Rib Ticklers & Choux-Ins

Glynn Purnell by Johnathan Hipkiss

You are going to have to make a space on your bookshelves as Glynn Purnell’s second book Rib Ticklers & Choux-Ins is published on 15 September.

Featuring 110 sensational recipes, from steaks and bakes to cheesecakes, Glynn is following up his debut tome Cracking Yolks & Pig Tales with an inventive selection of recipes inspired by the success of the more down-to-earth, ‘rustic with an eclectic twist’ dishes served at his Bistro.

Chapters range from ‘Is it Breakfast, Lunch or Brunch?’ ‘This little piggy went to market’, ‘A moment on the lips’ and ‘Bits + Stuff + Cheeky Tricks’ provide recipes for breakfast, brunch and snacks, as well as fish, meat, desserts and breads and even cocktails.

Try exploding Egg Yolk and Salmon Tartlets for breakfast, Crispy Scallop and Prawn Balls with Sticky Aromatic Sauce or Salt-Baked Potatoes with Chorizo Mayonnaise for a sumptuous lunch. Baked Cod with a Secret Green Crust is perfect for serving up to impressed pals, or the unctuous Ox Cheek Cobbler brings comfort food a touch of sophistication. The perfect 50/50 Burger (half beef, half pork) is a triumph, and knockout desserts such as White and Dark Chocolate Cheesecake with Banana ‘Non’ Ice Cream and Tiramisu Purnell’s Way will round off any meal with Purnell panache.

There are some glowing reviews from his cheffy mates too!

‘Glynn is one of the trailblazers of new British cooking. Brilliant, creative and very funny too. – Heston Blumenthal

 ‘Few have got this guy’s enthusiasm for food. A great collection of recipes from a top-class cook.’ – James Martin

Published by Kyle Books priced £19.99 on 15 September.

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