Push the boat out
Star chef Nathan Outlaw tells ELLA WALKER why his new book, Home Kitchen, is not solely about seafood
APPARENTLY, Nathan Outlaw still can’t quite master the art of roasting a chicken – and this is a man who has a two Michelin star restaurant, was mentored by Rick Stein and has written four cookery books.
“It always turns out differently every time,” says the Kent-born, Cornwall-based chef, with a laid-back, self-deprecating laugh.
Nathan is renowned for his fish dishes but his latest book, Home Kitchen, is something of a detour. “I wanted to write a book that covered all the bases if you had no other cookery book - a book that had all the recipes you needed for life.”
It features some fish, of course, but is also packed with nostalgic classics like toad-in-the-hole, soups, risottos, how to do a proper Sunday roast (yes, chicken included), plus desserts – including his daughter’s sticky toffee pudding – which is to be expected when Nathan’s last-night-on-earth meal is, without question, trifle.
After honing his filleting skills alongside Gary Rhodes and Stein, at just 25 – Nathan, 39, launched his first restaurant, The Black Pig. Within a year, he was also a first-time dad and the recipient of a Michelin star.
“People are far more educated about food, they seem to want to know more about what’s on the plate,” he explains. “When I started cooking, you had your usual meat and fish, but now people would know what gurnard was, for example, they’re quite happy eating mackerel next to something like turbot or cod. People are much more open.”
Keen to dive in and cook some fish? Try one of Nathan’s recipes at home...
RECIPES courtesy of Great British Chefs. Visitgreatbritishchefs.com