9 February 2024
51 view(s)
Recipe
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130 view(s)
Vanilla Poached Salsify & Hazelnut Praline Mille Feuille by Chef Jamie Holme
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41 view(s)
Josh Angus, Head Chef at Hide Restaurant Shares the Recipe for their Crab Tartlet with Gooseberries & Avocado
Crab tartlet with kaffir lime, avocado & elderflower Pickled cucumber: 2 Cucumbers 150ml Elderflower vinegar Peel cucumber, cut into quarters and deseed, flatten top and dice to 1.5 cm, place in a container with elderflower vinegar and compress; drain off any liquid.