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The name's Sargeant, Mark Sargeant

January can sometimes be about loosening your waistband, and tightening your belt at the same time! If you are feeling the financial pinch you may be interested in our Book of the Month for January, My Kind of Cooking, by Mark Sargeant.

Not confined to letting us in on his kitchen secrets, he also reveals that he wishes he was James Bond, and has included a recipe called Scrambled Eggs ‘James Bond’ which he has taken from an Ian Fleming short story called ‘007 in New York’!

When he left school at fifteen to go to catering college, Mark’s headmaster told him he wouldn’t amount to anything, and although he says he was heavily influenced by watching Keith Floyd, Delia and Ken Hom on television in the 1980’s, followed by the Marco Pierre White series Marco, it is clear from his book that his passion was deeply ingrained when he was very young. Recipes from his mother, (Mum’s Savoury Mince) and both grandmothers’ (Ruby’s Bread Pudding and Nanny Ada’s Rhubarb and Custard) all show what a massive part they played in igniting his interest in cooking.

This is his first solo cookbook, and contains 120 recipes with a whole chapter called Cheaper Cuts, which uses the less fashionable cuts of meat in recipes like Sweet and Sour Pork Cheeks, Low and Slow Oxtail, and Veal Kidneys all cooked in ways to help you make a meal with so much flavour, you will never believe they have been made at a fraction of the cost as using expensive ingredients.

Potted Brixham Crab with Harrisa combines classic potting method with a twist by using harrissa instead of Tabasco, and Leftover Roast Chicken Soup will help you use up all the whole bird.

Mark is not only passion about getting back to basics but shows that we can eat well while keeping an eye on the purse strings at the same time.

My Kind of Cooking by Mark Sergeant published by Quercus.

Earn up to 40 ePoints* when you purchase this title from the Delia Online shop

*points correct at time of publishing page

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