News Snapshot:
This is an undoubtedly a cheffy book — none of your supper on the table in 20 minutes malarkey here — but after a class with Northern-Ireland born Smyth earlier this year, I came away from her three-Michelin-star restaurant in London thinking there were at least elements of some dishes I’d feel competent to tackle at home. The Isle of Harris scallop tartare is one I’ve executed a couple of times since — top tip: you need a very sharp knife — and my dinner guests were definitely impressed. (Phaidon) Sample recipes: Nettle and Nasturtium Veloute, Lobster and Spelt, Eton...
