L’Ecrivain Blog

  Watch Derry Clarke's Online Cookery Course Introduction Video  Derry Clarke's Online Cookery Course from your own Kitchen All Derry Clarke's Videos have step by step guides to make each dish Corresponding Menu for each Course Match... read more

When I started cooking, monkfish used to be available free of charge.  Now it really is premium fish.  Monkfish has a tendency to be wet, but in this recipe the spices absorb the moisture.  There is a lovely contrast between the colour... read more

It's becoming harder and harder to source wild pheasant, which is very reasonably priced when in season (October to January).  While farmed pheasant is readily available, it is not as flavour-some as the wild bird.  Red cabbage is great wit... read more

Before cooking duck breasst, rub the skin with sea salt for extra crispness.  Cooking the duck skin side down in a pan that you heat from cold also helps the skin to cook through.  I would recommend serving the duck pink.  The butternu... read more

Try to use wild halibut if possible, although this can be difficult to source.  Farmed Halibut is easier to find.  The freshness of the fish with the earthy taste of the beetroot is a superb combination.  Instead of using horseradish c... read more