The Ivy Now

The Ivy Now contains all the dishes, secrets and stories behind the restaurant’s success. Charismatic Director and fomer maitre d’ Fernando Peire tells the story – the history, the theatre, the celebreties and the scandal – and with classic recipes from Executive chef Gary Lee, including the Ivy’s signature shepherd’s pie, Asian-inspired salads, desserts and cocktails, this is the must-have book for a new generation of Ivy fans.

Slow-roasted Pork Belly with Bacon, Marjoram, Pearl Onions and Peas

Serves six

You will need

• 2kg trimmed pork belly
• 1tsp salt
• 1tsp caster sugar
• juice of 1 lemon
• 1 orange, zested
• splash of light soy sauce
• 2tbsp chopped marjoram
• 30 pearl or button onions (if you can’t find these use 18 small shallots)
• 1tbsp sunflower oil
• 100g smoked bacon lardons
• 300ml chicken stock
• 200g frozen peas
• 30g unsalted butter
• sea salt and freshly ground black pepper
• roasted baby carrots to serve

Method

Using a sharp knife, score the pork fat 5mm deep and in a criss-cross pattern. Rub the salt, sugar and lemon juice into the fat, rubbing it really vigorously for a good few minutes. Lightly dab the meat dry with paper towels. Turn the pork belly over and cut a shallow criss-cross pattern on the flesh side, then rub the orange zest, soy sauce and half the marjoram into it. Turn the meat skin-side up again, cover and leave in the fridge for 6-8 hours.

Preheat the oven to 220˚C/fan 200˚C/gas 7.

Place the pork belly, skin-side up, on a rack in a roasting tray and cook for 30 minutes. Reduce the oven temperature to 180˚C/fan 160˚C/gas 4 and continue to cook the pork for a further 1½ hours until the skin is very crisp and crunchy and the meat is cooked.

Meanwhile, peel the pearl onions and cook in pan of boiling water until tender, then drain.

Heat the sunflower oil in a large frying pan, add the lardons and cook until the fat starts to run. Add the blanched onions and continue to cook until the lardons and onions are golden brown.

Pour the juices from the pork roasting tray into the pan along with the chicken stock (broth). Add the frozen peas and simmer for a few minutes until the peas are cooked. Add the remaining marjoram and butter and stir until combined. Spoon into warmed bowls and serve the pork belly slices on top, along with the baby carrots.

Crab Macaroni Cheese with Lemon Brioche and Tarragon

Serves four

Our chef ’s love this dish – it’s just what we need after a hard night’s service!

You will need

• 50g unsalted butter
• 50g plain flour
• 500ml fish or shellfish stock
• 100ml double cream
• 2tsp English mustard
• 1tsp Worcestershire sauce
• ½ tsp anchovy essence
• pinch of cayenne pepper
• finely grated zest and juice of 1 lemon
• 250g dried macaroni
• 150g grated mature Cheddar cheese
• 300g white crabmeat, picked
• 1tbsp chopped tarragon
• 75g fresh brioche crumbs
• splash of olive oil
• sea salt and freshly ground black pepper

Method

Preheat the oven to 200°C/fan 180°C/gas 6.

Melt the butter in a heavy-based saucepan, add the flour, stir well and cook for a minute to cook out the fl our. Gradually add the fish stock (broth) and keep whisking over a medium heat until you have a silky sauce.

Bring to the boil, reduce the heat and simmer for 5 minutes, stirring frequently. Add the cream, mustard, Worcestershire sauce, anchovy essence, cayenne and a good squeeze of lemon juice. Season and mix until smooth.

Meanwhile, cook the macaroni in a pan of boiling salted water until al dente. Drain the pasta and return it to the pan. Add the sauce, 100g of the grated Cheddar, three-quarters of the crab and the chopped tarragon. Mix well, spoon into a baking dish and bake in the hot oven for 12-15 minutes until bubbling.

In a bowl, mix the brioche crumbs with the lemon zest and olive oil. Scatter the remaining crab over the top of the bubbling macaroni, top with the lemon crumbs and remaining 50g cheese and cook under a hot grill for a few minutes until golden and piping hot.