Fergus Henderson’s Recipe for Perfect Bread-and-Butter Pudding

Fergus Henderson is almost idolized by many chefs around the world for his gutsy cooking at the St. John restaurant in London, where he is known for nose-to-tail cooking (using every bit of the animal) and his signature dish of bone marrow and parsley salad.

The late Anthony Bourdain recalled the first time he ate at St. John: “After my meal I remember tottering unsteadily into the kitchen, getting on to my knees and bowing down in front of Fergus,” he said in a 2014 interview. “It really was the restaurant of my dreams.”