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Cyrus Todiwala, Café Spice Namasté
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Date: 26/05/2013 09:00
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Recipe Search
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Red Mullet with Braised Oxtail and Beef and Bay Dressing
9 people like thisBy @tomkerridge
Red Mullet with Braised Oxtail and Beef and Bay Dressing - live demo from The Staff Canteen Live, Bournemouth, 5th March 2013
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BBQ Red Mullet
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Modernize Coq Au Vin; slow cooked chicken thigh, pancetta, mushroom pate and red wine dressing
7 people like thisBy @chefbrooks
For the pâté, heat the oil in a frying pan over a medium heat. Add the mushrooms and the onion and f... -
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Escalope of wild sea bass with sauté smoked bacon, red chicory, runner beans and red wine sauce
0 people like thisCeleriac puree
In a saucepan, cover the celeriac with water and season with salt. Bring to the boil...
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Pan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa.
1 person likes thisPan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa. Lovely starter cooked by Harri Williams from Carden Park near Chester during the 2012 Cheshire Heat of the North West Young Chef of the Year Competition held at South Cheshire College.
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Pan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa.
1 person likes thisPan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa. Lovely starter cooked by Harri Williams from Carden Park near Chester during the 2012 Cheshire Heat of the North West Young Chef of the Year Competition held at South Cheshire College.
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Pan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa.
1 person likes thisPan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa. Lovely starter cooked by Harri Williams from Carden Park near Chester during the 2012 Cheshire Heat of the North West Young Chef of the Year Competition held at South Cheshire College.
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Pan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa.
1 person likes thisPan seared trout on pickled fennel with pea mousse, tomato chutney and a pea and tomato salsa. Lovely starter cooked by Harri Williams from Carden Park near Chester during the 2012 Cheshire Heat of the North West Young Chef of the Year Competition held at South Cheshire College.
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Brill With Spring Onion Mash, Saffron And Red Pepper Sauce
By @chefrussellbrown
Sienna 10th Anniversary Recipes
Brill With Spring Onion Mash, Saffron And Red Pepper Sauce
Photography by Richard Budd (C) 2013