Mark Diacono, an extra layer of comfort: SUNDAY TIMES
Don’t know about you, but we find these cold, grey days a bit depressing. A crisp, frosty winter’s day is just fine, but cold, damp and dreary is, excuse the pun, cutting no ice with us.
So it’s on days like these we want our food to warm and cheer us, comfort food, but with added zhuzh. And Mark Diacono can always be relied on to add something extra, taking the classics and creating new favourites. If you have read Herb, Spice or Sour by Mark you will already be aware of his ability to fill your kitchen with “a cloud of aromatic promise” and to fill your belly with satisfying and intriguing flavour bursts.
In the Sunday Times Table Talk section (19.01.25) , we are delighted to see that his chipotle mac and cheese, with its smoky ripple, has been cooked in a 10” prospector pan, which can be taken straight to the table for eager and greedy assault by sunshine starved diners. This dish is the equivalent of a cashmere shrouded hot water bottle for the belly.
