Tom Kitchin’s rhubarb jelly

For the rhubarb consommé:  Place the rhubarb and sugar in a heavy-bottomed pan and slowly heat until all the juice is released. Pass through a sieve and allow to cool slightly, saving small pieces of...
Marc Millar

Tom Kitchin’s cauliflower cheese

Separate the cauliflower into small florets and blanch until just tender in boiling salted water. Leave to cool. In a small pan, gently heat the milk. In a separate medium pan, melt butter, then stir in the...

Tom Kitchin’s sausage and mash

Preheat the oven to 200C/Gas 
Mark 6. Scrub the potatoes well. Pour the salt on to a baking tray and lay the potatoes on top. Bake for 1½ hours or until the skins are crisp and the flesh soft. While the...

Tom Kitchin’s fish curry

For the sauce: Sweat the onions in vegetable oil until soft. Add the chopped pepper to the onions and sweat until soft. Add the curry powder. Cook for several minutes, stirring constantly to avoid burning....