Ten Questions with Chef Dan as he Discusses his New Cookbook

Duck & Waffle

Duck & Waffle

Other 4th November 2016
Duck & Waffle

Ten Questions with Chef Dan as he Discusses his New Cookbook

1. Your new book ‘Toast, Hash, Roast, Mash’ has just come out and is doing very well. What was the inspiration behind it?
I wanted to share the kind of food I cook at home, be it quick and simple or a decadent brunch. The recipes are really easy and the ingredients are readily available too, which I think is really important.

2. How did you come up with the name?
It took a while, we really couldn’t think of anything. I remember one day just listing the kind of things that were in the book and it just came to me.

3. Do you have a favourite recipe from it?
I love the Mexican eggs, they aren’t too naughty and make a great hangover cure.

4. How does is it different from your first book ‘Duck & Waffle: Recipes and Stories’?
Recipes & Stories was a restaurant book, and had to reflect the restaurant in its entirety, meaning some of the recipes are quite technical. It was great to write that though, documenting those first 2 years was a special thing for both the team and me. Toast Hash Roast Mash is more homely I’d say, and more accessible.

5. If you were to advise someone who is rubbish at cooking, what three dishes would you say are great basics to know how to make?
Well, the first thing is to relax and enjoy cooking more; you’ll get better at it in no time. As for the 3 dishes, I’d say a good breakfast dish; so spend some time practicing cooking eggs. Then the possibilities are endless…. Next I’d suggest a good ragout for pasta, you can never eat enough pasta. To finish it would have to be a dessert. French toast perhaps?

6. Apart from your own books, what is your favourite cookbook?
I love books and have hundreds so this is a tricky question for me. If I had to choose, it would have to be the St John cookbook. It’s just a solid, simple book that works. Fergus is a legend too.

7. What would your death row meal be?
Langoustines with mayonnaise, a huge Sunday roast and a steamed treacle pudding with custard to finish.

8. If you could only eat one type of cuisine for the rest of your life what would it be?
Tricky again. Would have to be Japanese if I had to choose. I think it has all the various elements we crave in its repertoire so would cover all the bases.

9. Who would your top five dinner party guests be – dead or alive?
Bobby Moore, My Uncle Dan, Lionel Richie, Amy Winehouse and Mo Farah.

10. What is your favourite dish on the Duck & Waffle menu?
I used to say the Ox Cheek doughnut but I think the baked eggs in wild mushroom cream with gruyere and truffle is taking over….

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.