Recipes

A Recipe by Andy McFadden

Michelin star chef Andy McFadden shares with FOUR a spring recipe for quinoa salad with asparagus, fennel, and watercress

Quinoa salad with asparagus, fennel and watercress Serves 4 Ingredients: 250g cooked quinoa 1 bunch asparagus 1 trimmed medium fennel bulb Juice ½ lemon ½ tsp Dijon mustard 4 tbsp extra virgin olive oil ½ tsp caster sugar Sea salt Black pepper 100g watercress Mint, leaves picked 50g toasted pine nuts 2 tbsp chives, finely chopped 50g parmesan Finely slice the trimmed asparagus spears on the diagonal using a mandolin or potato...

July 25, 2013

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A Recipe by Wojciech Modest Amaro

Venison, spruce & wood sorrel, brought to you by Michelin star chef Amaro in FOUR’s International Edition…

Serves 4 Ingredients 200g loin of venison 20g of spruce needless (calendar of nature - week 22) 20ml bison grass flavoured oil Maldon salt, to season 15g spruce needle juice 100g wild mushroom purée 0.5g xantana 50g topinambur purée 25 wood sorrel leaves Method Mix maldon salt and spruce needles in thermomix for 15 seconds (do not blend into a fine powder). Store in a jar. Cut venison into thin slices. Pass each slice...

July 20, 2013

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A Recipe by Raymond Blanc

It’s hot. Finally. Raymond Blanc’s recipe for summer fruits steeped in red wine, Monbazillac, basil and mint makes for a perfect summer’s day feast

Raymond Blanc's Summer Fruits Steeped in Red Wine, Monbazzilac, Basil and Mint Raymond Blanc is a gastronomic icon, acknowledged as one of the finest chefs in the world. He is chef-patron and chairman of Le Manoir aux Quat’ Saisons, the two-starred Michelin hotel-restaurant in the Oxfordshire village of Great Milton. In July 2012 Raymond was appointed President of the Sustainable Restaurant Association. Serves4 Ingredients For...

July 07, 2013

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Recipes for Ramadan

Yann Bernard Lejard shares two of his recipes in preparation for Ramadan, which starts Tuesday 9 July

Having previously worked with Michelin starred master chefs like Alain Ducasse at Plaza Athenée, French-born Yann Bernard Lejard is now executive chef for restaurant Glow in Jeddah, Saudi Arabia. His dishes are exquisitely presented, taking inspiration from the ‘details of everyday life’ – as chef Yann himself describes it. In light of Ramadan, which starts on Tuesday 9 July, Yann shares two of his recipes. The first is a dish...

July 04, 2013

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