The day before I interview Marcus Wareing – the venue is to be his Michelin-starred restaurant, Marcus, at the Berkeley hotel in Knightsbridge – two things happen. Wareing believes it will take a while – if, that is, there is to be any dip at all. I am a nice person.”Facebook Twitter Pinterest the MasterChef: The Professionals team (L-R) Gregg Wallace, Monica Galetti, Marcus Wareing. Put the roasting tray over high heat, add the white wine and stir with a wooden spoon to deglaze, loosening and incorporating any sediment from the bottom of the tray. From Marcus at Home by Marcus Wareing (Harper Collins, £20).

Source: The Guardian September 18, 2016 07:52 UTC