Sardines on toast, grilled pork chop, apple tarts

When Jeremy Lee received the very first copy of his new cookbook from his publishers, he immediately threw it in a drawer, then cycled from his home in east London to get on with his day at Soho’s Quo Vadis, where he is chef-patron. The book, Cooking: Simply And Well, For One or Many, was the…

Link: Sardines on toast, grilled pork chop, apple tarts
via http://www.theguardian.com

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