The dishes from our interviews explained step-by-step – and other recipes from The Gannet

Mulberry & Apple Flan
Tom Jaine’s Crusty White Bread
Potted Cheese
Spring Peas With Anchovy, Lemon & Radishes
Roasted Branzino With Basil & Aleppo Pepper
Keema Matar
Frixuelos Vaqueiros
Moroccan Chicken With Lemon Yoghurt Dip
Black Mushrooms & Blood Sausage
Toasted Muesli With Fruit, Yoghurt & Chilli Oil
Fruit & Flowers
Pig Cheeks, Fennel & Broad Beans With A Sherry Cocktail
Cheese & Tomato With Bubbles
Hake Salad with Hollandaise Sauce & Dried Hake Roe
Jeremy Lee’s Guinea Fowl, Wine & Trotter Gear
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