One of those wonderful dishes that packs a huge punch and such a pleasure to eat before the summer comes to an end. There is something magical about the pesto being warmed through on the fish and this, paired with roasted tomatoes is one of the all time great combinations.
I love making these potato pancakes, it’s a great recipe that I often make at home. Whether it be for breakfast, lunch or dinner they’re easy and delicious at any time. Here it’s with duck egg for some decadence and cima di rapa, also known as turnip tops, which is a wonderful rich dark green leaf that works magically with this dish.
Classical combinations are the best and this one, sweetcorn and girolles is right up there with the best of them. The sweetness of the corn and the earthiness of the girolles is just great - and who doesn't love a pancake!
The Onglet cut is one of my personal favourites because of the flavour that hides underneath it. The garnish start showing us how autumn can be awesome with cabbage and brassicas, and the black curry brings a different profile to this dish - something from the far east.
This is a hearty late autumn dish, packed with flavour and great cooking techniques. its got all the things I look for when putting together a plate of food. richness from the venison, salty notes from the pancetta , sweetness from the blackberries and beetroot and a lovely peppery savouriness from the sauce. its a very satisfying plate of food to both cook and to eat.
This dish is been served at the restaurant and is very special to me because it showcases the way I work. It might seem like there are many ingredients, but you get 3 different ways to cook the artichokes and sharpen your skills. Learning how to utilise and get the most out of an ingredient is a very cheffy skill!