Making any kind of fresh pasta yourself tastes so much better!!! And these pumpkin gnocchi are a fun example of that, Here with the mussels, smoked bacon and crispy skin bream this dish has all the hallmarks of a great winter fish dish. It’s interesting, seasonal and delicious to eat.
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.
Pigeons are one of my favourite meats when cooked in the salt pastry it keeps the birds so juicy and soft. The chestnuts used raw here adds a lovely texture. So often used cooked, it's a real treat to have them in season and use them fresh like this. With the pickled blackberries, they really complete this dish for me.
One of the all time greats. Pristine flakey smoked haddock topped with a soft poached and a rich buttery emulsion with grain mustard is a true classic. It takes me back to both my days of cooking at Bibendum, under Simon Hopkinson, and eating at some of London’s in vogue restaurants of the 90’s.
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 dish is all about autumn: pumpkin, chanterelles, trompettes... The Delica pumpkin is just incredible. Dense and sweet unlike any other when it's at its peak, this dish really showecases it and brings out what makes it so great. Also, mushrooms and horseradish just taste so great together. One of those flavour combinations for me which is just so fantastic and is worth bringing to peoples attention. All three together, for me, is just a fantastic plate of seasonal flavour.