Journal

Three Ways With St John’s Trotter Gear

5th December 2016

Words: James Hansen
Photograph: Elliot Sheppard

To celebrate the arrival of Fergus Henderson’s genius new product, The Gannet and two of our favourite interviewees have devised three very different recipes to use it with

It is no secret that we at The Gannet are fans of Fergus Henderson. We’ve trailed him, cutlery in hand, across all manner of endeavours at St John, and enjoyed a brilliant boozy lunch at his south London home in the (now hazily-remembered) July sunshine.

When approached to collaborate on his latest scheme, Trotter Gear, we couldn’t resist. A deeply savoury jellied stock surrounding shredded trotters, this genius product (available via Ocado and independent retailers as well as at the St John restaurants) is as much at home as the base of a dish as it is playing a supporting role, adding depth of flavour and unctuous richness. Naturally, with a wealth of great chefs, cooks and creators in our archive, we didn’t just create a recipe ourselves – we asked some of our favourite interviewees along for the ride.

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Several courier deliveries, pot explosions and cleaned plates later, this collaboration has produced three delicious and distinctive recipes. Jeremy Lee combined guinea fowl, wine and trotter to produce a dish of beautiful simplicity. Uyen Luu showcased the virtues of puff pastry to make an ingenious Trotter Gear pizza, while our own James Hansen has produced a playful, retro riff on the pot de crème (think savoury crème brûlée) with a little help from some port syrup and those yielding trotters.

Get your hands on a pouch (and the accompanying recipe cards) and give these a go, or bring your own creativity to the table: we’d love to see what you come up with. Post a picture of your creation with the hashtag #TrotterGear and we’ll repost it.

Posted 5th December 2016

In Journal

 

Words: James Hansen
Photograph: Elliot Sheppard

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