Rogan - Rogan

Australia

HarperCollins Publishers (Australia) Pty. Ltd.

Level 13, 201 Elizabeth Street

Sydney, NSW 2000, Australia

http://www.harpercollins.com.au

Canada

HarperCollins Canada

Bay Adelaide Centre, East Tower

22 Adelaide Street West, 41st Floor

Toronto, ON, M5H 4E3, Canada

http://www.harpercollins.ca

India

HarperCollins India

A 75, Sector 57

Noida, Uttar Pradesh 201 301, India

http://www.harpercollins.co.in

New Zealand

HarperCollins Publishers (New Zealand) Limited

P.O. Box 1

Auckland, New Zealand

http://www.harpercollins.co.nz

United Kingdom

HarperCollins Publishers Ltd.

1 London Bridge Street

London SE1 9GF

http://www.harpercollins.co.uk

United States

HarperCollins Publishers Inc.

195 Broadway

New York, NY 10007

http://www.harpercollins.com

A big thank you to all the following for making this book become a reality. Everyone involved made my first book a joy to work on.

The team at HarperCollins: Grace Cheetham, James Empringham, Isabel Hayman-Brown and Katya Shipster.

Cristian Barnett for his amazing photography skills and patience and his assistant Chris Horwood.

Nicole Herft and Rosie MacKean for the food styling and endless laughs.

Helena Caldon for help with writing and editing I know it has been tough at times but we got there in the end.

Harry Guy, for his tireless work on this book and for putting up with me!

My long-serving team behind me in Cartmel village at LEnclume and Rogan & Co, and the London team at Roganic.

Dan Cox at Crocadon Farm, not just for his service over many years but for still being on the team, still supporting the cause and sorting some of the artisan ingredients you see here in this book.

Sean and Clare of Good Earth growers for their endless support over the years and inspiring us with their ethos and huge array of beautiful produce.

My other half in anything and everything, the single most important person, solely responsible for where I am today, my driving force and the smart, logical half of our partnership, thank you my darling Penny.

And to Mark Veyrat, for his innovative use of wild herbs and flowers in cooking that inspired me and set me on the path that Ive followed with my restaurants.

Over the past 25 years Simon has developed a distinctive and inventive cooking style, underpinned by his passion for working with the best possible ingredients.

Building a culinary destination in Cartmel in the southern Lake District, Simon opened LEnclume in 2002 followed by Rogan & Co in 2008. Developing his commitment to the area, Simon has been running his own farm just outside Cartmel since 2009.

LEnclume currently holds 5 AA Rosettes and 2 Michelin stars and was named Good Food Guides number-one restaurant from 20142017. In 2018 it retained its 10/10 score and was awarded second place. Rogan & Co holds 3 AA Rosettes and offers guests a more casual dining experience, while retaining the unparalleled precision and creativity of Simons famed culinary style.

Simon opened Aulis London in October 2017 by day an experimental development kitchen and by night an intimate eight-seater chefs table. He opened Roganic in Marylebone in January 2018 after achieving cult status as a pop-up between 20112013.

VEGETABLE STOCK

3 onions, finely chopped

2 celery sticks, finely chopped

2 carrots, finely chopped

1 fennel bulb, finely chopped

1 leek, finely chopped

1 head of garlic, halved

15g chervil

15g tarragon

15g flat-leaf parsley

Put all the vegetables and the garlic halves in a large, heavy-based saucepan with 4 litres of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 30 minutes. Take off the heat, add the herbs and leave to cool, then chill and infuse in the fridge overnight. The following day, strain it through a muslin-lined sieve. Keep the stock covered in the fridge and use within 34 days, or freeze and use within 3 months.

BROWN CHICKEN STOCK

3kg chicken wings

Preheat the oven to 200C/180C Fan/Gas Mark 6. Roughly chop the chicken wings, put them in a roasting tin and roast in the oven for 3540 minutes until deeply golden brown. Discard any fat and put the wings in a large, heavy-based saucepan with 5 litres of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 23 hours, skimming occasionally. Remove from the heat and leave to cool. Strain through a muslin-lined sieve into a clean container. Keep the stock covered in the fridge and use within 34 days, or freeze and use within 3 months. For an intense chicken sauce, reduce the stock in a saucepan over a lowmedium heat, skimming it regularly to discard any fats that rise to the top, until it has reached a glossy sauce consistency.

WHITE CHICKEN STOCK

3kg chicken wings

Roughly chop the chicken wings and put them in a large, heavy-based saucepan with 5 litres of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 23 hours, skimming occasionally. Remove from the heat and leave to cool, the strain through a muslin-lined sieve. Keep the stock covered in the fridge and use within 34 days, or freeze and use within 3 months.

HAM STOCK

2 ham hocks

2 onions, roughly chopped

2 carrots, roughly chopped

1 leek, roughly chopped

2 celery sticks, roughly chopped

1 head of garlic, halved

5 sprigs of thyme

2 bay leaves

1 tsp black peppercorns

1 tsp fennel seeds

1 tsp coriander seeds

15g flat-leaf parsley, leaves and stalks

15g tarragon, leaves and stalks

Rinse the ham hocks under cold running water for 5 minutes. Put the vegetables, garlic, thyme, bay, peppercorns, fennel seeds and coriander seeds in a large, heavy-based saucepan along with the ham hocks and cover with 5 litres of water. Bring to the boil over a medium heat, then reduce the heat and simmer for 3 hours Remove from the heat, add the parsley and tarragon and leave to infuse for 30 minutes. Strain through a muslin-lined sieve. Keep the stock covered in the fridge and use within 34 days, or freeze and use within 3 months.

BEEF STOCK

2kg diced key chain of beef

2kg minced flank steak

2 tbsp sunflower oil

3 onions, sliced

100g shiitake mushrooms, sliced

1 star anise

1 bay leaf

3 sprigs of thyme

7 litres

Preheat the oven to 200C/180C Fan/Gas Mark 6. Roast the two cuts of meats in separate roasting tins in the oven for 2530 minutes until browned. Warm the oil in a large, heavy-based saucepan over a medium heat, add the onions and caramelise for 1015 minutes. Add the mushrooms, star anise and herbs and cook for a further 2 minutes. Add the roast beef to the pan, cover with the chicken stock and bring to the boil. Reduce the heat and simmer for 3 hours, skimming occasionally. Remove from the heat and allow to cool, then strain through a muslin-lined sieve. Keep the stock covered in the fridge and use within 34 days, or freeze and use within 3 months.

For an intense beef sauce, reduce the stock in a saucepan over a lowmedium heat, skimming it regularly to discard any fats that rise to the top, until it has reached a glossy sauce consistency.

FISH STOCK

2 fennel bulbs, roughly chopped

4 shallots, roughly chopped

head of garlic

2 tbsp sunflower oil

1 tsp coriander seeds

1 tsp white peppercorns

1 star anise

200ml white wine

2kg flat fish bones (halibut, turbot, brill), roughly chopped