
MIKE WHITEHURST
CHEF DIRECTOR
Cauli Kedgeree
CAULIFLOWER KEDGEREE with SMOKED HADDOCK, SPINACH AND COURGETTE.SERVES 4PREP TIME 5 minutesCOOKING TIME40 mins approxOVEN TEMP180 °c Ingredients600g of smoked haddock1 small cauliflower1 courgette1 white onion50g of ghee or avocado oil2 tbsp of madras curry powder1/2...
N’duja Mac and blue cheese
N'duja Mac & blue cheese with sage and walnut.SERVES 4PREP TIME 10 minutesCOOKING TIME15 minutesOVEN TEMP220 °c Ingredients300g of pasta tubes600ml of double cream200g of n'duja400g of dolcelatte200g of shallots8 sage leaves120ml of white wine2 whole walnuts Olive oil...
Chicken Kiev with parmesan gnochhi
CHICKEN KIEV with parmesan gnocchi .about this recipeThis is my take on Chicken Kiev, served with soft parmesan gnocchi instead of the usual chips or mash. The crisp breadcrumbed chicken keeps things familiar, while the gnocchi adds a richer, more modern feel, soaking...
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Caramel Goldie
CARAMEL GOLDIE with muscavado mascarpone and smashed cinder toffeeabout this recipeThe Caramel Goldie is my take on a proper indulgent blondie — rich, buttery and loaded with deep caramel notes rather than outright sweetness. Using light brown sugar and muscovado...
CONFIT GARLIC AIOLI
ELEMENTS confit garlic aioliabout this recipeThis This recipe is quick and easy, and delivers fantastic results. Whilst being fairly straight forward, if you do have something to ask, don’t worry—I’m always here to help! Feel free to email me anytime for any advice by...
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The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
Caramel Goldie
CARAMEL GOLDIE with muscavado mascarpone and smashed cinder toffeeabout this recipeThe Caramel Goldie is my take on a proper indulgent blondie — rich, buttery and loaded with deep caramel notes rather than outright sweetness. Using light brown sugar and muscovado...
