"Angela Hartnett's kitchen has the relaxed timelessness of a villa in a Sally Rooney novel, yet reflects the expertise of a Michelin-starred chef with 40 years of experience."
"The simpler a dish, the fewer the ingredients, the less fussing about, the easier it is to screw up. Poached chicken can come out the colour of over-washed underpants."
"The key is buying a good chicken. There's nowhere to hide in a poaching operation. You can also forget jointing it properly without an incredibly sharp knife."
"Hartnett's evenness and fluidity in the kitchen produce vegetables in very even shapes, contrasting with the aggressive environments often associated with Michelin kitchens."
Angela Hartnett's kitchen reflects her extensive culinary experience, combining elegance with practicality. She prepares poached chicken with spring vegetables, highlighting the challenges of simplicity in cooking. The key to success lies in technique, tempo, and quality ingredients. Hartnett's calm demeanor contrasts with traditional aggressive kitchen environments, showcasing a modern approach to Michelin-starred cooking. She stresses the importance of selecting a good chicken and using sharp tools for precise preparation, as there is little room for error in poaching.
Read at www.theguardian.com
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