Matthew Fort

Matthew Fort has been the Food and Drink Editor at the Guardian since 1989. He has also written for Esquire, The Observer, Country Living, Decanter and Waitrose Food Illustrated. In 1992 he won the title of Glenfiddich Food Writer of the Year and, in 1993, Glenfiddich Restaurant Writer of the Year, as well as The Restaurateurs' Association Food Writer of the Year. He was Glenfiddich Cookery Writer of the Year in 2005.

He has written three books on food, the third of which, Eating Up Italy, was the Guild of Food Writers Book of the Year in 2005, and his fifth, Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa celebrates Matthew's ongoing passion for Italy, which he visits every year.

Sweet Honey, Bitter Lemons: Travels in Sicily on a Vespa, Ebury Press, Jul 2009
Cooking by Numbers: From Eating Alone to the More the Merrier - Inspired Ideas for Any Occasion, Virgin Books, Sep 2007
Eating Up Italy: Voyages on a Vespa, HarperPerennial, Jun 2005

Matthew Fort

Matthew Fort's Recipes



 
John Dory with vinegar zabaglione
John Dory with vinegar zabaglione on Market Kitchen

Matthew Fort whisks up egg yolks with cider vinegar and apple juice to make a rich sauce to serve with fillets of John Dory

Avg user rating: 3 out of 5 stars



intermediate

Total time
40 min

Potato cake with ham, egg and cheese
Potato cake with ham, egg and cheese on Market Kitchen

Matthew Fort’s delicious supper dish is easy, nourishing and feeds four for less than £5

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 20 min

Risotto alla pilota with pork and sausage
Risotto alla pilota with pork and sausage on Market Kitchen

Matthew Fort’s twist on the traditional ‘creamy’ risotto is deliciously dry and nutty

Avg user rating: 3 out of 5 stars



intermediate

Total time
30 min

Spinach and feta pie
Spinach and feta pie on Market Kitchen

Matthew Fort cooks a comforting winter dish with a hint of sunshine – he believes the best way to feel warm inside is to head for the kitchen and recreate what you ate in the summer

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 5 min

Lamb’s Tongue with Cabbage and Carrot Salad
Lamb’s Tongue with Cabbage and Carrot Salad on Market Kitchen

Matthew Fort presents an easy starter with a bit of a kick.

Avg user rating: 2 out of 5 stars



easy

Total time
20 min

Spaghetti con pangrattato
Spaghetti con pangrattato on Market Kitchen

Matthew Fort’s spaghetti with garlic-flavoured breadcrumbs and chilli is the perfect pantry standby for a quick meal

Avg user rating: 3 out of 5 stars



easy

Total time
17 min

Consommé de vin au fruits
Consommé de vin au fruits on Market Kitchen

This exquisite dessert of cool, semi-set wine jelly by Matthew Fort is surprisingly simple to make

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Mussels in gewürztraminer with chives and cream
Mussels in gewürztraminer with chives and cream on Market Kitchen

Matthew Fort’s refined version of the classic moules a la crème combines the fruity flavour of Gewürztraminer with creamy mussels for a delicious starter or light meal

Avg user rating: 4 out of 5 stars



easy

Total time
35 min

Chicory and Gai Choi Salad with Cold Roast Pheasant
Chicory and Gai Choi Salad with Cold Roast Pheasant on Market Kitchen

Matthew Fort's delightful winter salad is a perfect way to perk up leftover cold cuts of meat

Avg user rating: 2 out of 5 stars



easy

Total time
10 min

Spaghetti alla carbonara
Spaghetti alla carbonara on Market Kitchen

Matthew Fort’s take on a quick Italian staple uses plenty of pecorino and parmesan cheese

Avg user rating: 4 out of 5 stars



easy

Total time
30 min