Can a chef truly ‘own’ a recipe?

Shaniqua Juliano

Triple-cooked chips. You’ve probably tried one. The brainchild of Heston Blumenthal who began obsessively developing the method (which involves boiling, freezing, frying and refrying) in the early 1990s, this seductive side can now be spotted on almost every gastropub menu in the country. Some are a glorious homage to the […]