Galton Blackiston jazzes up the humble Shepherd's pie by topping with a hint of curry powder for some subtle spice, a little apricot jam for sweetness (think of lamb and apricot pairings in tagines), and cheesy mashed potato piped on top.
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
Place a large saucepan over a medium heat and add the olive oil
25ml of olive oil
Once hot, add the onions, garlic, carrot and celery and cook until soft and just coloured