Trevor Gulliver

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.

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.

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.

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.

Fergus Henderson and Trevor Gulliver · The Book Of St John

Welsh Rarebit is a noble version of cheesy toast. Everyone loves cheesy toast! Our Rarebit is a proud thing and, if we might say so, extremely popular. So it is odd that Fergus gleaned this recipe from a chef who had previously worked at Buck’s Club, which was well known at the time for selling the worst rarebit in London. There is another thing that we might add, if you are amused by a little mathematics. At St. JOHN Smithfield we sell an average of forty-five Welsh Rarebits per day. Taking into account annual closures, in this, our twenty-fifth year, we will have sold somewhere in the region of 405,000 rarebits. By the time we are thirty we will have surpassed the half-million mark. Onward!

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.