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Dan Doherty

Steak night by Dan Doherty

Pan-fried steak SERVES 8 Preparation time none Cooking time see method, plus 10–30 minutes resting 1kg (2lb 4oz) bone-in rib eye steak 1kg (2lb 4oz) bone-in sirloin steak vegetable oil knob of butter sprig of rosemary handful of garlic cloves, bashed sea salt flakes and freshly ground black pepper Allow the steaks to come up […]

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Related Categories: Cookbook Confidential

“Eggs Benedict” salt beef bagel & mustard hollandaise

Eggs Benedict, along with its siblings Eggs Royal and Eggs Florentine, is up there with the most famous of egg dishes. Traditionally, it’s a toasted muffin, sliced ham, a poached egg and a good lashing of hollandaise. In the old days, ox tongue was used instead of ham – someone once told me that the […]

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Related Categories: Cookbook Confidential

Recipe of the Week: Chicken & Waffles

This dish inspired the Duck & Waffle, and what a dish it is – humble, comforting and, most importantly, healing, I truly love cooking and eating this old classic – it makes the best brunch. Whenever I’m in the States I make a point of finding the local fried chicken spot. Serves 4 Preparation time: […]

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Related Categories: Cookbook Confidential

Recipe of the Week: The PBJ

PBJ pops up in many of my recipes and dishes at the restaurant in different guises. It’s such a great combination, endorsed, of course, by the one and only Mr Presley. The crumbled shortbread adds a crunchy texture Serves 2 (4 American pancakes) 125g (4½oz) self-raising flour a pinch of sea salt flakes 2 eggs, […]

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Related Categories: Cookbook Confidential

Top 5: Dan Doherty’s Top 5 Ingredients for Autumn

We asked Duck & Waffle’s Executive Chef, Dan Doherty, for his top five ingredients for Autumn. Jerusalem artichokes Roasted with garlic and thyme, the nutty, earthy flavour gets me every time. Guinea fowl Pot roasted with pancetta and lots of onions, it’s the perfect autumnal dish Wild mushrooms This is when there is an abundance of […]

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Related Categories: Cookbook Confidential

THE DISH author Stella Newman interviews superstar chef Dan Doherty of Duck & Waffle

My new novel, The Dish, is a romantic comedy about a  relationship between a restaurant critic and a chef, but the main love affair  — as in all my books —  is  with food. In recent years London  has seen the arrival of many brilliant (and not so brilliant) new food trucks, pop-ups and car-park-kimchee-ramen […]

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