Death Row Squid

PURNELL'S FINAL MEAL

Two exclusive recipes from the Michelin-starred chef's new cookbook
 
We've all played the game: You're on Death Row (innocent, presumably) and you have to pick your last meal. Mine? My mum's Beef Wellington. Glynn Purnell's? His own crispy pork-covered squid with chilli sauce
"This would be my last supper," he tells us. "Squid has always been a favourite of mine but this is mega squid, with chilli, wrapped in crispy pork and deep fried. My heaven before heaven."  

The pride of Birmingham chef has his first cookbook out now (*cough* Father's Day *cough*) and he's given us two exclusive recipes for you to try - a starter and a main - the starter being that crispy squid (pictured, top).
Speaking of his book, Cracking Yolks & Pig Tales, he said: "If you want to cook a challenging dish from the restaurant such as haddock, eggs and cornflakes, it's in here. If you want to cook something a bit more down to earth, such as faggots and peas, it’s in here. If you want to flick through it and use it to prop up a wonky table, it’s good for that too."
The second recipe he's given us is a real showstopper and is perfect for this time of year: Short rib of beef with mussels, parsley and wild garlic.
"It’s a spring-cum-summer dish, as it’s a lighter way of serving a slow-cooked piece of meat. The garlic and parsley really work with the salty ‘sea-ness’ of the mussels and make the dish come together, and the look of the whole thing is brilliant with the sticky brown beef and bright green sauce. Also, you get two dishes in one: if you want, cook the beef and serve with mash, then have the mussels in a bowl as a starter."
Find the exclusive crispy squid recipe here, the exclusive beef rib recipe here and buy the book - we've bought one, it's brilliant - right here.

ENTER THE WORLD'S OLDEST RAILWAY TERMINUS...


Grumpy, but beautiful Curzon Street Station: Front door forever shut. However, for one week only, the Grade I listed building plays host to an exhibition of Birmingham’s hidden architectural treasures. From June 21 to 29 you can enter and enjoy a exhibition of stunning Brum buildings that you basically can't go in either - like the underground Cold-War era tunnels. Entrance is free and doors will be open daily from 10am-3pm. More info at hidden-spaces.co.uk

...OR SNOOP AROUND THE WORLD'S OLDEST CINEMA 


Here's a fact. Do you want a fact? Here's a fact. The Electric Theatre (now The Electric Cinema) first opened in 1909 making it the oldest working cinema in the country. It predates its namesake in Notting Hill, by two months. Since launch it has been called The Tatler (picture) and The Lacey (picture). Attend one of their three 'Behind The Screens' historical tours of the building (£8.50 - includes a movie screening) to learn much more.  

YOU LIKEY OR NO LIKEY?

This one's been splitting opinion over on our Facebook page (hold on, you're not following us on Facebook?). It's by an artist named Dylan Izaak and the original sold for £12,000 in the blink of an eye. They've currently got a signed deluxe edition at Whitewall Gallery that'll cost you £1495. It's worth going to see even if you're not buying. It's enormous. There's a £595 version right here which we reckon would look rather good in, say, the foyer of a Birmingham business. Less so in your bedroom. 
Venue: Beckett's Farm, Alcester Rd, Wythall, B47 6AJ; beckettsfarm.co.uk 
Choice: Beer and Butchery Class, £60 Chooser: Marketing Manager

We asked the good people at Becketts Farm which of their nine cookery courses we should go on and they rather astutely suggested beer and butchery - a Father's Day open goal if ever we've seen one. You start off learning how to joint a chicken correctly (not just twisting and carving until the poor bird's bones gives up), before watching an entire lamb getting jointed. Back to the kitchen to cook your chicken with the help of skilled chefs, before preparing and cooking a full rack of pork. Honestly, the amount you learn is incredible: Where to buy meat, what to avoid, which steaks, pound for pound are the best value. It's brilliant. Then, finally, you eat what you cooked, eat what the head chef cooked (considerably better than yours) and drink fine ales to match the grub. You take home your own chef's knife and we took home enough food for three days.     
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Images: Wiki Commons Snowmanradio and Flickr Commons Paul Goodhead, Derek Gavey. Purnell photography Laura Edwards. 
Copyright © 2014 Birmingham Publishing Group Ltd, All rights reserved.


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