WIN: a signed copy of Dan Doherty's new book, Toast Hash Roast Mash: Real Food for Every Time of Day

COMPETITION NOW CLOSED

After the success of his first book, Duck & Waffle: Recipes and stories, Dan Doherty, executive chef of Duck&Waffle, has published another and we have two copies of Toast Hash Roast Mash: Real Food for Every Time of Day to give away.

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Dan's first book, Duck & Waffle: Recipes and Stories, was featured in 'Best Cookbooks of the Year' selections in Observer Food Monthly, BBC Good Food, The Mail on Sunday, Great British Foodand Red magazine.

Now Dan is back with the recipes he cooks at home for family and friends - informal, easy and as indulgent as ever. 

What is Toast Hash Roast Mash?

With ideas based around eggs, hash, pancakes, toast, simple savoury dishes and sweet bakes, this is food inspired by the best a breakfast or brunch menu can offer - but to eat all day. Recipes include Ricotta, Pear & Honey on Toast, Smoked Salmon, Horseradish & Sour Cream Hash, Mexican Eggs and a whole chapter devoted to food to defeat a hangover, including the Ultimate Grilled Cheese Sandwich.

Dan accepted the role of Executive Chef at Duck & Waffle,London’s first 24-7 gourmet dining restaurant in 2012. He brings a rich and colourful past to the restaurant, and a rare zeal and vivacity manifested in the energy of his team and the flavours of his menu, which pays homage to classic British cookery.

Challenging the way people think about food, he explains that as a chef, “there is no greater feeling than to watch someone eat and see a smile come across their face as they have this ‘aha moment.’ That’s what cooking is all about.”

Dan Doherty’s signature dishes

Dan Doherty’s signature dishes include playful, ingredient-driven offerings such as the Foie Gras Crème Brûlée and fan-favourite, the Spicy Ox Cheek Doughnut. Doherty reveals, “I’m inspired by various cultures and traditions, and the way they showcase ingredients in their truest form.”

Dan Doherty's culinary achievements

His culinary achievements have been honoured in the form of prestigious awards and accolades, including the title of “Rising Star Chef,” which he received at the 2013 Tatler Restaurant Awards, his acceptance into The Royal Academy of Culinary Arts as the youngest member to date in 2014 and being named one of London’s “1000 Most Influential People of 2014” in the Tastemaker category by the London Evening Standard.