Dan Doherty’s Sunday lunch feature appears in the new March issue (on UK newstands 27 February). His recipes include roast beef with bone marrow crostini, and leg of lamb with pomegranate molasses – check back soon to find them online.
Dan is executive Chef at Duck & Waffle, cookbook author and founder of Chefs of Tomorrow, a project that focusses on showcasing the rising young talent in the British culinary world.
His first book is Duck & Waffle: Recipes and Stories (Mitchell Beazley) and you might have seen him on Saturday Kitchen and Channel 4 Sunday Brunch.
Duck & Waffle is a 24 hour restaurant on top of a sky scraper. We serve traditional & playful food all around the clock, in a relaxed environment.
The best thing on my menu has to be the ox cheek doughnut. We make a spicy ox cheek filling inside a fluffy doughnut, and roll in smoked paprika sugar, then serve with an apricot jam.
In my fridge there’s always sriracha, parmesan, beer, eggs, Dairylea Dunkers.
My most-used cook book is Joe Beef’s Art of Living. I love reading through and seeing how this Montreal restaurant evolved into such a successful place, known the world over. The food is very inspirational too.
My favourite 15-minute supper to make at home is an omelette. A favourite of mine is using left over roasties for a tortilla-esque omelette, with a good salami & cheese, obviously. As long as you have eggs, you have dinner.
My guilty pleasure is fast food. Even the ‘M’ word.
A fellow chef I admire is Damian Clisby at Petersham Nursery becausenot only is his food great, light and seasonal, he’s a greatmentor in the industry and is prominent in the development of young chefs.
I love eating out at Briciole because they cook great food and really understand hospitality. Umberto the owner is working the floor, the food is so good, and they make a mean Aperol Spritz. My favourite dish is the tagliatelle with braised lamb ragout & artichokes.
A place I love that not many people know about is Jonathan Norris fishmongers in Victoria Park, London
If you gave me a tenner I‘d spend it on a Rib Man roll and a bottle of Holy F*ck hot sauce, £5 each.
Dan will also be writing a new regular agony-uncle feature
in olive. Dan will answer your food questions from problem- solving advice to tips and techniques to achieve restaurant standard results at home – send your queries to firstname.lastname@example.org or tweet us @olivemagazine #DearDan