Complete the sentence: ‘Music and food are the perfect match because ...’
They exercise your senses. Eating should be a sensuous experience, and sometimes you have to rush your meal, which is sacrilege in a way. If you’re able to, take time to enjoy it.
What music do you play when you’re entertaining?
Baroque has a nice steady beat, and sits nicely in the background. Vivaldi’s Four Seasons is an obvious one, but people can hum along while eating.
What three songs would you always put on a dinner party playlist?
JS Bach’s Goldberg Variations for the starter; Vivaldi’s Four Seasons by Rachel Podger as a main; then Gavotte Pavlova for dessert, served with pavlova!
You’re cooking Beautifully Simple cod and prawns with fennel and white wine on the Classic FM podcast (see recipe below) – is it a combo you enjoy?
Absolutely, my wife and I love fish, and I adore the aniseed taste of fennel – it goes so well together. A winning combination.
What do the ingredients make you think of?
Cod takes me back to my university days in Dundee. We’d go to a hot dog stand and have fish and chips with mushy peas. Now the batter is a lot better than it used to be!
What kind of cook are you?
I cannot cook. I’m not proud of this. I’m really good at boiling eggs though – I have a 1970s electric egg-boiling machine that my mum gave me. Every weekend I’m in charge of eggs!
What’s your favourite dish?
I absolutely adore duck in any form. Either confit de canard or magret de canard. Served with apple for a bit of sharpness, mashed potatoes and anything green.
Are you an adventurous eater?
I have one rule when it comes to what I won’t eat – it mustn’t be moving. As a reporter, you eat when you can, so I’m the absolute opposite of a fussy eater.
What’s your go-to easy meal?
My wife will slap a steak in a frying pan, grill it on one side, then the other. I like it with a bit of pinkness, no embellishments. Maybe a little bit of onion and garlic, nothing fancy.
What piece of music reminds you of a particularly amazing meal?
The last big story I covered was the 1986 revolution in the Philippines. The day after the president was elected, I got an exclusive interview with her – it was the high point of my career. That evening, I took my crew out to dinner in Manila and there was a string quartet playing Mozart’s Little Night Music. Whenever I hear it, I think of that interview.
What music always makes food taste better?
Music you enjoy. Andrew Lloyd Webber said there’s only good music and bad music, and I agree.
What would be your desert island meal?
Artichoke as a starter, followed by duck – I could find that on a desert island! Then lemon sorbet.
Which restaurant plays the greatest music?
I don’t like restaurants to play music. If you’re eating out, you’re with somebody you like and want to chat.
If your favourite song was a meal, what would that be?
Frank Sinatra’s I’ve Got You Under My Skin is my favourite song. I’m a trombonist and it has an amazing solo. It’s lively, so I’d say something Chinese – a stir-fry with scallops and noodles!
Listen to John as he cooks on the Classic FM podcast at campaign.classicfm.com/classical-kitchen
Cod and prawns with fennel and white wine
Prep 5 minutes
Cook 25 minutes
Serves 2 (easily doubled)
Ingredients
20g Duchy Organic English salted butter
1 small bulb of fennel, thinly sliced (save the fronds)
1 trimmed leek, sliced thinly
150ml dry white wine, such as Californian chardonnay
½ x 200ml pot Waitrose half fat French crème fraîche
260g pack Icelandic cod loin, cut into thick slices
8 raw extra-large king prawns
25g Cooks’ Ingredients flat leaf parsley, chopped
Method:
Melt the butter in a frying pan or medium casserole and add the fennel and some seasoning. Cover the pan and cook gently for 10 minutes, stirring regularly.
Add the sliced leek to the pan and cook (again covered) for 5 minutes more until both leeks and fennel are soft. Tip in the wine and crème fraîche, and simmer with the lid off for around 3 minutes, or until the liquid is reduced by half.
Nestle the chunks of fish and prawns into the vegetables. Cover once more, then simmer for 6-8 minutes until the fish is opaque and just flaking and the prawns are pink and opaque. Season, scatter with the fennel fronds and chopped parsley, then serve with crusty bread.
Per serving: 1,659 kJ / 398 kcals / 18g fat / 11g saturated fat / 6.4g carbohydrate / 5.2g sugars / 5.5g fibre / 37g protein / 0.9g salt per serving
Gluten-free
Waitrose & Partners know that music and food are the perfect pairing. Feeling inspired to cook your own masterpiece tonight? You’ll find lots of brilliant recipes and fresh ingredients in the Beautifully Simple chiller. In store and online at Waitrose & Partners
