Maze by Jason Atherton

Read the book, seen the film. Eaten at Maze, bought the book and then what? Does Jason Atherton's innovative cookbook gather dust on your coffee table? The answer is not necessarily.

Maze is one of Gordon Ramsay's restaurants in London where things are done slightly differently. Food is served in small tapas style portions so that you can enjoy a greater number of dishes. It's an excellent idea and works well. Jason Atherton is head chef there and is regarded as one of the most innovative chefs in London today. He was worked under Ferran Adria at El Bulli, Pierre Koffman, Nico Ladenis, Marco Pierre White, not forgetting Gordon Ramsay.

Jason's cooking focuses on quality ingredients and interesting flavour combinations. The cookbook has recipes that are cooked and served restaurant style but where it becomes more interesting is the spin-off recipes that are based on the same ingredients. It is these recipes that you'll find yourself cooking from at home.

For instance coconut pannacotta with white chocolate granita and black olive caramel gives rise to pannacotta and poached fruits in Champagne syrup as well as a recipe for macerated strawberries with clotted cream and black olive caramel. For the cook at home, the caramel is easy to make and provides drama to a number of puddings. Made from caster sugar, liquid glucose and black olive paste, the caramel keeps for a month in the fridge.

We suggest using this book for inspiration, as a starting point to trying out new ideas. If Ditte Isager's mouthwatering photographs don't convince you, then perhaps it's back to the ready meals. We believe you'll think otherwise.

Published by Quadrille Publishing Limited 2008

Buy from amazon: £16 (rrp £25)