Recipes

Cured carrots with lentils, sunflower seeds and black garlic

Get yourself healthy this season and try John Fraser's vegetable dish from Michelin-starred restaurant Dovetail, NYC.

Ingredients Merguez Spice (yields extra) 25g guajillo chile 25g paprika 6g cinnamon 4g dried ginger 24g cumin 24g fennel 9g cayenne 6g coriander 6g caraway 3g pepper   Cured Carrots 15g salt 22g sugar 6g evoo 6g merguez spice 1K bunch carrots, scrubbed, ...

August 20, 2017

read more

Pigeon with cream of goat's cheese

Getting ready for the imminent game season with this sensation of pigeon with cream of goat's cheese, foie gras and pigeon heart from Jonnie Boer, featured exclusively in FOUR International...

 Serves 4   Ingredients Farmer's pigeon 2 pigeons    Pigeon gravy 2 celery sticks 3 carrots 2 leeks Red wine Madeira Port 7.5kg pigeon carcass 7.5kg duck necks 12g salt 1 garlic bulb 1/4 thyme ...

August 18, 2017

read more

Truffle Marinated Potato Salad

This is a great recipe for a quick and delicious luxury meal, made by Xavier Boyer, executive head chef at L'Atelier de Joël Robuchon London...

Serves 4   Ingredients 8 pieces of potatoes (Charlotte potatoes preferred) 3 pieces of garlic 1 bay leaf 300g of grey shallots, finely diced 2 teaspoons salt 1 teaspoon Thyme, finely chopped 3 large tablespoons Olive oil 1 large tablespoon red wine vinegar 15g button mushrooms 30g Black Radish 10g Black Truffle 1 packet of rocket salad leaves, for ...

August 16, 2017

read more

Forest floor

Benjamin Peifer, head chef at Restaurant Urgestein in Germany, presents his rather "down-to-earth" recipe.

Ingredients   Earth 125g butter 125g nut butter 30g brown sugar 12g salt mix 2 tbsp mushroom powder 1 tsp baking powder 200g flour 100g chestnut flour 100g buckwheat flour   Fermented mushrooms 3kg button mushrooms 1kg shiitake mushrooms 120g ...

August 14, 2017

read more