Food and Drink: Masterchef’s judge Marcus Wareing gives some classic recipes a twist

December 16, 2017
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There’s a difference between ‘tampering’ with classic recipes and ‘improving’ them, so says 2-Michelin starred chef, Marcus Wareing.

The 47-year-old, best known for presenting MasterChef: The Professionals, and for running his three restaurants (Marcus at The Berkeley, The Gilbert Scott and Tredwells), has created a whole book based around that distinction.

New Classics, the follow-up tome to 2016’s Marcus At Home, takes traditional favourites and puts a spin on them, as well as offering up original dishes the Southport-born chef hopes “could one day become classics in their own right”.

You can’t beat a pineapple upside-down cake.

Take his ‘new’ pineapple upside-down cake – a riff on the first thing he ever made in home economics at school. “That day, it was all about the creaming method – creaming your butter and sugar together to make a basic sponge,” he remembers. “You lined a tin with butter and greaseproof paper, then put your tinned pineapple rings in, your tinned glace cherries in the holes in the pineapple, then put your mix on top, bake it, turn it out – and it’s like, wow, hey presto – two or three actions and you’ve got yourself a fabulous looking cake. So simple, but so much fun.”

His ‘new’ version still uses tinned pineapple (although sadly no glace cherries), plus the added bonus of a load of rum.

“I do have a fabulous sweet tooth. When I was growing up, fruit was a big part of our life,” says Marcus, recommending his…


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