Andrew McConnell
is the executive chef and co-owner of Cutler & Co and Cumulus Inc.

By this author

Food July 01, 2017

Crème brûlée with poached rhubarb

“Crème brûlée is not really a difficult recipe and not overly challenging to master. Understanding the temperature of your oven helps, as does removing the custard from the oven just as it sets. Left too long in the oven it will slowly start to curdle. …”

Food June 24, 2017

Ricotta dumplings with burnt butter, pine nuts and sage

“These dumplings are quite rich and cheesy. They would be too much with a rich ragout. I like the simplicity of burnt butter and sage with this dish but, if you wanted to add to it, some blanched broccolini or grilled ribbons of zucchini could be turned …”

Food June 17, 2017

Apple tarte Tatin

“I don’t know where the idea for upside-down things came from in the kitchen, but there is magic and theatre about it, inside out and upside down. I like the way you almost make something backwards and then it reveals itself at the end.”

Food June 10, 2017

Beef brisket braised in mead and pickled walnuts

“Brisket is a favourite braising cut. Depending on the breed, it is usually well marbled and contains plenty of interconnective tissue, which transforms into a lovely gelatinous mass. Don’t attempt this if you are in a rush, though. ”

Food June 03, 2017

Prawn and chicken dumplings with spiced vinegar

“I’ve been making these dumplings for a while now. The recipe has been tested, developed and workshopped – more than most of the recipes I cook – and it is a recipe of which I am really proud. I was quite particular about how I wanted it to taste …”

Food May 27, 2017

Chestnut, rosemary and pine nut cake

“The real name for this is castagnaccio, which I can’t pronounce responsibly so I call it chestnut cake. It’s a recipe I first encountered in Italy quite a few years ago and enjoyed immensely.”

Food May 20, 2017

Beetroot salad

“The dehydrated beetroot in this salad is an attempt to achieve a chewy, gummy bear-like texture. I don’t own a dehydrator at home, so I turn my oven down really low and put the beetroot in for the afternoon. This does more than alter the texture: it …”

Food May 13, 2017

Orecchiette with cauliflower and anchovy

“There are various techniques to achieve the perfect, ear-like shape, with its smooth indentation and the cracked surface to hold sauce, but I won’t go into them here. The one I recommend involves the corner store. The shape of the pasta is a perfect …”

Food May 06, 2017

Raw Brussels sprouts salad

“Traditionally, Brussels sprouts were boiled or steamed for an inexplicably long time. This gave them a grey tinge and a bad name. But then we started treating them with a bit of dignity and bacon, and life was good again.”