Desert island dishes

Gemma Bridges
Head chef, BaxterStorey 

Cheddar and Marmite buns 
Either love or hate them, these cheddar and marmite buns are one of my naughtiest but favourite ways to start the day. Simple enriched dough, a little bit of cheddar and a whole lot of love – a guilty pleasure!

Toasted Sourdough with a free-range egg
Serve with watermelon chilli jam and crushed avocado for one of my go-to dishes for any brunch… and it’s a lighter option!

Rhubarb and custard
I always enjoy this, whether in a doughnut or a dessert. It’s a nostalgic childhood memory, as my mum was a chef and she baked the best rhubarb crumble with crème anglaise. She’d always get the balance of the tartness of the rhubarb right for the sweet crème anglaise.

Smoked potato croquette 
Served with slow braised barley, red wine and pancetta sauce, parsnip purée and braised shin. Autumn really is my favourite season for food. I love the warm, cosy nights in by the wood burner, slow cooking and creating beautiful comfort food.

Potato and onion
A potato and onion terrine burnt onion consommé with pickled onion and chive oil, to be precise. By building umami flavour with two simple ingredients, you get the best out of the produce using traditional techniques. Simplicity is best sometimes!

Bitter chocolate truffle cake
With buttermilk sorbet, cherry gel, glazed cherries and hazelnut crumble, this is one of my first plated desserts that for me took me back to Christmas. It’s a twist on chocolate and dark cherry black forest gateaux.

Traditional Sunday roast
Slow roast pork shoulder with fennel and garlic, crispy roasted potatoes, pan fried kale and homemade apple sauce. I’m always the first at the table to get to the crackling, and with any roast of course you must have Yorkshire puddings, which I used to call ‘batter puddings’ as a child.  

Harissa chilli and smoked cheddar focaccia 
Baking bread is very rewarding and satisfying. I started to make these during lockdown for family and friends to bring a little joy to them during uncertain times. I still have baking weekends at home making these focaccia for friends. That distinct smell and flavour is always a treat. What isn’t good about homemade bread?

What one book would you take?
Tim Spector: Food for Life: The new science of eating well.

And luxury item?
An extra-large G&T with fresh lime and cucumber on the rocks.

And which one dish would you choose?
The roast pork Sunday lunch… followed by the rhubarb and custard. Greedy I know!

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