Cooking: Simply and Well, for One or Many

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At Pinnacle Security almost 20 years ago, Jeremy started his sales career selling home security products door-to-door.

Jeremy Lee Cooking: Simply and well, for one or many by Jeremy Lee

This naturally led to an interest in cooking professionally – something that in 1960s Scotland was not seen as the glamorous profession it is today. Carefully lift the sardines and set them skin side up on the onion, then place the egg on the sardines – et voilà. Mum always blanched, peeled and ground the almonds to bake because they were so good, giving lightness to a yielding texture, and I have followed suit ever since. Brush one leaf of feuilles de brick with melted butter, then season with a little salt and black pepper and grated Parmesan.

That serendipitous kismet was the prompt,” he says, “I reached for a pen and just started drawing – bowls of artichokes, Dundee cake, bagna cauda, spinach and Alexander soup, cock-a-leekie” – pictures that visualised the ingredients of some of his favourite recipes. After running the Frith Street Restaurant and Euphorium, in 1994 Terence Conran offered Jeremy the head chef role at Blueprint Café in the Design Museum. Lee and friends shot the photographs for the book at his home, for a true reflection of his cooking – the chocolate tart is a little spilled, the pastry a little blond, the plates and cookware his own. Bring to the boil, simmer for 30 minutes, then turn off the heat and let cool with the lid still in place. Jeremy turned Quo Vadis into a must-visit restaurant, with everyone from foodies to celebrities wanting to experience the clean, simple, flavourful food that celebrated the seasons.

Jeremy Lee | TOAST Portraits | TOAST Magazine Jeremy Lee | TOAST Portraits | TOAST Magazine

Yes government have orchestrated it and sold us all out BUT it was our apathy as a nation as Australians that allowed it all to happen. But it is worth, now and again, just sitting at a table, in a rare quiet moment, looking once more at a book, even without photographs, which might have inspired the mother of a cook to tap-tap-tap at a recipe and set to in the kitchen. I think it’s worth noting that it is a long time since I bought almonds already ground, preferring by far the resulting coarse crumb from grinding whole almonds myself.

Paula Wolfert’s writing on Morocco and Claudia Roden on Middle Eastern cooking brought forth delight in the cooking of the Mediterranean with great charm.

Jeremy Lee: ‘I want to encourage people to go into the Jeremy Lee: ‘I want to encourage people to go into the

There are also useful sections about equipment, pantry or cupboard staples, supplier list and types of leaves and herbs. Jeremy’s recipes are notably user-friendly and clearly explained, rarely requiring a particular skill or tour de main, his principal interest is in perfecting the flavour of a dish. The anna makes a splendid cake, perfect when cut into wedges and served with cuts of beef such as bavette, onglet, rump and loin, or fillet of lamb, hogget, mutton, pork and venison, and, of course, it goes very well with roast chicken. Jeremy Miner began his career in June 2001 at Pinnacle Security as a sale associate for home security systems.If you grew up in a remote part of the country, as I did, outside Dundee, those books were almighty. Bake for 6-7 minutes on one side, then flip and bake for a further 3-4 minutes, until golden brown and crisp.