Weekly recipes, tips, food hacks and lessons learnt from a lifetime of cooking in professional kitchens.
| Platform |  | Pricing | Only paid issues | Publishes | Weekly |
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| Issues | 124 | Founded | 3 years ago | Last Issue | 5 days ago |
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darrenrobertsonfood.substack.comLatest Issues
A helpful little guide to Pancetta
How to buy it, cook it and make your own. Plus three great reasons to always have some in the fridge.
It’s probably no secret that I love cooking with pancetta, and eating it (obviously). But it wasn’t until I started putting this week’s r...
Sichuan-style lamb tartare, plus a fragrant curry packed with greens.
Two lamb dishes you’ve probably never cooked and one very special guest chef!
This week, I’m extremely happy to have the legend himself Mark Best joining us. Mark shares his Sichuan-style lamb tartare with nori crisps recipe. He was kind e...
How to Cook Better Prawns (Part 2)
Ali Stoners beautiful Prawn Scotch eggs from her brand new book. Plus a ridiculously simple prawn snack with red curry butter.
Let’s face it, Prawns are not a difficult sell. So it shouldn’t be a surprise that last months Prawn article wen...
How to cook a better Scotch egg
Three epic ways to cook one of the all time greatest snacks
This week we’re looking at three different versions of one of the best snacks of all time.
How to Cook Better Carrots
Four epic recipes using carrots. Roasting, fermenting, smashing and obviously making a little a cakey!
I was never a fan of carrots, in the Uk there were, typically boiled with salt until soft, perhaps with a little butter if you were luck...
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Authors
The writers behind this newsletter.
A chef, author and restaurateur. Co-owner of Three Blue Ducks.
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