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Keep it simple, stupid! Prue Leith

Features | By Prue Leith

Sunshine on Leith: Prue takes it easy
Easy-peasy: fish pie

The best food is often the easiest to make, says Prue Leith- author of a new book based on her Oldie column, Bliss on Toast

Simplicity is such an obvious virtue in cooking: simple dishes take less time, cost less money and are easier to do. Even the classiest food, which makes you shake your head in disbelief and admiration, usually consists of a few simple ingredients neatly – even exquisitely – arranged. Last week, we went to Henne, a tiny restaurant (it seats a maximum of 12) in Moreton-in-Marsh, and every one of the six mouthfuls that made up the tasting menu was gobsmackingly delicious. Not one of them had more than four ingredients; most had only two or three: Salcombe crab in a light mayo with raw fresh peas; a chocolate mousse of nothing but eggs, sugar, chocolate and cream; Oxford Blue cheese with walnuts so fresh they were creamy. Not many of us – certainly not I – can combine ingredients and treat them as sublimely as Darren Brown, Henne’s chef-patron. But...


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