Isaac Carew - The Dirty Dishes

First published 2019 by Bluebird This electronic edition published 2019 by Bluebird an imprint of Pan Macmillan 20 New Wharf Road, London N1 9RR Associated companies throughout the world www.panmacmillan.com ISBN978-1-5098-4099-1 Copyright Isaac Carew 2019 Images copyright Susan Bell 2019 Photography Susan Bell Design Nic&Lou The right of Isaac Carew to be identified as the author of this work has been asserted by him in accordance with the Copyright, Designs and Patents Act 1988. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording or otherwise) without the prior written permission of the publisher. Pan Macmillan does not have any control over, or any responsibility for, any author or third-party websites referred to in or on this book. You may not copy, store, distribute, transmit, reproduce or otherwise make available this publication (or any part of it) in any form, or by any means (electronic, digital, optical, mechanical, photocopying, recording or otherwise), without the prior written permission of the publisher. Any person who does any unauthorized act in relation to this publication may be liable to criminal prosecution and civil claims for damages.

A CIP catalogue record for this book is available from the British Library. Printed and bound in Italy. Publisher Carole Tonkinson Senior Editor Martha Burley Senior Production Controller Sarah Badhan Art Direction & Design Emma Wells at Studio Nic&Lou Prop Styling Louie Waller Food Styling Becks Wilkinson Visit www.panmacmillan.com to read more about all our books and to buy them. You will also find features, author interviews and news of any author events, and you can sign up for e-newsletters so that youre always first to hear about our new releases.

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Id like to dedicate this book to my motherThe strongest and most wonderful mum: thank you for raising me the way you have I knew that I wanted to be a chef from a very early age. I grew up in a foodie family and although we didnt have much money, our meals were always the high points of the day and Mum was great at reinventing basic recipes on a budget.

Dad was a professional chef and from the age of six Id sit in the restaurant kitchen and watch him at work, cooking steak and dauphinoise potatoes, making jus or baking amazing eight-layered cakes. But when I wasnt learning the ins and outs of life as a chef, Id be hanging out with my mates and going to the chicken shop or eating pie and chips. It was a world away from fine dining, and these contrasts are still at the heart of my cooking. I started as a Saturday boy picking spinach leaves when I was just a kid, and after school I trained for two years at catering college. My big break came when, at just eighteen, I landed a job cooking at The Connaught restaurant in London under the legendary chef Angela Hartnett. Thats where I really fell in love with cooking: it was so fast-paced and I thrived on the camaraderie of a professional kitchen.

Its also where I began my love affair with pasta, which is still one of my favourite things to make and eat. Everything changed when I was spotted by a modelling scout in my early twenties. Over the next seven or eight years, I put the cheffing on the back burner to focus on modelling. I really missed cooking, but I didnt miss all the late nights working. Modelling also gave me the chance to travel the world: Paris, China, Japan, Mexico. Ive experienced a lot of different cultures and, along the way, Ive eaten some unforgettable food.

And thats how The Dirty Dishes started. I wanted to bring together my favourite dishes, spend some more time in the kitchen and come back to my first love: cooking. Theres an assumption that because Im a model Im always super-healthy and live on kale salad. I do work out and eat healthily most of the time, but when it comes to cooking, Im a chef first and foremost. I love my food and I love the occasional indulgence. Sugar is not off limits; my approach is not about restricting or denying myself (check out my ).

Its also not about being a food snob Im just as happy eating someones nannas Irish stew as I am having filet steak in a fancy restaurant. For me, food is there to be enjoyed with friends and family. Ive tried to focus on fresh, unfussy food packed with flavours from around the world. But I also want to encourage you to get involved in the kitchen, hanging out with your mates and family and getting your plates dirty with food you love. If you have never cooked before, there are loads of recipes in here just for you, such as my simple Bake-me-up Meatballs (see ). Food should be sociable and the attitude behind The Dirty Dishes is to be playful and a little bit cheeky You dont need a fancy cooking technique to enjoy my dishes.

Food should be sociable and the attitude behind The Dirty Dishes is to be playful and a little bit cheeky (see my ). My whole philosophy is to make food that brings happiness. Its all about balance: making food we actually love and finding the time to prepare it. You know what they say, A little bit of what you fancy ? If youre overthinking your food or on a restrictive diet, it is going to make you unhappy. Im not a nutrition expert, but I know good food and I hope this book will help you eat what you love. Lots of my dishes are based around meat, fish and pasta, but Ive also included a vegan chapter in case you want more veg in your diet or you are catering for vegan mates.

And dont worry. Good-quality food doesnt have to cost the earth. Instead of always going to the supermarket, check out local food markets and befriend your local butcher or fishmonger sometimes they can point you to bargains like a cut of meat that will work hard for your money. The trick is to be savvy and to get to know your food. You dont have to spend an arm and a leg and youre also supporting independent businesses. Learning how to make simple meals should be back on the agenda.