes with datterini tomatoes and broad beans
    11. Tomato tartare
    12. Garlic-roasted pink fir apple potatoes with parsley and brava sauce
    13. Griddled corn on the cob with parmesan and chilli
    14. Mixed beetroot salad with goat’s cheese mousse and pine nut dressing
    15. Winter vegetable salad with goat’s curd
    16. Avocado, baby gem, orange and sautéed baby carrot salad
    17. Roquefort and iceberg salad with warm croutons and alsace bacon
    18. Roast Caesar salad with white anchovies
    19. Seared tuna salad with miso aubergines and sherry dressing
    20. Tuna tartare D.I.Y.
    21. Confit tuna with piperade and chives
    22. Salmon ‘crudo’ with pickled cucumber and wasabi and avocado purée
    23. Spanish tomato bread with sardines
    24. Pastrami of sea bass with gazpacho garnish
    25. Beetroot-cured sea trout with roast beetroot and horseradish cream
    26. Kohlrabi, apple, whisky walnut and sea trout salad
    27. Scallop ceviche with pickled fennel and lemon confit
    28. Razor clams with chorizo, coriander and chilli
    29. Crab and asparagus salad with radishes
    30. Goat’s-cheese-stuffed courgette flowers with apple and coriander crab salad
    31. Crab mayonnaise with bitter leaves on toast
    32. Langoustines with pickled vegetables and peas
    33. Fine de claire oysters with Vietnamese dressing
    34. Roasted ceps, pistou of green vegetables and paprika octopus
    35. Salt and pepper squid with squid ink aïoli
    36. Sea urchin, goat’s cheese and peppers on toast
    37. Salad of quail, candied lemon, pear and sourdough crumb
    38. Little Social steak tartare with quail’s egg and radish salad
    39. Crisp lamb’s tongue with mint gribiche
    40. Fried ox tongue with mushrooms and peas
    41. Bone marrow, gentleman’s relish and onions on toast
  4. Main Courses
    1. Read this Chapter
    2. Poached egg and basil pizza
    3. Cep mushroom pizza with balsamic onion chutney, mascarpone and parmesan
    4. Red mullet pizza with tapenade and provençal roast vegetables
    5. Smoked salmon, broccoli and sairass cheese pizza
    6. Halibut with parsley potatoes, morecambe bay shrimps and asparagus
    7. Cornish cod with braised lentils and lardo di colonnata
    8. Roast cod with braised haricot beans, chorizo and tomato
    9. Spiced potted rice with cod
    10. Smoked haddock, manchego and spring onion tortilla
    11. Smoked haddock gratin with haricot beans and Gruyère herb crust
    12. Curried monkfish with sautéed cauliflower and bulgur wheat
    13. Sea bream with Morecambe Bay shrimps, sautéed kale, samphire and mustard velouté
    14. Baked John Dory with red onions, tomatoes and rosemary potatoes
    15. Herb-roasted sea trout with pink fir apple potatoes, samphire and asparagus salad
    16. Chargrilled sole with Scottish cockles
    17. Squid and prawn burger with smoked tomato chutney
    18. Cauliflower and crayfish risotto
    19. Cornish fish stew with garlic toast and aïoli
    20. Pulled pork sandwiches with pickled kohlrabi and coleslaw
    21. B.B.L.T. (belly, brioche, lettuce and tomato)
    22. Pork cheeks with soft polenta and apple
    23. Braised pork belly with chorizo and pepper purée and spiced onions
    24. Slow-roasted pork belly with black pudding, crushed potatoes and green beans
    25. Tamarind-glazed pork belly with braised red cabbage and sautéed mushrooms
    26. Honey-roast ham hock with crisp pig’s ears, black pudding and piccalilli
    27. Pork shanks with haricot beans
    28. Pork chops with haricot beans and spicy tomato sauce
    29. ‘Spanish-style’ roast suckling pig with candied pineapple and roast peppers
    30. Chargrilled rib-eye steaks with chimichurri sauce
    31. Garlic herb beef with kohlrabi remoulade and watercress
    32. Braised ox cheeks, carrots, bone marrow, sourdough crumbs and horseradish pomme purée
    33. Côte de boeuf with herb salsa, courgette frites and ceps
    34. Meatballs with tomato sauce
    35. Little Social burger with smoky bacon and balsamic onion chutney
    36. Simple roast leg of lamb with rosemary rub and potato dauphinois
    37. Braised lamb neck, peas, broad beans, asparagus and creamed wild garlic
    38. Slow-roasted lamb shoulder with autumn vegetables and cabbage and mint pesto
    39. Roast rack of lamb with spiced olive jus and creamy mashed potatoes
    40. Loin of venison with beetroot and venison sauce and braised cabbage
    41. Roast venison and beetroot with poached pears
    42. Roast Anjou squab with yakitori of innards, brussels sprouts and braised red cabbage
    43. Roast duck breast with mini roast potatoes, turnips, beetroot and carrot purée
    44. Spiced roast pheasant with pumpkin, bread sauce and home-made granola
  5. Desserts
  6. Basics

Recipes in Social Suppers

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