A Recipe by Éric Chavot

French Michelin starred chef Éric Chavot, of the eponymous restaurant Brasserie Chavot in Conduit Street, shares his recipe of sea bream, tapenade and saffron fennel

A Recipe by Éric Chavot Sea Bream, Tapenade and Saffron Fennel Éric Chavotis a French Michelin starred chef at the eponymous restaurantBrasserie Chavotin Conduit Street in London's Mayfair. Here, he shares a recipe of sea bream, tapenade and saffron fennel - a perfect French-inspired simple supper. Serves 4 Ingredients Two sea bream weighing 750-800g each, filleted Tapenade 100g pitted black olives 40g sundried tomatoes, finely chopped 20g parmesan 20g raw pine nuts, finely chopped 15g original vincotto vinegar (or thick balsamic vinegar) 30g green Pesto...

August 08, 2013

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A Recipe by Bruno Loubet

Michelin star chef Bruno Loubet of restaurant Bistrot Bruno and newly opened Grain Store shares a recipe from his recently released book, Mange Tout

A Recipe by Bruno Loubet ‘At home I like to serve it with a quenelle shaped dollop of Boursin cheese,’ is chef Bruno Loubet’s advice for serving this anytime – breakfast, lunch or dinner – recipe. The recipe is taken from Bruno’s latest book Mange Tout which he published earlier this year in June with Ebury Press. Ingredients Serves 4 350g of frozen small peas 2tbs of cornflour Salt and pepper 1 whole egg Butter (optional) 100ml Balsamic vinegar 4 eggs 2tbs of chopped chives 3tbs of white wine vinegar 4tbs of extra virgin olive oil 100g of pea...

August 05, 2013

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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 peeler. Slice the fennel bulb the same way. Combine in a large bowl. Mix the lemon juice, mustard, olive oil, sugar, salt and pepper to taste...

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 through a pasta machine, using a tagliolini cutter. Season with spruce salt and place on the plate. Drizzle with a little bison grass oil....

July 20, 2013

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