Recipes from this book
Peppered Clam Frites
Ben Lippett · How I Cook
Mussels and chips, or moules frites as they're known on the continent, are a wonderful thing to eat, but I'm here pitching a new way with shellfish and potatoes. Enter, peppered clam frites. Peppercorn sauce is a hard-hitting classic and a sauce recipe that I think every home cook should have in their locker. Sure, it's right at home on a piece of seared sirlion or a filet mignon, but for me, it has plenty of applications away from the classic steakhouse serve.
Semolina Flatbreads with Scapece
Ben Lippett · How I Cook
It’s good to have a flatbread recipe in the locker. The resulting bread is super soft, pillowy and has a lovely chewy, crunchy texture thanks to the semolina. It’s a really versatile flatbread and can be topped or served with a whole host of different garnishes.