40°C Sous-Vide Salmon with Potato Juice, Jerusalem Artichoke and Sea Vegetables - Sous-Vide Tools

40°C Sous-Vide Salmon with Potato Juice, Jerusalem Artichoke and Sea Vegetables - Sous-Vide Tools

Paul Foster head chef at Mallory Court Hotel - recent visit to Mexico to cook at Alfredo Villanueva’s restaurant

Paul Foster head chef at Mallory Court Hotel - recent visit to Mexico to cook at Alfredo Villanueva’s restaurant

The warming, comforting familiarity of steak and ale pie gives way to peppery caramelised celeriac and pickled carrots in this Paul Foster dish. This is a steak and ale pie close to Foster's heart, as it was the very recipe his mother would use to make his favourite supper as a child.

The warming, comforting familiarity of steak and ale pie gives way to peppery caramelised celeriac and pickled carrots in this Paul Foster dish. This is a steak and ale pie close to Foster's heart, as it was the very recipe his mother would use to make his favourite supper as a child.

Poached duck with Brussels sprouts, apple and buckwheat

Poached duck with Brussels sprouts, apple and buckwheat

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