- Bone Marrow Salad (Thanks to St John's, London)
- Gin Gin Mule (inspired by Prescription Cocktail Club Paris)
- Minted Pea Puree, broad beans, fresh chevre and lardo bruscetta
- Olive Oil and Raspberry Gel (inspired by the kitchen at Chateaubriand)
- Single Serve Roast Poussin
- Sui Mai (adapted from a recipe by David Lebovitz)
- Surprise Tatin (adapted from Plenty, Yotam Ottolenghi)
- Steamed Pork Buns (thanks to Momofuku Ssam)
- Sweet corn, five-spice and date fritters with tomato and avocado (adapted from Fusion: A Culinary Journey, Peter Gordon)
- Tentation Saint Felicien
- Wild Mushroom Pappardelle with Stilton and Candied Walnuts
Eating In
Subscribe to:
Posts (Atom)