Richard Hughes takes a classic and gives it a twist to create a special baked cod with Norfolk rarebit
Richard Hughes has a cracking cod recipe
This month’s recipe is a classic from the mid 90s. It was a really exciting time for me, with lots of exciting young chefs making a real name for themselves, and I, having bedded into my very first restaurant at Number Twenty Four in Wymondham, (still a great restaurant by the way,) was finally realising an ambition to run my own business.
This dish became something of a signature plate for Gary Rhodes, who, though famous for his out-of-vogue spiky haircut, was really at the forefront of the revival of Great British classics on ‘fine dining’ menus and a great cook to boot. Funnily enough this rarebit has now become associated with myself, having put it on every single menu I’ve ever been involved in, and indeed it was whilst teaching this ‘posh cheese on toast’ at a cookery lesson some years back that I very first met the formidable lady that is now my wife! So you can see its holds a very special place in my repertoire. The food of love comes in many guises!
I know my level. Paul Bocuse is known for his Bresse chicken, steamed in a pig’s bladder with truffles and morels, Gordon Ramsey for sea bass and vanilla butter, Heston for his snail porridge, Pierre Koffman for stuffed braised pig trotters. I’m associated with cheese on toast.
Of course we’ve turned this into a Norfolk rarebit, using local ale, mustard, smoked Dapple, and it’s equally at home on a spanking fresh piece of fish, on crumpets, to glaze a steak, or on a cheese scone. Try it, who knows where it will lead you!
ABOVE:Baked cod with Norfolk rarebit – the real food of love?