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For the latest issue Port’s food editor, Fergus Henderson, cooks up a warming winter dish with his team at St. John – blood cake and fried eggs
The chef dishes on his favourite food porn book – but he’s improved on one recipe, he explains
Ferguson Henderson celebrates the versatility of the Burgundy wine
Locatelli, one of the world’s most respected chefs, talks with Henderson about perfection, having balls (not of the meat variety) and finally growing up
Fergus Henderson on how the “greatest ever” food film inspired him