Andrew McConnell
is the executive chef and co-owner of Cutler & Co and Cumulus Inc. He is The Saturday Paper’s food editor.

By this author

recipe 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 …”

recipe 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.”

recipe 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 …”

recipe 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 …”

recipe 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.”

recipe April 29, 2017


“Quality rollmops make themselves known the instant you open the jar. The smell should be briny but not too bracing. Good delicatessens should have herrings imported directly from Scandinavia and I wouldn’t make this without a proper pickled herring.”

recipe April 22, 2017

Baked celeriac and potatoes with honey, cinnamon and thyme

This potato cake of sorts is layered and slowly cooked. It can be pre-prepared and warmed later in wedges or as a large puck that can be sliced at the table. Cutting the whole thing into wedges and roasting in individual servings yields a crisp golden wedge.

recipe April 15, 2017


I never tire of this recipe. I started cooking it when I started my apprenticeship. It was one of the first things I learnt to cook. This week in the restaurant we cooked the same recipe as a snack at the bar. Admittedly, the one I cooked 25 years ago used local cheddar. The one we cooked this week used 18-month-aged Gruyere de comté.

recipe April 08, 2017

Sweet and sour onions and chicken livers

For years, not much had changed in the onion world. That was until last year, when the cipollini onion arrived. These sweet little onions are tender and not as astringent as their cousins. They also have a lovely squat shape.