Recipes

Vicky Cheng’s Taiwanese Tomato Dish

The perfect embodiment of Chef Vicky Chen’s Chinese x French culinary style, this dish fuses traditional French techniques with authentic Asian ingredients to create a beautiful and delicious dish.

For the Garlic and Ginger Ikura Ingredients 1kg ikura 30g grated garlic 30g grated ginger 30g extra virgin olive oil Method Sweat the grated garlic and ginger with the olive oil in a small sautée pan over low heat. Cook for 8 minutes and then remove from the heat and leave to cool. Once cool, mix it with the ikura in a mixing bowl. Leave to infuse overnight and then reserve for later use. For the...

April 03, 2019

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Mateu Casañas, Oriol Castro & Eduard Xatruch’s Beetroot and Fruit Salad with Garlic Sorbet

Fresh, light, sweet and fruity, this salad recipe from the chefs behind 2 Michelin-starred Disfrutar in Barcelona is the perfect addition to any summer menu.

Serves 4 For the Almond Milk Ingredients: 400g almonds 500g water Method: Combine the water with the almonds in a blender and pulse to break up almonds into chunks. Rest mixture in the fridge 24 hours. Blend the almonds and water again and then pass the mixture through a cheesecloth to obtain a smooth and tasty almond milk. For the Almond Milk Sorbet Ingredients: 400g almond milk (from above)...

March 30, 2019

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Alex Bond’s Poached Salmon, Lovage and Buttermilk with Crisp Fried Bread

This recipe by chef-owner of Alchemilla in Nottingham produces a dish which is both light and delicious – the perfect starter or light meal for a lunch or dinner party in the upcoming Spring.

Serves 4-6 Ingredients 500g organic salmon from the top end near the head 100g table salt 100g sugar 1 litre water 200g lovage 300ml vegetable oil lemon juice 1 egg yolk 350g buttermilk 100g sourdough loaf 50g butter various soft herbs such as chervil, coriander, chives, lemon verbena Method Place the buttermilk into a cheese cloth and hang it over the bowl for approximately 6 hours...

March 27, 2019

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Julien Lefebvre’s Saddle of Pauillac Suckling Lamb

This dish by Julien Lefebvre of Michelin-starred Château Cordeillan-Bages showcases the excellent produce of the Pauillac region in a simple yet refined way.

Ingredients 2 saddles of lamb 12 baby turnips 10 green asparagus 8 baby orange carrots 8 baby yellow carrots 50g butter 10cl olive oil 300g shelled peas 1 sheet phyllo pastry Fine sea salt to taste Coarse-ground pepper to taste Method For the Saddle of Lamb Heat the olive oil in a pan, add in the saddles of lamb (fat side down), and cook until evenly coloured. Add a knob of butter and...

March 23, 2019

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