The supermarket shelves are far from plentiful right now, and our weekly big shops have been stripped back to basics. That's why we've started a new series, Simple Recipes from Top Chefs, where we're going to be regularly providing you with... simple recipes from top chefs.
In this instalment, chef Tom Brown – proprietor of Hackney's acclaimed Cornerstone – walks us through his mackerel sourdough with tomatoes and after-work negroni.
INGREDIENTS
Sliced sourdough or any crusty bread
Tinned mackerel in oil
Tomato
Salt and pepper
Olive oil
"It’s been a stressful few weeks, I’m sure you will all agree. I’ve been campaigning hard in partnership with Hospitality Action to make an emergency appeal fund available for staff who have been let go in the wake of restaurant closures to be able to deal with bills and expenses they can no longer cover. Incredibly, the public’s generosity has raised over £300,000 already and continues to rise to help those in need. You can donate, if you’d like, here.
"In the meantime, this is my flavour of Cornerstone you can enjoy at home until we’re back. This is the perfect after-work from home remedy for another long week in the office, or rather, the kitchen table as it was pre-corona. A negroni is strong and robust; the bitterness and bright citrus are the perfect partners for the saltiness from the mackerel and richness of the olive oil." – Tom Brown
RECIPE
- Toast the bread
- Smear a little of the oil from the tin on the bread
- Lay the mackerel on it
- Slice the tomatoes and arrange on top
- Drizzle with a bit of olive oil, salt and pepper
- Enjoy with a Negroni (equal parts campari, vermouth and gin), come 5pm Friday.
Like this article? Sign up to our newsletter to get more delivered straight to your inbox
Need some positivity right now? Subscribe to Esquire now for a hit of style, fitness, culture and advice from the experts
SUBSCRIBE
