Desert island dishes
David Anderson
Joint managing director, Wilson Vale
Beef wellington
A classic dish of beef fillet encased in layers of mushroom duxelles, prosciutto and puff pastry. Beautiful when served with a rich red wine gravy and simple, seasonal vegetables. A showstopper for a special occasion, this always hits the spot when cooked perfectly and made with great quality grass fed, dry aged beef.
Bone marrow on toast
A dish made famous by the brilliant Fergus Henderson. Roast bone marrow, served with sourdough toast and a parsley, shallot and caper salad, all sprinkled generously with Maldon salt. This is rich in flavour and humble in origins – totally delicious!
Scottish pineapple tarts
Less of a dish and more of a nostalgic nod to my Scottish heritage and childhood memories. Every year I order a box of these from fifth generation bakery Harry Gow in the Highlands of Scotland. Made from pineapple, cream, icing and pastry, these dinky delights are just perfect with a cup of tea.
Crab mayonnaise
Whenever we spend time in the Norfolk coast, my go-to lunch is always to buy some fresh crab and homemade mayonnaise from Gurney’s fishmongers. I serve these two ingredients on top of a big slice of toast or in a salad and enjoy with a very cold glass of the local Bacchus from the Cobble Hill winery.
Jambon beurre
This is the simplest three-ingredient sandwich – but the quality of the ingredients can make or break this delicious sarnie. I first had this in Paris and will never forget the first time I tasted the perfect combination of just great bread, beautiful French salty butter and slices of hand carved, high-quality ham. As is often the case with food, the memory is as much about the location and the people you were with as the food itself.
Mussels
Whether it be a classic moules mariniere or mussels cooked with chorizo and cider, I just adore a big bowl of steaming freshly cooked mussels alongside a generous pile of skinny fries. I was in my twenties when someone showed me how to use one mussel shell to pincer the other for easy eating. What a revelation! We have some of the best mussels in the world In the UK.
Pan fried scallops
The first ‘proper’ dish that I learnt to prepare came from the kitchens of Kiwi chef Peter Gordon of the Sugar Club in London. Pan fried scallops are served with a watercress salad, crème fraiche and the most magnificent sweet chilli sauce, which is made by making a caramel and adding in lots of chilli, garlic, tamarind, galangal, lemongrass, lime leaf, coriander and cider vinegar. I can’t think of another dish where such few components pop with flavour.
Aunt Kate’s chicken broth
Aunt Kate used to live in a flat on the outskirts of Glasgow and always had the same two soups on the stove whenever we visited. One was her ham and lentil, cooked the old-fashioned way with the whole knuckle on the bone for maximum flavour, and the other was her chicken broth. A whole chicken simmered for hours with carrots, onions, celery, pearl barley and lentils was finished with parsley. The depth of flavour was just incredible and the soup was a meal in itself.
What one book would you take with you?
I am fascinated by people’s life stories, so it would probably be something biographical from somebody with an interesting story to tell. Maybe Billy Connolly or A. A. Gill, whichever arrives first!
What luxury item would you take with you?
I am at an age now where I need a good night’s sleep and, so a comfortable bed would have to be my luxury item.
Finally, if you were only allowed one dish what would it be?
It would have to be the beef wellington. If you are going to be stuck on a desert island, you may as well indulge!
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