He uses it a lot in his modern recipes where he never used to back in the day. I think it’s just his style for these homely, rustic recipes, to add an instant bit of freshness. But you can easily leave it out. As Marco would say himself, it’s your choice!
"I never one 3 stars. I never won 2 stars. I never won 1. It was the young men and women behind me who won the stars. They were the orchestra. They created the symphony. I was just the conductor. The composer. They made my dream come true. But I hope I made theirs come true as well.... Anyway...!" LMAO. Completely effortless comedy
I LOVE listening to Marco Pierre White . He gives clear reasons for every decision food and cooking wise. And he delivers what he says clearly and easily. I still suspect he would be a fantastic Bond villain.
What a class act. Technique, commitment and real knowledge. No trends, just style. I love how he cooks. As an ex chef, I learn more and more about the core/simplicity of cooking.
"I ate simple things. Pasta, risotto, gnocchi, polenta, minsetrones." For a chef that might be simple things. lol (FYI, I've made gnocchi from scratch. Not hard, but a pain."
