Sublime

4 medium potatoes, preferably Yukon Golds 2 to 4 tablespoons clarified butter Coarse salt Freshly ground pepper 1. Preheat the oven to 450ºF. Select an 8½-inch cast-iron skillet and a lid to fit, and butter the skillet generously. Wash the potatoes, pat dry, and cut them into 1/8-inch slices; to peel or not is your choice. 2. Arrange a single layer

8. DON’T USE ANY OIL ON THE MEAT OR IN THE PAN – if the grill is hot enough the meat won’t stick. As well as being unnecessary, oil tends to add a hint of flavour that doesn’t sit well with good beef. If you’re really worried, you can cut a small piece of fat off your steak (or ask your butcher for a piece) and rub it over the grill with a pair of ton

Some people leave half the chicken and move on to the next wing. I never speak to these people again.

There are two pots of salt by the cooker. One of sale grosso, coarse, rubbly sea salt ideal for salting pasta water, in it a spoon that holds almost exactly 10 grams. The other pot is of sale fino, fine salt, also sea salt, for everything else. I am a great believer in adding little, often, that is adding tiny, cautious pinches of salt throughout c

The cut should be on an angle, not straight down, so the slit is almost parallel to the surface of the bread.