Recipes from this book
Blackberry Pavlova
Fergus Henderson, Trevor Gulliver · The Book of St John: Still a Kind of British Cooking
Iconic London-based restaurant St. JOHN shares this pavlova recipe that you can adapt to suit seasonal fruit and is perfect as a celebratory centrepiece or dinner party dessert.
Braised Lamb, Peas, Crème Fraîche and Mint
Fergus Henderson, Trevor Gulliver · The Book of St John: Still a Kind of British Cooking
Revolutionise your Sunday Lunch with this tender and rich braised leg of lamb with a creamy pea and mint sauce.
Floating Islands
Fergus Henderson, Trevor Gulliver · The Book of St John: Still a Kind of British Cooking
Simple, sophisticated and sublime, this classic French-inspired recipe from St. JOHN restaurant in London features clouds of fluffy egg white nestled in a perfect crème anglaise.
Smoked Cod’s Roe, Egg and Potato Cake
Fergus Henderson, Trevor Gulliver · The Book of St John: Still a Kind of British Cooking
Enjoy this sophisticated combination of smoked cod's roe, fried potato cake and oozy eggs as an accomplished breakfast, brunch or lunch.
Welsh Rarebit
Fergus Henderson, Trevor Gulliver · The Book of St John: Still a Kind of British Cooking
The ultimate recipe for a classic Welsh Rarebit and the best cheese on toast you've ever had, from the team behind London's prestigious St John restaurant.