food & Drink


Images from Dirty Dishes: 100 Fast And Delicious Recipes by Isaac Carew, Available now.


Crab Linguine


in stacks of pancakes (buttermilk with blueberry and chamomile compote), might not seem a naturally harmonious fit for someone from the modelling world - but Carew says it’s a common misconception that if you’re a model, you can’t love food. “Obviously, if I’ve got a big job coming up, I’m not going to eat a burger and chips every day, but I’ve never really had to focus on my image in that way,” he says (lucky him). “I work out, I box, I did a 100-mile cycle for charity last year - if you have a varied diet, you’re going to be fine. If you restrict yourself, it’s going to be boring, and you’ll probably start binging.” And that’s exactly the message he wants Dirty Dishes to send. Te name, he says, is “a bit tongue in cheek - because a lot of books are about clean eating, healthy this and healthy that, so I wanted to bring the love back to food. “I just want to get people into the kitchen, cooking and having fun,” he adds enthusiastically - with straight- forward recipes for interesting combinations, and just the right amount of ambition for those who already know their way around a pasta machine, or want to whip up a homemade chilli sauce. So what does Lipa think? “She told me she loves it, so that’s a bonus,” he says with a smile. “I haven’t given her a signed copy yet, I wanted to make it extra special.” A fast-becoming power couple, the pair probably look as if they’re always attending music award parties - Lipa


“THE REASON THE DOPAMINE DIET


WORKED FOR ME WAS THAT I THOROUGHLY ENJOYED WHAT I WAS EATING”


has won two Grammys and one Brit so far this year alone (“Absolutely mind-blowing, I’m super proud”). “With Instagram, everything can look super-glamorous and fancy but at the end of the day, we’re just normal people, in a normal relationship, two people who love each other,” he adds. Tey cook “all the time” together at home. “She’s a really good cook,” Carew gushes. “Te other day, she cooked fried garlic samphire with seared tuna and roast potatoes. We never cook the same thing twice, we keep it varied and change it up all the time.” Carew describes his cooking style as “modern European with a heavy Italian influence”, which is in part thanks to working under Michelin-star chef Angela Hartnett at London’s famous Te Connaught. “Before working with her, I’d never made fresh pasta, ravioli, tortellini or anything, but when I started working on the pasta section, I instantly fell in love with the craſt of making pasta from scratch.” Tere’s a recipe in the book that Carew says is a “little homage” to Hartnett, the white onion soup he used to make in her restaurant 10 years ago, apparently one of her signature dishes at the time. Well before his face was plastered on the digital screens on Times Square, Carew also worked under award- winning Colombian chef Juan Manuel


Barrientos Valencia at ElCielo in Miami. But it’s TV chef Gary Rhodes who he credits with inspiring him to go to culinary school in the first place; he followed his food hero to the same cooking school, East Kent. From age seven, he dreamed of being a chef. “I remember sending letters to my dad with a business plan I’d come up with for a restaurant; I named it, I designed a menu,” he recalls. Tat’s still an ambition he has - “I’d love to get back in the [professional] kitchen and I definitely want to have my own restaurant; I’m thinking maybe in two or three years. I love the craziness and camaraderie you get in kitchens.” First though, he’d love to follow in similar footsteps as Jamie Oliver, doing TV and more books. Something tells me we’ll be seeing a lot more of Carew - less designer fashion, more chef ’s whites.


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