Risotto with saffron and liquorice powder

Three-Michelin-starred Chef Massimiliano Alajmo’s culinary creations are exceptional examples of sophisticated yet modest Italian cuisine. Try for yourself with this classic dish...Yum!

Serves 4  Ingredients Saffron reduction 190g chicken stock  4g saffron powder   Risotto 2lt chicken stock 320g Carnaroli rice 80g grated Parmigiano 70g dry white wine 60g butter 50g saffron reduction 15g white onion, minced 12g extra ...

December 2, 2016

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North Sea crab, smoked avocado and beignet

Praised for his mastery of the French cooking techniques, Richard van Oostenbrugge gives you his recipe for this seafood dish to start your December in style.

Ingredients  North Sea crab 2 North Sea crabs   Crab liver cream 2 scallops 20g crab liver 20g crab meat 10g crab protein   Crab salad 250g crab meat Crab liver cream Japanese mayonnaise Lime Salt Pepper   Crab ...

December 1, 2016

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Coffee jaconde

Head Pastry Chef Hélène Rosier gives you this sweet recipe for your midweek treat...Enjoy!

Ingredients Joconde 40g butter 200g almond 60g flour 6 eggs 170g icing sugar 20g inverted sugar 180g egg whites 30g caster sugar   Coffee syrup 80g Espresso coffee 10g simple syrup (half water, half sugar)   Coffee mousseline 60g milk 1 egg 6 egg ...

November 30, 2016

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Pigeon with lychee and beetroot

Start the week off as you mean to go on: try your hand at pigeon, lychee and beetroot recipe from two Michelin star chef, Akrame Benallal…

Serves 4   Ingredients 2 cooked beetroots 1 raw beetroot 4 pigeon fillets 8 fresh peeled lychees Chives 60g butter Olive oil Salt and pepper   Method Warm the cooked beetroots in a saucepan with some butter and mix with 50g of the soft butter. Pass the puree through a sieve, season and put aside. Peel and slice the raw beetroot ...

November 29, 2016

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