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from The Telegraph

The Latymer's signature dish: English strawberry panna cotta

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from Great British Chefs

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus

Poached loin of veal, Brussels sprout choucroute, silver skins, sea purslane, sage velouté and jerez jus - Michael Wignall

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from Great British Chefs

Sous vide

A collection of brilliant sous vide recipes from the chefs in the know. A Michael Wignall veal extravaganza is included

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from The Telegraph

The Latymer's signature dish: English strawberry panna cotta

from The Independent

Black beauties: Liquorice, seaweed, leek ash - and good old black

from Great British Chefs

Steamed chocolate sponge, baked white chocolate, white chocolate aero and sugar snap salad

Michael Wignall's stunning dessert is a flurry of complex elements, making use of liquid nitrogen, espuma guns and a vacuum container to delicately balance flavours of chocolate, olive oil, sugar snap peas and orange. Truly a dish for the molecular mastermind.

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