|
23/09/2008
Using Essential Cuisine’s Classic Lobster Bisque, make your own fantastic Christmas soup with just a few simple additions:
See recipe>>
|
|
16/09/2008
CREATED BY MICHAEL GODFREY – ETON COLLEGE EXECUTIVE HEAD CHEF AND MEMBER OF CRAFT GUILD OF CHEFS’ CULINARY ACADEMY TEAM COMPETING IN OCTOBER’S CULINARY OLYMPICS IN ERFURT, GERMANY
Basted Breast of Chicken with its own forcemeat enriched with Camembert and Truffled Summer Vegetables, Sweet Potato Fondant scented with Vanilla and Biscuit of Black Pepper and Thyme
See recipe>>
|
|
16/09/2008
 DISH CREATED BY GARETH EVANS – SENIOR WINNER OF THE SKILLS FOR CHEFS CONFERENCE 2008 (SOUS CHEF AT CWTCH, ST DAVID’S, PEMBROKESHIRE)
Duck breast rolled in a celeriac mousse and Carmarthen ham, accompanied by a crispy roll of confit duck leg, fondant potato, baby vegetables and a date sauce
See recipe
|