WE HIT THE AISLES WITH A FAMOUS FOOD LOVER
Michelin-starred chef Mark Birchall dishes up tricks and tips for some of his favourite supermarket ingredients
The foodie
‘There’s nothing worse than being intimidated in a restaurant,’ says Mark Birchall. It’s something the Chorley-born chef is keen to avoid at Moor Hall, the Lancashire restaurant with rooms that he opened in 2017. This being despite its impressive setting: a restored 16th-century country house based in five acres of gardens, where the team grow their own herbs and veg for a modern British menu. There’s also the abundance of awards – as well as two Michelin stars and a green Michelin star, Moor Hall was named the best restaurant in England earlier this year, but it’s still not the team’s chief motivation. ‘The accolades should come naturally as you develop and grow,’ adds Mark, who has previously worked at El Celler de Can Roca in Girona, twice voted the world’s best restaurant. ‘Seeing guests return – that’s the main thing for us.’
Mark Birchall is chef patron of Moor Hall Restaurant with Rooms. For more information, visit moorhall.com
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SAMPHIRE
Samphire and pan-roasted fish is a marriage made in heaven. Simply cook the samphire in boiling water for two to three minutes until tender and serve with a meaty fish like hake or monkfish. Make sure to go easy on the overall seasoning, as samphire is naturally salty.
DOUBLE STUFFED KIDIKI OLIVES
One of my favourite drinks is a Dirty Martini – the brinier the better. It might sound a bit off the wall, but try adding one of these stuffedfed olives next time you make one. I love the savoury, salty hit from the garlic and the kick from the jalapeño.
YEO VALLEY NATURAL YOGURT
Yogurt is a great tenderiser for chicken. Cover chicken breasts in yogurt for a few hours (or leave in the fridge overnight) and pat dry before grilling on a barbecue. Your meat will be tender and you’ll get a lovely caramelisation on the outside.
Sriracha has long been a favourite condiment of mine. I love dunking freshly fried tempura prawns into this FLYING GOOSE SRIRACHA MAYO SAUCE version, and it goes great with grilled chicken, too.
I often use PORRIDGE OATS as a topping for an oaty apple crumble. Melt brown sugar, honey and butter together in a pan, then off the heat stir in some oats, a little flour and flaked almonds and popon top of your apple mixture before baking.
