Fergus Henderson: a Michelin star recipe for Parkinson’s

Fergus Henderson MBE is the founder and owner of Michelin star restaurant St John in London, UK. The chef, who was diagnosed with Parkinson’s in 1998, is famous for his unique ‘nose to tail’ eating philosophy. 

In a Christmas special, Fergus shares a festive three-course recipe – jam-packed with B3, B12 and vitamin D for those living with the condition

First course – Steamed broccoli with anchovy dressing

Ingredients (makes 300ml of dressing)

Broccoli
7 garlic cloves, peeled
A pinch of black pepper
1 tin of anchovies in oil
285ml extra virgin olive oil
A splash of red wine vinegar

Method

• Place the garlic and pepper into a food processor or mortar and crush to a fine puree.
• Add the anchovies and process them enough to allow them to break down. Start to add the oil, then the vinegar to taste and continue adding both until the consistency and flavour that you require is reached (this should be quite a loose, emulsified mixture but the base can also be used as a delicious spread on toast, if less oil and vinegar is added).
• Be sure to check the flavour for seasoning.
• Steam broccoli to taste and dress.

Main – Roast pork loin, turnips, kale with mustard dressing and roast potatoes

Ingredients (serves 6)

About 2.5kg pork loin on the bone (you will want 6 chops out of it at the end) – ask the butcher to chine it and not to score the skin
2 onions, peeled and chopped
Sea salt and black pepper
12 small or 6 large turnips, peeled and chopped, turnip greens reserved (if there are none, rocket makes a good substitute)

Method

• Remove the skin of the pork in one piece (this is not hard: with a thin sharp knife, gently slice under the skin, following it around the pork) then gently score it (if in doubt you can ask your butcher to do it!).
• Place the skin back where it was before.
• In a roasting tray, lay out your onions and place your pork and skin on top of them, then season.  Put into a hot oven for two and a half hours (the temperature will depend on your oven).  Remove and leave to rest (it will hold its heat well).
• Meanwhile, cook your turnips in boiling, salted water for fifteen minutes.
• When cooked, add the greens then drain straightaway.
• Serve alongside roast potatoes and kale with mustard dressing (recipe to follow).

Ingredients for kale with mustard dressing (makes 250ml of dressing)

Kale
3tsp Dijon mustard
1 tsp red wine vinegar
150ml extra virgin olive oil
Sea salt and black pepper

Method

• Mix the ingredients together and toss your kale in the mixture. Serve immediately.

Dessert – Baked treacle pudding

Ingredients (serves 4)

100g unsalted butter, softened, plus two small knobs
100g caster sugar
2 eggs
100g self-raising flour
Grated zest of 1 lemon
A pinch of sea salt
6 tbsp golden syrup
Cream

Method

• To start, take one of your knobs of butter and grease a 500ml pudding basin.
• For the sponge mixture, cream the butter and sugar with a spoon and then add one of the eggs.
• Mix it in gently with 1 dessertspoon of your flour, to prevent the mixture from curdling, then follow with the other egg.
• Once the eggs, butter and sugar are one, add the lemon zest and fold in the rest of the flour and the salt.
• Pour your golden syrup (you can also use jam) into the pudding basin and then put the sponge mixture on top of this.
• Cover the basin with buttered tin foil (use knob number two) including a tuck allowing for the expansion of the sponge, then bake in a medium hot oven for 35-40 minutes; it is done when you can stick a skewer in and pull it out clean.
• When cooked, turn it out onto a warmed dish deep enough for the escaping golden syrup (do not worry, this will work!).
• Serve straightaway with lots of cream to hand.

St. John’s restaurant, London.

Read more:

Four-course festive meal that’s great for people with Parkinson’s

Prepare the perfect festive dinner with Parki’s chef Yves Meersman